Casseroles
Brown Rice Casserole
Ingredients:
Bring 3 cups water to a boil, add rice and cook 45 minutes. Meanwhile, saute oignons (onions) and celery in a small amount of water until tender. Add tomatoes and mushrooms and bring to a boil, then simmer. Mix flour, seasonings and remaining water in separate bowl and then add to vegetables. Cook 3 minutes, or until thick. Add peas. Pour into an 8 cup casserole dish. Cover with rice and cook for 20 minutes, at 350%f.
Serves: 6
Preparation time: 25 minutes
Baked Polenta with Ripen Tomato and Eggplant.
Ingredients:
Heat olive oil and add fresh tomatoes, bay leaf, basil, parsley onion and garlic. Cook for 30 minutes till tender. Pass through food mill. Return to saucepan and add sugar to balance acidity. Season with salt and pepper. Bring 4 1/2 cups of water to a boil and add 1 1/2 teaspoons of salt. Whisk in the cornmeal in a stream so that there are no lumps. Use wooden spoon and stir till smooth. Let cool. Take out of pan and slice into 1/2 inch x 3 inch long pcs. Preheat oven to 400. Lightly grease a gratin dish, spread out 1 cup of tomato sauce over the bottom. Arrange polenta, sliced eggplant and crumbled cheese in loverlapping layers. Spoon remaining tomato sauce over layers to create bands of red sauce, yellow polenta and cheese. Crumble desired cheese over top and bake for 25 to 30 minutes. Slice. Serve over wilted greens such as spinach. Bueno Appetito!!
Serves: 6-8
Preparation time: 45 min.
Bean Casserole
Ingredients:
Serves 4.
Sautee the onion, pepper and garlic in the olive oil for a few minutes, in a casserole dish.
Add the vegetables and cook for about five minutes.
Throw everything else into the pan - you may have to adapt the amount of water depending on the size of your dish, and the amount of liquid in your tins.
Bring to the boil, then cover and place into a preheated low to medium oven (about gas 4) Cook for 1.5 hours, checking every half an hour or so to make sure it is not drying out. Remove the bayleaves before serving.
Hint - put baking potatoes on the bottom shelf of the oven at the same time as you put the casserole in - they are delicious cooked slowly.
Source: my mum's friend.
Bean Cassuolet
Ingredients:
Cook the beans in 1 pint of water for 15 minutes. Turn off the heat and allow to stand for 30 minutes. Peel the onion and stick about 15 cloves into it. Place it into an ovenproof casserole dish. Add tomato puree, Olive oil, chopped garlic, bay leaf, thyme, oregano and black pepper to taste. Add the drained beans. Add sufficient water to cover the onion. Bring to boil on hob, cover with lid, then place in 150 C oven for 1 hour. Remove from oven, discard the clove-stuck-onion. Add button mushrooms, chopped fennel or celery, chopped tomatoes and sausages(or chestnuts). Mix it together then place back in the oven for further 45 minutes. Serve with chunks of wholemeal bread and a green salad.
Serves: 2.
Preparation time: 2 hours.
Bean and Corn Casserole
Ingredients:
Fry the chopped onion in the oil until tender. Add tomatoes, beans, corn and soy sauce. Cook for a few minutes. Add spices and cook for another 2-5 minutes. I used LOTS of chili and paprika. Serve hot over rice, and enjoy!
Serves: 2-4
Preparation time: about 20 minutes
Bean and Rice Casserole
Ingredients:
Preheat oven to 375. In a 5-qt dutch oven over medium high heat, "saute" onion in liquid of your choice (balsamic vinegar gets my vote) 'til tender, stirring occasionally. Add rice, cook while stirring until parched and opaque. Add beans, tomatoes, chiles and 3 1/2 cups of water to rice and onion in dutch oven and bring mixture to boil. Cover tightly place in oven, baking until rice is tender and liquid is absorbed (around 1 hour for brown rice) Add peas and corn, adjust seasonings, and return to oven until heated through.
Notes: If using no-salt-added tomatoes, reserve the drained liquid and add water to equal the 3 1/2 cups of liquid. Also, I add Tabasco sauce to make it a bit spicy.
Almond Buffet Casserole
Ingredients:
Bring water and seasoning to boil in a large saucepan. Add rice, cover and reduce heat, boil gently 25 minutes or until water is absorbed. Remove from heat. Combine TVP, onion and green pepper. Saute in small amount of oil until tender. ADd rice and 1/2 cup almonds to the vegetables. Mix well. Pour into 2 quart casserole. Sprinkle with remaining almonds. Bake at 350' for 30 minutes.
Serves: 8
Preparation time: 1 hour
Cabbage Casserole
Ingredients:
Combine first five ingredients in a large sauce pan and bring to a boil. Reduce heat and simmer for five minutes. Place half of rice in a greased two quart casserole, then top with half of cabbage mixture. Repeat layers. Combine remaining ingredients, stirring well and sprinkle over casserole. Bake at 375 degrees F. for 45 mins.
Serves 4-6.
Source: from friend.
Cabbage Casserole
Ingredients:
In a dry, nonstick skillet "fry" the rice until it's brown in color. Then put half of it in the bottom of a large casserole dish. Layer half of the shredded cabbage on top of it.
Mix the water and the spaghetti sauce and then pour half of it over the cabbage. Spread half of the mushrooms over this. Then repeat your layers.
Bake for about an hour in a 350 degree oven.
Chickpea Cassoulet with Tomatoes and Chard
Ingredients:
Preheat oven to 350 F. Cook pasta al dente, drain. Saute onion garlic, crushed red pepper, herbs, paprika, and saffron (if desired). Cook over medium high heat, stirring frequently until onions are soft about 8 min.
Add chickpeas, 1/2 cup of their liquid and tomatoes. Season with pepper. Lower heat and simmer 15 min. If pan becomes dry, add a little water to keep it moist. Steam chard until bright green and tender. Remove, chop coarsely, season with pepper and if desired salt. Put pasta in casserole, add chickpea-tomato mixture, chard and cheese. Toss until well mixed.
Cover with foil and bake until warmed through, about 20 min. Serve with additional grated cheese if desired. Makes 4 to 6 servings (I find it to be more). Here in Fl. it's hard to find chard, so I usually use fresh or frozen spinach. Kale would work just as well. You can also prepare this ahead of time, then pop into oven and heat for 20 min.
Chick Pea & Rice Casserole
Ingredients:
Cook the rice. Drain the chick peas. Mix all ingredients while rice is still hot.
This recipie is quick and has a lot of flexibility! Leave out the oil if you like. Substitute red wine vinegar for the lemon juice. Use red onions to make it more colorful. Try another type of canned beans. Throw in various herbs. Enjoy!
Serves: 4-6
Preparation time: 25 minutes
Creamy Almond Rice
Ingredients:
Saute onion in margarine until tender but not browned. Add broth and salt. Bring to a full boil. Stir in rice, red pepper and parsley. Cover; cook for 5 minutes, remove from heat. Let stand 5 minutes. Fluff with fork and stir in tofu cream cheese and almonds. Serve immediately.
Yummy!
Serves: 6
Preparation time: 1 hour
Easy Corn Casserole
Ingredients:
Serves 4-8.
If the corn is canned, dump in casserole dish with water, add enough saltines to soak up the water, the put on as much pepper as you like!
With frozen corn, cook in just enough water to cover. When warm (not hot) put in casserole dish with saltines and pepper.
Bake in 350 degree oven for about 20 minutes or until set.
This makes a great vegetable side dish for large meals, such as Thanksgiving or Christmas dinner.
Source: Family recipe (midwest US).
Eggplant Zucchini Casserole
Ingredients:
Serves 6.
Preheat oven to 350. Spray 9 x 13 pan with cooking spray. Layer 1/2 eggplant slices on bottom of pan, then 1/2 zucchini slices. Place the 6 slices of bread next followed by the tofu slices and rest of onion. Place the tomato slices ontop of tofu and finish off with eggplant and zucchini. Top with tomato sauce.
Bake anywhere from 30 minutes (raise temp to 375) to 50 minutes at 350. You can add any kind of veggies to the sauce on top. Broccoli is good, sometimes red wine is nice also. This is a comfy dish on a cold day, and very lowfat too!
Source: Adaptation from a recipe I read somewhere (?).
Eggplant Casserole
Ingredients:
Peel and slice 3 or 4 small eggplants. Salt and let set for 30 minutes. Rinse and patat dry. Put in a bag with whole wheat bread crumbs and shake until they were well covered. Placed under the broiler for 5-7 minutes on each side until they were browned.
In a casserole dish, pour some tomato sauce. Place the eggplant slices. Then put a layer of spinach. Add more tomato sauce, then bread crumbs, then a thin layer of nutritional yeast. Somewhere along the way I also added some garlic, salt, and oregano. Bake at 350F for about 20 minutes until warmed throughout. Turned out very tasty.
Eggplant Casserole
Ingredients:
Basically, I slice the eggplant and place on a plate. Sprinkle with balsimic (sp?) vinegar (or homemade oregon or garlic vinegar) and micro wave for about 6-7 minutes to soften. Then I coat with breadcrumbs (which I have mixed the spices in with). Place them in a large baking dish, and cover with chopped peppers, chives, sliced zucchini, sliced tomatoes, onions and garlic cloves. Then I pour the spag. sauce over the top and sprinkle with oregon and cheese. Then I bake for about 1 hr. at 350 degrees.
Enchilada Casserole
Ingredients:
Water saute the onion and garlic until brown, deglaze and continue until they reach the condition you favor. Add tomatoes and chilis. Add spices and salt and pepper to taste and simmer while you mess with the rest of the ingredients (Note: I would have added corn here, had I had it).
Reconstitute couscous with hot water. Stir together couscous, beans and crushed tofu. Add sauce to create a desirable consistency. (Be sure to save enough sauce for the casserole).
Squirt a 9x13 pan with cooking spray and then put a bit of sauce in the bottom and spread it around. Heat a skillet to medium and use it to soften the corn tortillas (put them on the skillet and flip them when they get a bit hot; they should wind up soft). Roll about 2 to 3 tablespoons of the filling in each tortilla (while heating the one to follow) and squeeze them tightly side by side in the pan. Cover the rolls with remaining sauce when you're done.
Bake in a 350 degree oven for 30 minutes and then let stand for ten minutes.
Falafil & Vegetable Pasta Stuff
Ingredients:
heat sauce while preparing the vegetables. chop up the vegetable you like the most first, then chop up the others according to the amount of the first vegetable. saute in a little bit o' vegetable oil. meanwhile, boil noodles in a pot of water until they become tender. sauce is still heating, vegetables are still sauteeing, noodles are still boiling - follow directions on falafil box (add mixture to water until it becomes solidly mushy). form into little hushpuppy-sized balls and place in a little bit of vegetable oil in a skillet until they are browned and no longer mushy. everything should get done at same time. drain noodles, put veggies and falafil over it, add your sauce and stuff your face. :)
Serves: 4
Preparation time: 20-30 min
Totally Fresh Pasta Bake
Ingredients:
*the fresh corn tastes the best, but it's very hard to get off the cobb pre-cooked!
-prepare pasta according to directions on the packaging. rinse with cold water and set aside
-in a large sauce pan, add the tomatoes, wine, garlic, and spices. bring to a boil, then lower heat to simmer
-cut and core peppers in halves. place inside-up on a baking sheet. brush with olive oil and sprinkle with salt
-place prepared peppers in oven. set oven to BROIL. broil peppers for 5min. or untill skins start to just blacken
-grate cheese
-rinse and chop spinach
-in a large baking pan, layer pasta, sauce, spinach, corn, peppers, and cheese. should make around three layers. do not be afraid to layer the vegetables sparsely. best cooking will occur when they are given plenty of room in the pan also, the sauce will be a bit runny, this is good. it will keep the pasta from drying out
Note: be sure to top off the last layer of pasta with sauce and cheese. if 1/2 pound of cheese is not enough for your taste, go ahead and add more!
To Bake:
-cover the prepared pan with foil
-preheat oven to 350F
-bake with foil on for 45min.
-remove foil and continue baking for 15-30min. *be sure to watch the top layer of noodles. don't let them burn
-remove from oven and enjoy!
Remember, really good cooking is simple cooking. I encourage all to take what you like, and leave the rest. Some tomatoes, veggies, and a few spices make the best sauce. Go too crazy, and all your sauces will taste the same. Peace!
-sister to a totally veggie
Gardener's Favorite Squash Casserole
Ingredients:
Wash and dice or slice squash and onion, steam lightly. Let cool. Make white sauce of the milk, flour, margarine, sweet basil and salt. Cook until very thick. Crush crackers, sprinkle over sauteed squash and onions, pour white sauce over top and mix well. Pour into PAM sprayed 9x13 casserole dish. Crush remaining crackers and sprinkle over top. Bake at 350 degrees for 1 hour or until top is golden.
This is a gardeners favorite casserole because it uses up a lot of the yellow and green stuff and disappears almost magically. Enjoy!
Serves: 12
Preparation time: 30 min
Miso Casserole
Ingredients:
Sauce: ½ pack of Mugi Miso About 1½ pints of veg stock
Defrost the Tempeh (takes about 3 minutes on ‘defrost’ in the microwave) and cut into small cubes (about 1 centimetre).
Fry it with the garlic powder (I don't use fresh garlic for this because it burns) until it's golden brown all over.
Take it off the heat and keep it for later.
To make the sauce, pour about 1 pint of boiling water onto the veggie stock cubes, and the rest onto the miso. Stir the miso around a bit until it's dissolved.
Fry the onions with the herbs and a few crushed cloves of fresh garlic. When they're going soft, add the mushrooms and peppers. When these are nearly cooked, add the nuts, beans and tempeh, and continue frying it for 5 minutes or so. Then add the sauce, the chopped tomatoes, the tomato puree, and the pepper to taste. Simmer it all together for a few minutes to thicken it up a bit and warm everything through.
Mock Chicken and Rice Casserole
Ingredients:
Combine onion, celery, rice, soy chicken and carrots. Mix and place in bottom of 2 quart casserole dish.
Combine remaining ingredients, cook 3 minutes over medium heat. Pour over ingredients in casserole dish.
Place, uncovered, in 350' preheated oven and bake 1 hour. Remove from oven and let sit 5-10 minutes before serving.
Serves: 8
Preparation time: 1 hour 20 minutes
Easy Pasta Casserole
Ingredients:
Cook and drain the pasta. Defrost the veggies and add the tomato sauce and seasonings. Put into a 2 quart casserole dish, which has been sprayed with Pam (or equivalent). Sprinkle liberally with wheat germ. Cook in microwave for 15 minutes.
Pecan Loaf
Ingredients:
Saute onions in water. Combine all ingredients except ketchup in bowl, mix well. Spread evenly into oiled 9x13 baking dish. Bake at 350' for 45 minutes. Cover with ketchup and bake 15 minutes more.
Serves: 8
Preparation time: 1 hour, 20 minutes
Rotatu y Otumbe
Ingredients:
Serves: 4.
Preparation time: 30/360.
Cut everything in slices, the thinner the better, including the onions and peppers.
Only the eggplant needs pre-cooking. When you have finished cutting the eggplant in slices, soak it in saltwater to deflegm it for 15-20 minutes. Dry the eggplants afterwards by squeezing them in groups of slices, because you will be frying them.
Heat a little oil in a pan and fry the eggplant slices in groups. Eggplant absorbs a lot of oil at first, but it just releases it as it is fried. Make sure the eggplant is crisp both sides, as this will add a lot of flavor, but don't let them burn. Take it slow. =) You can add salt and pepper to each slice if you want.
When all the eggplant is ready, it is time to put all the ingredients together. In a large conventional oven-safe bowl (or a deep stock pot), arrange the ingredients in layers. Best results are achieved using a deeper than wider container. As you place a layer of, say, tomato, add a little salt and pepper. Add another layer of an ingredient, plus salt and pepper, until all the ingredients are used up. Adding salt in this way will prevent under or overestimating the necessary quantity.
Now cover it, not completely, and leave it in the oven @T=350oC (650oF) for about 2 and a half hours or until most of the water has evaporated.
Tips:
-The best layout, I think, is repeating layers of the form:
%%%%%% Red Bell Pepper
000000 Eggplant
&&&&&& Onions
****** Tomatoes
------ Potatoes
-Keep in mind that all the fat in the recipe will come from the one used in frying the eggplant, so don't spare it. Any spices you add might be overwhelmed by the increidible flavor of the cooked veggies, so salt and pepper will be enough.
-You can use a microwave oven as well, but it won't be as succulent.
-Try to get red bell peppers. They are six times as expensive here in Mexico compared to green peppers, but green ones tend to be bitter when deprived of their water content this way. Yellow ones are almost as good as red ones.
Variations:
+You can add olives. +You can add a little olive oil at the top, but it is not necessary. +You can use it as a sophisticated sauce for pasta (fussili is great).
Source: Restaurant in Spain plus modifications
Soybean Casserole
Ingredients:
Soak soybeans overnight and boil 3 - 4 hours. Puree first 8 ingredients in blender, add some water to be soupy. Grate potato, mix everything, put in casselrole dish. Top with bread crumbs. Bake 30 - 40 min.Serve with soy sauce, black pepper or paprika. Makes 5 servings.
Serves: 5
Preparation time: 50 min
Spaghetti Casserole
Ingredients:
Preheat oven to 400F. Cook spaghetti noodles in boiling water. Saute onion & pepper in oil. Add tomato sauce, wine, corn, tabasco (to taste), salt & pepper. Put cooked spaghetti in a greased casserole dish and top with sauce. Bake for 25-30 minutes.
Serves: 6
Preparation time: 45 minutes
Spaghetti Squash & Zucchini Casserole
Ingredients:
This took about 8 minutes of working time, 7 minutes of microwaving while getting the rest ready, and then waiting 20 minutes while it baked. Smell and taste was delicious.
Cut spaghetti squash in half length-wise. Carefuly scrape out seeds, but do not cut into the body of the squash. While the squash is cooking you can prepare the other ingredients.
Stovetop: place half squash cut side down in a pot with 2" (5 cm) water, cover and boil for 20 minutes. Microwave: place half squash in a dish with 1/4 cup water, cover with plastic wrap and cook at high (>600 watts) for 7 minutes.
Squash is half cooked. With fork, scrape out squash to produce spaghetti-like strands. A thin, hard shell will be left.
In a large bowl, add spaghetti squash, tomato sauce, grated zucchini and spices. Mix well and spoon into squash shell (or casserole dish), top with nutritional yeast, a little more garlic powder (and, if desired, non-fat grated parmesan cheese).
Bake at 350 degrees F. (175 C.) for 20 minutes or until done.
Serves 6. Each 8 oz (.25 l.) serving has 66 calories, less than 0.25 g fat.
(This recipe was adapted from a sticker attached to a spaghetti squash by Linden Associated Growers, Linden, CA.)
I served it with brown rice and fresh non-fat French Bread. It would be an ideal filling for a pita pocket or tortilla.
What to do with the other half of the squash? Stick it in the refrigerator for a few days, then prepare it as shown above, except microwave for 10 minutes or boil for 30, and then scrape it out and serve topped with your favorite spaghetti sauce.
Pilgrims' Progress Squash Casserole
Ingredients:
I am too lazy to peel squash. I cut a squash in half, seed, and turn upside-down on a baking sheet and bake until soft, about 45 minutes at 350. Then I scoop out the pulp, mash, and measure. As a bonus, I roast the seeds while I wait on the squash. You could use frozen squash from the store for this recipe.
Mix ingredients together and put in 1 1/2 qt. casserole. Mix topping ingredients, sprinkle over squash mixture, and bake at 350 for 40 minutes.
This is my favorite squash recipe that is a hit at family get-togethers. It is on the sweet side, so even the kids will eat it. Sometimes I cut down on the sugars and margarine when fixing at home with good success. Another recipe I have similar to this adds 1 t. vanilla which gives sweetness with no empty calories.
Serves: 8
Preparation time: 1 hr.
Stuffed Cabbage Bake
Ingredients:
Steam the head of cabbage and cook the brown rice. Mix together the rice, green pepper, onion, sundried tomato,garlic,lemon pepper. Peel the cabbage and fill the leaves with the rice mix. Mix the diced tomato and the tomato paste together into a sauce and put a spoonful into each leaf. Roll the leaves and place side by side in a 9 x 12 baking pan. Spread the remaining tomato mix on top, sprinkle with shredded soy cheese and breadcrumbs and oregano and bake at 325* for about 25-30 minutes. Serve hot. Filling was enough for 12-13 rolls, but can be easily adapted to make more or less.
Serves: 4
Preparation time: 45 MIN.
Praline Sweet Potato Casserole
Ingredients:
Combine all ingredients. Mix well with an electric beater. Pour into a well-buttered 2 qt. shallow casserole. Spread with praline topping.
TOPPING: 1/3 cup brown sugar, 1/2 cup chopped pecans, and 1/2 ts cinnamon.
Combine ingredients and mix until well blended.
Bake at 350 for 30 minutes
Vegetarian Taco Casserole
Ingredients:
Spray 11x9-inch baking pan with non-stick cooking spray. Place crushed tortilla chips in the bottom. In large non-stick skillet, add onion, bell pepper, oil, garlic and hash browns, cooking until peppers and onions are soft. In a blowl, combine chilies, r ice, salsa, chili powder, cumin, oregano and black beans. Add this mixture to onions and peppers and cook until warm. Transfer mixture to baking dish and bake in 350 degree oven for 20 minutes. OPTIONAL: top with more crushed chips, chopped tomatoes, and soy cheese for a special treat!
Serves: 6
Preparation time: 15 min.
Tofu Medley Casserole
Ingredients:
Put 2 tablespoons oil in large frying pan.
Add tofu,onion,celery,carrot,seasonings and saute untill veggies are tender.
At the same time cook your rice untill done.
In a bowl add rice, tofu mixture, walnuts and mushroom soup.
Place in a casserole dish and top with crushed croutons.
Bake at 350 for 40 minutes or untill bubbly on top.
Serves: 4
Preparation time: 45 min
Tofu/Vegi-Loaf
Ingredients:
Mix all the ingredients well and bake in a loaf or spuare in the oven at about 350 till heated. a topping of choice could be spread on the top before rice or Nuts could be added.I made this one time and used real eggs, cheese and half the tofu with tuna. My husband and kids are not vegetarian, but he loved it. The amounts could only estimates as I did not measrure when I made it.Hope it turns out well, please send any suggsetions.Maybe add green peppers..Did not know what to call it.
Serves: 6
Preparation time: 30 min.
Wild Rice Casserole
Ingredients:
Rinse wild rice well. Combine wild rice, mushrooms, onion, and garlic in a 3 quart casserole dish. Pour broth over it all, cover, and bake at 350 degrees for about 1 1/2 hours.