Welcome to week 3 of casserole cooking. This week was the vegetarian casserole week as requested by class. Although none of us are current vegetarians (1 former or recovering vegetarian lol) we now all have 4 recipes under our belts for the next time we celebrate meat-less Monday or are entertaining a vegetarian for dinner. One of the 4 dishes is even perfect if one finds themselves with a vegan coming over for dinner. Each dish could stand as a meal by itself but all would be a great side dish to a larger meal.
Green Bean and Mushroom Casserole:
Green Bean and Mushroom Casserole:
Ingredients:
Pre-heat oven to 350 degrees. Heat olive oil and butter in a large fry pan. Add mushrooms and sauté until they become soft and lightly browned.
- 1 1/2 Tbsp butter
- 1 1/2 Tbsp olive oil
- 1 227g package sliced crimini mushrooms
- 1/2 cup sweet onion, diced
- 500 g haricot vert (green beans)
- 1 can cream of mushroom soup
- 1/4 cup water
- 1 1/4 cup Swiss cheese (grated)
- 1 cup fried onion pieces (French's French fried onions)
Pre-heat oven to 350 degrees. Heat olive oil and butter in a large fry pan. Add mushrooms and sauté until they become soft and lightly browned.
Add onions and continue to brown. Add green beans and sauté until heated through. Add soup and water to the fry pan and heat thoroughly. Add mixture to a casserole dish, top with cheese and fried onion pieces. Bake for about 15 minutes or until cheese becomes bubbly. Serve and enjoy.
Vegetable Casserole:
Ingredients:
Pre-heat oven to 350 degrees. Combine all ingredients except the crackers and butter in to a large mixing bowl. Mix well and pour into a greased 9x13 baking dish. Combine melted butter and crackers and spread evenly over the top of the vegetable mixture. Bake uncovered for 30-35 minutes until heated through. Serve and enjoy.
- 1 package of frozen mixed vegetables (500g), thawed.
- 1 large onion, diced
- 3 ribs of celery, chopped
- 1 cup cheddar cheese, grated
- 1 cup mayonnaise
- 1 cup Ritz style crackers, crushed
- 1/3 cup butter, melted
Pre-heat oven to 350 degrees. Combine all ingredients except the crackers and butter in to a large mixing bowl. Mix well and pour into a greased 9x13 baking dish. Combine melted butter and crackers and spread evenly over the top of the vegetable mixture. Bake uncovered for 30-35 minutes until heated through. Serve and enjoy.
Vegetarian Asparagus Frittata Casserole:
Ingredients:
Preheat oven to 350 degrees. Place eggs, cream, salt, pepper and garlic powder in a large mixing bowl and whisk together. Heat oil in large frying pan. Add onions and peppers and stir. Cook for a few minutes then add zucchini and asparagus. Stir and cook until asparagus is tender and crisp.
- 1 1/2 lb asparagus, cut into 1 inch pieces
- 1 bell pepper, diced
- 1/2 lb crimini mushrooms, sliced
- 1 zucchini, diced
- 1/2 red onion, diced
- 2 tbsp olive oil
- 10 eggs, 5 whole and 5 whites
- 1 cup cream
- 1/4 cup parmesan cheese, grated
- salt and pepper to taste
- 1/2 cup cheddar cheese, grated
- 1/4 tsp garlic powder
Preheat oven to 350 degrees. Place eggs, cream, salt, pepper and garlic powder in a large mixing bowl and whisk together. Heat oil in large frying pan. Add onions and peppers and stir. Cook for a few minutes then add zucchini and asparagus. Stir and cook until asparagus is tender and crisp.
Spread vegetables in a greased 9x13 dish. Pour egg mixture over vegetables. Top with parmesan cheese bake for 35 minutes. Remove and top with grated cheddar cheese. Let stand 10 minutes, serve and enjoy.
Quinoa, Broccoli, and Vegan Cheese Casserole:
from: http://www.vegkitchen.com/recipes/simple-quinoa-broccoli-and-cheese-casserole/
from: http://www.vegkitchen.com/recipes/simple-quinoa-broccoli-and-cheese-casserole/
Ingredients:
Preheat the oven to 400 degrees. Combine the quinoa, broth, and seasoning in a saucepan. Bring to a slow boil, then lower the heat, cover, and simmer gently until the water is absorbed, about 15 minutes. Meanwhile, heat the oil in a large skillet. Add the onion and sauté until golden. Add the broccoli and enough water to keep the skillet moist. Cover and steam until the broccoli is tender-crisp, about 5 to 7 minutes. In a mixing bowl, combine the cooked quinoa with the broccoli mixture, dried tomatoes or olives, and half of the cheese. Season with salt and pepper and stir well.
- 1½ cups quinoa, rinsed in a fine sieve
- 3 cups low-sodium vegetable broth or 3 cups water with 2 vegetable bouillon cubes
- 2 teaspoons salt-free seasoning blend (multi seasoning from Bulk Barn)
- 2 tablespoons olive oil
- 1 large onion, quartered and thinly sliced
- 2 large broccoli crowns, cut into bite-sized pieces
- ⅓ cup sliced sun-dried tomatoes or sliced black olives
- Salt and freshly ground pepper to taste
- 1 to 1½ cups grated vegan cheddar-style cheese
- 2 large or 3 medium tomatoes, sliced
Preheat the oven to 400 degrees. Combine the quinoa, broth, and seasoning in a saucepan. Bring to a slow boil, then lower the heat, cover, and simmer gently until the water is absorbed, about 15 minutes. Meanwhile, heat the oil in a large skillet. Add the onion and sauté until golden. Add the broccoli and enough water to keep the skillet moist. Cover and steam until the broccoli is tender-crisp, about 5 to 7 minutes. In a mixing bowl, combine the cooked quinoa with the broccoli mixture, dried tomatoes or olives, and half of the cheese. Season with salt and pepper and stir well.
Transfer the mixture to a greased 9x13 baking dish. Arrange the tomato slices over the top. Sprinkle evenly with the remaining cheese. Bake until the top is golden and crisp, about 20 to 25 minutes. Let the casserole stand for 5 minutes, serve and enjoy.
I hope we are all now better equipped with some vegetarian friendly dishes under our belts. Next weeks class we will return to quick and easy time saving casseroles similar to those from week 1.
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