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Greek Inspired Vegetable Casserole

A medley of Greek vegetables topped with creamy feta-whipped mashed potatoes and bubbly mozzarella cheese. This is a great casserole for an easy, tasty side dish everyone will love!

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Cuisine: Greek
Prep Method: BakedCasseroleInstant

Dish

Main Dish

Prep Time

15 Mins

Cook Time

40 Mins

Serving

Serves 16

Description

A medley of Greek vegetables topped with creamy feta-whipped mashed potatoes and bubbly mozzarella cheese. This is a great casserole for an easy, tasty side dish everyone will love!

Ingredients

  • 1 medium Eggplant, diced into ½-inch pieces (3 C)
  • 1 medium Zucchini, diced into 1/2-inch pieces (1 C)
  • 1 medium Yellow Squash, diced into 1/2-inch pieces (1 C)
  • 8 oz Baby Bella or White Mushrooms, quartered
  • 30 oz Fire-Roasted Diced Tomatoes, canned
  • ½ C Dried Red Lentils
  • 2 C Vegetable Stock (475 mL)
  • 2 Garlic Cloves, roughly chopped
  • ½ large Yellow Onion, diced (1 C)
  • ½ tsp Salt
  • ½ tsp Pepper
  • 2 tsp Oregano
  • 6 cups Prepared Mashed Potatoes (using leftovers, fresh, or dehydrated))
  • 1 C crumbled Feta
  • 1 1/2 C Mozzarella

Preparation

  1. Preheat oven to 350 degrees F.
  2. Dice the eggplant, zucchini, yellow squash, and mushrooms into ½ inch pieces. Put the dices in a bowl and salt them generously. Let sit at room temperature for 5-10 minutes to draw out the excess moisture. After they begin to sweat, drain off the liquid and rinse the salt off gently in cold water. Drain thoroughly. Pat dry using a paper towel to release any leftover liquid.
  3. Add the garlic and onions to a heavy-bottomed pot over medium heat with 1 tsp of olive oil.
  4. Once the onions are translucent, add the lentils and vegetable stock. Cook for 8-10 minutes or until the liquid is reduced by half.
  5. Add the canned tomatoes and diced vegetables and simmer for 15-20 minutes.
  6. While the vegetables are simmering, prepare the mashed potatoes. Reconstitute according to package instructions. (Or follow this recipe make mashed potatoes from scratch.) Fold in the crumbled feta to the prepared mash.
  7. Layer into a casserole dish with the vegetable-lentil mixture at the bottom, followed by the feta whipped mash, and top with shredded mozzarella cheese.
  8. Bake for 10-15 minutes, until cheese is bubbly. Serve and enjoy!

 

This recipe can be made ahead of time. Complete the dish up until step #7 and bake at your leisure!

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Nutrition Facts Per Serving

Calories

200

Fat

9g

Sodium

470mg

Cholesterol

30mg

Vitamin C

14.15mg

Carbohydrates

22g

Fiber

3g

Protein

8g

Potassium

492mg

Sugar

6g

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