This casserole is remarkably easy to make. Oh, and it tastes good. I make it quite often for  guests, as it is always a hit among vegetarians and meat-lovers alike. It works very well with a large salad. And you can use leftover potatoes. If you are into “soy meats,” you can substitute that for the  mushrooms. You can also try ground beef instead of the mushrooms. You can also try sweet potatoes, or make the bottom layer with regular potatoes and the top layer with sweet ones. You can even try mixing parsnips and potatoes 50/50. All of this makes this casserole very versatile.


8 medium potatoes, peeled and boiled until soft

2 large onions, peeled and chopped

shitake mushrooms, chopped,  1 cup

any other type of mushrooms, 2 cups

Salt and pepper to taste

Olive oil, 3/4 cup

Breadcrumbs for baking (about 2 tbsp)

optional: 1 egg, lightly beaten

Preheat the oven to 350 degrees Fahrenheit. Mash the potatoes. Add 1/3-1/2 cup of olive oil and salt to taste. Mix well.

Sautee the onions in the remaining olive oil. add the mushrooms and let the mixture simmer for about five minutes. Add salt and pepper to taste.

Lightly oil a baking dish. Sprinkle some breadcrumbs. Put 1/2 of the mashed potato mix on the bottom of the baking dish. Put all of the mushroom mix on top. Put the remaining potatoes on top. If using eggs, brush one lightly beaten egg on top. Bake for 35-40 minutes.