Quick And Easy Vegetable Casserole Food

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

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

20 VEGETABLE CASSEROLES YOUR FAMILY WILL LOVE

20 Vegetable Casseroles Your Family Will Love image

These tasty vegetable casserole recipes are perfect for Meatless Monday! From butternut squash to sweet potatoes to broccoli and Brussels sprouts, these hearty dishes are just too good.

Provided by insanelygood

Categories Recipe Roundup

Number Of Ingredients 20

Ingredients

Butternut Squash Casserole (Gratin)
Sweet Potato and Sage-Butter Casserole
Garlic Butter Scalloped Sweet Potatoes
Healthy Sweet Potato Casserole with Pecan Oat Streusel
Easy Cheesy Loaded Cauliflower Casserole Recipe
The Best Green Bean Casserole Recipe
The CHEESIEST Spinach Casserole
Kalyn's Stuffed Cabbage Casserole
Cheesy Carrot Casserole
The BEST Vegetable Casserole (Broccoli-Cauliflower Casserole)
Southern Squash Casserole
Spaghetti Squash Casserole
Broccoli Cheese Casserole
Baked Scalloped Corn Casserole
Copy Cat Cracker Barrel Hashbrown Casserole Recipe
Baked Brussel Sprouts Casserole (Keto Friendly Recipe)
One Pot Creamy Chicken and Asparagus Casserole
Yellow Squash Casserole
Mushroom and Black Bean Tortilla Casserole
Roasted Veggie Enchilada Casserole

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a vegetable casserole in 30 minutes or less!

Nutrition Facts :

EASY VEGETABLE CASSEROLE

Easy Vegetable Casserole image

This is my own version of vegetable casserole. I had some can food items in my pantry and I thought why not try to make a vegetable casserole with using all foods that I had on hand in pantry and refrigerator. You may use most any canned vegetable in this recipe and season to your desire.

Provided by Marsha D.

Categories Weeknight

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

2 baking potatoes, sliced, cubed and cooked
2 cups water
1 chicken bouillon cube
1 (15 ounce) can Veg-All, vegetables. drained
1 (15 ounce) can sliced carrots, drained
1 (10 ounce) can cream of mushroom soup
3 tablespoons mayonnaise
2 tablespoons sour cream
1/4 cup milk
1 teaspoon hidden valley ranch dressing mix (from packet)
1 cup shredded sharp cheddar cheese
1/4 teaspoon seasoning salt (I use Johnny's)
1/4 teaspoon coarse black pepper
keebler Club crackers, crushed (1/2 of 1 sleeve)
1/2 cup shredded mozzarella cheese
1/2 cup shredded sharp cheddar cheese
2 tablespoons butter, melted

Steps:

Preheat oven 350'. Spray a large baking dish with cooking spray.
Peel potatoes,slice and cube them and place in a pot add 2 c water and chicken bouillon and bring to a boil.
Boil 5 to 7 minutes. Drain potatoes. Place potatoes in ice water to get a quick chill. Drain potatoes again.
In a large bowl add carrots, veg-all, and potatoes. Set aside.
In another large bowl combine mushroom soup, mayonnaise, sour cream and milk. Stir to combine.
Add cheddar cheese, ranch dressing mix, seasoning salt and black pepper to soup mixture. Stir to combine mixture well.
Stir soup mixture in with the vegetables. Stir to combine well.
Place vegetable mixture in baking dish.
Sprinkle mozzeralla and sharp cheddar cheese over top.
Sprinkle club crackers crumbs over top of cheeses.
Pour melted butter over top.
Place in oven and bake 30 to 35 minutes or until bubbly.

Nutrition Facts : Calories 546.1, Fat 33.3, SaturatedFat 17.1, Cholesterol 79.1, Sodium 1466.6, Carbohydrate 43.1, Fiber 7.4, Sugar 10.7, Protein 20.8

QUICK AND EASY CHICKEN AND VEGETABLE CASSEROLE

Quick and easy Chicken and Vegetable Casserole image

This is a quick one-pot complete meal for when you are in a hurry and don't have time to spend in the kitchen. This can be a little bland as is in the recipe, but can easily be spiced up however you like it!

Provided by dale7793

Categories One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 cups white rice
2 cups chicken broth
2 cups hot water
12 -16 ounces cauliflower or 12 -16 ounces carrots (or other vegetable)
2 lbs boneless skinless chicken breasts, uncooked and diced
onion powder
garlic powder
salt
pepper

Steps:

In a large pot with a lid, pour in liquid, add the rice, and give it a little stir.
Layer the frozen vegetables on top of the rice, and the raw chicken pieces on top of the vegetables.
Sprinkle the chicken with onion powder, garlic powder, salt and pepper.
Cover, and bring to a boil Let boil for 3-5 minutes.
Stir, then reduce to med-high heat, and cook for 10-15 minutes, or until rice is tender.

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