Vegetablecasserole Recipes
MIXED VEGETABLE CASSEROLE
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
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
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
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
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
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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