Abc Vegetable Casserole Food

ABC CASSEROLE

ABC Casserole image

My kids named this dish, although I had been making it since my college days, when I paid my way through college working as a housekeeper for a very large house occupied by 3 bikers and myself (my own room and board). Needless to say these guys could pack away the groceries and I had to get very creative at times. At one point we...

Provided by Carol Davis

Time 1h

Number Of Ingredients 4

Ingredients

2-3 potatoes, old, ready to go potatoes work well
1 lb hamburger (not too lean, i recommend an 80-20 fat content, you will need the fat to cook the potatoes)
1 can(s) campbell's vegetarian vegetable soup (it's hard to find, but they still carry it, this is important as it gives it the abc)
1 can(s) creamed corn

Steps:

1. Wash potatoes well (or peel, if you prefer), slice in 1/4 inch slices and line a 9x9 casserole dish with the slices, don't overlap too much. Spread the hamburger over the potatoes in a thin layer, covering all the potato (this is kind of messy, but fill in all the gaps).
2. Next spread the vegetable soup as evenly as you can over the whole thing. Then spread the creamed corn over all, closing up as many gaps as possible.
3. Cover with tin foil and bake at 400 for 45 minutes or until potatoes are fork tender (you got to stick the fork down deep enough to get to the potatoes). Allow to stand 5-10 minutes.

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

Ingredients

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

ROASTED SUMMER VEGETABLE CASSEROLE

Roasted summer vegetable casserole image

This super healthy one-pot boasts an impressive 5 of your 5 a day, with courgettes, aubergines, new potatoes, peppers and juicy tomatoes

Provided by Chelsie Collins

Categories Dinner, Lunch, Main course, Supper, Vegetable

Time 1h15m

Number Of Ingredients 10

Ingredients

3 tbsp olive oil
1 garlic bulb , halved through the middle
2 large courgettes , thickly sliced
1 large red onion , sliced
1 aubergine , halved and sliced on the diagonal
2 large tomatoes , quartered
200g new potatoes , scrubbed and halved
1 red pepper , deseeded and cut into chunky pieces
400g can chopped tomatoes
0.5 small pack parsley , chopped

Steps:

Heat oven to 200C/180C fan/gas 6 and put the oil in a roasting tin. Tip in the garlic and all the fresh veg, then toss with your hands to coat in the oil. Season well and roast for 45 mins.
Remove the garlic from the roasting tin and squeeze out the softened cloves all over the veg, stirring to evenly distribute. In a medium pan, simmer the chopped tomatoes until bubbling, season well and stir through the roasted veg in the tin. Scatter over the parsley and serve.

Nutrition Facts : Calories 474 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 30 grams sugar, Fiber 18 grams fiber, Protein 13 grams protein, Sodium 0.3 milligram of sodium