Best 4 Garden Fresh Casserole Recipes

In the heart of summer, when gardens overflow with vibrant produce, it's time to celebrate the season's bounty with a garden-fresh casserole. This delectable dish brings together the flavors of the garden in a harmonious blend of colors, textures, and flavors. From sweet corn and tender zucchini to juicy tomatoes and fragrant herbs, each ingredient contributes its unique charm to create a culinary masterpiece that captures the essence of summer. Whether you're hosting a backyard barbecue, a potluck dinner, or simply seeking a wholesome and flavorful meal for your family, a garden-fresh casserole is sure to delight and satisfy.

Check out the recipes below so you can choose the best recipe for yourself!

GARDEN CASSEROLE

Garden Casserole image

This delicious cheesy casserole is made with the bounty from my garden. The dish includes a sunny medley of summer vegetables like eggplant, zucchini and tomatoes. It's so nice to cook with those abundant crops. -Phyllis Hickey, Bedford, New Hampshire

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 12 servings.

Number Of Ingredients 15

Ingredients

2 pounds eggplant, peeled
5 teaspoons salt, divided
1/4 cup olive oil
2 medium onions, finely chopped
2 medium zucchini, sliced 1/2 inch thick
2 garlic cloves, minced
5 medium tomatoes, peeled and chopped
2 celery ribs, sliced
1/4 cup minced fresh parsley
1/4 cup minced fresh basil or 1 tablespoon dried basil
1/2 teaspoon pepper
1/2 cup grated Romano cheese
1 cup seasoned bread crumbs
2 tablespoons butter, melted
1 cup shredded part-skim mozzarella cheese

Steps:

Cut eggplant into 1/2-in. thick slices; sprinkle both sides with 3 teaspoons salt. Place in a deep dish; cover and let stand for 30 minutes. Rinse with cold water; drain and dry on paper towels., Cut eggplant into 1/2-in. cubes. Transfer to a large skillet; saute in oil until lightly browned. Add onions and zucchini; cook 3 minutes. Add garlic; cook 1 minute longer. Add the tomatoes, celery, parsley, basil, pepper and remaining salt; bring to boil. Reduce heat; cover and simmer for 10 minutes. Remove from the heat; stir in Romano cheese. , Pour into a greased 13x9-in. baking dish. Combine crumbs and butter; sprinkle on top. Bake, uncovered, at 375° for 15 minutes. Sprinkle with mozzarella cheese. Bake 5 minutes longer or until cheese is melted.

Nutrition Facts :

FRESH VEGETABLE CASSEROLE

Fresh Vegetable Casserole image

I made this recently for a potluck supper at our church. I started with an old recipe a friend had given me and added a few things here and there.

Provided by Taste of Home

Categories Side Dishes

Time 50m

Yield 6-8 servings.

Number Of Ingredients 16

Ingredients

2 cups fresh broccoli florets
1-1/2 cups sliced carrots
1 cup mayonnaise
1 cup shredded cheddar cheese
3 to 4 drops hot pepper sauce
1/4 teaspoon pepper
1/4 cup sherry or dry white wine, optional
1-1/2 cups sliced zucchini
1 cup sliced celery
1/2 cup diced green pepper
1/2 cup diced onion
1 tablespoon minced fresh parsley
1 tablespoon minced fresh basil
3 tablespoons butter
12 saltines, crushed
1/3 cup grated Parmesan cheese

Steps:

Steam broccoli and carrots until crisp-tender; drain and set aside., In a large bowl, combine the mayonnaise, cheddar cheese, pepper sauce, pepper and sherry if desired. Add the broccoli, carrots, remaining vegetables, parsley and basil; stir gently to combined. , Spoon into a greased 2-qt. baking dish. Melt butter in a small saucepan. Add crushed saltines; stir until browned. Remove from the heat and stir in cheese; sprinkle over vegetables. , Bake, uncovered, at 350° for 30-40 minutes or until heated through.

Nutrition Facts : Calories 347 calories, Fat 32g fat (9g saturated fat), Cholesterol 39mg cholesterol, Sodium 422mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.

CHEESY GARDEN CASSEROLE

Cheesy Garden Casserole image

We could make a meal just from this yummy casserole! We aren't veggie-sauruses, but this is so good you just can't believe it. You could always add some grilled chicken.

Provided by Chef PotPie

Categories Cheese

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

2 cups cooked brown rice
2 cups broccoli, cut in 1/2 inch slices
1 cup julienne sliced carrot
1 cup zucchini, sliced on the bias
1 cup cut green beans
1 (16 ounce) jar marinara sauce
1 cup grated sharp cheddar cheese
1 cup grated monterey jack cheese

Steps:

Cook veggies in salted water until tender, 5-7 minutes; drain.
Put cooked rice in bottom of 9X13 baking dish.
Place veggies over rice. Cover with marinara sauce. Cover with foil and bake 375°F 30 minutes.
Combine cheeses, spread over top. Place back in oven for 5 minutes or so, until cheese has melted.

Nutrition Facts : Calories 321.9, Fat 15.1, SaturatedFat 8.3, Cholesterol 38.2, Sodium 663, Carbohydrate 33.3, Fiber 5.6, Sugar 10, Protein 13.9

GARDEN FRESH CASSEROLE

Garden Fresh Casserole image

I love this recipe! You can do all kinds of things with it by using your favorite fresh veggies from the garden. I am always asked for the recipe when I take it to potlucks. A friend of mine shared it with me so I don't know how she got it but I am glad she did!

Provided by 1 Cookin Texan 1954

Categories Vegetable

Time 45m

Yield 10 serving(s)

Number Of Ingredients 12

Ingredients

1 cup slivered almonds
1/4 lb bacon (cut in 1 inch lenghts)
1 lb zucchini (sliced)
1 lb eggplant (sliced)
1 large onion (diced)
1 tablespoon flour
2 cups fresh tomatoes (diced)
1 teaspoon minced garlic
1 1/2 teaspoons salt
1/4 pepper
1 teaspoon basil
1 (6 ounce) package sliced swiss cheese

Steps:

Saute almonds with bacon in large skillet.
When almonds are lighly roasted and bacon is crisp, remove from skillet with slotted spoon.
Add zucchine, eggplant and onion to the skillet with dripping from the bacon; cover and cook over medium-low heat for 15 minutes, stirring often.
Mix in flour.
Add tomatoes;stir in garlic, salt, pepper, and basil.
Layer vegetable mixture, almonds and bacon mixture, then Swiss cheese slices, making 2 layers of each, into a 2 quart baking dish ending with a ring of almonds and bacon in a ring on top.
Bake, uncovered in a preheated 400 degree oven for 15 to 20 minutes or until bubbly throughout.

Nutrition Facts : Calories 213.3, Fat 15.6, SaturatedFat 5.2, Cholesterol 23.4, Sodium 483.9, Carbohydrate 10.8, Fiber 4, Sugar 4.2, Protein 9.8

Tips:

Use fresh vegetables: Fresh vegetables are more flavorful and nutritious than frozen or canned vegetables. If you can, buy your vegetables from a local farmer's market or grow your own.
Don't overcook the vegetables: Overcooked vegetables will lose their flavor and texture. Cook them just until they are tender-crisp.
Use a variety of vegetables: Don't just use the same old vegetables in your casserole. Try using different vegetables, such as zucchini, squash, carrots, peas, and corn.
Add some protein: A casserole is a great way to get some extra protein in your diet. Add some cooked chicken, beef, or tofu to your casserole.
Season the casserole well: Don't be afraid to use salt, pepper, and other spices to season your casserole. A well-seasoned casserole will be much more flavorful.
Top the casserole with cheese: Cheese is a great way to add flavor and richness to a casserole. Sprinkle some cheese on top of your casserole before baking it.
Serve the casserole hot: A casserole is best served hot out of the oven. Serve it with a side of salad or bread.

Conclusion:

Garden fresh casseroles are a delicious and easy way to get your daily dose of vegetables. They are also a great way to use up leftover vegetables. With a little creativity, you can make a garden fresh casserole that everyone will love.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #casseroles #side-dishes #vegetables #oven #spring #summer #dietary #seasonal #equipment