Potato and Mixed Vegetable Casserole

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 657.7
  • Total Fat: 45.0 g
  • Cholesterol: 123.6 mg
  • Sodium: 1,749.5 mg
  • Total Carbs: 38.0 g
  • Dietary Fiber: 4.2 g
  • Protein: 29.2 g

View full nutritional breakdown of Potato and Mixed Vegetable Casserole calories by ingredient
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This light potato and mixed vegetable casserole is flavorful and heary. This light potato and mixed vegetable casserole is flavorful and heary.
Number of Servings: 4


    2 medium potatoes
    1 cup mushrooms
    1can corn
    2 medium onions
    1 clove garlic
    1TBSP olive oil to grease the casserole dish
    1 cup sour cream
    1/4 cup cream
    1/4cup water (this makes the cream)
    7oz prosciutto
    7oz cheese
    salt & pepper
    1 tsp ground nutmet


I have also used bacon instead. and to make 1/2 and 1/2 cream I use 1/4 of cream and water.


Peel, wash and cook potatoes until not quite done. Let5 cool and cut in slices and 1/4" thick. Clean and chop mushrooms, peel and cut onions into rings. Peel garlic clove, cut in halves and rub the bottom and the rim of the casserole with the cut surfaces of the garlic. Add the olive oile and grease casserole bottom and rim. Cover casserole bottome with the pot5ato slices. Top potatoes evenly with mushrooms, onion rings, corn and prosciutto. In a bow combine sour cream cream, salt, pepper and nutmeg. Stir well. Pour over casserole. Cover with the cheese and bake in preheated oven at 180 F for about 40 mins until golden brown.

Serving Size: makes 4 good slices

Number of Servings: 4

Recipe submitted by SparkPeople user AVAROSE12.

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