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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.

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Comments

Gool Cobolo writes:

⭐ ⭐ ⭐ ⭐ ⭐

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.