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Vegetarian Casserole

Phen375

Have you ever eaten a vegetarian casserole? Let me tell you, there are some GOOD ones out there. Casseroles in general became popular in the 1950’s and haven’t slowed down since. Here are a few of my favorite vegetarian casseroles for you to try. If you would like to add one or more of your own, just scroll down to the bottom of the page, type in your vegetarian recipes and hit submit. Time to start mixing it all together and create a masterpiece!

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Capsicum Casserole with Zucchini and Beans

Catagory: Vegetarian Casserole

4 medium red capsicums4 medium zuchini, chopped4 baby onions, quartered200g green beans, halvedcan mixed beans, rinsed, drained1/4 cup flaked parmesan cheese

Tomato sauce

2 x 400g can tomatoes1 tablespoon balsamic vinegar1/2 teaspoon sugar1/4 cup shredded fresh basil leaves

Halve capsicum lengthways, remove seeds and membranes. Place capsicums, cut side up, in shallow heatproof dish. Combine beans, zucchini, onions and green beans in bowl, mix well; spoon into capsicums, pour over Tomato Sauce. Bake, covered, in moderate oven 1 hour, remove cover, bake about 15 minutes or until capsicums are tender. Srve topped with cheese flakes.

Tomato Sauce

Combine undrained crushed tomatoes, vinegar and sugar in pan, simmer uncovered about 5 minutes or until sauce is slightly thickened. Stir in Basil.

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Kidney Bean, Artichoke and Mushroom Casserole

Catagory: Vegetarian Casserole

1 cup/225g/8oz kidney beans1-2 tbsp/15-30ml oil1 large onion, chopped1-2 cloves garlic, chopped3 cups/175g/6oz mushrooms, sliced1 cup/l00g/4oz French beans, trimmed, cut in thirds and parboiled1 ¾ cups/425g/15oz can artichoke hearts, drained1 ¾ cups/425g/15oz can tomatoes, mashedsalt and freshly ground black pepper parsley

1-Soak the kidney beans overnight and cook until tender.

2-Pre-heat the oven to 350oF/180oC/Gas4. Heat oil and fry onion and garlic until translucent.Add the mushrooms and stir- fry for 1-2 minutes until just soft.

3-Transfer all the ingredients to a casserole. Season well. Cover and bake for 30-40 minutes.

Sprinkle with parsley and serve.

This vegetarian casserole serves 4

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Potato, Spinach and Pine Nut Gratin

Catagory: Vegetarian Casserole

450 g/ 1 lb potatoes1 garlic clove, crushed3 spring onions, thinly sliced150 ml/l/4pint/l/3cup single cream250 ml/8 fl oz/1 cup milk225 g/8 oz frozen chopped spinach, defrosted115 g/4 oz Cheddar cheese, grated40 g/ 1 1/2 oz/ scant 1/4cup pine nutssalt and freshly ground black pepperlettuce and tomato salad, to serve

1-Peel the potatoes and cut them carefully into wafer-thin slices. Spread them out in a large, heavy- bottomed, non-stick frying pan.

2-Sprinkle the crushed garlic and sliced spring onions evenly over the potatoes.

3-Pour the cream and milk over the potatoes. Place the pan over a gentle heat, cover and cook for 8 minutes, or until the potatoes are tender.

4-Using both hands, squeeze the spinach dry. Add the spinach to the potatoes, mixing lightly. Cover the pan and cook for 2 minutes more.

5-Season with salt and pepper, then spoon the mixture into a shallow, flameproof casserole. Preheat the grill.

6-Sprinkle the grated cheese and pine nuts over the spinach mixture. Heat under the grill for 2-3 minutes until the topping begins to turn golden. Serve with a lettuce and tomato salad.

Serves 2

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Macaroni Souffle

Catagory: Vegetarian Casserole

75g/3oz short cut macaroni melted butter, to coat25g/ 1 oz/3 tbsp dried breadcrumbs50g/2oz/4 tbsp butter5 ml/ l tsp ground paprika40g/l ½ oz/ 1/3 cup plain flour300ml/l/2pint/ 1 1/4 cups milk75g/3oz Cheddar or Gruyere cheese, grated50g/ 2 oz Parmesan cheese, grated3 eggs, separatedsalt and ground black pepper

1-Cook the macaroni in plenty of boiling salted water according to the instructions on the packet. Drain well and set aside. Preheat the oven to 150oC/300oF/Gas 2.

2-Brush a 1.2 litre/2 pint/5 cup souffle dish with melted butter, then coat evenly with the bread-crumbs, shaking out any excess from the pan.

3-Put the butter, paprika, flour and milk into a saucepan and slowly bring to the boil, whisking constantly until the mixture is smooth and thick.

4-Simmer the sauce for 1 minute, then remove from the heat and stir in the cheeses until melted. Season well and mix with the cooked macaroni.

5-Beat in the egg yolks. Whisk the egg whites until they form soft peaks and spoon a quarter into the sauce mixture to lighten it slightly.

6-Using a large metal spoon, carefully fold in the rest of the egg whites and transfer to the prepared souffle dish.

7-Bake in the centre of the oven for about 40-45 minutes until the souffle is risen and golden brown. The middle should wobble very slightly and the souffle should be lightly creamy inside.

Serves 3-4

***This is generally a great favourite with children, and is rather like a light and fluffy macaroni cheese. Make sure you serve the souffle immediately after it is cooked or it will sinkdramatically.

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PILGRIM PIE

Catagory: Vegetarian Casserole

CASSEROLE FILLING:

2 16-oz packages frozen mixed vegetables

2 t. canola oil2 medium onions, finely chopped4 cloves garlic, minced or pressed

1/2 c. whole wheat pastry flower2 t. dried thyme leaves, crushed1 t. dried basil leaves

1-1/2 c. low-fat, nondairy milk

1 lb fat-reduced regular tofu (firm), rinsed, patted dry, & cut into bite-size cubes

1 t. salt, or to tasteground black pepper, to taste

POTATO TOPPING:

1-1/2 c. water2 t. olive, corn, or canola oil

1-1/2 c. low-fat, nondairy milk2-1/2 c. instant potato flakes1/2 t. garlic granules (optional)1/2 t. saltground black pepper, to tastepaprika, for garnish

1. Preheat the oven to 400°F. Mist a deep 2-quart casserole dish with nonstick cooking spray, and set it aside.

2. Cook the vegetables according tot he package instructions. Drain them well in a colander. Place them in a large mixing bowl and set aside. (Megan\’s note: if time or equipment is an issue, i just thaw the frozen veggies in the colander under hot running water in the sink)

3. Place the oil in a 2-quart saucepan, and heat it over medium-high. When the oil is hot, add the onion and garlic. Reduce the heat to medium, and saute the onion and garlic for about 10 minutes, or until the onion is tender.

4. Remove the saucepan from the heat, and stir in the flour and herbs into the cooked onion. Then, gradually pour in the milk, about 1/2 c. at a time, beating vigorously to keep the flour from lumping. Place the saucepan over medium heat, and cook, stirring constantly, until the sauce is very thick.

5. Stir the sauce intot he reserved vegetables in the mixng bowl (from step #2). Fold in the cubed tofu, and season the mixture with salt and pepper, to taste. Spoon the mixture into the prepared casserole dish, and set it aside.

6. To prepare the mashed potato topping, place the water and oil in a 2-quart saucepan, and bring to a boil. Remove the saucepan from the heat, and stir in the milk. Using a fork, stir in the potato flakes, garlic granules, if using, salt and pepper. Mix well until the potatoes are smooth. If the potatoes are too thick, stir in more milk or water. If they are too thin, add more potato flakes.

7. Spoon the potatoes over the filling in the casserole dish, spreading the mixture out to the edges using a fork. if desired, create and attractive design on the top of the potatoes using the tines of the fork. Dust the potatoes lightly with paprika.

8. Bake the casserole uncovered for 35 to 40 minutes, or until it is hot and bubbly and the top is golden brown. Remove the casserole from the oven, and let it rest for 5 to 10 minutes before serving.

YIELDS 6 SERVINGS

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Baked Hash Brown Casserole

Catagory: Vegetarian Casserole

2 lbs. frozen hash browns1/2cup melted margarine1 teaspoon salt1/4 teaspoon pepper1/2 cup chopped onion1 pt. sour cream1 can cream of mushroom soup2 cups (8 oz.) grated cheese2 cup crushed corn flakes

Mix together 1/4 cup margarine, salt, pepper, onion, sour cream or whipping cream, soup and cheese. Blend well. Butter 9 1/2 x 13 pan and place hash browns in bottom. Pour liquid mixture over hash browns. Mix 1/4 cup margarine and then corn flakes and put on top of potato mixture. Bake at 350 degrees for 45 minutes.

Is this really a vegetarian casserole? Man you feel guilty eating it!

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Creamy Rice, Spinach & Tofu Casserole

Catagory: Vegetarian Casserole

5 cloves garlic, minced 1 large onion, chopped 3-4 tablespoons olive oil 3-4 tablespoons flour 2 cups vegan plain soymilk (or rice milk) 1 cup vegetable broth 1 10 oz. package frozen spinach, thawed & drained 4 cups rice (cooked) 1 cup mushrooms 1 teaspoon curry powder 1 teaspoon basil 1 cup nutritional yeast 1 12 oz. package tofu (silken or regular) salt & pepper to taste

In a large pot, saute garlic, onion and mushrooms in olive oil until softened. Sprinkle with flour and stir until mixture is pasty. Add soy or rice milk and broth. Cook, stirring, at a low boil until sauce thickens.

Add curry powder, basil and nutritional yeast. Season with salt and pepper. Remove from heat, and stir in spinach, rice and tofu. Add just enough rice so that mixture is still creamy, not dry.

Bake in a greased, 3 qt. 9×13 pan at 350 degrees. for about 30 minutes, until bubbly.

Reheats well. Pasta could be used instead of rice.

Serves: 6-8

Preparation time: 1 hour

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Kale Souffle

Catagory: Vegetarian Casserole

1/4cup mimced onion 7Tab.butter or margarine, divided 1package (10oz.)frozen or fresh kale 6Tab. flour 1teas.salt dash cayenne 1 1/2 cups milk 1cup shredded swiss cheese 6 eggs room temperture,seperated

saute onion in 1Tab. butter until tender.Add kale.Cook and stir to evaporate any liquid;set aside. In large saucepan melt remaining 6Tab. butter. Blen in flour, salt and cayenne. Gradually stir in milk; cook and stir until mixture boils and thickens. Stir in cheese until melted. stir in kale mixture. Remove from heat and cool slightly.beat in eggyolks one at a time; set aside. Beat egg whites until stiff but not dry.Pour cheese and kale mixture slowly over egg whites and fold in quickly and lightly. Pour into 3-quart souffle dish or casserole. bake in a 350 oven 45 minutes or until fim and puffed. good with sauteed mushrooms and marinated tomatoes. This vegetarian casserole makes 4 to 6 servings.

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Frittata alla Menta (frittata with mint)

Catagory: Vegetarian Casserole

Ingredients:12 very fresh eggs200g very fresh sheep’s milk ricotta cheese4 tbsp coarsely chopped mint plus extra leaves to garnish50g pecorino cheese freshly gratedSalt and pepper 6 tbsp olive oil

Method:Beat the eggs in a large bowl, then add the ricotta and mix together until evenly blended. Add the mint, pecorino and salt and pepper to taste. Mix well.

Heat the olive oil in a non-stick pan, then pour in the frittata mixture. Cook over a medium heat, without stirring, for about 5 minutes until browned underneath.

Slide the frittata out onto a large plate and invert back into the pan and brown the other side.

Slide the frittata out onto a warm plate and garnish with a few mint leaves. Serve cut into wedges

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Twice Baked Goats Cheese Soufflé

Catagory: Vegetarian Casserole

Ingredients40g butter40g plain flour200ml milk1 pinch grated nutmeg175g ripe goat’s cheese4×60g eggs separatedSalt and pepper to tasteExtra butter (softened) and 2 tablespoons polenta to line the soufflé moulds with150ml cream40g parmesan cheese

MethodPreheat the oven to 180°C.

Use a heavy bottomed saucepan melt the butter slowly, add the flour to the butter and cook out for about 1 minute. Remove from the heat, add all the milk at once, return to the heat and whisk until smooth and thick.

Add the soft goat’s cheese and stir until it combined. Stir in the egg yolks.

In a clean bowl whip the egg whites with an electric mixer until soft peaks form.

Add the milk to the cheese mixture and cook out, stirring until all the lumps have gone; season with the Alpine Pepper and then take the pan off the heat so that it cools down.

Butter and coat four soufflé moulds with the polenta.

Beat in one large spoonful of the whipped egg whites first, then gently fold in the remaining egg whites.

Spoon the mixture into the moulds and place in a deep tray; place on a tray and put them in the pre heated oven for about twenty minutes; remove and allow to cool.When it is time to serve the soufflés, remove them from the moulds and place in a baking dish, pour the cream over them, sprinkle with parmesan cheese and place them back in the oven for 10-15minutes until warm.

This vegeterian casserole serves 4

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