Herbed Veggie Casserole Recipes

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HERBED BEEF VEGETABLE CASSEROLE



Herbed Beef Vegetable Casserole image

If your family is resistant to eating vegetables, offer them this dish! Eggplant, zucchini, onion and yellow pepper are disguised in a beefy tomato sauce. - Betty Blandford, Johns Island, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 10 servings.

Number Of Ingredients 13

2 pounds ground beef
1 medium eggplant, cubed
2 medium zucchini, cubed
1 medium onion, chopped
1 medium sweet yellow pepper
3 garlic cloves, minced
1 can (28 ounces) stewed tomatoes
1 cup cooked rice
1 cup shredded cheddar cheese, divided
1/2 cup beef broth
1/2 teaspoon each oregano, savory and thyme
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a Dutch oven, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Add the eggplant, zucchini, onion, yellow pepper and garlic; cook until tender. Add tomatoes, rice, 1/2 cup cheese, broth and seasonings; mix well. , Transfer to a greased 13x9-in. baking dish. Sprinkle with the remaining cheese. Bake, uncovered, at 350° for 30 minutes or until heated through.

Nutrition Facts : Calories 257 calories, Fat 12g fat (6g saturated fat), Cholesterol 56mg cholesterol, Sodium 434mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 3g fiber), Protein 21g protein.

HERBED HARVEST VEGETABLE CASSEROLE



Herbed Harvest Vegetable Casserole image

I belong to a cooking club, so I try a lot of new recipes. This one has become one of my favorites. I hope your family enjoys it as much as mine does! -Netty Dyck, St. Catharines, Ontario

Provided by Taste of Home

Categories     Side Dishes

Time 1h55m

Yield 8 servings.

Number Of Ingredients 10

4 new potatoes, cut in 1/4-inch slices
1/4 cup butter
1 tablespoon finely chopped fresh sage or 1 teaspoon dried sage
1 tablespoon finely chopped fresh tarragon or 1 teaspoon dried tarragon
3 sweet red bell peppers, seeded and diced
1 onion, thinly sliced
1/2 cup uncooked long-grain rice
3 medium zucchini, thinly sliced
4 medium tomatoes, sliced
1 cup shredded Swiss cheese

Steps:

  • Grease a 2-1/2-qt. baking dish and arrange half the potato slices in overlapping rows. Dot with half the butter. Sprinkle with half the sage, tarragon, peppers, onion, rice and zucchini. Dot with remaining butter and repeat layering. , Cover and bake at 350° for 1-1/2 hours or until potatoes are tender. Uncover; top with tomato slices and cheese. Bake 10 minutes longer or until tomatoes are warm and cheese is melted. Remove from oven; cover and let stand for 10 minutes before serving.

Nutrition Facts : Calories 206 calories, Fat 10g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 105mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 4g fiber), Protein 7g protein.

VEGETARIAN CASSEROLE



Vegetarian casserole image

A Mediterranean one-pot stew with peppers, courgettes, lentils, sweet smoked paprika and thyme

Provided by Caroline Hire - Food writer

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 15

1 tbsp olive or rapeseed oil
1 onion, finely chopped
3 garlic cloves, sliced
1 tsp smoked paprika
½ tsp ground cumin
1 tbsp dried thyme
3 medium carrots, sliced (about 200g)
2 medium sticks celery, finely sliced (about 120g)
1 red pepper, chopped
1 yellow pepper, chopped
2 x 400g cans tomatoes or peeled cherry tomatoes
1 vegetable stock cube made up to 250ml (we used 1 Knorr vegetable stock pot)
2 courgettes, sliced thickly (about 300g)
2 sprigs fresh thyme
250g cooked lentils (we used Merchant Gourmet ready-to-eat Puy lentils)

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.

Nutrition Facts : Calories 216 calories, Fat 5.1 grams fat, SaturatedFat 0.7 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 16.1 grams sugar, Fiber 9.8 grams fiber, Protein 12.3 grams protein, Sodium 1.6 milligram of sodium

ZUCCHINI HERB CASSEROLE



Zucchini Herb Casserole image

I've been making this casserole for almost 20 years and it's always a hit. Even my meat-eater husband likes it. Serve with a crusty French bread or soft breadsticks. Leftovers are great in an omelet the next day.

Provided by Debi Blair McGinness

Categories     Side Dish     Vegetables     Tomatoes

Time 55m

Yield 6

Number Of Ingredients 12

⅓ cup uncooked long grain white rice
⅔ cup water
2 tablespoons vegetable oil
1 ½ pounds zucchini, cubed
1 cup sliced green onions
1 clove garlic, minced
1 ¼ teaspoons garlic salt
½ teaspoon basil
½ teaspoon sweet paprika
½ teaspoon dried oregano
1 ½ cups seeded, chopped tomatoes
2 cups shredded sharp Cheddar cheese, divided

Steps:

  • Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish.
  • Heat the oil in a skillet over medium heat, and cook the zucchini, green onions, and garlic 5 minutes, or until tender. Season with garlic salt, basil, paprika, and oregano. Mix in the cooked rice, tomatoes, and 1 cup cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese.
  • Bake uncovered 20 minutes, or until cheese is melted and bubbly.

Nutrition Facts : Calories 266.3 calories, Carbohydrate 16.5 g, Cholesterol 39.5 mg, Fat 17.5 g, Fiber 2.5 g, Protein 12.4 g, SaturatedFat 8.7 g, Sodium 628.3 mg, Sugar 3.8 g

HERBED BEEF-VEGGIE CASSEROLE



Herbed Beef-Veggie Casserole image

Make and share this Herbed Beef-Veggie Casserole recipe from Food.com.

Provided by ratherbeswimmin

Categories     Cheese

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 15

2 lbs ground beef
1 medium eggplant, peeled and cubed
2 medium zucchini, cubed
1 medium onion, chopped
1 medium yellow bell pepper, chopped
3 cloves garlic, minced
1 (28 ounce) can stewed tomatoes
1 cup cooked rice
1 cup shredded cheddar cheese, divided
1/2 cup beef broth
1/2 teaspoon oregano
1/2 teaspoon savory
1/2 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a Dutch oven, over medium heat, brown beef; drain.
  • Add the next 5 ingredients; cook until tender.
  • Add tomatoes, rice and 1/2 cup cheese, broth and seasonings; mix well.
  • Pour into a greased 13x9 inch baking dish.
  • Sprinkle with the remaining cheese.
  • Bake, uncovered, at 350 degrees for 30 minutes or until heated.

Nutrition Facts : Calories 397.4, Fat 22.3, SaturatedFat 9.7, Cholesterol 92, Sodium 587.7, Carbohydrate 22.2, Fiber 4.5, Sugar 7.8, Protein 27.9

HERBED LENTIL CASSEROLE



Herbed Lentil Casserole image

Make and share this Herbed Lentil Casserole recipe from Food.com.

Provided by KelBel

Categories     One Dish Meal

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 11

3/4 cup lentils, uncooked
2 2/3 cups water
1/2 cup brown rice, uncooked
1 onion, chopped
1 1/4 cups white wine
1/2 teaspoon basil leaves
1/2 teaspoon salt
1/4 teaspoon oregano
1/4 teaspoon thyme
1/4 teaspoon garlic powder
4 ounces part-skim mozzarella cheese

Steps:

  • Preheat oven to 350.
  • Combine all ingredients except cheese in an ungrease 1 1/2 quart casserole.
  • Bake uncovered for 1 1/2 - 2 hours.
  • Spread cheese on top and bake for additional 5 minutes.

CREAMY HERBED VEGETABLES



Creamy Herbed Vegetables image

Herbs provide an aromatic flavor to this creamy veggies casserole that's ready in 40 minutes a delightful dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 9

1 package (16 ounces) frozen broccoli, carrots and cauliflower
2 tablespoons margarine or butter
2 tablespoons all-purpose flour
1/4 cup milk
1 1/2 cups small curd creamed cottage cheese
1 tablespoon chopped fresh or 1 teaspoon dried marjoram leaves
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup coarsely crushed round buttery crackers (about 20 crackers)

Steps:

  • Heat oven to 375°. Grease square pan, 8x8x2 inches.
  • Cook vegetables in saucepan as directed on package; drain. Spread vegetables in pan.
  • Melt margarine in same saucepan over medium heat. Stir in flour. Gradually stir in milk. Heat to boiling, stirring constantly; remove from heat. Stir in cottage cheese, marjoram, salt and pepper. Spread sauce over vegetables. Sprinkle with cracker crumbs.
  • Bake uncovered 20 to 25 minutes or until bubbly around edges and crumbs are light brown.

Nutrition Facts : Calories 260, Carbohydrate 22 g, Cholesterol 15 mg, Fiber 3 g, Protein 14 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 850 mg

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