A Vegetarian Finnish Mashed Potato Casserole Recipes

Steps:

• Preheat oven to 375F and butter a 9×13 inch glass baking dish.
• Combine the broth, potatoes, rutabagas, parsnips, garlic, and bay leaf in a 4 quart soup pot, and bring the broth to a boil. Reduce the heat, cover partially, and simmer until the vegetables are very tender, about 30 minutes. Drain well. Remove the bay leaf.
• Transfer the vegetables to a large bowl and add 1/2 cup of the butter or margarine. Using an electric mixer, beat the vegetables until mashed but still chunky.
• Season with salt, pepper, and thyme and transfer the vegetables to the buttered baking dish.
• Melt the remaining 1/4 cup butter or margarine in a large, heavy nonstick skillet over medium-high heat.
• Add the sliced onions and sauté until beginning to brown, about 5 minutes.
• Reduce the heat to medium-low and cook until the onions are tender and golden brown, about 15 minutes. Season the onions with salt and pepper and spread evenly over the mashed vegetables.
• Bake uncovered, until heated through and the top begins to crisp, about 25 minutes.

Steps:

• Preheat oven to 400°. In a large saucepan, saute carrots and pepper in 3 tablespoons butter until tender. Stir in flour, oregano and salt until blended; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in beans and 2 cups cheese until cheese is melted., Layer half the potatoes and sauce in a greased 13x9-in. baking dish; repeat layers. Sprinkle with remaining cheese. In a microwave, melt the remaining butter. Stir in bread crumbs. Sprinkle over top., Cover and bake 50-55 minutes. Let stand 10 minutes before serving.

Steps:

• Brush potatoes clean and place in a pot. Add enough water to just cover the potatoes and cook until done.
• Pour off water and wait for the moisture to evaporate. Once they feel dry, peel and mash hot potatoes. Add flour, mix, and let the mixture stand in a warm place (around 50 C - not a lot warmer than that or the process will be stopped) for 3-4 hours or overnight.
• Preheat oven to 150°C.
• Melt butter. Heat milk. Add melted butter and warm milk into the potato mixture, along with salt and nutmeg. Mix well.
• Taste the casserole and if it's not as sweet as you would like, add treacle to taste and mix.
• Pour into greased oven dishes. Only fill the dishes half full as the casserole will bubble and rise a lot in the oven.
• Drizzle some treacle on top of each casserole. Bake in the preheated oven for 2-3 hours.

Steps:

• Place potatoes and olive oil in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 12 minutes. Drain and set aside to cool for 2 minutes.
• Transfer potatoes to a large bowl. Add 1/2 cup vegan butter, pepper, and salt and mash with a fork until combined and potatoes are smooth.
• Combine corn, green beans, onion, garlic, and 1 tablespoon vegan butter in a microwave-safe bowl. Microwave for 30 seconds. Add to the potatoes; stir until thoroughly mixed and set aside.
• Preheat the oven to 375 degrees F (190 degrees C).
• Combine water, vegetable bouillon, and vegetable base in a small saucepan over medium heat. Once bouillon is dissolved, stir in cornstarch and flour until thoroughly mixed and boiling. Let mixture boil for 3 minutes until thick like gravy, them remove from the heat.
• Grease two baking pans. Spread 1/2 of the potato-veggie mixture into one pan and pour 1/2 of the gravy over top. Sprinkle with 1/2 of the French-fried onions and cover the pan with foil. Repeat with remaining ingredients in the second pan.
• Bake in the preheated oven for 30 minutes. Remove from the oven and allow to cool for 5 minutes before serving.