Best 3 Six Veggie Casserole Recipes

SIX-VEGGIE CASSEROLE

Six-Veggie Casserole image

I like this casserole because it can be assembled ahead of time. I'm a country girl at heart. I guess I inherited that from my mom, who was raised on a farm.

Provided by Taste of Home

Categories Side Dishes

Time 1h20m

Yield 12-14 servings.

Number Of Ingredients 12

Ingredients

1 package (16 ounces) frozen cut green beans, thawed
2 cups sliced celery
1-1/2 cups sliced carrots
1-1/2 cups sliced onions
3/4 cup sliced green pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
1/4 cup butter, melted
3 tablespoons quick-cooking tapioca
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon pepper
1 can (2.8 ounces) french-fried onions

Steps:

In large bowl, combine the vegetables. Add butter, tapioca, sugar, salt and pepper; mix well. Transfer to an ungreased 2-1/2-qt. baking dish. Cover and bake at 350° for 50 minutes. Uncover; sprinkle with onions. Bake 20 minutes longer or until vegetables are tender.

Nutrition Facts :

VEGETARIAN CASSEROLE

Vegetarian casserole image

A Mediterranean one-pot stew with peppers, courgettes, lentils, sweet smoked paprika and thyme

Provided by Caroline Hire - Food writer

Categories Dinner, Main course

Time 50m

Number Of Ingredients 15

Ingredients

1 tbsp olive or rapeseed oil
1 onion, finely chopped
3 garlic cloves, sliced
1 tsp smoked paprika
½ tsp ground cumin
1 tbsp dried thyme
3 medium carrots, sliced (about 200g)
2 medium sticks celery, finely sliced (about 120g)
1 red pepper, chopped
1 yellow pepper, chopped
2 x 400g cans tomatoes or peeled cherry tomatoes
1 vegetable stock cube made up to 250ml (we used 1 Knorr vegetable stock pot)
2 courgettes, sliced thickly (about 300g)
2 sprigs fresh thyme
250g cooked lentils (we used Merchant Gourmet ready-to-eat Puy lentils)

Steps:

Heat 1 tbsp olive or rapeseed oil in a large, heavy-based pan. Add 1 finely chopped onion and cook gently for 5 - 10 mins until softened.
Add 3 sliced garlic cloves, 1 tsp smoked paprika, ½ tsp ground cumin, 1 tbsp dried thyme, 3 sliced carrots, 2 finely sliced celery sticks, 1 chopped red pepper and 1 chopped yellow pepper and cook for 5 minutes.
Add two 400g cans tomatoes, 250ml vegetable stock (made with 1 stock pot), 2 thickly sliced courgettes and 2 sprigs fresh thyme and cook for 20 - 25 minutes.
Take out the thyme sprigs. Stir in 250g cooked lentils and bring back to a simmer. Serve with wild and white basmati rice, mash or quinoa.

Nutrition Facts : Calories 216 calories, Fat 5.1 grams fat, SaturatedFat 0.7 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 16.1 grams sugar, Fiber 9.8 grams fiber, Protein 12.3 grams protein, Sodium 1.6 milligram of sodium

SIX-VEGGIE BAKE

Six-Veggie Bake image

"I altered the original recipe for this strata-like dish and replaced the sausage with fresh vegetables," writes Kate Hilts of Fairbanks, Alaska. "I can easily assemble it the night before a busy day. Then all I have to do for dinner is bake it and make a salad."

Provided by Taste of Home

Categories Breakfast Brunch

Time 45m

Yield 16 servings.

Number Of Ingredients 14

Ingredients

1 loaf (1 pound) Italian bread, cut into 1/2-inch cubes
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup chopped fresh mushrooms
1 cup shredded part-skim mozzarella cheese
1/2 cup chopped green pepper
1/2 cup chopped zucchini
2 green onions, chopped
1 teaspoon dried basil
1/2 teaspoon dried oregano
1 cup fat-free milk
1 cup egg substitute
1 teaspoon salt-free seasoning blend
1/4 teaspoon pepper

Steps:

In a large bowl, combine the first 10 ingredients. Transfer to a 13x9-in. baking dish coated with cooking spray. , In a small bowl, combine the milk, egg substitute, seasoning blend and pepper; pour over the vegetable mixture. Cover and refrigerate for 2 hours or overnight. , Remove from the refrigerator 30 minutes before baking. Cover and bake at 425° for 15 minutes. Uncover; bake 15 minutes longer or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 128 calories, Fat 3g fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 292mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges