Garden Fresh 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 :
FRESH VEGETABLE CASSEROLE
I made this recently for a potluck supper at our church. I started with an old recipe a friend had given me and added a few things here and there.
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6-8 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 347 calories, Fat 32g fat (9g saturated fat), Cholesterol 39mg cholesterol, Sodium 422mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.
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
GARDEN FRESH CASSEROLE
I love this recipe! You can do all kinds of things with it by using your favorite fresh veggies from the garden. I am always asked for the recipe when I take it to potlucks. A friend of mine shared it with me so I don't know how she got it but I am glad she did!
Provided by 1 Cookin Texan 1954
Categories Vegetable
Time 45m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Saute almonds with bacon in large skillet.
- When almonds are lighly roasted and bacon is crisp, remove from skillet with slotted spoon.
- Add zucchine, eggplant and onion to the skillet with dripping from the bacon; cover and cook over medium-low heat for 15 minutes, stirring often.
- Mix in flour.
- Add tomatoes;stir in garlic, salt, pepper, and basil.
- Layer vegetable mixture, almonds and bacon mixture, then Swiss cheese slices, making 2 layers of each, into a 2 quart baking dish ending with a ring of almonds and bacon in a ring on top.
- Bake, uncovered in a preheated 400 degree oven for 15 to 20 minutes or until bubbly throughout.
Nutrition Facts : Calories 213.3, Fat 15.6, SaturatedFat 5.2, Cholesterol 23.4, Sodium 483.9, Carbohydrate 10.8, Fiber 4, Sugar 4.2, Protein 9.8
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