Very Veggie Casserole Recipes
COMPANY VEGETABLE CASSEROLE
A neighbor passed this recipe on to me. I make the vegetable casserole for family dinners, reunions and potlucks, and the response is almost always the same when people taste it: "Can I have the recipe?" -Leora Clark, Lincoln, Nebraska
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the beans, corn, soup, sour cream, cheese and onion. Pour into an ungreased 2-qt. baking dish. , Combine the butter, crumbs and almonds; sprinkle over vegetables. Bake, uncovered, at 350° for 35-40 minutes or until bubbly.
Nutrition Facts : Calories 221 calories, Fat 15g fat (7g saturated fat), Cholesterol 27mg cholesterol, Sodium 679mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein.
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
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
VERY VEGGIE CASSEROLE
The beauty of this recipe is that you can experiment with the vegetables you add and use whatever you have on hand. Photo: kraftrecipes.com 09-30-15
Provided by Ellen Bales
Categories Other Side Dishes
Time 50m
Number Of Ingredients 7
Steps:
- 1. Mix cracker crumbs and butter until completely blended.
- 2. Combine remaining ingredients in a 1-qt. casserole and top with remaining crumb mixture.
- 3. Bake in a preheated 350º oven for 35-40 minutes or until heated.
- 4. Serve as a side dish with any meat of your choice.
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- In a large skillet, cook for about 5-7 minutes (high) the finely chopped onions with some olive oil, salt and pepper to taste.
- Add the zucchini and cook for another 3-5 minutes in medium heat. Take the skillet out of the heat.
- The rest of the vegetables (except spinach) need to be steamed first for about 5-8 minutes then you can place them in the large skillet. Remember you can use any vegetables you want and add more or less according to taste.
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- Sauté the onion, celery and garlic in the oil until they are soft. Add the zucchini, tomatoes and green pepper, and brown them lightly. Season with salt and pepper. Place the vegetable mixture with all of the juices in a casserole dish, and sprinkle the top with the crumbs and parmesan cheese.
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- Make-ahead creamy vegetable casserole. What’s even easier than a simple vegetable casserole filled with all the usual favourites that you know your family loves?
- Tomato vegetable casserole. Of all the vegetables that you could choose from, has your family always loved tomatoes the most? Well, we can’t say we blame you, since we happen to think they taste delicious with just about everything as well.
- Cheesy vegetable bake. Despite the fact that the vegetables are really the stars of the show in this list and veggie casseroles are a great opportunity to increase how many vegetables your family eats in a day, are you still feeling open to the idea of preparing a dish that’s a bit of a treat and prioritizes taste?
- Garden rice casserole. Of course, vegetables and cheese aren’t the only things you can put in a good veggie casserole! Sometimes it’s nice to have some kind of base element in there, just to make sure the dish is a little extra hearty and filling.
- Easy cheesy chicken vegetable casserole. Naturally, just because you’re making a recipe that really centres around vegetables doesn’t mean that it can’t also involve meat, right?
- Green vegetable bake. Rather than just trying to increase the number of vegetables in general that your family is eating during the week, have you actually been hoping to find recipes that provide more green vegetables specifically?
- Herbed harvest vegetable casserole. Out of all of the types of vegetables you see in stores, have classic harvest time veggies always been your favourites?
- Root vegetable gratin casserole. If you’ve never tried gratin before and you’re a person who enjoys creamy or cheesy recipes then we’re very sorry indeed to tell you that you’ve been missing out on something pretty great.
- Veggie enchilada casserole. If you’re going to put in all the time and effort it takes to make some kind of delicious homemade veggie casserole, would you rather make something a little more unique or that has an extra kick of flavour?
- Easy green bean casserole. Now, we’ve already talked about casseroles that highlight one specific vegetable and present them even more deliciously than usual, like the tomato casserole above, but what if you’d prefer a different veggie to take centre stage?
TOP 20 VEGETABLE CASSEROLE RECIPES - THE SPRUCE EATS
From thespruceeats.com
Occupation Cookbook Author And PhotographerPublished 2008-11-01
- Sweet Potato Casserole. This is the quintessential side dish casserole you'll find on most fall holiday menus. This version is a rich combination of sweetened, buttery mashed sweet potatoes with the crunchy pecan topping everyone loves.
- Cheddar Green Bean Casserole. This no-soup green bean casserole is made with a homemade seasoned white sauce and soft buttered breadcrumb topping. It's a nice alternative to the classic green bean casserole.
- Cauliflower and Cheese Bake. This cauliflower casserole is made with lightly steamed cauliflower florets, a simple cheddar sauce, and soft bread crumb topping.
- Butternut Squash and Apple Casserole. Butternut squash doesn't have to be a hum-drum side dish. This casserole brings the rich flavors of butternut squash and apples together with a brown sugar crumble topping.
- Scalloped Corn Casserole. This tasty corn casserole can be made with canned, fresh, or frozen corn. The red and green bell peppers give it a festive look, but you can make it without peppers if you prefer.
- Hash Brown Casserole With Sour Cream. Add this hash brown casserole to your brunch or dinner menu. It's always a big hit, and it's an easy preparation.
- Loaded Cauliflower Bake. This recipe is a combination of mac and cheese and a loaded baked potato but made a bit healthier with cauliflower. The vegetable is roasted first and then added to a cheese sauce studded with bacon and green onions.
- Brussels Sprouts Gratin. This creamy Brussels sprouts gratin is made with a creamy fontina cheese sauce. Add some crumbled bacon to the topping if you'd like.
- Broccoli Casserole With Stuffing Crumb Topping. Buttery stuffing crumbs make this broccoli casserole next-level. The broccoli filling mixture contains eggs, cheese, and a tasty sauce mixture.
- Easy Asparagus Casserole With Mushrooms. Fresh asparagus makes a fabulous side dish, and the simple white sauce and buttered bread crumb topping make it an easy preparation.
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VERY VEGGIE LENTIL BAKE – EASY CHEESY VEGETARIAN
From easycheesyvegetarian.com
Ratings 67Calories 326 per servingCategory Main Meal
- Boil the lentils and rice for 15-20 minutes in the vegetable stock, stirring occasionally. You'll need to stir constantly during the last 5 minutes or so, to ensure they don't stick to the bottom of the pan. Once they're cooked, don't drain the water, but instead continue stirring over the heat until enough water has boiled off for the mixture to resemble porridge.
- Meanwhile, heat the oil in a frying pan, and add the chopped leek, pepper, mushrooms and courgette. Cook over a medium heat for 5-10 minutes, stirring occasionally, until the vegetables are soft.
- Combine the cooked lentils and vegetables in a large mixing bowl, and add the paprika, cayenne pepper, and plenty of black pepper. Mix well.
16 DELICIOUS VEGETARIAN CASSEROLE RECIPES
From thespruceeats.com
Author Jolinda HackettPublished 2008-05-05
- Vegetarian Baked Spaghetti Casserole. For an easier-to-serve version of classic spaghetti, combine the ingredients into a baked casserole. The pasta is boiled a couple of minutes short of being done before it's tossed with tomato sauce, a little milk, and a beaten egg.
- Cheesy Cauliflower Casserole. If you're wondering how to get your kids to eat their veggies, this cheesy cauliflower casserole might do the trick. The veggies are gently cooked before being coated in the decadently creamy sauce before baking until golden brown and bubbly.
- Easy Baked Eggplant Casserole With Cheese. Eggplant makes a satisfying, almost meaty base for a vegetarian casserole. Salting and draining (or brining) the veggie first will help keep it from becoming rubbery.
- Vegetarian Butternut Squash Casserole. Naturally sweet butternut squash goes perfectly with tender cooked apples for a pretty fall side dish. A little brown sugar, butter, and cinnamon accent the butternut squash casserole.
- Copycat Hash Brown Casserole. The casual restaurant chain Cracker Barrel is known for their hash brown casserole, but there's no need to make a special trip to enjoy the indulgent dish.
- Scalloped Corn Casserole. Corn and crisp bell pepper are cooked in a creamy white sauce and topped with crispy breadcrumbs for a memorable dish. Scalloped corn casserole pairs nicely with just about anything and is a little lighter than typically cheesy casseroles.
- Quick and Easy Cheesy Pasta and Bean Casserole. This quick and easy cheesy pasta and bean casserole is a great way to use up any leftover cooked pasta you have lying around.
- Cheddar Green Bean Casserole. Don't save this green bean casserole for the holidays—make it anytime the craving strikes. Fresh or frozen green beans work equally well, and you can top it with crisp breadcrumbs, Parmesan cheese, French-fried onions, or all three.
- Creamy Vegetarian Shepherd's Pie. Shepherd's pie is a casserole dish traditionally made with meat and mashed potatoes, but this vegetarian recipe uses lots of vegetables instead of meat.
- Easy Macaroni and Cheese Casserole. Everyone loves mac and cheese! This baked macaroni and cheese casserole is simple and easy to pack up for a potluck. You can put your own stamp on this simply delicious dish by adding chiles, vegetarian bacon, or swapping half the cheese for pepper Jack or extra sharp cheddar.
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