Rustic Vegetable Casserole Recipes

RUSTIC VEGETABLE CASSEROLE

Rustic Vegetable Casserole image

Provided by Food Network

Time 1h15m

Yield 2 casseroles

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
2 carrots, peeled and turned
3 peeled and turned Yukon Gold potatoes
1 salsify, peeled and cut into 2-inch strips
1 ripe pear (small), peeled, cored and cut in two
2 turnips, peeled and turned
1 porcini mushroom, sliced
1 pint mushroom stock (made from mushroom stems)
2 swiss chard leaves (large) with the stem and heart removed
8 peeled seedless grapes

Steps:

In a copper or stainless steel saucepan, heat the olive oil. Add carrots, potatoes, salsify, pear, and turnips. Saute vegetables until golden brown. Add porcini mushrooms, cook 2 more minutes. Add mushroom stock and reduce until vegetables are tender. In the last two minutes, add swiss chard. When the sauce is reduced, season with salt and pepper. Put into bowls and garnish with peeled grapes.

VEGETABLE CASSEROLE

Vegetable Casserole image

While vacationing in France, I learned the importance of serving foods that look as good as they taste. This simple side dish is colorful and has guests for seconds.-Sarah Burks, Wathena, Kansas

Provided by Taste of Home

Categories Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

1 package (16 ounces) frozen mixed vegetables, thawed
1 large onion, chopped
3 celery ribs, chopped
1 cup shredded cheddar cheese
1 cup mayonnaise
3/4 cup crushed butter-flavored crackers
1/4 cup butter, melted

Steps:

In a large bowl, combine the first five ingredients. Spoon into a greased 1-1/2-qt. baking dish. Combine the cracker crumbs and butter until crumbly; sprinkle over the top. Bake, uncovered, at 350° for 30-35 minutes or until heated through.

Nutrition Facts : Calories 523 calories, Fat 46g fat (14g saturated fat), Cholesterol 56mg cholesterol, Sodium 539mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 4g fiber), Protein 8g protein.

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