This easy veggie casserole is satisfying, creamy, delicious and full of healthy ingredients. It makes the perfect vegan side or main dish!
I'm not going to lie, this dish turned out amazing! I have been trialing versions of this since last holiday season but it wasn't until this year that I nailed a sauce and veggie combo I really liked.
It makes an awesome side dish for a holiday meal, replacing the unhealthy and super fattening potato casserole you often see. But we also eat this as a main dish for dinner! It reminds me a little bit of a lasagna, except with potatoes instead of pasta. It's so satisfying and filling, but without it being too heavy.
I decided to use cauliflower to replace half of the nuts in my original recipe creation. This definitely made this dish perfect. It's still creamy as ever, but a little bit lighter, allowing the tastes of all the veggies to come through.
I made extra sauce and used it on pasta, which is an awesome Alfredo alternative. You can definitely make this veggie casserole nut free by either using more cauliflower, replacing the nuts with white beans or even silken tofu.
This Creamy Veggie Casserole Is Loved By All
It may come out a little different in taste or texture but should still be delicious! See my notes section for more sub ideas. I had a few friends, both vegan and non, try this out and everyone gave it a thumbs up! If you're looking for a new side dish this holiday season, definitely check this one out!
I always love comments on the blog if you make it, so make sure to let me know! You can also tag me on Instagram at veggiesdontbite #veggiesdontbite so I don't miss it!
More Veggie Side Dishes You Might Like:
- Smoky Maple Roasted Carrots
- Broccoli and Artichoke Casserole
- Peas with Scallions and Dill
- Baked Broccoli Cauliflower Veggie Tots
Creamy Potato and Veggie Casserole
Ingredients
- 6 potatoes , I used red
- 1 bunch swiss chard
- 1 pound crimini mushrooms
- ½ a sweet onion
Creamy sauce:
- 1 ½ heads cauliflower
- ¾ cup raw cashews
- ¾ cup walnuts
- 1 ¾ cup veggie broth , low sodium if needed (for a creamier version use 1 cup broth and ¾ cup plant milk, like Silk Unsweetened Cashew)
- 1 tablespoon chopped garlic
- ¾ cup fresh basil packed
- sea salt , to taste
- ground black pepper , to taste
topping:
- sprinkle with about ¾ - 1 cup Grateable Parmesan cheese (for nut free version use Pumpkin Seed Parmesan)
Instructions
- Preheat oven to 400°F/200°C
- Cut cauliflower into large pieces. Boil in a pot of water over high heat until very soft. Drain.
- Meanwhile, thinly slice potatoes, chard, mushrooms and onion. I use a mandoline slicer to get a nice thin slice, I slice the chard into shreds with a knife. Set aside.
- Once cauliflower is done, make the sauce by placing all ingredients into a blender. Blend until sauce is thick and creamy.
Layer your casserole in a 9 x 12 baking dish as follows, it may look too tall but it will shrink when baked:
- about ¾ to 1 cup sauce on bottom of pan (depending on how saucy you like it)
- ⅓ of the potato slices
- ½ of the mushrooms
- ½ of the onions
- ½ of the chard
- another ¾ to 1 cup sauce (depending on how saucy you like it)
- ⅓ of the potato slices
- other ½ of the mushrooms
- other ½ of the onions
- other ½ of the chard
- another ¾ to 1 cup sauce (depending on how saucy you like it)
- last ⅓ of the potatoes
- top with another ¾ to 1 cup sauce (depending on how saucy you like it)
- sprinkle with parmesan of choice
- Cover with foil and bake at 400°F (200°C) for 35 minutes. Remove foil and bake another 15-20 minutes or until browning on top. Allow to cool and set before cutting and serving.
Notes
- If you are not using a high speed blender you can either soak the cashews overnight or grind them into a fine powder using a coffee grinder.
- I made one batch leaving the potato skins on and one with peeling. Both were great.
- You can use another green in place of swiss chard, we also make it with spinach but kale would work too.
- I like crimini mushrooms because they give a good flavor but white ones would work too.
- The sauce may make a little bit more than you’ll need, depending on how saucy you like it.
- To make this nut free, use more cauliflower in place of the nuts for the sauce. Use a total of 3 heads and reduce the veggie broth down to 1 cup, add more if it seems too thick, it will just depend on how waterlogged your cauliflower is after boiling. You can also sub in white beans for a thicker sauce or even silken tofu. Sub in cup for cup in place of the nuts for these two options. If using silken tofu, reduce the veggie broth by ½ a cup to start and see if you need more. It may not be as thick and creamy with these subs. I have not tried these but they are things readers have done.
- If there is a veggie in here that you don’t like feel free to sub. For example if you don’t like mushrooms, which seems to be the case with some, eggplant would be a great sub.
- Tips to prep ahead: Make the sauce and parmesan ahead of time so all you have to do the day of is prepare the veggies and layer. You can even cut all the veggies ahead of time as well to make the day of even faster.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition
Nutrition and metric information should be considered an estimate.
Emily Kemp
This looks SO delicious and I can't wait to try it, I love that it's healthy too!
Lisa
Definitely making this for Thanksgiving. Love your site and want to thank you for all the hard work you put in to give us these delicious recipes. You describe, photograph and explain everything perfectly. You are the best and I should have said thank you a long time ago!
veggiesdontbite
Thank you SO much Lisa!!! Your message just made my day. I so appreciate your kind words and for being such a loyal reader!!
Julie
I'm thinking of this for a breakfast potluck we'll be having at work in a few weeks. Could you picture this as a breakfast? Looks kind of like potato kugel which can be served in the a.m. I really want to bring something savory, and not sweet so this may be just the thing. Thanks!
veggiesdontbite
Hi Julie! I love this anytime of day, lol. But it could be a breakfast/brunch thing if you wanted. I'd maybe use spinach since it's more found in breakfast stuff? I've seen plenty of similar egg and potato breakfast casseroles! Let me know if you make it!
atasteofmadess
I love casseroles of any kind. This looks so good!
veggiesdontbite
Thank you so much! Let me know if you give it a try!
Be Sol-Ful
Looks and sounds amazing!!! YUM!
veggiesdontbite
Thanks so much friend!! You'd love it!
Julia
Great recipe! Love the pictures! what restaurant have you had the best Potato Veggie Casserole? Remember to add it to your Besty List! http://www.thebesty.com/veggiesdontbite
veggiesdontbite
Thanks so much Julia! I've never actually had a potato veggie casserole at a restaurant!
The Vegan 8
Looks like an awesome Thanksgiving dish! Looks so creamy and I of course, love potatoes!! My hubby can't have cauliflower or mushrooms due to his gout, both are major triggers,
veggiesdontbite
Thanks so much! You can definitely make it without mushrooms and use all nuts or even sub the cauliflower with silken tofu or white beans. Even potatoes like you did for your creamy sauce a few weeks back! Yes, definitely smells great while cooking!
goodfoodmarsh
This looks absolutely glorious! I'm most definitely going to give this one a go as the nitty, gritty winter rolls in! Fantastic post & absolutely in awe of your food photography 🙂
veggiesdontbite
Awe, you are too kind! Please let me know if you try it out and tell me how you liked it! It's definitely a perfect warm and comforting dish for the cold days. And it was a tricky one to photo for sure! Thanks for following!
bscartabello
Wowwww - this looks so fantastic. I need to try asap! <3
veggiesdontbite
Thank you so much! My family loves it. If you try it out please let me know on the blog or tag me on Instagram! I'd love to see how it turns out!