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
VEGETABLE CASSEROLE, ITALIAN STYLE
This delicious Italian vegetable casserole could be served as a side dish or vegetarian main course, with a side salad and crunchy Italian bread.
Provided by Karen Ciancio
Categories Main or Side Side Dish
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 350ºF.
- 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.
- Bake at 350ºF for 30 minutes.
Nutrition Facts : Calories 168 kcal, Carbohydrate 14 g, Protein 6 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 6 mg, Sodium 234 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
VEGGIE CASSEROLE
Make and share this Veggie Casserole recipe from Food.com.
Provided by Derf2440
Categories Onions
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 65.2, Fat 0.3, SaturatedFat 0.1, Sodium 292.4, Carbohydrate 15.2, Fiber 3.8, Sugar 9.3, Protein 2
ROASTED VEGGIE ENCHILADA CASSEROLE
This roasted veggie enchilada casserole recipe is a hearty, vegetable-packed dinner loaded with fresh Mexican flavors! It's a great gluten-free main dish. Recipe yields 6 to 8 servings.
Provided by Cookie and Kate
Categories Entree
Time 1h45m
Number Of Ingredients 14
Steps:
- To roast the veggies (this can be done up to 2 days in advance): Preheat the oven to 400 degrees Fahrenheit with racks in the middle and upper third of the oven. Line two large, rimmed baking sheets with parchment paper to prevent the vegetables from sticking.
- On one pan, combine the cauliflower and sweet potato. On the other pan, combine the bell peppers and onion. Drizzle half of the olive oil over one pan, and the other half over the other pan. Same with the cumin.
- Sprinkle both pans lightly with salt and pepper, then toss each one until the vegetables are lightly coated in oil and spices, adding another light drizzle of olive oil if necessary. Arrange the vegetables in an even layer across each pan. Bake until the vegetables are tender and caramelized on the edges, about 30 to 35 minutes, tossing the veggies and swapping the pans halfway.
- When you're ready to assemble, reduce the oven heat to 350 degrees Fahrenheit and lightly grease a 9″ square baker. Stir the cilantro into the salsa.
- To assemble, spread 1/2 cup salsa evenly over the bottom of the baking pan. Add a single layer of halved tortilla pieces, arranging them so they completely cover the salsa.
- Top with 1/2 of the beans, 1/3 of the vegetables, 1/2 of the of spinach, and 1/3 of the cheese.
- Make a second layer of tortillas (I pressed down on the mixture a little here to make room for the next layers). Top with 1/2 of the remaining salsa, all of the remaining beans, 1/2 of the remaining vegetables, all of the remaining spinach, and 1/2 of the remaining cheese.
- Make a third layer of tortillas (again, I pressed down to make more room). Top with the remaining salsa, vegetables, and cheese.
- Cover the pan with parchment paper (I tent mine in the middle and wrap the edges around the handles) or aluminum foil. Bake for 20 minutes, then remove the parchment paper or aluminum foil and bake for 10 more minutes, or until heated through.
- Let the casserole cool for 10 minutes, to give it time to set and reach a palatable temperature. Before serving, sprinkle the top lightly with additional chopped cilantro.
Nutrition Facts : Calories 434 calories, Sugar 4.6 g, Sodium 1332.3 mg, Fat 20.7 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 48.1 g, Fiber 10.5 g, Protein 18.7 g, Cholesterol 40 mg
25 HEARTY VEGAN CASSEROLE RECIPES
These delicious and filling vegan casserole recipes are perfect for colder nights and to feed a crowd! Meal prep-friendly, hearty and easy to make, what's there not to love? The following easy vegan protein casserole is perfect for busy nights and endlessly customizable to your preferences.
Provided by Alena
Categories Dinner
Time 40m
Number Of Ingredients 5
Steps:
- Preheat oven to 350° F (180° C) and prepare an 8×8 inch glass baking dish.
- Cook pasta according to package instructions in a large pot. 5 minutes before they are done cooking, add your mixed veggies.
- Drain the cooked pasta and veggies and return everything to the pot.
- You can now season it with salt, pepper, garlic powder, paprika or dried herbs to your liking or leave it as it is.
- Stir in the spinach and chickpeas. Mix with a spoon to combine, then transfer to your baking dish.
- Make the vegan protein cheese sauce in a blender and pour over the pasta, chickpeas and veggies.
- Place your casserole dish in the oven and bake for 20 minutes, until the sauce turns slightly golden.
- Remove from oven, let cool for a few minutes and serve warm.
- Store any leftovers covered in the fridge for up to 5-6 days and reheat at your convenience.
Nutrition Facts : Calories 371 calories, Carbohydrate 65 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 3 grams fat, Fiber 15 grams fiber, Protein 30 grams protein, SaturatedFat 0 grams saturated fat, ServingSize ⅓ recipe, Sodium 228 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
VEG-ALL CASSEROLE RECIPE
Easy to prepare Veg-All Casserole can be ready for the oven in minutes.
Provided by Steve Gordon
Categories Side Dishes
Time 45m
Number Of Ingredients 8
Steps:
- Drain the Veg-All vegetables.
- Drain the water chestnuts, chop slightly.
- Slice the celery into about ¼ inch slices.
- Dice the onion.
- Grate the cheese.
- Place the soup in a large mixing bowl.
- Add mayonnaise.
- Add cheese.
- Fold gently to combine.
- Add the veg-all vegetables.
- Add the onions.
- Add the celery.
- Add the water chestnuts.
- Fold gently to combine.
- Lightly butter a 9×13 casserole baking dish.
- Add the mixture to the dish, spreading out evenly.
- Crush the saltine crackers.
- Spread crackers over top of mixture.
- Bake at 350F degrees for about 30-40 minutes until bubbly hot and slightly browned.
- Remove from oven, place on folded towels to cool slightly.
- Enjoy!
VEGGIE CASSEROLE
Make and share this Veggie Casserole recipe from Food.com.
Provided by Graybert
Categories Vegetable
Time 35m
Yield 12 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 117.6, Fat 5.5, SaturatedFat 3.3, Cholesterol 16.9, Sodium 70.6, Carbohydrate 11.9, Fiber 3, Sugar 0.2, Protein 6.6
20 VEGETABLE CASSEROLES YOUR FAMILY WILL LOVE
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
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a vegetable casserole in 30 minutes or less!
Nutrition Facts :
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