FatFree Home
FatFree Recipe Archive
More casseroles recipes from FatFree

potato-balls-casserole recipe

Date: Wed, 25 Mar 1998 06:36:57 -0800
From: pat94@total.net (Pat & Tina)

Potato "Balls" Casserole  -serves 4  (except in my house - it serves 2  :) )

4-5 potatoes, peeled and boiled until just tender (10 min.)
1/4 cup finely chopped onion
1 1/2 tsp. dried basil
1/2 tsp. garlic powder
1 tsp. nutritional yeast (I used torula flakes)
1/3 cup fine bread crumbs (I used herbed crumbs)

*Preheat oven to 350 degrees F
*Finely shred the cooled potatoes with a grater or food processor
* Mix with all of the other ingredients, except the bread crumbs
*(At this point you could roll mixture into balls and roll in crumbs to
bake on cookie sheet - turning once) OR
*Place potato mixture into casserole baking dish, and top with bread crumbs
*Bake for 15 - 20 minutes.

Serve with brown gravy (recipe below

Not a spot was left!  Hope you enjoy it as much as we did..

The recipe for brown gravy is adapted from The New McDougall Cookbook,

BROWN GRAVY  (makes 2 cups)

2 cups warm water
1 Tbs. onion powder
2 Tbs. cornstarch or arrowroot
3 Tbs. soy sauce (I used a "light" soy)
2-3 cloves garlic, pressed or 1/2 tsp. garlic powder (I used the powder,
thinking it would add some bulk to the gravy since I omitted the cashews)
1/8 tsp. freshly ground black pepper
1-2 Tbs. parsley flakes (optional)

*Place 1/2 cup warm water + all the ingredients except the parsley in a
blender & blend until smooth & creamy
*When creamy, add 1 1/2 cups more warm water & blend
*Pour into a saucepan & cook over medium heat, stirring constantly, until
thick, about 5 min.
*Add the parsley flakes after cooking, if desired

NOTE:  The gravy came out very tasty, and only slightly thickened, as we
like it.  I will add more cornstarch next time I want a heavier, thicker

kwvegan vegan