Old Fashioned Ogden Eats: Greek Vegetable Casserole

In this edition of Old Fashioned Ogden Eats we are sharing a Greek family recipe from Legacy House of Ogden resident Bill Thorstead. It’s a very easy recipe that allows you enjoy pure, wholesome food – so visit the Downtown Ogden Farmers & Art Market and then get back to your kitchen to experiment.

The Thorstead family & their Greek Vegetable Casserole

Mother Thorstead enjoying some Greek baked goods in the Thorstead home, 1975.

Mother Thorstead enjoying some Greek baked goods in the Thorstead home, 1975.

Bill Thorstead’s family has been in Ogden for more than 150 years, dating back to at least 1859. However, his mother’s side came to Ogden in 1920 from Greece. Bill’s Grandpa Lepas came to Ogden for a job with the railroad and met Grandma Edith, who was born and raised here. Bill grew up in Ogden, just 15 blocks from where he lives now, Legacy House of Ogden.

Soon after graduating from Bonneville High School, Bill started working for the Union Pacific Railroad, continuing a long line of railroad workers in the family. He moved into his own home in North Ogden and lived there for 32 years, where he raised his daughter Danielle. When he had time off of work, Bill enjoyed cooking with his mother, mountain biking, hiking, weight lifting and taking trips to Yellowstone National Park for snowmobiling.

In this new chapter of his life, he is everyone’s friend at Legacy House of Ogden and always a pleasant person to visit with. Bill is confident that anyone who makes this casserole will love it!

Greek Vegetable Casserole


  • Large bottle of extra virgin olive oil
  • Salt & pepper
  • 3 potatoes, cut into ¼ slices
  • 1 yellow onion, cut into ¼ in. slices
  • 3 tomatoes, cut into ¼ in. slices
  • 3 summer zucchinis, cut into ¼ in. slices
  • Variation of other fresh vegetables as desired to fill your baking dish, all cut into ¼ in. slices


  • 9 x 13 baking dish (glass dish with extra depth is recommended for best results)
  • Cutting board & knife


Preheat the oven to 400 degrees Fahrenheit. On the bottom of your 9 x 13 baking dish drizzle a layer of extra virgin olive oil. Next, layer potato slices on the bottom of the dish. Drizzle olive oil over the potatoes and season with salt and pepper. Layer your onion slices next and cover with olive oil and salt and pepper just the same. Layer the zucchini slices next and cover again with olive oil and salt and pepper. Follow the same process with tomatoes and then any other fresh vegetables of your choice until the dish is full.

Bake the dish for 45-60 minutes, until the vegetables are falling apart. (A good way to test the doneness is to stick a fork through the bottom to feel if the potatoes are soft.)

Hint: Don’t be skimpy with your olive oil! If you do skimp, make sure to cover the dish with tin foil or a lid when baking it.

LegacyOGDEN-LARGELegacy House of Ogden has been serving local seniors since 2001. Across the street from Ogden Regional Hospital, Legacy House of Ogden provides assisted living and memory care services. Residents enjoy daily activities, restaurant-style dining, beautifully decorated living areas and a variety of apartment floor plans—all in a home-like setting. At Legacy House of Ogden, we believe that the more our residents can be independent, the healthier they are and the better they feel. No matter what stage of life we’re in, maximizing independence, maintaining dignity and having choices are important. We provide customized care, making sure we cater to them like we would our own family.

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5526 South Adams Avenue
Ogden, Utah 84405

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Guest bloggers are locals who love Ogden! To become a guest blogger, email Mikaela@indieogdenutah.com.