Mushroom Potato Casserole
This Mushroom Potato Casserole is a warm, simple dish that mixes mushrooms, green beans, carrots, and thinly sliced potatoes in a savory broth, baked to a golden top for a cozy meal.
Ingredients
Vegetables
- 2 cups mushrooms, sliced Use a mix for deeper flavor.
- 1 cup green beans, chopped
- 1 cup carrots, diced
- 2 cups potatoes, thinly sliced Slice thin for even cooking.
Liquids and Seasonings
- 2 cups vegetable broth Can substitute with chicken broth.
- 2 tablespoons olive oil For sautéing.
- 2 cloves garlic, minced Cook until fragrant.
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a pan, heat olive oil over medium heat and sauté garlic until fragrant.
- Add mushrooms, green beans, and carrots, cooking until softened.
- Stir in vegetable broth, thyme, salt, and pepper, then bring to a simmer.
- In a baking dish, layer the vegetable mixture and top with thin slices of potatoes.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake for an additional 15 minutes or until the potatoes are crispy and golden.
- Let it cool slightly before serving.
Notes
Serve warm straight from the dish. Pair it with a fresh salad or crusty bread for a full meal. Allow to cool to room temperature before storing in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.