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Potato Casserole

What you need: 

1 32 oz package diced frozen potatoes
1 container vegan sour cream (I use Tofutti vegan sour cream)
1/2 block vegan cheddar cheese, shredded (I use Vegan Gourmet cheddar cheese)
1 package smashed crackers (not a box, but one of the 4 packages from within box. I use Ritz.)
1/4 cup softened vegan margarine
salt and pepper to taste

What you do: 

Once potatoes are thawed, in a casserole dish, mix potatoes, sour cream, salt, pepper, and shredded vegan cheese.
In a separate bowl, smash crackers with butter and spread on top of the potatoes.
Cook at 300 degrees Fahrenehit for 45 minutes or until golden brown.
Easy-peasy-hot and cheesy.
Source of recipe: My aunt has been making this recipe for years and I made a vegan version.

Preparation Time: 
10 minutes, Cooking time: 30-45 minutes
Cooking Time: 
30-45 minutes
Recipe Category: 


I used this recipe as a sort of base for a casserole that I made.  I used fresh Yukon Gold potatoes instead of frozen, and I also used one can of corn and chopped up some fresh broccoli, mushrooms and onion.  Realizing that I would not have enough Tofutti sour cream to cover all of these vegetables, I halved the cheese sauce recipe used in Cheesy Bean and Cheese Enchiladas (recipe on this site), mixed it in with the sour cream and then stirred the vegetables, except for the broccoli,  into it and poured it into a casserole dish.  I spread the broccoli around on top of the vegetable mixture then spread about 3/4 cup cooked pilaf on top of that and then sprinkled the grated cheddar as well as a bit of vegan parmesan-style cheese on top of it all.  I baked it at 350-degrees for about 70 minutes.  I sprinkled the crackers over each individual serving, because crackers tend to go soggy in the refrigerator.  This casserole was DELICIOUS, and I will definitely be making it again!

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