Savory Veggie Casserole Food

SAVORY SPINACH CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a mixing bowl, combine cream cheese and milk; mix until blended. Spoon spinach into 1-quart casserole, top with cream cheese mixture and sprinkle with Parmesan cheese.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 20 minutes.

SAVORY TURKEY NOODLE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Lightly grease a 3-quart baking dish. Cook the egg noodles as directed on the package; drain well. Place the noodles in a large bowl. Add the cream of chicken soup, milk, Parmesan cheese, and poultry seasoning to the pasta and mix well. Stir in the turkey, broccoli, and celery. Transfer the turkey mixture to the baking dish. Cover the dish with foil and place in the oven. Bake the turkey casserole at 350 degrees F for 40 minutes or until bubbly. Serve hot.

SAVORY OATMEAL BREAKFAST CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring water to a boil in a saucepan. Add oats, reduce heat to medium-low, and cook until tender, 10 to 15 minutes, adding more water if oats get too dry.
• Combine oatmeal, tomatoes, basil, salt, and pepper together in a bowl. Beat eggs and cream together in a separate bowl. Fold egg mixture into oatmeal mixture; divide between 2 large ramekins or baking dishes. Top oatmeal mixture with feta cheese.
• Bake in the preheated oven until cooked through, about 30 minutes.

SAVORY ROASTED ROOT VEGETABLES

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Place the beet, carrot, onion, potatoes, garlic, and garbanzo beans into a 9x13 inch baking dish. Drizzle with the olive oil, then season with thyme, salt, and pepper. Mix well.
• Bake, uncovered, in the preheated oven for 30 minutes, stirring once midway through baking. Remove the baking dish from the oven, and stir in the wine. Return to the oven, and bake until the wine has mostly evaporated and the vegetables are tender, about 15 minutes more. Stir in the beet greens, allowing them to wilt from the heat of the vegetables. Season to taste with salt and pepper before serving.

SAVORY VEGETARIAN STUFFING RECIPE

Steps:

• Begin by preparing the vegetables. Wash and slice the mushrooms, wash and dice the celery, peel and shred the carrots (use a large-holed cheese grater), dice the onion, mince the garlic, and chop the parsley.
• Add 3 Tbsp of the butter to a large pot along with the sliced mushrooms. Sauté the mushrooms over medium heat until they have released all of their moisture and have begun to caramelize and brown on the edges (about 5-7 minutes).
• Add the garlic, onion, sage, thyme, some freshly cracked pepper, and 1/4 tsp salt to the pot. Continue to sauté the onions are soft and transparent (about 3-5 minutes), add the celery and continue to sauté for a few minutes more. Finally, add the shredded carrots and continue to sauté for a couple more minutes, or just until the carrots begin to soften.
• While sautéing the vegetables, add the chopped walnuts to a dry skillet. Cook and stir the walnut pieces over medium heat for 2-3 minutes, or just until they begin to give off a nutty aroma. Remove them from the heat immediately.
• Finally, add the toasted walnuts, the remaining 3 Tbsp butter, and a handful of fresh parsley to the pot. Stir until the butter has fully melted. Taste the vegetable mixture and add a touch more salt if needed. It should be well seasoned.
• Preheat the oven to 350ºF. Cut the stale bread into 1/2-inch cubes. Add the cubes to the pot with the sautéed vegetables and herbs. Stir well to coat the bread in the butter. Finally, pour in the vegetable broth, 1/2 cup at a time, stirring well each time before adding more. The bread will not be completely saturated, but will absorb more moisture as the stuffing bakes.
• Coat the inside of a 3-quart casserole dish with non-stick spray. Add the stuffing mixture to the casserole dish, spread it out evenly, and compress it down slightly. Cover the dish with foil. Bake the stuffing in the preheated oven for 30 minutes, then remove the foil and bake for an additional 15 minutes, or until the top is golden brown and crispy. Garnish with any remaining chopped parsley just before serving.

MEXICAN TORTILLA CASSEROLE

Steps:

• Preheat the oven to 400 degrees F. Spray an 8x11 or 9x9 inch baking dish (or a similar sized pan) with cooking spray.
• Heat the olive oil in a large skillet over medium low heat and add the onion, garlic, cumin and chili powder. Stir for a few minutes until the onions are soft and the spices are fragrant, about 3-5 minutes. Add the tomatoes, reserved tomato juice, tomato paste, beans, corn and spinach. Stir and cook for another minute or two until the spinach has wilted and the corn has thawed. Season with salt and pepper to taste.
• Place two corn tortillas in the bottom of the prepared pan and top with 1/4 of the bean mixture, spreading the mixture evenly. Sprinkle evenly with 1/2 cup of the cheese. Repeat until all of the ingredients have been used up, finishing with the cheese.
• Bake until the tortilla casserole has cooked through, approximately 20 minutes. Allow to cool for 5 minutes before cutting.
• Serve with garnishes, if desired (I highly recommend them!).

SAVORY VEGETABLE RICE CASSEROLE

Steps:

• Cook the rice according to the method that you prefer (stovetop, microwave).
• Steam the cauliflower until tender (again, stovetop, microwave).
• Heat the oil in a saucepan, add the mushrooms and onions and saute until soft.
• Add the chile pepper and tomatoes, continue sauteing until completely cooked through.
• Mix the rice with the sauteed vegetables.
• Add the eggs and mix well.
• Add the paprika, and the salt and pepper to taste.
• Pour into a greased baking dish.
• Bake in a 350 degree oven for 40 minutes.

VEGGIE CASSEROLE

Steps:

• Preheat oven to 325f degrees.
• In a large bowl combine all ingredients; mix well. Pour into a veggie sprayed casserole. Cover and bake in preheated 325f degree oven for 45 minutes to one hour.
• Remove lid for the last 10 or 15 minutes.

SWEET AND SAVORY VEGETARIAN BEAN CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• *In non-stick pan heat the oil and saute the onions, apples and carrots for 5 minutes until softened.
• Mix together the tomato paste with the stock (or water).
• Add all the other ingredients except for the beans and garnishes to the pan with the onions, apples and carrots.
• Stir well, cover and simmer for 5 minutes.
• Add the beans and transfer the mixture into an ovenproof casserole. Cover and bake at 350 degrees. for 35-40 minutes. Do not allow to dry out. Add more stock to beans if necessary.
• Garnish with swirls of sour cream and thinly sliced scallions if desired.
• *NOTE: I usually prepare this bean casserole a day in advance; up to the point before baking to allow the ingredients to marry.

SAVORY BEEF AND RICE CASSEROLE

Steps:

• Preheat oven to 350. Spray the bottom of a 7"x 11" rectangular, 8" x 8" square, medium-size oval, or round casserole dish with nonstick cooking spray.
• Brown the ground beef in a skillet and drain. Pour it into the casserole dish.
• Pour the rice over the ground beef.
• In a separate bowl, mix the water with the onion soup mix. Pour it over the rice and ground beef.
• Cover the casserole with foil and bake for 30 minutes or until the rice is done.
• Remove the foil and sprinkle the crispy onions over the top. Return the dish to the oven for another 10 minutes.
• Serve hot with a side vegetable or salad.

VEGETABLE BREAKFAST CASSEROLE

Steps:

• Add the olive oil to the skillet, and heat over medium heat.
• Once the oil is hot, add the potatoes and cook for 5 minutes until they start to brown, stir in the onions and continue to cook for 3 to 5 minutes longer.
• Next, add the vegetables to the skillet and cook them until they begin to soften - about three minutes,
• Remove the veggies from the pan and place them on top of the potatoes.
• Top the veggies with 3/4 cup of cheese.
• Whisk the eggs together with the milk, stir in the 1/2 teaspoon garlic powder and pour over the ingredients in the casserole dish.
• Bake at 350 until done - about 40 to 45 minutes until eggs are cooked through

SAVORY VEGGIE CASSEROLE

Steps:

• Preheat oven to 425 degrees.
• Whisk together marinade ingredients (red wine, tamari, hot sauce, spices).
• Add tempeh, garlic, and musrooms to marinade. Turn mixture into casserole dish (mine is 9x13). The pieces should be evenly distributed and about half-covered by marinade. Spoon out any excess marinade and combine with chopped veggies.
• Cover baking dish with foil and bake for 10 minutes.
• Mix broccoli, cauliflower, and zucchini (or whatever vegetables you're using) with reserved marinade.
• Add veggies and extra marinade to casserole. Distribute evenly, recover with foil, and bake for 15 minutes.
• After 15 minutes, veggies should be just starting to get soft.
• Sprinkle half the cheese over veggies, top with chopped tomatoes, and top with remaining cheese.
• Recover and bake 10 more minutes.
• Enjoy with crusty bread, rice or couscous.

20 VEGETABLE CASSEROLES YOUR FAMILY WILL LOVE

Steps:

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

VEGAN BREAKFAST CASSEROLE

Steps:

• Preheat the oven to 375 F and grease (or use cooking spray) a 8×8 inch square baking dish or line with parchment paper. Set the baking dish aside.
• Line a baking sheet with parchment paper and add the potatoes, thyme, oregano and 2 tsp of the oil. Season with a pinch of salt and pepper. Roast potatoes for 20-22 min, flipping halfway through, until tender and golden-brown. (Note: you could use pre-roasted/cooked potatoes or hash browns here or have a make-ahead option of roasting potatoes the day before).
• Blend Batter: To a blender, add tofu, chickpea flour, water, nutritional yeast, garlic powder, turmeric, salt and pepper. Blend on high until smooth. Set aside.
• Cook Vegetables: In a large non-stick pan, heat the remaining 2 tsp oil over medium-high heat. When the oil is hot, add onions, peppers and mushrooms. Season with a pinch of salt and pepper. Cook for 4-6 min, stirring occasionally, until softened.
• Mix Batter: To a large bowl, add veggies, roasted potatoes and batter and stir to combine.
• Bake: Transfer the batter to the baking dish and bake on the middle rack of the oven for 45-50 minutes, until the top is golden brown and firm to the touch.
• Serve: Let sit for 15 minutes, then slice and serve as desired.

VEGGIE CASSEROLE

Steps:

• Mix soup, 1 cup cheese, sour cream and pepper.
• Stir in vegetables and half of the onions.
• Spoon into 3-quart shallow baking dish.
• Bake at 400øF.
• for 20 minutes or until hot.
• Stir.
• Sprinkle remaining 1/2 cup cheese and onions over vegetable mixture.
• Bake 2 minutes or until onions are golden.