Vegetarian Casserole Recipes

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VEGETARIAN CASSEROLE

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



Vegetarian casserole image

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

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)

VEGETARIAN NOODLE CASSEROLE

Make and share this Vegetarian Noodle Casserole recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 1h43m

Yield 6 serving(s)

Number Of Ingredients 12



Vegetarian Noodle Casserole image

Steps:

  • Cook the noodles until just tender by following the package directions; drain and transfer noodles to a large bowl.
  • In a large skillet, melt the butter over medium heat; add in the onion and next 4 ingredients; stir/saute for about 8 minutes or until the vegetables are softened.
  • Reduce heat to low; add in the milk, cheese, salt, and pepper; stir until the cheese melts.
  • Pour mixture over the noodles; toss until well blended.
  • Transfer mixture to a 2 quart casserole that has been lightly coated with cooking spray; cover and bake in a 350° oven for 15 minutes.
  • In a small mixing bowl, mix together the bread crumbs and melted butter, toss to combine.
  • Distribute evenly over the top of the casserole; bake uncovered for 15-20 minutes or until the top of casserole is slightly crusty.

Nutrition Facts : Calories 322.6, Fat 18.6, SaturatedFat 11.2, Cholesterol 73.4, Sodium 247.8, Carbohydrate 28.7, Fiber 1.9, Sugar 2.5, Protein 11.1

6 ounces egg noodles
3 tablespoons butter
1 medium onion, chopped
1 celery rib, chopped
1 small red bell pepper, seeded and chopped
1/2 cup coarsely chopped broccoli floret
1/2 cup coarsely chopped yellow squash
3/4 cup milk
1 cup shredded sharp cheddar cheese
salt and pepper
1/4 cup dry breadcrumbs
2 tablespoons butter, melted

MEXICAN VEGETARIAN CASSEROLE

Make and share this Mexican Vegetarian Casserole recipe from Food.com.

Provided by Merlot

Categories     One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11



Mexican Vegetarian Casserole image

Steps:

  • Combine the first 9 ingredients.
  • Spoon into a lightly greased 9 x 11 inch baking dish.
  • Sprinkle with the sliced black olives and shredded Monterey Jack Cheese.
  • Bake at 350 degrees F.
  • for about 50 minutes.

1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, rinsed & drained
1 (8 ounce) carton sour cream
1 (8 ounce) jar Pace Picante Sauce (I use medium hot)
2 cups shredded colby-monterey jack cheese
1 (10 ounce) can diced rotel tomatoes and green chilies
2 cups cooked rice
1/4 teaspoon black pepper
1 -2 green onion, chopped
sliced black olives (for topping)
8 ounces shredded monterey jack cheese (for topping)

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