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Potato and Mixed Vegetable Casserole

8 servings


High Fibre No Added Sugars

Nutritional Facts Per Serving

4.3 g
18.9 g
4.2 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 116
  • Fat 3.3 g
    • Saturated   1.9 g
    • + Trans 
  • Cholesterol 8 mg
  • Sodium   163 mg
  • Carbohydrate 18.9 g
    • Fibre   4.2 g
    • Sugars  
  • Protein 4.3 g
    • Vitamin A 41 %
    • Vitamin C 137 %
    • Calcium 4 %
    • Iron 11 %


Place the potatoes in a very large pot and cover with a generous amount of cold water. Boil until just tender, but still a little firm. When there, add the snap peas, carrot, cauliflower, broccoli and bell pepper; return to a boil, and cook 2 minutes more. Drain well, cool the vegetables in ice-cold water, and then drain well again.
Arrange vegetables in a 9" x 13" casserole. Drizzle with the stock and butter; season with salt and pepper. Cover with foil and refrigerate until ready to reheat (can be made to this point several hours before serving).
When ready to serve, bake the vegetables, covered, in a 350 degrees F oven for 20 to 25 minutes, or until steaming hot. Sprinkle with parsley, if desired, and serve.

Serving Suggestions

Serve this vegetable side dish alongside one of the many entrees you’ll find in our website recipe collection, such as Roasted Cornish Hens with Sweet and Sour Citrus Sauce, Pepper-Crusted Roast Leg of Lamb with Rosemary Jus, or Maple-Whiskey Glazed Rack of Pork.

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