Vegetablecasserole Recipes

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MIXED VEGETABLE CASSEROLE



Mixed Vegetable Casserole image

My grandmother used to make this at Thanksgiving and Christmas to fill out the usual sweet potato casserole and dressing menu. This was always one of my favorites. It is very easy and very tasty! It is a good way to get your kids (and reluctant DH's) to eat their vegetables!

Provided by breezermom

Categories     Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 7

1 (20 ounce) package frozen mixed vegetables
1 cup chopped onion
1 cup chopped celery
1 cup shredded cheddar cheese
1 cup mayonnaise
1 1/2 cups Ritz cracker crumbs
1/2 cup butter or 1/2 cup margarine, melted

Steps:

  • Cook the frozen vegetables according to the package directions. Drain well.
  • Combine cooked vegetables, onion, celery, cheese, and mayonnaise in a large bowl, stirring well.
  • Spoon the mixture into a greased 11 x 7 x 1 1/2 inch baking dish.
  • Combine cracker crumbs and butter. Stir well. Sprinkle crumb mixture evenly over the casserole. Bake at 350 degrees for 30 to 35 minutes or until thoroughly heated.

Nutrition Facts : Calories 218.7, Fat 16.6, SaturatedFat 10.4, Cholesterol 45.3, Sodium 236.6, Carbohydrate 12.9, Fiber 3.7, Sugar 1.2, Protein 6.5

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

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.

VEGETARIAN CASSEROLE



Vegetarian casserole image

A Mediterranean one-pot stew with peppers, courgettes, lentils, sweet smoked paprika and thyme

Provided by Caroline Hire - Food writer

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 15

1 tbsp olive or rapeseed oil
1 onion, finely chopped
3 garlic cloves, sliced
1 tsp smoked paprika
½ tsp ground cumin
1 tbsp dried thyme
3 medium carrots, sliced (about 200g)
2 medium sticks celery, finely sliced (about 120g)
1 red pepper, chopped
1 yellow pepper, chopped
2 x 400g cans tomatoes or peeled cherry tomatoes
1 vegetable stock cube made up to 250ml (we used 1 Knorr vegetable stock pot)
2 courgettes, sliced thickly (about 300g)
2 sprigs fresh thyme
250g cooked lentils (we used Merchant Gourmet ready-to-eat Puy lentils)

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.

Nutrition Facts : Calories 216 calories, Fat 5.1 grams fat, SaturatedFat 0.7 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 16.1 grams sugar, Fiber 9.8 grams fiber, Protein 12.3 grams protein, Sodium 1.6 milligram of sodium

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