Any Casserole recipes?

Question

Im looking for really good casserole recipes that are vegetarian, the more veggies the better!

Answer 1

Try these out. You can also adapt any recipe that calls for ground beef, by substituting a veggie protien product, like Ground Meatless made by Morning star farms or Boca Burger Crumbles--I've been veggie for 17years and
I do this all the time> and even my sworn carnivour friends/family said they couldn't tell.
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Pierogi Casserole

Prep Time: approx. 45 Minutes. Cook Time: approx. 45 Minutes.
Ready in: approx. 1 Hour 30 Minutes.

2-3/4 potatoes, peeled and cubed
1/4 cup and 2 teaspoons milk
1/4cp and 2 tsps butter, melted
5 ounces Veggie(Morning Star Farms)bacon, diced
5/8 onion, chopped
3-1/2 cloves garlic, minced
1/4 (16 ounce) package lasagna noodles
1cp and 2 tbsps shredded Cheddar cheesesalt and pepper to taste
5/8 (8 ounce) container sour cream
1 tbsp and 2-1/4 teaspoons chopped fresh chives

Directions1 Preheat oven to 350 degrees F (175 degrees C).2 Place the potatoes in a large pot with water to cover over high heat. Bring to a boil and cook until the potatoes are tender. Remove from heat, drain, then combine with the milk and 6 tablespoons of butter, mash and set aside.3 Melt the remaining 2 tablespoons of the butter in a large skillet over medium high heat. Saute the bacon, onion and garlic in the butter for 5 to 10 minutes, or until the bacon is fully cooked.4 Cook the lasagna noodles according to package directions and cool under running water.5 Place 1/2 of the mashed potatoes into the bottom of a 9x13 inch-baking dish. Top this with 1/3 of the cheese, followed by a layer of lasagna noodles. Repeat this with the remaining potatoes, another 1/3 of the cheese and a layer of noodles. Then arrange the bacon, onion and garlic over the noodles, then another layer of noodles, and finally top all with the remaining cheese. Season with salt and pepper to taste.6 Bake, uncovered, at 350 degrees F (175 degrees C) for 30 to 45 minutes, or until the cheese is melted and bubbly. Serve with sour cream and chopped fresh chives.
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Cracker Barrel Hash brown Casserole Recipe~
1 2 lb. pkg. frozen Hash Browns
16 oz. Sour cream
1 can cream of mushroom soup
1 stick butter
1/2 C. Chopped onion
2 C. grated Cheddar Cheese **personal note, I like sharp the best Preparation:Place potatoes in a greased 9x13 inch pan. Season with salt and pepper. In a bowl add minced onions, and mix together sour cream, and cream of chicken soup mix these items together. Pour soup mixture over potatoes; sprinkle with Cheddar Cheese and melted butter, cut into cubes. Bake at 350 degrees for 45 minutes, or until all is completely warm, and the cheese begins to melt.

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Mann's Baked Vegetable Medley Torta Makes 4 servings

16 oz (4 cups) Mann's Vegetable Medley
1 largeRed-skinned potato, finely chopped
1/4 cupGreen onions
1 TbspPimiento, diced
1 cupCheddar cheese, sharp, shredded
5Eggs
1 cupMilk
1/4 tspSalt
1 tspBlack pepper, freshly ground
1/2 cupSalsa, (optional)
Preheat oven to 350 degrees. In a 9 inch square greased baking dish, arrange Mann’s Vegetable Medley in a single layer. Top with even layers of potato, green onions, pimiento and cheese.
In a medium bowl, combine eggs, milk, salt and pepper; whisking to blend. Pour over vegetable mixture. Bake until the vegetables are crisp-tender and lightly browned on top, about 45 minutes. Insert a knife into the center of the torta. If the knife shows no evidence of uncooked egg, the torta is cooked thoroughly.
Let cool 5-10 minutes before cutting into squares. Serve hot, at room temperature or cold, with salsa as an accompaniment.

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Answer 2

1

Answer 3

Not sure if your strict vegan or not but here's one that I took over to my inlaws for thanksgiving...found it on some recipe website...it was really good and i ended up taking home an empty casserole dish!! It's like an asparagus version of the green bean casserole but I'm sure you could add just about any frozen veggies to it...seems really versatile.

2 boxes of frozen asparagus spears
1 can cream of mushroom soup
1 bag shredded cheese (I used the casserole blend)
1 package of pre-sliced mushrooms
Partially crushed seasoned croutons---about 1/2 cup

Get your asparagus out and let it thaw to room temp.
Preheat oven to 400 degrees
Saute your mushrooms in butter and set aside.
Open your can of soup and mix in a bowl with just enough milk so that the soup is still fairly solid but pourable--maybe 1/4 cup
Butter the inside of your casserole dish.
Cut your thawed out spears into thirds so that they're slightly bigger than bite-sized.
Layer about half of your asparagus on the bottom then pour all of the soup on top.
Layer on the sauteed mushrooms, followed by 1/2 the bag of cheese.
Put another layer of asparagus, then the rest of the cheese.
Bake about 30 mins. then sprinkle partially crushed croutons on top and bake for another 5-10 mins. until croutons are golden-brown.

Answer 4

The Moosewood Cookbooks are the best!

Spaghetti Squash Casserole (Moosewood) with Lentils

Serving Size : 8 Preparation Time :1:30


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 spaghetti squash -- cooked and scooped
1 cup chopped onion
2 cloves garlic -- crushed
2 medium fresh tomatoes -- chopped
1/2 pound sliced mushrooms
1/2 teaspoon oregano
salt and pepper
butter for saute
1 cup cottage cheese
or ricotta cheese
1 cup shredded mozzarella cheese
1/4 cup fresh parsley -- chopped
1 teaspoon basil
pinch thyme
1 cup fine dry breadcrumbs
parmesan cheese -- garnish

- Cook and strand an 8-inch squash.
- Saute onions, garlic, salt, pepper,and mushrooms in some butter. Add
herbs, chopped tomatoes. Cook until most of the liquid evaporates.
- Combine and pour into buttered 2-quart casserole. Top with lots of grated
parmesan. Bake 375oF about 40 minutes.


CROWD PLEASING POTATO CASSEROLE

1 lg. pkg. frozen hash browns
1 (8 oz.) sour cream
1 can Cheddar cheese soup
1 onion, chopped
1 stick butter, melted
Corn flakes

Mix all ingredients together except the flakes. Reserve half the butter. Place in buttered baking dish. Mix remaining butter with corn flakes and top the potato mixture. Bake at 350 degrees for 1 hour.

Answer 5

I have a recipe I got from Betty Crocker that I used over the thanksgiving holiday that went over really well. It is a mashed potato and spinach swirl casserole. Check it out! Betty Crocker has some other great recipes also.

Answer 6

Try going to www.foodnetwork.com. I'm a vegetarian and find great recipes on there. One casserole I make is a macaronni and cheese baked with frozen mixed vegetables, broccoli or cauliflower, and then put bread crumbs or cubed sandwhich bread on top and bake for about 45 minutes. It is YUMMY!

Answer 7

There's a recipe for Corn and Wild Rice pudding (more of a casserole i think) on foodnetwork.com. I made it for thanksgiving as a side and everyone loved it. gl.

Answer 8

Green Bean Casserole Recipe
2 tablespoons canola oil, plus more for cooking leeks
2 tablespoons all-purpose flour
1 (15-ounce) can mushroom broth
1 1/2 pounds frozen French-cut green beans, defrosted
1 cup sliced fresh mushrooms
1/2 cup frozen pearl onions, thawed
2 medium leeks (white part and some of the green), cleaned and thinly sliced
Salt and pepper

Preheat oven to 350 degrees F.
In a small saucepan, heat the 2 tablespoons of canola oil over medium heat. Sprinkle in the flour and stir constantly to form a paste (you are making a roux, used to thicken the broth). Once a paste forms, slowly pour in the mushroom broth while whisking constantly to prevent lumps. Continue cooking until broth is thick. Meanwhile, layer green beans, mushrooms, and pearl onions in a casserole dish. Pour the thickened sauce over and bake for 25 minutes.

While casserole is baking, place leeks in a small saucepan and add just enough canola oil to cover. Place the saucepan over low heat and allow leaks to slowly crisp. Cook until the leeks have stopped making noise. Remove from oil and drain on paper towels.

Remove casserole from the oven, stir it, and top with the crispy leeks. Return it to the oven and bake for another 5 minutes. Serve.







Green Bean and Wild Mushroom Casserol
3 cups milk
Bay leaf
4 tablespoons unsalted butter
1/4 cup flour
1/4 teaspoon Dijon mustard
Freshly grated nutmeg
Salt and pepper
1 cup grated white cheddar
1 1/2 cups chopped green beans, cut in 2-inch pieces, blanched
3 cups sliced assorted wild mushrooms (such as portobello, shiitake, or cremini)
1/2 cup freshly grated Parmesan
1/2 cup buttered bread crumbs

Make sauce: In a saucepan scald milk and bay leaf. In another saucepan, melt butter over medium heat. Add flour and cook, whisking constantly, 2 minutes.
Remove bay leaf from milk and slowly pour into butter-flour mixture, whisking constantly. Season, to taste, with mustard, nutmeg, salt and pepper. Cook, stirring occasionally, until thickened, about 5 minutes. Remove from heat and add cheddar, stirring until melted and smooth.
Heat oven to 350 degrees F. Fold green beans and mushrooms into sauce, then transfer to a buttered casserole. Sprinkle top with Parmesan and buttered bread crumbs. Bake 50 minutes, or until casserole is bubbly and topping is lightly browned.

Answer 9

There are so many not sure which one you are looking for. Check this site out....

http://www.cooksrecipes.com/meatless-recipes/meatless-casserole-recipes.html

Answer 10

Paleo diet its a diet based around eating real food unprocessed