Celebration Casserole

For most past holidays, I have relied on packaged “Tofurkyish” roasts as a centerpiece for the celebratory meal. They have gotten better tasting over the years but I still think a homemade entree is always superior.

This beautiful Celebration Casserole is a welcome addition to any special occasion’s dinner. It can be served as a side dish or as a homemade plant-based entree option. The casserole looks impressive with a thin layer of potatoes on top but is surprisingly easy to throw together.

Casserole full of veggies.

The base of this casserole is a load of delicious veggies. Start by sauteing onion, carrots, mushrooms, celery, garlic and Herbs de Provence in olive oil. This lovely mix of seasoning features lavender which gives this casserole an exotic, fancy taste. The next step is incorporating flour and vegetable broth to create a sauce akin to gravy. The final veggie thrown into the mix is frozen peas, which adds a beautiful color and little bursts of flavor to the melange.

Crispy potatoes on top.

Probably my favorite part about this casserole is the crispy potatoes on top! I recommend using a mandolin to cut the red potatoes thinly and uniformly. When constructing this casserole, layer the potatoes on top to completely cover the vegetable and gravy mix, and overlap them just slightly. This will create that nice crispy potato layer on top that is a real crowd pleaser.

Substitutions.

I really love the combination of ingredients in this recipe but feel free to substitute any veggies you prefer in this mix. Be cautious if adding veggies with higher water content, as you may need to reduce the amount of vegetable broth. Also, if you cannot find Herbs de Provence, regular poultry seasoning works just as well in this recipe. Some vegetables I like to sub in are:

• Green beans
• Parsnips
• Butternut squash (diced small)
• Corn
• Turnips
• Portobello mushrooms

Print Recipe

Celebration Casserole

(1 votes, average: 5.00 out of 5)

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Mains – Casserole

By Amy – Serves: 6-8

Prep Time: 15 minutes – Cooking Time: 55 minutes – Total Time: 1 hour 10 minutes

A delicious casserole packed full of veggies.

Ingredients

• 2 tbsp olive oil
• 1 cup onion, chopped
• 1 cup carrots, chopped
• 2 cups fresh button mushrooms, sliced
• 1/2 cup celery, chopped
• 3 cloves garlic, minced
• 2 tsp Herbs de Provence (or poultry seasoning)
• 3 tbsp flour
• 1 cup vegetable broth
• 2/3 cup frozen peas
• 1 tsp salt
• Black pepper
• 5-6 baby red potatoes, thinly sliced

Instructions

1

Preheat oven to 400 degrees F.

2

Heat oil in a large pan over medium heat. Add the onion, carrots, mushrooms, celery, garlic, and Herbs de Provence. Cook, stirring occasionally, for 5-8 minutes to soften the veggies.

3

Add flour, and cook for 1 more minute as you stir to coat the veggies. Next, slowly add the broth, stirring until everything is incorporated.

4

Stir in the frozen peas, and season with salt, and freshly ground black pepper.

5

Pour the mixture into an 8x8 casserole dish and arrange the potato slices on top, overlapping as you go around to cover the dish.

6

Brush the potato slices lightly with olive oil and bake for 35-40 minutes.

Notes

Feel free to substitute other veggies in the mix if you'd like. If you can't find Herbs de Provence, poultry seasoning with work well as a substitute.