Vegan Potato Casserole Recipe

Ingredients

2 (14.5 ounce) cans stewed potatoes

2 (10.75 ounce) cans condensed tomato soup

2 (10.75 ounce) cans milk

3/4 cup butter, softened

1 (8 ounce) package cream cheese, softened

1 teaspoon ground nutmeg

1 teaspoon garlic powder

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

salt and pepper to taste

Directions

Preheat oven to 375 degrees F (190 degrees C). Lightly butter a baking sheet.

In a medium bowl combine potatoes, tomato soup, milk, butter, cream cheese, nutmeg, garlic powder, basil, oregano and salt and pepper to taste. Mix well.

Bake 30 minutes in the preheated oven.

Comments

Gool Cobolo writes:

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What a great recipe! I was a little scared of using potatoes (I did not have any on hand) and so left out the baking powder, but it was still delicious. I did not have any beer so just used stock. I added the cornstarch and put everything in a casserole dish. I covered the baked potatoes and let it bake for about 20 min. Then I took the potatoes and put them in the refrigerator, right before I cooked them. This made a nice casserole for left overs. I will definitely make this again.

Vegan Potato Casserole Recipe

Ingredients

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