Italian Potato Casserole In The Sun Oven

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I love cooking in the Sun Oven, it’s so easy! I don’t have to heat up my kitchen and I don’t have to worry about things burning.  I thought I’d show you how I make make a huge meal. The Sun Oven, although bigger than ever, is not as big as a conventional oven. I don’t have two (but might have to consider a second one soon) so I need to figure out how make a lot of food in a small space.

I don’t have a super large family. There are five people including me and my husband. The thing is my boys keep growing and so do their appetites. People warned me when they were babies but I really didn’t believe them. I really should have, I would have started a food storage for their teenage years right there and then, but that’s a subject for another post. The point I’m trying to get across is that boys eat A LOT!!

Not to go on, but the other day I was making another potato dish with dehydrated potatoes and I re-hydrated a little too much. Well, I thought, I’ll just make two pots and save the rest for the next day. I have never made double of this recipe before. By the end of dinner both pots were empty.  Yup, they eat A LOT! So let me show you how I handle that for now in one Sun Oven.

Italian Potato Casserole In The Sun Oven:

3lbs potatoes

3lbs sliced tomatoes

4 T fresh basil (we like basil)

4 T fresh parsley

2 packages of beef flavored tofu-crumbles (you can use 2lbs ground beef)

1-2 Bragg Liquid Aminos or soy sauce (optional)

1-2lb mozzarella

This recipe takes almost all day (about 4 or 5 hrs) in the Sun Oven. You can break it up and cook it over two days if you like.

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Place the potatoes on a cookie sheet and place in the Sun Oven.

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Cook until golden brown, about 2 hours.

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Then take herbs and mix them along with the Bragg Liquid Aminos together with the soy crumbles. Then slice potatoes and begin layering two glass casserole dishes (these are 3 qt dishes) beginning with potatoes on the bottom, then tofu, then tomatoes and finally cheese. Repeat two to three times.

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One of these dishes has a lid so I used it to stack the two dishes. I turned it upside down and placed it facing the same direction as the top dish. Then placed the dish without a lid on top.

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Cook in the Sun Oven for about 2 hours or until cheese is melted and flavors
are melded.

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Here is a close up of the finished dish.

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Here is the lid on top of the bottom dish after I removed the top dish.

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I had the handle face down in the the casserole for stability. It is a little cheesy but it’s not too bad. You could coat it with olive oil so no cheese would stick if you wanted to.

Sun Oven is offering a special for AWCOW readers. Save $80 on the Purchase of The Preparedness and Dehydrating Package with the Discount Code: “SelfReliantSchool”; or save $50 on the purchase of an All American Sun Oven with the Discount Code: “SelfReliantSchoolASO”.

  • Misty says:

    Thanks looks so good Jennifer! Sharing this on facebook!

  • KC says:

    Have a Sun Oven but don’t use it because I need more direction and recipes. Thank you so much! Pinning your site so I can get more recipes!

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