Garden Casserole Recipes
GARDEN CASSEROLE
This delicious cheesy casserole is made with the bounty from my garden. The dish includes a sunny medley of summer vegetables like eggplant, zucchini and tomatoes. It's so nice to cook with those abundant crops. -Phyllis Hickey, Bedford, New Hampshire
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Cut eggplant into 1/2-in. thick slices; sprinkle both sides with 3 teaspoons salt. Place in a deep dish; cover and let stand for 30 minutes. Rinse with cold water; drain and dry on paper towels., Cut eggplant into 1/2-in. cubes. Transfer to a large skillet; saute in oil until lightly browned. Add onions and zucchini; cook 3 minutes. Add garlic; cook 1 minute longer. Add the tomatoes, celery, parsley, basil, pepper and remaining salt; bring to boil. Reduce heat; cover and simmer for 10 minutes. Remove from the heat; stir in Romano cheese. , Pour into a greased 13x9-in. baking dish. Combine crumbs and butter; sprinkle on top. Bake, uncovered, at 375° for 15 minutes. Sprinkle with mozzarella cheese. Bake 5 minutes longer or until cheese is melted.
Nutrition Facts :
EASY GARDEN BAKE
Looking for a healthier version of an egg bake? Here you go! Fresh veggies, fat-free dairy products and Bisquick Heart Smart® mix make it work deliciously.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Lightly spray 8-inch square baking dish or 9-inch pie plate with cooking spray. Sprinkle zucchini, tomato, onion and cheese in baking dish.
- In medium bowl, stir remaining ingredients until blended. Pour over vegetables and cheese.
- Bake uncovered about 35 minutes or until knife inserted in center comes out clean. Cool 5 minutes.
Nutrition Facts : Calories 150, Carbohydrate 20 g, Cholesterol 10 mg, Fiber 1 g, Protein 11 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 7 g, TransFat 0 g
CHEESY GARDEN CASSEROLE
We could make a meal just from this yummy casserole! We aren't veggie-sauruses, but this is so good you just can't believe it. You could always add some grilled chicken.
Provided by Chef PotPie
Categories Cheese
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Cook veggies in salted water until tender, 5-7 minutes; drain.
- Put cooked rice in bottom of 9X13 baking dish.
- Place veggies over rice. Cover with marinara sauce. Cover with foil and bake 375°F 30 minutes.
- Combine cheeses, spread over top. Place back in oven for 5 minutes or so, until cheese has melted.
Nutrition Facts : Calories 321.9, Fat 15.1, SaturatedFat 8.3, Cholesterol 38.2, Sodium 663, Carbohydrate 33.3, Fiber 5.6, Sugar 10, Protein 13.9
PIGS IN THE GARDEN CASSEROLE
I made this recipe up on a whim... it was cold outside and I wanted to make a new casserole that my husband and kids would love. I have a 2.5 year old that is very picky and she ate 3 of her normal portions of this... AMAZING! This truly is a yummy dish that your whole family will enjoy. You can modify it a little to make it slightly healthier, but this is definately one of those recipes to make on you "cheat day" and enjoy!!
Provided by Tylers Wife and Chef
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Pre heat oven to 350, spray 9 x 13 with cooking spray and set aside.
- Bring all vegetable to boil and boil for 10 minute.
- In large skillet cook the bacon until crispy then set bacon aside, but leave grease in skillet.
- In the skillet, add the ranch, salsa, chopped up sausage and crumble the bacon over top. Mix together and cook til mix simmers.
- Drain vegetables and spead them into 9 x 13 in even layer.
- Pour the sausage mix down middle of vegetable mix length wise of dish. Cover the rest of the exposed vegetables on either side of sausage mix with the shredded chesse.
- Bake casserole for 15 to 20 min and enjoy!
TUNA GARDEN CASSEROLE
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 2 quart casserole dish.
- Bring a large pot of salted water to a boil, add penne pasta, and cook 10 minutes or until al dente; drain.
- Heat the oil in a large wok or skillet over medium-high heat. Mix in onion and cook 5 minutes. Stir in the celery and bell pepper and continue cooking for another five minutes. Mix in the garlic, salt and pepper and continue cooking 3 minutes. Pour in sherry; stir in the kale and cover. Reduce heat to medium and cook for 5 minutes, stirring occasionally, until the kale has wilted.
- Transfer wok mixture to a large bowl. Mix in the cooked pasta, soup, vegetable broth, and tuna. Pour mixture into the prepared casserole dish. Top with a layer of mozzarella followed by a layer of bread crumbs. Bake uncovered in the preheated oven for 25 minutes.
Nutrition Facts : Calories 284 calories, Carbohydrate 38.6 g, Cholesterol 21.3 mg, Fat 7.8 g, Fiber 3.5 g, Protein 14.3 g, SaturatedFat 3.4 g, Sodium 472.4 mg, Sugar 3.3 g
GARDEN VEGETABLE CASSEROLE (MICROWAVE)
Fast, fresh and if you grow zucchini or crookneck squash, this recipe will become your favorite! Have had this recipe for years, no idea of source. Alter the seasonings to your tastes. Enjoy!
Provided by Kauaian cook
Categories Vegetable
Time 18m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place sliced vegetables in microwave casserole dish.
- Mix seasoned salt, thyme and basil.
- Toss with vegetables.
- Cover casserole and cook at full power 8-10 minutes.
- Sprinkle Parmesan cheese over hot vegetables.
- Cover and let melt (about 1 minute).
Nutrition Facts : Calories 41, Fat 1, SaturatedFat 0.5, Cholesterol 2.2, Sodium 46.4, Carbohydrate 6.7, Fiber 1.8, Sugar 3.7, Protein 2.7
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