Vegetable Casserole Recipes

VEGETARIAN CASSEROLE

Steps:

• Heat 1 tbsp olive or rapeseed oil in a large, heavy-based pan. Add 1 finely chopped onion and cook gently for 5 - 10 mins until softened.
• Add 3 sliced garlic cloves, 1 tsp smoked paprika, ½ tsp ground cumin, 1 tbsp dried thyme, 3 sliced carrots, 2 finely sliced celery sticks, 1 chopped red pepper and 1 chopped yellow pepper and cook for 5 minutes.
• Add two 400g cans tomatoes, 250ml vegetable stock (made with 1 stock pot), 2 thickly sliced courgettes and 2 sprigs fresh thyme and cook for 20 - 25 minutes.
• Take out the thyme sprigs. Stir in 250g cooked lentils and bring back to a simmer. Serve with wild and white basmati rice, mash or quinoa.

MIXED VEGETABLE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl combine the mixed vegetables, onion, soup, mayonnaise and cheese. Mix well and spread mixture into a 9x13 inch baking dish. Top with the cracker crumbs.
• Bake about 30 minutes, or until browned and bubbly.

CHEESY VEGETABLE CASSEROLE

Steps:

• Preheat oven to 350°F.
• Cook green beans and broccoli and cauliflower until tender crisp, per package directions.
• In a medium sized bowl, mix green beans, broccoli and cauliflower, soup, garlic powder, milk, 1 ½ cups cheese, and half of the crispy onions. Pour into a casserole dish. Sprinkle remaining cheese on top.
• Bake for 30 minutes. Top with remaining crispy onions and bake an additional 10 minutes.

VEGETABLE CASSEROLE

Steps:

• Set oven to 350 degrees Grease a 2-qt baking dish Place cauliflowerets and carrots in a large saucepan; add a small amount of water Cover and cook for 3 mins Add broccoli, cook for 4-6 mins longer, or until all veggies are crisp-tender; drain.
• Combine mayo, onion, horseradish, salt and pepper; add veggies, and mix well Pour into a greased baking dish Combine bread crumbs, butter and paprika; sprinkle over veggies Bake, uncovered for 25-30 mins, or until veggies are heated through note: If using frozen veggies, cook for less time.

VEGETABLE CASSEROLE

Steps:

• Preheat oven to 350°F.
• Cook vegetables according to package instructions, but not completely done.
• In separate bowl mix soup and mayonnaise together and set aside.
• Add to a buttered casserole dish, 1 layer of vegetables, 1/2 onions, 1/2 soup mix and 1/2 cheese.
• Repeat layers ending with cheese on top.
• Top off with crushed Ritz crackers and dot with butter or margarine.
• Bake at 350°F for 30-35 minutes until golden brown.

MAKE AHEAD CREAMY VEGETABLE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, stir all ingredients together, saving half cup of the french fried onions for later. Once fully mixed together, transfer to a large casserole dish.
• Bake for 50 minutes.
• Remove from oven and top with fresh chopped parsley and the remaining french fried onions.
• Serve immediately or allow to cool completely before packaging for freezing. See notes.

VEGETABLE CASSEROLE

Steps:

• Preheat oven to 350 degrees. In a large microwave-safe bowl, add broccoli, carrots, and cauliflower and stir to combine. Microwave uncovered on high until the vegetables are warm, about 12 to 15 minutes.
• Transfer to a 9-inch by 13-inch baking dish. Evenly place the sliced Velveeta over the vegetables.
• In a medium bowl, add Ritz crackers and melted butter. Toss to combine. Sprinkle over Velveeta.
• Bake until cheese is melted and cracker topping is golden brown, about 30 to 45 minutes.