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Vegetable Casserole Recipes

March 27, 2012
Vegetable CasseroleA simply delicious way to get your family to eat vegetables. Even picky vegetable eaters love this dish.

Ingredients:

  • 1 small container fresh mushrooms, sliced
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  • 1 small/medium zucchini
  • 10 stalks asparagus
  • 1/2 red pepper
  • 1/2 med size cauliflower
  • 1 - 1 1/2 cups cheddar cheese, grated
  • 1 large package raw spinach
  • 1/2 Chicken Knorr cube
  • 1/2 cup Parmesan cheese
  • 2 Tbsp. flour
  • 1 cup milk, divided
  • 1 - 2 cloves garlic
  • 2 tsp. olive oil
  • salt and pepper to taste
  • Optional ingredients:

  • 1 cup elbow macaroni or rice
  • 1 cup chopped ham or
  • 1/2 cup cooked, crumbled bacon

Directions:

Slice 1 small/med zucchini (1/4 inch thick). Cut 10 stalks asparagus into bite sizes. Cut red pepper and cauliflower into bites.

Combine raw vegetables (except spinach) with 1 -1 1/2 cups grated cheddar cheese and spread into a greased, medium sized oven proof dish.

In a medium saucepan, cook 1 spinach in 3 Tbsp. water until wilted down, drain, then add 2 Tbsp. margarine or butter. Mix 2 Tbsp. flour into the spinach/margarine mixture. Add chicken Knorr cube.

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On med heat, stir in 1/2 cup milk and 1/2 cup Parmesan cheese to the spinach. Add 1/4 to 1/2 cup more milk a little at a time, stirring until it is a creamy, gravy like consistency. Add salt and pepper (to taste).

In a small frying pan, fry minced garlic in olive oil, and stir into the spinach/milk mixture.

Pour spinach sauce evenly over top of vegetables and bake, covered for 30 min at 375 F. Uncover and bake 5 minutes or until browned on top.

If you add 1 cup cooked rice or pasta, and 1 cup chopped ham or 1/2 cup cooked crumbled bacon to this recipe, you have a complete meal in one pan.

Servings: 4
Prep Time: 15-20 Minutes
Cooking Time: 30 covered, 5-10 uncovered Minutes

By ann from Goulais River, Ontario

 
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19 More Solutions

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Diamond Post Medal for All Time! 5,887 Posts
February 13, 2011

Enjoy this vegetarian casserole with chopped frozen vegetables or fresh vegetables cut up coarsely.

 
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June 10, 2005

I made this last week, instead of the veggies it called for, I used a bag of chopped broccoli, a jar of pimento (for color) and odds and ends portions of frozen bagged veggies I had accumulating. It worked out great, my husband loved it!

 
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July 22, 2009

This casserole is packed full of veggies that are in season right now and is very tasty. Even the hardcore veggie haters love it!

 
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Diamond Post Medal for All Time! 5,887 Posts
August 6, 2012

One of the yummiest casseroles ever! Love the mix of veggies!

 
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Diamond Post Medal for All Time! 5,887 Posts
October 30, 2012

This is an extremely easy, tasty recipe. I love the combination of soup and cheese poured over the veggies!

 
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Diamond Post Medal for All Time! 5,887 Posts
August 13, 2012

Yummy mix of vegetables and cheese!

 
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Diamond Post Medal for All Time! 5,887 Posts
April 10, 2012

I love this casserole because not only is it very good, but you can add meat to it for a one-dish type meal, so it's good as a side dish or a main dish.

 
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Diamond Post Medal for All Time! 5,887 Posts
December 4, 2011

Great recipe! Especially like the water chestnuts in this!

 
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Diamond Post Medal for All Time! 5,887 Posts
April 3, 2009

Cook vegetables until half done. Add milk to soup and heat with cheese. Combine all ingredients, except almonds. Place in greased dish and cover with almonds. Bake 30 minutes at 350 degrees F.

 
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Diamond Post Medal for All Time! 5,887 Posts
March 25, 2009

This is a great veggie dish! I love the combination of broccoli, brussel sprouts and cauliflower with the cheesy sauce.

 
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Diamond Post Medal for All Time! 5,887 Posts
October 25, 2006

Recipe for Vegetable and Biscuit Casserole. Make gravy with first 7 ingredients. Season with salt, pepper and a dash of garlic.

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Thicken slightly with 1/2 cup flour and enough water to make paste. Bring to a boil and add Velveeta cheese. Melt.

 
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