Fresh Vegetable Casserole Recipes

FRESH VEGETABLE CASSEROLE

Steps:

• Steam broccoli and carrots until crisp-tender; drain and set aside., In a large bowl, combine the mayonnaise, cheddar cheese, pepper sauce, pepper and sherry if desired. Add the broccoli, carrots, remaining vegetables, parsley and basil; stir gently to combined. , Spoon into a greased 2-qt. baking dish. Melt butter in a small saucepan. Add crushed saltines; stir until browned. Remove from the heat and stir in cheese; sprinkle over vegetables. , Bake, uncovered, at 350° for 30-40 minutes or until heated through.

LAYERED VEGETABLE CASSEROLE

Steps:

• Peel potatoes, cut in half.
• Place in a large saucepan and cover with boiling or hot water.
• Cover saucepan and bring back to the boil.
• Reduce heat to medium and continue boiling gently, partially covered, until potatoes are very tender, about 20 to 30 minutes.
• Drain potatoes and mash.
• Stir in 2 TBS butter, sour cream and 1/2 tsp salt.
• You should have about 6 cups.
• Squeeze handfuls of spinach until fairly dry.
• Coarsely chop if not already chopped.
• Place in a medium size bowl.
• Stir in onions, egg,1 TBS butter and 1/4 tsp salt.
• Drain off any liquid from thawed squash.
• Stir squash with 1 TBS butter, ginger and 1/4 tsp salt.
• Preheat oven to 350*F.
• Butter a large caserole dish that will hold at least 8 cups or coat with cooking spray.
• Spoon one third of the potato mixture into buttered dish and spread til smooth.
• Evenly spread with all of the squash mixture.
• Spread with half of remaining potatoes, then all of spinach mixture.
• Top with a layer of remaining potatoes, then sprinkle with cheese.
• Bake uncovered, in center of oven until hot and cheese is lightly golden, from 55 to 65 minutes.
• To test if hot right through, plunge a table knife into center of casserole and hold for 15 seconds.
• Then withdraw knife and lightly touch to see if it has become very warm.

VEGETABLE CASSEROLE

Steps:

• Set oven to 350 degrees Grease a 2-qt baking dish Place cauliflowerets and carrots in a large saucepan; add a small amount of water Cover and cook for 3 mins Add broccoli, cook for 4-6 mins longer, or until all veggies are crisp-tender; drain.
• Combine mayo, onion, horseradish, salt and pepper; add veggies, and mix well Pour into a greased baking dish Combine bread crumbs, butter and paprika; sprinkle over veggies Bake, uncovered for 25-30 mins, or until veggies are heated through note: If using frozen veggies, cook for less time.

VEGETARIAN CASSEROLE

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.