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Potato Veggie Casserole

Satisfy Your Cravings with Cozy Potato Veggie Casserole

This Potato Veggie Casserole is a comforting, delicious dish that brings family and friends together with creamy potatoes and roasted vegetables.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 4 medium Russet Potatoes peeled and diced
  • 2 tablespoons Canola Oil
  • 2 cups Broccoli chopped
  • 1 medium Zucchini chopped
  • 1 medium Green Bell Pepper chopped
  • 1 medium Red Onion chopped
  • 8 ounces Baby Bella Mushrooms sliced
  • 1 can Chickpeas drained
  • 2 cups Shredded Mozzarella Cheese
For the Seasoning
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Paprika
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Dry Parsley
  • 1 teaspoon Dry Thyme
  • 1 teaspoon Chili Powder
  • 1/2 teaspoon Black Pepper
  • 1/2 teaspoon White Pepper
For the Drizzle
  • 2 tablespoons Balsamic Glaze optional

Equipment

  • baking dish
  • Mixing bowls
  • Fork
  • potato masher

Method
 

Instructions
  1. Preheat the oven to 400°F (200°C).
  2. Combine kosher salt, paprika, garlic powder, onion powder, dry parsley, dry thyme, chili powder, black pepper, and white pepper in a small bowl.
  3. Wash and dice russet potatoes into bite-sized pieces and toss with half the canola oil and half the seasoning blend in a large baking dish.
  4. Roast the potatoes in the oven for 25 minutes until softened but firm.
  5. Smash about half of the roasted potatoes gently using a fork or potato masher.
  6. Chop broccoli, zucchini, green bell pepper, red onion, and baby Bella mushrooms into bite-sized pieces and set aside.
  7. Add chopped vegetables and drained chickpeas to the baking dish and drizzle with remaining canola oil and seasoning blend, tossing to combine.
  8. Roast for another 20-25 minutes until the veggies are tender.
  9. Remove from oven and top with shredded mozzarella cheese; bake for an additional 5-10 minutes until cheese is melted and bubbly.
  10. Drizzle with balsamic glaze and serve warm.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 600mgPotassium: 800mgFiber: 7gSugar: 5gVitamin A: 700IUVitamin C: 60mgCalcium: 250mgIron: 3mg

Notes

Ensure even cutting for uniform cooking and always opt for fresh vegetables to prevent sogginess. Store leftovers in an airtight container in the fridge for up to 3-4 days.

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