Creamy Potato & Veggie Casserole
Ingredients
The vegetables
-
4
pieces
potatoes
-
1
bunch
swiss chard
-
1
pound
crimini mushrooms
-
½
piece
sweet onion
The creamy sauce
-
1½
heads
cauliflower
-
¾
cup
raw cashews
-
¾
cup
walnuts
-
1¾
cup
veggie broth
-
1
tablespoon
chopped garlic
-
¾
cup
fresh basil
-
to taste
sea salt
-
to taste
ground black pepper
The topping
-
¾-1
cup
Grateable Parmesan cheese
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the cauliflower into large pieces and boil until very soft, then drain.
- Thinly slice the potatoes, chard, mushrooms, and onion.
- Blend the cooked cauliflower with the cashews, walnuts, veggie broth, garlic, basil, salt, and pepper until thick and creamy.
- Layer the casserole in a baking dish starting with sauce, then potatoes, mushrooms, onions, and chard, repeating the layers and finishing with sauce on top.
- Sprinkle with Parmesan cheese.
- Cover with foil and bake for 35 minutes, then remove foil and bake for another 15-20 minutes until browned.
- Allow to cool before cutting and serving.
Nutrition Facts (estimated)
Servings
12
Calories
209
Total fat
10g
Total carbohydrates
21g
Total protein
7g
Sodium
149mg
Cholesterol
0mg
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