Six Veggie Casserole Recipes

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.

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until they are almost tender, about 15 minutes. Drain in a colander.
• Preheat oven to 350 degrees F (175 degrees C). Grease a large baking dish.
• Melt 2 tablespoons butter in a large skillet while potatoes are cooking and cook onion until soft and translucent, about 5 minutes. Add zucchini and cook until softened, about 5 minutes. Season with herbes de Provence, salt, and pepper, stir, and cook for 1 more minute. Add drained potatoes and tomato and cook for 2 minutes.
• Mix Parmesan cheese and Gruyere cheese in a bowl. Stir in half the cheese mixture into potato-vegetable mixture and transfer to the baking dish.
• Melt remaining 2 tablespoons butter and mix with remaining cheese mixture and bread crumbs. Distribute evenly on top of potato-vegetable mixture in the baking dish.
• Bake in the preheated oven until cheese is browned and crusty, 15 to 25 minutes.

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.

Steps:

• Mix soup, 1 cup cheese, sour cream and pepper.
• Stir in vegetables and half of the onions.
• Spoon into 3-quart shallow baking dish.
• Bake at 400øF.
• for 20 minutes or until hot.
• Stir.
• Sprinkle remaining 1/2 cup cheese and onions over vegetable mixture.
• Bake 2 minutes or until onions are golden.

Steps:

• Mix together creamed corn, swiss cheese, celery soup and mushrooms.
• Cook cauliflower and broccoli. Cut up into big pieces.
• Fold cauliflower and broccoli into creamed corn mixture.
• Top with butter and bread crumbs.
• Bake at 375F for 30 minutes.