Pot Luck TOMORROW ...eeep!

nikinyx6

OK, I'd like to make a somewhat healthy casserole, that'll taste good at room temperature, and not make anyone sick from being at room temperature for an hour or so...

Would like to use potato as a base, and cannot use any seafood, peas, or nuts due to allergies in the group.

Any ideas for a potato based casserole?

Saiklor

When I used to make healthy casseroles I'd mostly make baked pasta and just make it 1/3 pasta and 2/3 chopped steamed veggies. Something like this...

- roughly chop a few cups of vegetables (carrots, cauliflower, broccoli, peppers, whatever else steams well) and then steam them until tender-crisp (not mushy!)
- dice some onion (I like LOTS of onion!) and fry it up in a pan (not too much oil!)
- cook up a cup or two of small pasta (I like the mini shell kind, or macaroni) note that this pasta is for an entire casserole dish! it's about 1/3 pasta and 2/3 veggies. Cook the pasta until al dente (not mushy!)
- mix everything with a couple of cups of tomato sauce (pick a healthy sauce, and then add spices and garlic to taste, fresh basil and lots of oregano and black pepper and garlic make ALL the difference!) don't make it too soupy, but it needs to not be completely dry either. I found that 1 jar of tomato sauce did about a 9x13 pan's worth of casserole
- pour/spread this mixture into a casserole dish and grate some cheese over the top (less is more, or use low-fat/low-fat cheese, or skip the cheese altogether if you prefer)
- bake at 350 until everything is hot (maybe 10-15 mins).
- serve with a big scoopy spoon

nikinyx6

When I used to make healthy casseroles I'd mostly make baked pasta and just make it 1/3 pasta and 2/3 chopped steamed veggies. Something like this...

- roughly chop a few cups of vegetables (carrots, cauliflower, broccoli, peppers, whatever else steams well) and then steam them until tender-crisp (not mushy!)
- dice some onion (I like LOTS of onion!) and fry it up in a pan (not too much oil!)
- cook up a cup or two of small pasta (I like the mini shell kind, or macaroni) note that this pasta is for an entire casserole dish! it's about 1/3 pasta and 2/3 veggies. Cook the pasta until al dente (not mushy!)
- mix everything with a couple of cups of tomato sauce (pick a healthy sauce, and then add spices and garlic to taste, fresh basil and lots of oregano and black pepper and garlic make ALL the difference!) don't make it too soupy, but it needs to not be completely dry either. I found that 1 jar of tomato sauce did about a 9x13 pan's worth of casserole
- pour/spread this mixture into a casserole dish and grate some cheese over the top (less is more, or use low-fat/low-fat cheese, or skip the cheese altogether if you prefer)
- bake at 350 until everything is hot (maybe 10-15 mins).
- serve with a big scoopy spoon

Sounds delicious, but would it taste good at room temperature? or best served hot?

Rilke

Both of these are delicious. I Smitten Kitchen. Just leave out the peas / pine nuts.

http://smittenkitchen.com/2011/05/spring-salad-with-new-potatoes/

http://smittenkitchen.com/2009/06/pesto-potato-salad-with-green-beans/