this sounds soooo good!!!!!

2 1/2 lbs potatoes, peeled and diced
2 1/2 lbs vegetables, chopped(anything-carrots, broccoli, peppers, onions,eggplant,)
2 cloves garlic, crushed
3 Tbs olive oil
1 tsp dried thyme
1 tsp rosemary
2 tsp paprika
1 Tbs fresh parsley, chopped
1 bay leaf
1 tsp mustard powder
3 Tbs flour
1 Tbs tomato paste
2/3 c cold water
2 c vegetable stock
salt and pepper, to taste


Boil potatoes just lightly til almost cooked.

Place chopped veggies and garlic in a saucepan with 1 tablespoon oil and sweat veggies for 5 minutes. (cover and let cook on low for about 5 minutes,take the crunch off, but not enough to cook them entirely.)
Do not overcook.
Add the herbs and seasonings to the vegetables.
Mix mustard powder, flour and tomato paste with water and stock til smooth.
Pour mixture onto the vegetables and bring to a boil, stirring constantly.
Season with salt and pepper.
Transfer to an ovenproof dish.
Place the potato in a bowl with the remaining 2 tablespoons of oil and toss until coated.
Season with salt and pepper.
Pile the potatoes on top of the veggies and bake in a preheated oven at 400 45 minutes.
(If potatoes aren't brown...broil the top a few min at the end)

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Avoid Fruits~N~Nuts....you are what you eat!!!

This sounds like a casserole that my dh would eat! Anytime my mom would make casseroles, they would have a mushroom soup base to them. I loved them and that's how I always made mine, but my dh calles it "groul." I think I will be able to pass this one off because it's red! Living with an italian can be a real treat sometimes!

I made the casserole tonight. It was great. Thanks for sharing the recipe.

i'm having a dinner blah moment, and this sounds so yummy. I have everything on hand, but the vegetable stock. Can I just use water instead???

try chicken stock.(or broth)