Now autumn is here I find myself craving comfort food. Potatoes have always been a staple in my household and I remember coming home when I was a child to the smell of scalloped potatoes. This recipe is hot, hearty and delicious. Make extra as they’ll go fast.
6 medium potatoes
1 cup shredded Parmesan cheese and old cheddar cheese (mixed)
1/4 cup flour
2 cups milk
Slice potatoes and place a layer in an oven safe dish.
Spoon a layer of flour, salt, pepper, cheese and sage over top.
Repeat layering in dish ending with a cheese layer.
Bake in the oven at 375 degrees Fahrenheit until the potatoes are tender and the cheese has melted.
Saute mushrooms, celery, rosemary and onion in a frying pan until cooked.
In a stock pot cook carrots in vegetable stock. Add meat substitute and corn to the pot near the end of cooking. Remove from heat. Stir in mushroom mixture. Add salt and pepper to taste. Pour mixture into a oven proof glass pan. Top with mashed potatoes and shredded cheddar cheese, Bake in a 425 degree Fahrenheit oven for 30 minutes.
Add cooked noodles to peppers, mushrooms, ground round, onions, tomatoes and veggie stock. Add salt and pepper to taste. Top with grated cheddar cheese and bread crumbs. Cook at 350 degrees Fahrenheit until cheese bubbles and peppers are cooked through.