Vegetarian Casserole Recipes


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Vegetarian casseroles are great for busy nights. If you’re trying to get healthier this year forget the fad diets and turn up the vegetables in your meals. Flavored with herbs instead of salt and fatty sauces, this casserole is a healthy delight! There is just nothing like the comfort of an old-fashion casserole to add pizazz to your meals. Here is a good one for you to try.

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Vegetarian Casserole Recipes

  1. 1. Vegetarian Casserole RecipesFrom the French word for saucepan, a casserole refers to a large, deep oven-proofdish that doubles as a serving container. Coincidentally, casseroles can also be termfor the foods that are cooked in it. Other countries call it a variety of names such asbakes, hot dishes, tagines (a Moroccan dish with a cone-shaped cover) but thecommon denominator is the composition and cooking method. Casseroles can bemade from ceramic, porcelain or glass and come in various sizes from small ramekinsholding individual portions to sizeable vessels that serve an entire family.Casseroles usually comprise of chunks of meat, poultry, fish or seafood with theaddition of chopped seasonal vegetables. This is bound together with a starchycomponent of like flour, pasta or root vegetables like potatoes and topped with acrusty melted cheese. The result is a multi-component hearty dish that can be eitherbe the highlight of a dinner spread or a complement to it. Casseroles can be classifiedas comfort food due to the heartiness of the dish.During the cooking process, usually slowly baked in an oven, liquids from theingredients are released and combine with or “marry” other liquid ingredients to forma thick flavorful sauce. Additional cooking liquids include stock, beer or wine.An example of a popular dish that is considered vegetarian casseroles is potato augratin, a very simple but rich dish of sliced potatoes baked with milk or cream andtopped with crusty melted cheese that is browned in a broiler.Impress your friends by preparing cabbage gratin with polenta, a casserole given asweet touch with grated apple and calcium-rich with milk and cheese. Like allvegetarian cooking, feel free to replace ingredients with what’s in season. In this case,cabbage may be replaced with other nutritious greens such as spinach or kale.Polenta, available in specialty stores and big supermarkets, is a fine- or coarse-groundcornmeal that is boiled to a paste then further cooked by frying, baking or grilling. Inthis casserole, it provides the creamy element to the dish. If unavailable, it can bereplaced with mashed potatoes.For a more protein-dense dish, use vegetables such as different kinds of beans, darkgreen leafy vegetables like spinach, kale, broccoli leaves and soy products like tofu.
  2. 2. Cabbage Gratin with PolentaSeasonality: December-February (Winter)Location: Ottawa (Eastern Forest Region)The sharp flavour of cabbage mellows when cooked in milk.Servings: 4-6Preparation Time: 15 minutesCooking Time: 45 minutesDifficulty Level: EasyIngredients:1 head red cabbage, chopped, 1 onion, diced, 1 1/2 C milk, 1 potato, peeled andgrated, 1 apple, grated, 2 C prepared polenta (available at grocery stores and specialtyshops), 3 C sharp cheese, grated (old cheddar recommended)Preparation Instructions:Core and chop the cabbage and dice the onion. Boil the cabbage for five minutes, andthen drain off the water. Return cabbage to pot, add the onion and a little butter orcooking oil. Sautee the cabbage and onion, then add the milk. Boil the cabbage andonion in the milk for ten minutes, on high heat, stirring to prevent sticking. Removecabbage from heat once the liquid is significantly reduced, and set aside. Lightly oil abaking dish. Add prepared polenta to the oiled dish by the spoonful. Top with gratedapple and grated potato. Pour cabbage mixture over everything. Top with shreddedcheese. Bake at 350 for about 30 minutes. Remove from oven. Serve hot as a side dishor a light main course, and enjoy!
  3. 3. Unstuffed Pepper CasseroleGet the taste of classic stuffed peppers without the hassle in this delicious casserole.Making it with lean, ground beef, brown rice, fat-free Italian dressing, and low-fatcheese creates a healthy, hearty meal, as well.Servings: 4-6Preparation Time: 20 minutesCooking Time: 20 minutesDifficulty Level: AverageIngredients:1 lb. lean, ground beef, 1/3 cup chopped onion, 2 cup coarsely chopped red andyellow peppers, 1/2 tsp. garlic powder, 1/2 tsp. coarse ground black pepper, 1 can (14oz.) diced tomatoes, drained, 1 1/2 cups instant rice, white or brown, 1 tsp.Worcestershire sauce, 1 tsp. fat-free Italian seasoning, 8 oz. low-fat sharp CheddarCheese, divided, 1 can (15 oz.) tomato saucePreparation Instructions:Preheat oven to 375 degrees. In a large skillet or saucepan, over medium-high heat,sauté ground beef, onions, and peppers for about 10 minutes, or until the beef isbrowned and the vegetables are tender. Remove from heat. Drain off excess fat andseason meat mixture with garlic powder and pepper. Stir in tomatoes, rice,Worcestershire sauce and Italian seasoning. Add 1 cup cheese, and stir. Spreadmixture into a 13x9-inch casserole dish. Top with tomato sauce and remaining cheese.Bake, uncovered, for 20 minutes, or until cheese is melted and bubbly. Let stand 5minutes before serving.
  4. 4. Spicy Mashed Sweet Potatoes RecipeSuper-food sweet potatoes are transformed into a tangy, spicy side dish or even amain dish for a Meatless Monday.Servings: 4-5Preparation Time: 10 minutesCooking Time: 15 minutesDifficulty Level: AverageIngredients:2 sweet potatoes (about 1 1/2 pounds), 3/4 teaspoon ground cumin, 1/2 teaspoonground coriander, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, A fewgrinds of fresh black pepper, 1-2 tablespoons freshly squeezed lime juice (from 1 lime)(or substitute lemon juice), 1 (15-ounce) can black beans, rinsed and drained, 1 (3- to4-ounce) can chopped green chiles, Big handful of frozen corn kernels (1/4-1/2 cup,Handful of frozen peas, Garnish: chopped fresh cilantroPreparation Instructions:Peel sweet potatoes and cut into 6 or 8 pieces each. Place potatoes in a microwavesafe container with a lid and cook on high (1100 watt microwave oven) for 12-13minutes. Remove from oven and mash potatoes using a potato masher. Add cumin,coriander, garlic, onion, pepper and lime juice and stir to combine. Gently stir inbeans, chiles, corn and peas. Add a bit of water if it seems too thick (up to 1/4-1/3 cupor so should be fine). Return to microwave oven and cook 2 minutes, to combineflavors and heat it thoroughly. Serve as is, or garnish with chopped fresh cilantro andserve.OTHER LINKS:cosmopolitan wiki drinkgreek frappe machinetypes of coffee liqueurchicken 65 historycosmopolitan drink history