☰
×
× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel
Search
Advanced Search
One Sheet Salads Appetizers Mindfully Prepared Soups, Stews & Chowders

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!
Leave a Review

Share this

Print Recipe
Prep Time15 Mins
Cook Time40 Mins
ServingsServes 16
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
  • 1 medium zucchini, diced into 1/2-inch pieces
  • 1 medium yellow squash, diced into 1/2-inch pieces
  • 8 oz baby bella or white Mushrooms, quartered
  • 30 oz fire-roasted diced tomatoes, canned
  • ½ C dried red lentils
  • 2 C vegetable stock
  • 2 garlic cloves, roughly chopped
  • ½ large yellow onion, diced
  • 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 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. If using fresh potatoes to make mash, follow our perfect mashed potato recipe, which can be found here: https://potatogoodness.com/recipes/the-perfect-mashed-potatoes/. 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!

Reviews

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

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

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up

Other Main Dish Recipes You'll Enjoy

Stir-Fried “Riced” Potatoes Easy Potato Skillet Garlic Steak and Potato Pancake Stacks