Creamy, cheesy mashed potato casserole is a comfort food side dish that’s always a crowd-pleaser! Vegan cheddar, bacon, and crispy panko make it extra delicious.
If you can’t decide between a loaded baked potato (or loaded potato skins !) and creamy mashed potatoes , this mashed potato casserole recipe is for you, friend. It takes the two and combines them for an epic side dish! The recipe starts with a buttery, rich mashed potato base, then it’s layered with your favourite baked potato toppings like melty cheese, green onions, and bacon. And because you just can’t have a casserole without some crispy bits on top (it’s a fact!), I finish it with toasty panko. Divine!
Why You’ll Love This Mashed Potato Casserole Recipe
- No gravy needed . The beauty of mashed potato casserole is that it already contains all the flavour you need, which means you’re not obligated to serve it with gravy on the side. (Although if you do feel so inclined, this vegan gravy is my favourite.)
- Easy to make . Mashed potato casserole can be prepared in advance and baked when ready, making it a great choice when you’re prepping for the holidays or for a busy weeknight.
- Always a hit . Bring this vegan mashed potato casserole to a potluck or serve it for your next get-together and watch it disappear! The flavours and textures in this recipe make it a standout.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Potatoes:
- Russet potatoes
- Salt – This is for boiling the potatoes; it makes them more flavourful!
- Vegan sour cream – You can use store-bought or my homemade vegan sour cream .
- Vegan butter – I like to use my own vegan butter recipe .
- Unsweetened plant-based milk – I recommend my cashew milk recipe .
- Seasonings – Garlic powder, onion powder, salt, and pepper.
For the Topping:
- Vegan cheddar cheese
- Panko breadcrumbs – You can easily make this recipe gluten-free by swapping in gluten-free panko.
- Vegan butter
- Vegan bacon – Try my vegan bacon crumbles , or use store-bought.
- Green onions – Chives also work if you prefer a milder onion flavor or don’t like the texture of green onions.
How to Make Mashed Potato Casserole
Boil the potatoes.
- Boil the potatoes . Bring the potatoes to a boil in a pot of salted water. Cook until easily pierced with a fork, or for 12 to 15 minutes. Drain well.
- Make the mashed potatoes . Mash the potatoes in a large bowl, then stir in the vegan sour cream, butter, milk, and seasonings.
- Prepare the topping . In a small bowl, mix the panko and melted vegan butter. Stir in the cheese.
Assemble the casserole.
- Assemble . Spread the mashed potatoes into a greased casserole dish, then cover with the panko topping.
- Bake . Place the casserole in a 375ºF oven and bake for 25-30 minutes. The top will be golden brown.
- Garnish and serve . Sprinkle with vegan bacon and green onion. Cool the mashed potato casserole for a few minutes before serving.
Tips for Success
- Don’t over-mix the mashed potatoes . Over-mixing can result in gummy and gluey potatoes, so be gentle when mixing the ingredients together.
- Make sure to drain the boiled potatoes well . Excess water can make the mashed potatoes watery and affect the texture of the casserole.
- Use a potato ricer for smoother mashed potatoes . For extra smooth, creamy mashed potatoes, consider using a potato ricer instead of mashing them with a masher.
- Switch up the toppings . Anything you like on your baked potatoes, you can use as a topping for this mashed potato casserole! Caramelised onions , steamed broccoli, sautéed spinach—it’s all good.
What to Serve With Mashed Potato Casserole
To round out your classic comfort food dinner, pair this casserole with vegan fried chicken . It’s also great with vegan holiday side dishes like cornbread stuffing , sweet potato soufflé , and vegan green bean casserole .
How to Store and Reheat Leftovers
- Refrigerator : Store leftover mashed potato casserole in an airtight container or cover the casserole dish with plastic wrap and place it in the refrigerator for 3-4 days.
- Freezer : For longer storage, freeze the casserole in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat : To reheat the leftovers, place them in an oven-safe dish and bake at 350°F until warmed through. Alternatively, you can heat individual servings in the microwave until warm.
More Vegan Potato Recipes
- Loaded Potato Salad
- Parmesan Crusted Potatoes
- Air Fryer Smashed Potatoes
- Creamy Vegan Instant Pot Potato Soup
- Air Fryer Potato Wedges
Ingredients
For the potatoes:
- 8 medium russet potatoes , about 6 pounds, peeled and cut into cubes
- salt , for boiling potatoes
- 1 cup vegan sour cream
- ½ cup vegan butter , 115 g, melted
- ¾ cup unsweetened plant-based milk , 180 ml
- 1 ½ teaspoon garlic powder
- 1 ½ teaspoon onion powder
- salt and pepper , to taste
For the topping:
- 1 ½ cups vegan cheddar cheese , shredded
- ¾ cup panko breadcrumbs
- 3 tablespoons vegan butter , 50 g, melted
- ¾ cup vegan bacon
- ⅓ cup green onions , chopped
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9×13 inch casserole dish.
- In a large pot, cover the cubed potatoes with water, add a pinch of salt, and bring to a boil. Cook for 12-15 minutes until fork-tender. Drain, making sure no water is left.
- In a large bowl, mash the boiled potatoes. Stir in the vegan sour cream, melted vegan butter, plant-based milk, garlic powder, onion powder, salt, and pepper. Mix until smooth and creamy.
- In a small bowl, mix the panko breadcrumbs with 3 tablespoons of melted vegan butter until coated. Add grated cheddar cheese and mix to combine.
- Spread the mashed potato mixture evenly into the greased casserole dish. Sprinkle the breadcrumb and cheese mixture evenly over the casserole.
- Place the casserole in the oven and bake for 25-30 minutes, or until the top is golden brown and the casserole is heated through.
- Remove from the oven, sprinkle with vegan bacon, and chopped onion. Let it cool for a few minutes before serving.
Notes
- Refrigerator : Store leftover mashed potato casserole in an airtight container, or cover the casserole dish with plastic wrap and place it in the refrigerator for 3-4 days.
- Freezer : For longer storage, freeze the casserole in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat : To reheat the leftovers, place them in an oven-safe dish and bake at 350°F until warmed through. Alternatively, you can heat individual servings in the microwave until warm.
Mashed Potato Casserole
Ingredients
For the potatoes:
- 8 medium russet potatoes about 6 pounds, peeled and cut into cubes
- salt for boiling potatoes
- 1 cup vegan sour cream
- ½ cup vegan butter 115 g, melted
- ¾ cup unsweetened plant-based milk 180 ml
- 1 ½ teaspoon garlic powder
- 1 ½ teaspoon onion powder
- salt and pepper to taste
For the topping:
- 1 ½ cups vegan cheddar cheese shredded
- ¾ cup panko breadcrumbs
- 3 tablespoons vegan butter 50 g, melted
- ¾ cup vegan bacon
- ⅓ cup green onions chopped
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9x13 inch casserole dish.
- In a large pot, cover the cubed potatoes with water, add a pinch of salt, and bring to a boil. Cook for 12-15 minutes until fork-tender. Drain, making sure no water is left.
- In a large bowl, mash the boiled potatoes. Stir in the vegan sour cream, melted vegan butter, plant-based milk, garlic powder, onion powder, salt, and pepper. Mix until smooth and creamy.
- In a small bowl, mix the panko breadcrumbs with 3 tablespoons of melted vegan butter until coated. Add grated cheddar cheese and mix to combine.
- Spread the mashed potato mixture evenly into the greased casserole dish. Sprinkle the breadcrumb and cheese mixture evenly over the casserole.
- Place the casserole in the oven and bake for 25-30 minutes, or until the top is golden brown and the casserole is heated through.
- Remove from the oven, sprinkle with vegan bacon, and chopped onion. Let it cool for a few minutes before serving.
Notes
- Refrigerator : Store leftover mashed potato casserole in an airtight container, or cover the casserole dish with plastic wrap and place it in the refrigerator for 3-4 days.
- Freezer : For longer storage, freeze the casserole in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat : To reheat the leftovers, place them in an oven-safe dish and bake at 350°F until warmed through. Alternatively, you can heat individual servings in the microwave until warm.
Nutrition
Mashed Potato Casserole https://jessicainthekitchen.com/mashed-potato-casserole/ November 20, 2024
There’s nothing like a warm, flaky apple strudel ! This version wraps tender spiced apples in vegan puff pastry —and it makes two, so you can enjoy one now and freeze one for later!
Apple pie is the most popular apple dessert, followed by apple crisp , but let’s not forget about apple strudel! Instead of pie crust, it uses flaky puff pastry to envelop cinnamon-spiced baked apples dotted with plump raisins. The thing I love most about apple strudel—well, aside from those tender cinnamon apples—is that it works for breakfast or dessert. I’m happy to have reason to enjoy a slice twice in one day!
Why You’ll Love This Apple Strudel Recipe
- Apple strudel made vegan . Typical apple strudel recipes are made with puff pastry, which is full of butter. But swap in my vegan puff pastry recipe and you’ve got a treat everyone can enjoy!
- Easy to customise . You can use this apple strudel recipe as a template and put your own unique spin on it. As long as the ingredient ratios are the same, it will work!
- Perfect for any occasion . This vegan apple strudel is the perfect dessert for any occasion, whether it’s a holiday brunch or dinner party with friends. (Especially if you top it with a scoop of vegan ice cream !) Since it makes two, you can keep one in the freezer for when you have unexpected guests!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Vegan puff pastry – I use my homemade vegan puff pastry recipe. You can also purchase frozen vegan puff pastry if you are rushed for time.
- Apples – Peeled, cored, and thinly sliced.
- Brown sugar – Or coconut sugar , if you prefer.
- Spices – Ground cinnamon and nutmeg add cozy flavour.
- Raisins – If you’re not a raisin fan, you can leave them out.
- Lemon juice
- Cornstarch – To thicken the juices that bake off of the apples.
- Breadcrumbs – This may seem like an odd ingredient, but it helps form a barrier between the filling and puff pastry to keep it from getting soggy.
- Plant-based milk
- Powdered sugar
How to Make Apple Strudel
Make apple filling.
- Make the filling . Toss the apples with the brown sugar, spices, raisins, lemon juice, and cornstarch and let the mixture sit for 10 to 15 minutes.
- Prepare the puff pastry . Roll out half of the puff pastry into a 10×12 rectangle on a lightly floured surface. Transfer it to a parchment-lined baking sheet.
- Add the filling . Sprinkle half the breadcrumbs over the puff pastry. Then spoon half of the apple filling down the middle section, leaving a border at the top and bottom.
Cut an even number of strips on each side.
- Cut the sides into strips . Cut an even number of horizontal strips along both sides of the puff pastry.
- Braid and seal . Fold the strips over the filling, alternating from one side to the next. Fold the top and bottom over the filling to seal.
- Repeat . Use the remaining puff pastry and filling to make a second apple strudel.
Fold and seal strudel. Brush with milk.
- Bake . Brush the strudels with milk, then bake at 400ºF for 25-30 minutes, or until the pastry is golden brown and flaky.
- Serve . Let the apple strudel rest a few minutes, then slice and dust with powdered sugar.
Tips for Success
- Use the right apples . Choose apples that are firm and tart or sweet-tart, such as Granny Smith or Honeycrisp. You don’t want apples that will go mushy when baked!
- Chill the pastry . Keep your puff pastry cold before using it and work quickly when handling it. If it gets too warm, it won’t bake up as flaky.
- Monitor the baking . Keep an eye on the apple strudel towards the end of baking to prevent over-browning. If needed, tent the pastry with foil to protect it from burning.
Variations
- Add some pears . Firm pears (like Asian pears) can be swapped in for all or part of the apples.
- Give it some sparkle and crunch . After brushing the milk over the strudels, sprinkle coarse sugar (like Deme r ara or Turbinado ) over the top.
- Make it nutty . Add chopped walnuts to the filling.
- Swap out the raisins . If you want to try another dried fruit, cranberries would be excellent!
- Add rum raisins . Soak the raisins in warm spiced rum before adding them to the filling. This makes them plump, tender, and delicious!
- Drizzle caramel over the top . Add vegan caramel sauce to the apple strudel just before serving.
How to Store
- Room Temperature : Store leftover apple strudel at room temperature for up to 2 days. Cover it loosely with foil or parchment paper (as opposed to wrapping it tightly) to keep the exterior flaky.
- Freezer : You can freeze apple strudel for up to 3 months. I recommend freezing it before baking, then adding a few extra minutes to the baking time. If you want to freeze leftovers, you can do that too and simply thaw at room temperature. Either way, wrap the apple strudel well and place it in an airtight container or freezer bag.
More Vegan Apple Recipes
- Apple Cranberry Crisp
- Apple Pie Pancakes
- Vegan Apple Pie Bars (with Salted Caramel)
- Apple Streusel Muffins
- Baked Apples Stuffed with Cinnamon Oat Crisp (Vegan)
Ingredients
- 1 batch vegan puff pastry
- 4 medium apples , peeled, cored, and thinly sliced; Granny Smith or Honeycrisp work well
- ¼ cup brown sugar , or coconut sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup raisins
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- ½ cup breadcrumbs
- plant-based milk , for brushing
- powdered sugar , for dusting
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the sliced apples, brown sugar, cinnamon, nutmeg, raisins, lemon juice, and cornstarch. Toss until the apples are evenly coated. Let it sit for about 10-15 minutes.
- On a lightly floured surface, roll out half of the puff pastry sheet into a rectangle about 10×12 inch. Place it on a parchment-lined baking sheet.
- Visually divide the puff pastry into three vertical sections. The middle section will hold the filling
- Sprinkle half of the breadcrumbs evenly over the puff pastry to absorb moisture. Then, spoon half of the apple filling down the center of the pastry, leaving 1.5 inch space on the top and bottom to seal.
- On each of the two outer sections, use a sharp knife to cut horizontal slits, about 1-inch wide (2.5 cm), creating strips along both sides. These strips will be folded over the filling to form the braid. Make sure the number of strips on each side is even.
- Starting at the top, fold one strip from the left side over the filling, followed by a strip from the right side, crossing them diagonally over the filling to form a braid. Continue alternating strips from each side until the entire strudel is braided
- Fold the top and bottom ends of the pastry over the filling to seal them, tucking the ends under to secure.
- Repeat the steps with the second half of the puff pastry sheet, making a second strudel.
- Brush the braided pastries with plant-based milk for a golden finish.
- Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and flaky.
- Once baked, let the strudel cool for a few minutes before slicing. Dust with powdered sugar and serve warm.
Notes
- Room Temperature : Store leftover apple strudel at room temperature for up to 2 days. Cover it loosely with foil or parchment paper (as opposed to wrapping it tightly) to keep the exterior flaky.
- Freezer : You can freeze apple strudel for up to 3 months. I recommend freezing it before baking, then adding a few extra minutes to the baking time. If you want to freeze leftovers, you can do that too and simply thaw at room temperature. Either way, wrap the apple strudel well and place it in an airtight container or freezer bag.
