Vegetarian Casseroles

Some of our favorite casserole dishes...









Vegetarian casseroles are as varied as can be.  There are so many great ways to use veggies in a dish - hot or cold.  Here are some of our favorite casserole dishes.  They might easily become your favorites as well!

Casserole dishes, of course, may be used as a side dish or a main dish. We mostly think of casseroles, like these vegetarian casserole recipes, as main dishes to which you might add a light side dish such as fresh fruit. They are pretty much a stand-alone meal. And when it comes to great casserole recipes, well, in our opinion you just can't beat a great vegetarian casserole. So dig in!

We'll get you started with two great recipes but don't forget to scroll or link further down the page for more terrific casserole recipe ideas!



Do you ever wonder how to use eggplant? There are a lot of good recipes out there...we think this is one of the best!



Eggplant-Tomato Casserole
         contributed by Mary Ann Spagnuolo, PA

Ingredients

1 medium to large eggplant
2 eggs, beaten
1 cup breadcrumbs
1/2 tsp. salt
1/2 cup olive oil
1/2 cup onion, chopped
1/2 cup green peppers, chopped
1 tbsp. dried parsley
1 clove of garlic
2 tbsp. butter
dash of pepper
1/4 tsp. dried basil
2 cups canned, chopped tomatoes
1 cup of sharp or mozzarella cheese

Method

Pare eggplant. Cut into 1/2 inch slices. Dip into
egg and then into salted breadcrumbs.

Heat oil in large skillet. Saute eggplant until golden
brown on both sides. Place in shallow baking dish.

Cook onion, green pepper and garlic in butter for about 5
minutes. Add seasonings and tomatoes and blend well.

Spoon over eggplant and top with cheese. Bake at 350 degrees
for about 30 minutes. Makes 6 servings







Mixed Vegetable Casserole

Ingredients

Salt and freshly ground black pepper, to taste
Cooking spray
1 large zucchini, sliced into 1/4 inch pieces
1 large green bell pepper, chopped
1 large red bell pepper, chopped
1/4 cup grated Parmesan cheese
1 cup green beans, fresh or frozen, trimmed and cut
  into 1/2 inch pieces
2 medium potatoes, peeled and cut into 1/2 inch pieces
1 large carrot, sliced into 1/2 inch pieces
1 Tbsp. olive oil
3 garlic cloves, chopped
1/2 medium Spanish or yellow onion, chopped
4 tomatoes, each sliced into 8 wedges
2 cups chopped cauliflower
1 tsp. poultry seasoning **

Method

Preheat oven to 350 degrees.
Boil 2 inches of water in 3-quart
saucepan. Add beans, potatoes, carrots.
Bring back to boil, reduce heat, cover, simmer about 10 minutes,
drain and set aside.

Heat oil in large skillet over medium heat. Cook garlic and
onions in oil, stirring occasionally until onions are
tender-crisp. Stir in tomatoes, cauliflower, seasoning, salt
and pepper. Cover and cook 5 minutes.

Spray 3-quart casserole pan. Place beans, potatoes and
carrots into pan. Spread half the tomato mixture over
the top. Layer with zucchini and bell peppers. Top with the
remaining tomato mixture.

Cover and bake approximately 50 minutes or until vegetables
are tender. Remove cover, sprinkle cheese on top and serve immediately.

**May substitute with herbs of your choice. We suggest
thyme, parsley, sage and marjoram. If using fresh herbs,
double the quantity noted.

Makes 8 servings.

Per serving: 120 calories, 3 g total fat (1 g saturated
fat),21 g carbohydrates,4 g protein, 4 g dietary fiber,
160 mg sodium.

* Recipe courtesy of the American Institute for Cancer Research







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