Vegetarians and omnivores alike will enjoy this easy to make, hearty and nutritious potato asparagus casserole with mushrooms. It is low in fat, easy to throw together and comes with a rich and creamy herb sauce.
This hearty potato asparagus casserole with mushrooms is a delicious vegetarian meal idea, great as a family meal or party food. This nutritious dish is easy to prepare, cooks in less than 30 minutes and can feed several people.
What potatoes are best to use this vegetarian casserole
As the potatoes don’t get mashed in this casserole recipe I recommend choosing a variety that holds its shape. Such as salad potatoes. Waxy potatoes, such as Charlotte or Anya are good options, while Maris Piper, Marabel or Rooster work better in mashed potato dishes. If you live over the pond Yukon Gold would be a good choice (Russet or Idaho wouldn’t).
How to prep the asparagus tips
The asparagus tips are added into the casserole raw so all you have to do is snap off the tough woody ends (usually about 2-3 cm long) and toss the asparagus into the dish. The asparagus tips shouldn’t be too thin or too thick so go for something in the middle. This is to ensure that after 25 minutes in the oven they are cooked but still crunchy (very thin asparagus might be too tender and very thick tips might still be tough).
How to prep the mushrooms
This will take only a few minutes! It is important to fry the mushrooms quickly over a high heat to brown them a little, without letting them become soggy (see the Instructions below). Don’t overfry or overstir! I used chestnut mushrooms but closed cup mushrooms will do too.
Is the herb sauce easy to make
It’s incredibly easy to make! I used my basic 3-ingredient white sauce recipe in this dish, which takes minutes to put together. I adapted this sauce by adding a bit of ricotta for creaminess and fresh herbs for more flavour. Once the sauce is ready pour it over the vegetables, sprinkle some cheese over the top and pop in the oven for 25 minutes.
More recipes using white sauce
Another quick and easy casserole using my simple white sauce is this healthy leftover salmon and potato bake. It is low in fat and ready in 30 minutes!
Check out ALL my recipes where I’ve used this simple white sauce. You won’t believe how versatile it is!
Is it necessary to use 3 types of cheese
No, it isn’t. I added ricotta for a rich and creamy consistency, but you can omit it. You could replace it with fromage frais (fromage blanc), which, apart from being creamy, will also add a bit of a tangy flavour to the sauce. This is a great substitution especially if you decide to omit the tangy feta. However, I wouldn’t use both the feta and the fromage frais as the dish might be a little too sour.
You could also use a different type of cheese to sprinkle over the top but I recommend choosing another strong cheese. You could also add more cheese than I have done if you prefer.
Potato Asparagus Casserole with Mushrooms & Herbs
- 5 medium potatoes, use a firm variety
- 200 g asparagus chopped
- 250 g mushrooms chestnut or closed cup, roughly chopped
- 3 tablespoons each: chives and parsley finely chopped (more for sprinkling)
- 2 tablespoons butter
- 1 heaped tablespoon flour/corn flour
- 2/3-1 cup semi-skimmed milk
- 3 tablespoons ricotta
- 150 g feta crumbled
- 3 tablespoons mature cheddar cheese, grated
- sea salt and white pepper to taste
- 1 bay leaf
- olive oil for drizzling
- Peel the potatoes, cut into quarters and boil in salted water with the bay leaf. They should still be quite firm after boiling (don't overcook them). Cut into smaller pieces, place in a medium/large oven dish and set aside.
- Preheat the oven to 425 F/ 220 C/ gas mark 7.
- To make the herb sauce, in a saucepan melt the butter over a low heat, add the flour and whisk until the mixture is smooth. Add the milk and ricotta, increase the heat and continue whisking until the mixture has thickened and there are no lumps. Remove from the heat, add the herbs, season to taste and set aside (the sauce will thicken after a while so you might have to add a bit of milk before pouring over the vegetables).
- Heat up a large non-stick pan and fry the mushrooms briefly over a high heat, stirring once or twice, for about 2 minutes (remove from the heat once they've browned a little, not letting them become soggy). Scatter over the potatoes.
- Arrange the asparagus pieces on top, scatter the feta, pour over the herb sauce, sprinkle the grated cheddar over the whole thing, drizzle with a little olive oil and bake for 20-25 minutes. Sprinkle with more fresh herbs and serve immediately.
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