VEGETARIAN TORTILLA CASSEROLE
There are so many reasons to love this recipe: It's budget friendly, quick, healthy and gluten free!
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Arrange the squash on a baking sheet and sprinkle with 1/8 teaspoon salt. Bake until just soft, about 10 minutes, flipping the squash once about halfway through. Combine the mozzarella, Parmesan and 1/2 teaspoon salt in a small bowl.
- Spray an 8-inch square baking dish with cooking spray. Arrange 4 of the tortillas in the bottom of the dish so they overlap and top with the squash and half the scallions. Drizzle 1/3 cup of the salsa verde over the vegetables and top with 1/3 of the cheese mixture. Add another 4 overlapping tortillas, top with the sliced tomatoes and spinach, drizzle 1/3 cup of the remaining salsa verde over the vegetables and top with half of the remaining cheese mixture. Finish building the casserole with the remaining 4 tortillas, salsa verde and cheese mixture. Bake, uncovered, until the casserole is golden brown and hot, 20 to 25 minutes. Garnish with the remaining scallions.
HEALTHY SQUASH AND KALE CASSEROLE
This veggie-packed, low-calorie casserole uses a combination of full-fat Swiss and Parmesan-and a little goes a long way, cutting down on the fat without sacrificing flavor. Serve with a green salad on the side to round out the meal.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F. Heat the olive oil in a large nonstick skillet over medium heat, add the onions and cook, stirring occasionally, until just browned and soft, about 5 minutes. Add the kale, garlic and 1/2 teaspoon each salt and pepper and cook until the kale is bright green, about 2 minutes. Add the broth and continue to cook until the kale is wilted and most of the broth is absorbed, about 5 minutes more. Add the squash, zucchini and 1/2 teaspoon salt and toss to combine with the kale. Continue cooking until the squash begins to soften, about 8 minutes. Remove from the heat and stir in the mayonnaise.
- Toss the cooked vegetables, brown rice, cheeses, 1/2 cup of the bread crumbs and the egg in a large bowl until mixed. Spray a 9-inch square or 2-quart casserole dish with cooking spray. Spread the mixture in the bottom of the casserole and top with the remaining 1/2 cup bread crumbs, 1/4 teaspoon salt and a few grinds of pepper. Bake until the squash and zucchini are tender and the top is browned and crisp, about 35 minutes. Serve hot.
- Make-Ahead Tip: Freeze the baked casserole for up to 2 weeks. Cover with foil and reheat at 350 degrees F until hot, 35 to 45 minutes.
Nutrition Facts : Calories 340 calorie, Fat 16 grams, SaturatedFat 5 grams, Cholesterol 45 milligrams, Sodium 560 milligrams, Carbohydrate 39 grams, Fiber 3 grams, Protein 13 grams, Sugar 3 grams
HEALTHY BUTTERNUT SQUASH CASSEROLE WITH SWEET POTATOES AND RICE (VEGAN)
A healthy savory butternut squash casserole recipe sweetened with dried fruits and sweet potatoes, complemented by earthiness of brown / wild rice and finished with sweet balsamic notes. Enjoy this butternut squash casserole as a side dish or as main dish - either way - perfect for a holiday table.
Provided by HealthyTasteOfLife
Categories Main Course Side Dish
Time 1h
Number Of Ingredients 13
Steps:
- Preheat oven to 400 F. Prepare a parchment paper lined baking sheet, the larger the better.
Nutrition Facts : ServingSize 1.5 cup, Calories 327.9 kcal, Fat 7.6 g, Carbohydrate 66.5 g, Fiber 2.7 g, Sugar 27.5 g, Protein 3.7 g
LOWER-CARB HEALTHY VEGETABLE CASSEROLE
Looking to lower your carbs? Though not strictly keto, this grain-free, tasty combo of veggies will light up your table and your taste buds! If your family doesn't care for heat, simply use less taco seasoning and Monterey Jack cheese.
Provided by Bibi
Categories Vegetable Casserole
Time 55m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Oil a 7x10-inch, 2-quart baking dish.
- Warm 1 tablespoon olive oil in a skillet until it shimmers. Add onion and taco seasoning; cook and stir until onion begins to soften, 3 to 5 minutes.
- Remove from heat and stir in riced cauliflower. Pour mixture into the prepared baking dish.
- Stir together eggs and cream in a bowl until well blended; pour over the cauliflower mixture and gently work it in until it surrounds the cauliflower mixture. Sprinkle 1/4 cup grated pepper Jack cheese on top.
- Place alternating slices of zucchini, yellow squash, and tomato on top of the cheese layer. Drizzle vegetables with remaining olive oil and season with salt and pepper.
- Bake in the preheated oven for 20 minutes. Sprinkle remaining 1/4 cup cheese on top of the vegetables and bake for 10 more minutes. Garnish with lime and cilantro.
Nutrition Facts : Calories 126.3 calories, Carbohydrate 7.3 g, Cholesterol 60.4 mg, Fat 8.9 g, Fiber 2.4 g, Protein 5.4 g, SaturatedFat 3.5 g, Sodium 129.2 mg, Sugar 1.8 g
SQUASH & VEGGIE CASSEROLE
We make this in the summer with veggies from the garden. I use 1 or 2 sliced homegrown tomatoes as a substitute for the canned. I also use a mix of mozzarella and cheddar cheese.
Provided by SB61287
Categories Onions
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Put butter in 2 quart casserole.
- Layer half of the vegetables in casserole.
- Top with 1/2 cheese and breadcrumbs. Repeat layers.
- Bake covered(if using foil, spray foil with Pam) at 350 degrees for 1 hour.
- Uncover and bake 30 minutes more.
VEGETARIAN SPAGHETTI SQUASH CASSEROLE
I invented this recipe after searching for a spaghetti squash recipe that was vegetarian and included ingredients that I had on hand and not finding one. I was quite surprised at how much my kids and husband all liked it (and even fought over who would take leftovers to school the next day). Even the daughter who swore she didn't like spaghetti squash was surprised how much she liked it.
Provided by Heather Plett
Categories Vegetable
Time 1h25m
Yield 1 casserole, 5 serving(s)
Number Of Ingredients 8
Steps:
- Cut the spaghetti squash in half and scoop out the seeds. Place the squash cut side down in a cake pan or casserole dish. Add about half an inch of water and cover with tinfoil. Roast it in a 375 degree oven for approximately 30 minutes or until tender.
- Chop up the vegetables and place them in a separate casserole dish. Sprinkle the olive oil, oregano, and salt and pepper over them, and roast them at the same time as the squash.
- In the meantime, beat the eggs and add the cream and shredded cheese.
- Once the squash is tender, scoop it out of the peel and add it to the roasted vegetables in the casserole dish. Add the egg and cheese mixture and stir it inches.
- Return it to the oven and bake uncovered for approximately 25 minutes.
Nutrition Facts : Calories 146.2, Fat 10.5, SaturatedFat 4.5, Cholesterol 88.9, Sodium 257.1, Carbohydrate 6.2, Sugar 0.1, Protein 7.3
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4.4/5 (8)Total Time 35 minsCategory SidesCalories 307 per serving
- Heat a large skillet over medium-high heat. Add 1 tablespoon butter. Once melted, add the yellow squash and yellow onion. Sprinkle with 1/4 teaspoon salt. Saute for 8-10 minutes, or until the squash and onion are softened. Stir occasionally with a spatula to evenly cook.
- While the squash is cooking, prepare the cream sauce. Heat a large skillet (it should be able to hold at least 2.5 cups of liquid) over medium-high heat. Add 1/4 cup olive oil. Once hot, sprinkle in the minced garlic, chopped thyme and oregano. Saute about one minute, until garlic is golden.
- Sprinkle 1/4 cup all-purpose flour into the garlic. Cook another minute until the flour is lightly browned, stirring frequently to prevent burning. Slowly whisk in 1/4 cup coconut milk to form a thick paste. Slowly pour in remaining milk, whisking consistently to prevent lumps from forming. Sprinkle in 1/2 teaspoon salt, nutritional yeast, paprika and cayenne pepper.
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5/5 (10)Calories 171 per servingCategory Sides
- Preheat your oven to 400 degrees F and place a large nonstick skillet on the stove over medium heat.
- Place the onion and squash into the skillet and toss well. Add 1/2 cup of water, cover, and cook for 15 minutes. Reduce the heat halfway through and stir a couple of times to make sure the squash cooks evenly. Start preparing the vegan cheese sauce and crust while the squash cooks.
- To make the cheese sauce place the silken tofu, cashews, lemon juice, apple cider vinegar, nutritional yeast, and salt in a blender and process until smooth. Set aside.
- Then, make the crust by adding the ingredients to a food a processor and pulsing until it’s all chopped up. If you don’t have a food processor you can chop the cracker by with a knife and then mix together with the spices in a small bowl.
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