Recipes-Vegetable Casseroles
Vegetable Casserole Recipes
Cauliflower Bake
2 tbsp butter, unsalted
4 cloves garlic, minced or mashed
2 eggs, beaten
2 cups cauliflower, chopped
1/2 yellow onion
1 cup parmesan cheese
5 slices bacon, crisp and crumbled
Preheat oven to 350F. Grease oven baking dish
In a skillet, heat butter and sauté onions and garlic until onions are tender and slightly golden. Add cauliflower and cook for another minute. Transfer to grease baking dish
Combine eggs, Parmesan cheese and crumbled bacon in separate bowl. Spoon into the greased baking dish, then bake for 1 hour.
Zucchini Pasta Bake
2 zucchini, sliced
12 oz. tomato sauce
3 cups Rigatoni
6 oz. Mozzarella cheese, sliced
1 tsp olive oil
Handful of shredded cheese
Preheat oven to 350F.
Cook pasta according to package instruction, then set aside.
In a small saucepan, boil a small amount of water. Add zucchini and cook until tender. Grease a baking dish and layer 1/3 of the Rigatoni, tomato sauce, cheese and zucchini. Continue layering until you have three of each. Cover with shredded cheese and add a sprinkle of olive oil.
Bake in the oven for about 30 minutes or until cheese is melted.
Slow Cooker Vegetable Casserole
2 cups carrots, cut in strips, cooked & drained
2 cups celery, diced
1 onion, diced
1/4 cup green pepper, diced
1 pint tomato juice
4 cups green beans, drained
1 teaspoon salt
dash of pepper
3 tablespoons tapioca
1 tablespoon sugar
2 tablespoons margarine
Combine all of the ingredients in slow cooker. Dot the top with margarine and cook on a low setting for 8 to 10 hours or on high for 4 to 5 hours.
Spanish Rice and Tomato Casserole
4 tbsp. butter
2 (6.8 oz.) pkgs. Spanish rice and vermicelli mix
4 C water
1 (14.5 oz.) can diced tomatoes, untrained
1 (10 oz.) can diced tomatoes with green chilies, untrained
1 (11 oz.) can whole kernel corn, drained well
1/2 C sour cream
1 (4 oz.) pkg. Mexican cheese, shredded and divided
Preheat oven to 375 degrees.
Place the butter in a large skillet over medium heat. Heat until the butter is completely melted. Stir in the rice and vermicelli mix and sauté 4 minutes or until golden brown. Carefully add the water. Stir in both cans of tomatoes and the seasoning packets that come with the rice.
Set the heat to medium high and bring the mixture to a steady boil. Reduce the heat to low, cover the skillet and continue cooking 18 minutes or until
the rice is tender.
Place the corn in a mixing bowl. Add the sour cream and half of the cheese blend. Mix with a rubber spatula from the bottom up to insure all the ingredients are combined together well. Stir the rice mixture into the corn mixture.
Spray a 3 qt. casserole dish with a non stick cooking spray. Spread the mixture into the prepared casserole dish. Spread the remaining shredded cheese over the top of the casserole.
Bake 20 minutes making sure the casserole is heated through.
8 Servings
Cauliflower Bake
2 tbsp butter, unsalted
4 cloves garlic, minced or mashed
2 eggs, beaten
2 cups cauliflower, chopped
1/2 yellow onion
1 cup parmesan cheese
5 slices bacon, crisp and crumbled
Preheat oven to 350F. Grease oven baking dish
In a skillet, heat butter and sauté onions and garlic until onions are tender and slightly golden. Add cauliflower and cook for another minute. Transfer to grease baking dish
Combine eggs, Parmesan cheese and crumbled bacon in separate bowl. Spoon into the greased baking dish, then bake for 1 hour.
Zucchini Pasta Bake
2 zucchini, sliced
12 oz. tomato sauce
3 cups Rigatoni
6 oz. Mozzarella cheese, sliced
1 tsp olive oil
Handful of shredded cheese
Preheat oven to 350F.
Cook pasta according to package instruction, then set aside.
In a small saucepan, boil a small amount of water. Add zucchini and cook until tender. Grease a baking dish and layer 1/3 of the Rigatoni, tomato sauce, cheese and zucchini. Continue layering until you have three of each. Cover with shredded cheese and add a sprinkle of olive oil.
Bake in the oven for about 30 minutes or until cheese is melted.
Slow Cooker Vegetable Casserole
2 cups carrots, cut in strips, cooked & drained
2 cups celery, diced
1 onion, diced
1/4 cup green pepper, diced
1 pint tomato juice
4 cups green beans, drained
1 teaspoon salt
dash of pepper
3 tablespoons tapioca
1 tablespoon sugar
2 tablespoons margarine
Combine all of the ingredients in slow cooker. Dot the top with margarine and cook on a low setting for 8 to 10 hours or on high for 4 to 5 hours.
Spanish Rice and Tomato Casserole
4 tbsp. butter
2 (6.8 oz.) pkgs. Spanish rice and vermicelli mix
4 C water
1 (14.5 oz.) can diced tomatoes, untrained
1 (10 oz.) can diced tomatoes with green chilies, untrained
1 (11 oz.) can whole kernel corn, drained well
1/2 C sour cream
1 (4 oz.) pkg. Mexican cheese, shredded and divided
Preheat oven to 375 degrees.
Place the butter in a large skillet over medium heat. Heat until the butter is completely melted. Stir in the rice and vermicelli mix and sauté 4 minutes or until golden brown. Carefully add the water. Stir in both cans of tomatoes and the seasoning packets that come with the rice.
Set the heat to medium high and bring the mixture to a steady boil. Reduce the heat to low, cover the skillet and continue cooking 18 minutes or until
the rice is tender.
Place the corn in a mixing bowl. Add the sour cream and half of the cheese blend. Mix with a rubber spatula from the bottom up to insure all the ingredients are combined together well. Stir the rice mixture into the corn mixture.
Spray a 3 qt. casserole dish with a non stick cooking spray. Spread the mixture into the prepared casserole dish. Spread the remaining shredded cheese over the top of the casserole.
Bake 20 minutes making sure the casserole is heated through.
8 Servings