Leftover Spud Casserole #Vegetarian

We always bake many potatoes instead of just two, because why waste the electricity, amIright? And it was almost grocery day, so last week’s kale was looking a little limp. So….

potatocasseroleThat’s cubed baked potatoes (skin on), not-so-fresh kale greens, undiluted cream of mushroom soup (make your own, if you’re a purist), onion powder (because I didn’t feel like pre-cooking onions), and sunflower seeds. I put half of it into a greased casserole, put down a thin layer of colby cheese, the other half of the spud mixture, and sprinkled the top with feta. Bake it until it’s bubbly.

The seeds were salted, and the soup was salty, so don’t add any salt, or get low-sodium soup and unsalted seeds.


A WRITING PROMPT FOR YOU: Write a scene where a character is not so fresh.



I was born in Louisville, Kentucky, but now live in the woods in southern Indiana. Though I only write fiction, I love to read non-fiction. The more I learn about this world, the more fantastic I see it is.

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One thought on “Leftover Spud Casserole #Vegetarian

  1. Shelly

    March 31, 2016 at 3:52am

    I admire you so much when you whip up a dinner from what you have on hand. I think it’s magical! This has always been my goal and I think I’m slowly but surely getting there.

    When I don’t feel like precooking onions, I’ll chop them up, sprinkle with a little water, cover and microwave.

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    • Author

      Marian Allen

      March 31, 2016 at 12:03pm

      Ooo! Great idea with the onions! I’ll have to remember that. 🙂

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  2. Jane

    March 31, 2016 at 10:21am

    Good lookin’ good eatin’

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