Vegetarian Raw Potato Roast |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 16 |
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My Aunt used to make this all the time when we were younger. She is now in a nursing home and doesn't cook anymore. My sister found her recipe in an old family cookbook and we have started making it again. It is very good and reminds me of her whenever we make it. I decided to post it here so that we won't lose it again. Maybe some of you will like it too! It can be doubled but if you double it, add a can of celery soup, undiluted to the ingredients. Ingredients:
1 (10 3/4 ounce) can mushroom soup, undiluted |
1 cup grated cheese |
1 cup raw potato, grated |
1 medium onion, finely chopped |
2 tablespoons oil |
1 cup veggie burger |
2 eggs |
1 cup white mushroom, grated |
1 cup potato chip, crushed (just plain lay's chips) |
1 dash onion powder |
1 dash poultry seasoning |
1 dash light soy sauce |
1 dash garlic powder |
Directions:
1. Saute the onion in the oil.
2. Mix all ingredients together in a bowl except the chips.
3. Pour into a 9x13 baking dish that has been sprayed with non-stick spray.
4. Top with coarsely crushed potato chips.
5. Dot top with about 1 Tbsp of butter that has been separated into tiny balls.
6. Bake 1 hour at 350.
7. Let stand about 5 minutes before serving.
8. Use an ice cream scoop to serve and top with brown gravy if you desire. You can also just use a large serving spoon or cut into squares and serve it that way.
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