Savoryveggiecasserole Recipes

SAVORY VEGGIE CASSEROLE

Savory Veggie Casserole image

Found this online (original recipe here: http://www.genericdomain.net/--ddl/recipes/tempeh-casserole.html) and modified the recipe somewhat. Feel free to substitute out some spices or veggies. I actually haven't made this with tempeh, used a bag of partially-defrosted quorn tenders instead. Delicious!

Provided by SpunkyGenius

Categories One Dish Meal

Time 1h

Yield 8 serving(s)

Number Of Ingredients 20

Ingredients

1 cup red wine
1/4 cup olive oil
1/4 cup low sodium soy sauce (I use tamari)
2 teaspoons hot sauce
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon thyme
1 teaspoon italian seasoning
1 teaspoon nutritional yeast
1/2 teaspoon rosemary
black pepper
1 (8 ounce) package tempeh, diced (or use another meat substitute of your choice)
6 garlic cloves, minced (or to taste)
2 shallots, minced
1/2 cup mushroom, sliced
1 head cauliflower, chopped
1 head broccoli, chopped
1 medium zucchini, diced
1 large tomatoes, diced
1 1/2 cups cheese (I used a mix of cheddar and jarlsburg...use whatever you have on hand, or soy cheese if vegan)

Steps:

Preheat oven to 425 degrees.
Whisk together marinade ingredients (red wine, tamari, hot sauce, spices).
Add tempeh, garlic, and musrooms to marinade. Turn mixture into casserole dish (mine is 9x13). The pieces should be evenly distributed and about half-covered by marinade. Spoon out any excess marinade and combine with chopped veggies.
Cover baking dish with foil and bake for 10 minutes.
Mix broccoli, cauliflower, and zucchini (or whatever vegetables you're using) with reserved marinade.
Add veggies and extra marinade to casserole. Distribute evenly, recover with foil, and bake for 15 minutes.
After 15 minutes, veggies should be just starting to get soft.
Sprinkle half the cheese over veggies, top with chopped tomatoes, and top with remaining cheese.
Recover and bake 10 more minutes.
Enjoy with crusty bread, rice or couscous.

Nutrition Facts : Calories 276.8, Fat 15.7, SaturatedFat 4.9, Cholesterol 13.6, Sodium 557.1, Carbohydrate 18.3, Fiber 4.3, Sugar 4.3, Protein 14.6

SAVORY EGG CASSEROLE

Savory Egg Casserole image

My parents always served this egg casserole for special occasion breakfasts, and it remains one of my favorites. In the summer, they often served it along with tomatoes from the garden or fresh fruit and in the winter we often served it with hearty bread or grits and juice. Delicious!

Provided by Megan V

Categories Breakfast

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 cup grated cheddar cheese
2 tablespoons butter
1/2 cup cream
1 teaspoon prepared mustard (regular or spicy brown)
1/2 teaspoon salt
1/4 teaspoon pepper
6 eggs, beaten

Steps:

Preheat oven to 350 degrees.
Sprinkle cheese in 9x9 inch square baking dish.
Dot with butter.
Mix cream, mustard, salt, and pepper, and pour half of the mixture over the cheese.
Pour eggs on top.
Pour remaining cream mixture over the eggs.
Bake 25 minutes.
Serve immediately.

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