My man wants to make me a vegetarian casserole for dinner. We need a simple recipe that doesn't involve?

Question

a lot of different spices or strange ingredients. We want a casserole that is VERY basic, yet vegetarian. Thanks in advance!

Answer 1

Mixed Vegatable Casserol

1 package frozen mixed vegetables
1 sleeve Ritz crackers (crushed)
1 stick butter (melted)
1 small can of sliced water chesnits
1 medium onion (diced)
1 cup mayonaise
1 8 oz. package of shredded cheddar cheese

Mix all ingrediants in a ungreased casserole dish.
Bake at 350 degrees until mixture bubbles (about 30 minutes).

Answer 2

Creamy Vegetable Casserole Recipe

Ingredients:

1 frozen bag of each:
Broccoli florets
Cauliflower florets
Carrot slices
Brussels sprouts, optional
1 can cream of mushroom soup
1 can cream of celery soup
1 cup Cheddar cheese, grated


Directions:

Cook the vegetables in separate pans, until crisp, not well done. Drain well and place in well greased casserole dish. Heat and stir the two soups together. Pour over the vegetables. Sprinkle the cheese on top. Bake 325 degrees, 45 minutes

Answer 3

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 4

Here's one I like. It's a vegetarian twist on stuffed peppers.

Prepare about a cup or so of cous-cous
about 1 tbs of olive oil
1 tbls of Coriander
1 tbls of Cumin
1-2 tbls of mint
1 red onion chopped
1 tomato (I usually use plum) choped
lemon juice from 1 lemon

Add ingrediants to cous-cous and mix. Now you can either use this mixture and stuff peppers that you've halved or what I like to do is cut up the peppers, add to the mixture. cook at 425 for about 20-25 min. Voila! I can never get enough of this. If you do choose to stuff the peppers, I try to make little more of the mixture than needed so i can just add it loose around the stuffed peppers and bake.

Answer 5

Warming Winter Stew

Ingredients

1 large potato
1 carrot
1 large onion
1 leek
1 tin chick peas or black eyes beans
vegetable stock cubes
marmite
vegetarian worcestershire sauce
tomato paste or sauce
I parsnip
2 sticks celery
1 sweet potato
peas


This stew can easily be made from any left over vegetables but it important to have potato, carrot and onion to give some sweetness to the gravy. Chop all of the vegetables to the same size pieces and put in a large saucepan.

Cover with boiling water and add 2 stock cubes, a spoonful of marmite, a teaspoon of vegetarian Worcestershire sauce and a squirt of sun-dried tomato paste or ketchup. Bring to the boil and simmer for 20 minutes. Then taste the gravy and season to taste.

Serve in warmed bowls with chunks of warm crusty bread buttered with vegan margarine.

Answer 6

You can't go wrong with potatoes!!! How about zipping up a basic potatoes au gratin? You can also substitute sweet potatoes for the white ones and add some nutmeg to the sauce. Here's a fun recipe for two:

3 large Yukon Gold potatoes
1/2 yellow onion
1/2 tsp minced garlic
1 cube butter
1/2 16 oz package Velveeta Cheese, sliced into 1/4 inch slices
Kosher Salt
Black Pepper
Bechemel Sauce: 1/2 cube butter
1/4 cup flour
1/2 cup sour cream
1 - 2 cups milk
1/2 cup bread crumbs
1/2 cup parmesan cheese

For sauce: melt butter and stir in flour to make a rue. Brown slightly and add milk and sour cream. Stir until smooth and thickened. Dilute with more milk if necessary. Add salt and pepper to taste.

Saute onion slices with garlic in 1 tablespoon butter.

Parboil potatoes until fork tender in chicken broth (optional) Cool and slice into 1/4 inch pieces. Layer potatoes, sliced onions, butter and Velveeta cheese. Top with white sauce and repeat layers, ending with sauce. Top with more cheese and cover. Bake in a 350 degree oven for approximately 35 minutes or until bubbly. Remove cover and top with bread crumbs and parmesan. Bake 15 more minutes. Let sit for 10 minutes before digging in.

Answer 7

Here's one:

Zucchini and Summer Squash Casserole

I also like making casseroles with broccoli. You can use cream of celery, mushroom, or broccoli soup instead of chicken.
Hope this helps!

Answer 8

SWEET POTATO CASSEROLE
Fluffy sweet potatoes mixed with butter, sugar, and vanilla, and baked with a crunchy pecan streusel topping.

INGREDIENTS
4 1/2 cups cooked and mashed sweet potatoes
1/2 cup butter, melted
1/3 cup milk
1 cup white sugar
1/2 teaspoon vanilla extract
2 eggs, beaten
1 cup light brown sugar
1/2 cup all-purpose flour
1/3 cup butter
1 cup chopped pecans
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
In a large bowl, mix together mashed sweet potatoes, 1/2 cup butter, milk, sugar, vanilla extract, and eggs. Spread sweet potato mixture into the prepared baking dish. In a small bowl, mix together brown sugar and flour. Cut in 1/3 cup butter until mixture is crumbly, then stir in pecans. Sprinkle pecan mixture over the sweet potatoes.
Bake for 25 minutes in the preheated oven, or until golden.

Answer 9

www.TryVeg.com


Vegetarian Lasagna
This recipe looks long, but because so many of the ingredients are frozen and canned, it goes together very quickly.
INGREDIENTS:
20 oz. bag frozen mixed vegetables
1 onion, chopped
2 cloves garlic, minced
1 Tbsp. olive oil
2 (8 oz.) jars chunky tomato sauce
24 oz. jar cheesy Alfredo Sauce
2 tsp. dried Italian seasoning
12 oz. carton ricotta OR crumbled drained tofu
2 eggs, beaten
1 Tbsp. dried parsley flakes
3 cups shredded mozzarella cheese
1 cup grated provolone cheese
12 oz. lasagna noodles, cooked and drained
1 cup grated Parmesan cheese
PREPARATION:
Cook and drain chopped vegetables as directed on package, measure out 3 cups, set aside. Brown onion and garlic in olive oil in heavy skillet over medium heat. Stir in tomato sauce and paste, salt and Italian seasoning.
In large bowl, mix the ricotta or tofu, eggs, parsley, mozzarella and provolone cheese.
For the freeze-oven method, line a 9x13" baking pan with heavy duty foil, long enough to fold over the casserole. Spray the foil with cooking spray. Place a layer of tomato sauce in the bottom of the pan. Layer noodles, tomato sauce, vegetables, alfredo sauce and ricotta mixture in that order, repeating to make three layers of each. Fold the foil over the lasagna and close with a double fold. Freeze until solid. Remove the foil wrapped casserole from the pan and seal it in a 2 gallon heavy duty ziplock bag. To bake, place the foil wrapped casserole in an oven dish, thaw overnight in the refrigerator. Then uncover and bake at 350 degrees about 60-75 minutes until bubbling and heated through.

For the freezer-crockpot method, assemble the recipe in a foil-lined one gallon ice cream container. Wrap well and freeze. To cook, remove the foil from the frozen package, place it in the crockpot and thaw overnight in the refrigerator. Cook covered one hour on high, then turn to low for 6-8 hours (automatic setting on most crockpots). If it seems a little juicy, remove the lid and turn the heat to high for the last hour. Serves 8-10

Answer 10

Try a Vegetable Rhumba.

All you need to do is put some frozen vegies in the bottom of a casserole dish and cover it with white/bechemal sauce. Then cook it for about 45 minutes.