American · Chinese

Stir-Fried Veggie Mashed Potato Casserole

Name: Stir-Fried Veggie Mashed Potato Casserole
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6 servings
Cuisine: American, Chinese
Ingredients: 4 large baking potatoes, cut into 2-inch pieces; 1 cup half-and-half cream, divided, as needed; 1 stick unsalted butter, melted; kosher salt, to taste; black pepper, to taste; ⅓ cup Parmesan cheese, grated; 1 cup white cheddar cheese, shredded; 2 TBSP olive oil; ¼ cup sweet onion, chopped; ½ cup red bell pepper, chopped; 1 carrot, peeled and cut into small dice; 1 cup button mushrooms, finely chopped; 1 ½ cups yellow cabbage, chopped; 2 cloves garlic, minced; 1 TBSP soy sauce; 1 ½ cups white cheddar cheese, shredded, for topping

This is the recipe I make when I can’t decide between mashed potatoes and stir-fried vegetables for a side. Why choose when I can bring them together in one delicious casserole? I stir-fry cabbage, mushrooms, carrots, and peppers with garlic and a splash of soy sauce, then fold them into buttery mashed potatoes with Parmesan and white cheddar. A melted cheese topping finishes it off beautifully, with colorful little bites of vegetables tucked into every creamy spoonful. It’s American mashed-potato comfort with Chinese-inspired stir-fry flavor—and one less dinner decision to make!

Recipe by Mary Keelan Williams | One Recipe Two Cultures ✓ TESTED & DEVELOPED BY MARY KEELAN WILLIAMS

🇺🇸 American+🇨🇳 Chinese

JUMP TO RECIPEPIN RECIPE

Mary’s Introduction

This comforting casserole brings together creamy American-style mashed potatoes and a colorful vegetable stir-fry. Parmesan and white cheddar add richness, while soy sauce gives the cabbage, mushrooms, carrots and peppers a savory boost before everything is baked beneath a golden layer of cheese.

Why These Flavors Work

Creamy potatoes and sharp white cheddar create a familiar comfort-food base. Stir-fried cabbage, mushrooms, carrots and peppers add color, texture and natural sweetness, while garlic and soy sauce bring savory depth that balances the richness of the butter and cheese.

SAVE FOR THE LEFTOVER IDEA

Save Reserve 3 cups of the cooled Stir-Fried Veggie + Mashed Potato mixture (about half the dish; serves 2–3 as a hearty breakfast). to make Breakfast Skillet with Sunny Eggs.

Ratings & Reviews

Be the first to rate this recipe.

LEFTOVER IDEAS

Turn the leftovers into something new.

Photo coming soon

Breakfast Skillet with Sunny Eggs

More from Mary’s Kitchen

American · Italian

Strawberry Basil Southside

COOKING MODEStir-Fried Veggie Mashed Potato Casserole

Follow Mary’s published recipe step by step. Use Keep Screen Awake on the recipe card if needed.

Step 1 of 3

STEP 1

Bring a large pot of salted water to a boil. Add the potatoes and cook until done, about 5–7 minutes. Drain and add to a large mixing bowl. Add the melted butter and half of the cream and mix. Add the remaining cream as needed and mix. Season with kosher salt and black pepper. Fold in the Parmesan cheese and 1 cup shredded white cheddar cheese.

STEP 2

Meanwhile, add the olive oil to a sauté or stir-fry pan. Add the onion, red bell pepper, carrot and button mushrooms and stir-fry until tender. Add the cabbage and stir-fry for 2 minutes. Add the garlic and soy sauce and cook for 2 minutes. Season with kosher salt and black pepper.

STEP 3

Fold the stir-fried vegetables into the mashed potatoes. Put the mixture in a 9 × 13-inch baking dish. Top with 1½ cups shredded white cheddar cheese and bake at 400°F for 10–15 minutes, or until the cheese is melted. Broil for the final 30 seconds to create light brown spots on the cheese. Serve warm.

How to Make Stir-Fried Veggie Mashed Potato Casserole

Cook the Potatoes

Boil the potato pieces in salted water until tender, about 5–7 minutes, then drain well.

Mash Until Creamy

Mix the potatoes with the melted butter and half of the cream, adding the remaining cream only as needed.

Add the Cheeses

Season the potatoes and fold in the Parmesan and 1 cup white cheddar.

Stir-Fry the Vegetables

Cook the onion, bell pepper, carrot and mushrooms in olive oil until tender.

Finish the Stir-Fry

Add the cabbage, then the garlic and soy sauce, cooking just until the cabbage is tender.

Combine the Mixtures

Fold the stir-fried vegetables gently into the mashed potatoes.

Top and Bake

Transfer to a 9 × 13-inch baking dish, add the remaining cheddar and bake at 400°F until melted.

Lightly Brown the Cheese

Broil for the final 30 seconds to create light brown spots, then serve warm.

Recipe Guidance

Storage

Cool the casserole promptly and refrigerate it in a shallow covered container within 2 hours. Use within 3 to 4 days.

Reheating

Cover and reheat at 350°F until the center reaches 165°F, uncovering near the end if the top needs to crisp again. Individual portions may be reheated in the microwave until steaming hot throughout.

Make Ahead

Assemble the casserole, cover it, and refrigerate it before baking. If it goes into the oven cold, allow additional baking time and verify that the center is fully hot.

Serving Suggestions

Serve as a vegetarian main dish with a crisp salad or as a substantial side alongside a simply prepared protein.

Mary’s Introduction

Why These Flavors Work