3vegetablecasserole Recipes

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.

Steps:

• Cook the frozen vegetables according to the package directions. Drain well.
• Combine cooked vegetables, onion, celery, cheese, and mayonnaise in a large bowl, stirring well.
• Spoon the mixture into a greased 11 x 7 x 1 1/2 inch baking dish.
• Combine cracker crumbs and butter. Stir well. Sprinkle crumb mixture evenly over the casserole. Bake at 350 degrees for 30 to 35 minutes or until thoroughly heated.

Steps:

• Scald milk with margarine.
• Remove from heat, add bread veggies, salt, eggs and 3/4 cup cheese.
• Mix together and pour into a 4 quart greased casserole, top with remaining 1/2 cup of cheese.
• Bake at 325 for 40 min.
• Want some extra flavour use half evaporated milk.

Steps:

• Preheat oven to 350°F.
• Cook vegetables according to package instructions, but not completely done.
• In separate bowl mix soup and mayonnaise together and set aside.
• Add to a buttered casserole dish, 1 layer of vegetables, 1/2 onions, 1/2 soup mix and 1/2 cheese.
• Repeat layers ending with cheese on top.
• Top off with crushed Ritz crackers and dot with butter or margarine.
• Bake at 350°F for 30-35 minutes until golden brown.

Steps:

• Set oven to 350 degrees Grease a 2-qt baking dish Place cauliflowerets and carrots in a large saucepan; add a small amount of water Cover and cook for 3 mins Add broccoli, cook for 4-6 mins longer, or until all veggies are crisp-tender; drain.
• Combine mayo, onion, horseradish, salt and pepper; add veggies, and mix well Pour into a greased baking dish Combine bread crumbs, butter and paprika; sprinkle over veggies Bake, uncovered for 25-30 mins, or until veggies are heated through note: If using frozen veggies, cook for less time.