Potato Casserole

Potato Casserole

category: sides


1/2 cup of vegetable oil
1  onion, diced
1/2 cup of sliced celery
3 – 4 Tbs. minced garlic
3 large carrots, peeled and chopped up fine
6 or 7 potatoes, peeled and cut into thick sticks
1 cup of peas
2 – 3 Tbs. dried parsley
1 tsp. salt (or to taste)
1/2 tsp. pepper
1/8 cup flour
1/2 cup non-dairy milk or water
Opt. – non-dairy shredded cheese for topping


In a very large frying pan heat the oil over medium high heat and add the onion, celery, and garlic, cook and stir until onions are golden brown.

Add the carrots and cook for a few minutes longer and then add the potatoes and all of the spices, cook while stirring gently for an additional 2 or 3 minutes.

Sprinkle the flour over the potato mixture and stir to coat.

Add the non-dairy milk or water, a little bit at a time, stirring constantly until you have a nice creamy sauce coating everything.  Finally, gently add in peas.

Place all into a casserole (top with cheese if desired) and cook at 400° F for about 25 or 30 minutes, or until potatoes are nicely browned on top.

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