1 (888) 635-8115 (US)Idahoan® Root Vegetable Casserole
Indulge in comfort with our Idahoan® Root Vegetable Casserole, a hearty dish that brings together the richness of creamy mashed potatoes, the earthy goodness of rutabaga, and a touch of fragrant thyme. The rutabaga and garlic are simmered to tenderness, then blended with reduced-fat cream cheese, fat-free Greek yogurt, and 2% milk for a velvety texture. Baked to a golden brown, this flavorful pie is perfect for a warming entrée.
TIME
30
YIELD
75
DISH TYPE
Appetizer
Italian Wedding Soup
Serves: 64 6oz servings
Ingredients
- 1 bag (20.35 ounces) Idahoan® CREAMY Classic Mashed Potatoes
- 2.5 quarts boiling water
- 0.5 cup vegetable oil, Olive oil can also be used
- 10 pounds turkey sausage, fully cooked links cut into ¼ inch slices
- 2.5 ounces Italian seasoning
- 4 ounces minced garlic
- 3 gallons reduced-sodium chicken stock
- 4 pounds chopped frozen spinach, thawed
- 1 #10 can canelli beans, drained
Instructions
- Pour pouch contents into a 2 ½” x ½ size steam table pan. Add 2½ quarts of boiling water and stir well with a wire whip. Bake in a convection oven at 350°F for 35 minutes (400°F in a conventional oven for 40 minutes). Hold hot for a later step in the recipe.
- In a stock pot, heat the oil, add the sausage, and sauté. Once heated through, add the garlic and Italian seasoning and sauté. Add the stock and beans and bring to a simmer. Simmer for 20 minutes. Add the spinach and bring back to a rolling boil before cutting back to simmer. Place on steamtable and serve.
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