HERBED HARVEST VEGETABLE CASSEROLE
I belong to a cooking club, so I try a lot of new recipes. This one has become one of my favorites. I hope your family enjoys it as much as mine does! -Netty Dyck, St. Catharines, Ontario
Provided by Taste of Home
Categories Side Dishes
Time 1h55m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Grease a 2-1/2-qt. baking dish and arrange half the potato slices in overlapping rows. Dot with half the butter. Sprinkle with half the sage, tarragon, peppers, onion, rice and zucchini. Dot with remaining butter and repeat layering. , Cover and bake at 350° for 1-1/2 hours or until potatoes are tender. Uncover; top with tomato slices and cheese. Bake 10 minutes longer or until tomatoes are warm and cheese is melted. Remove from oven; cover and let stand for 10 minutes before serving.
Nutrition Facts : Calories 206 calories, Fat 10g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 105mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 4g fiber), Protein 7g protein.
HERBED BEEF VEGETABLE CASSEROLE
If your family is resistant to eating vegetables, offer them this dish! Eggplant, zucchini, onion and yellow pepper are disguised in a beefy tomato sauce. - Betty Blandford, Johns Island, South Carolina
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Add the eggplant, zucchini, onion, yellow pepper and garlic; cook until tender. Add tomatoes, rice, 1/2 cup cheese, broth and seasonings; mix well. , Transfer to a greased 13x9-in. baking dish. Sprinkle with the remaining cheese. Bake, uncovered, at 350° for 30 minutes or until heated through.
Nutrition Facts : Calories 257 calories, Fat 12g fat (6g saturated fat), Cholesterol 56mg cholesterol, Sodium 434mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 3g fiber), Protein 21g protein.
SPRING VEGGIE CASSEROLE WITH LITTLE HERB DUMPLINGS
A vegetarian supper full of fresh flavours, perfect for sharing with friends
Provided by Good Food team
Categories Dinner, Lunch, Supper, Vegetable
Time 2h
Number Of Ingredients 20
Steps:
- To make the dumplings, rub the flour and butter together so it looks like breadcrumbs. Stir in the cheese, parsley and salt and pepper to season and set aside.
- Heat the oil in a large pan or flameproof casserole (about 3.5 litres) over a high-ish heat, then throw in the halved shallots. Fry for 2-3 minutes till beginning to soften and turn brown and gold in places. Now still working on quite a high heat, add the potatoes and watch for the same effect, about 5-7 minutes, stirring with a wooden spoon and generally moving the pan about a bit. Add the garlic, carrots and fennel, allowing a couple of minutes between each so they get a chance to release their flavours. Pour in the stock along with most of the wine, then stir in the sugar and soy sauce and return to the boil. Simmer covered for 10 minutes. If preparing ahead make up to the end of step 2, cool and chill for up to five hours. About 20 minutes before you are ready to serve, bring back to the boil, and continue with step 3.
- Stir about 2 tbsp of water into the dumpling mixture to form a soft dough. Break off small pieces to make 20-25 dumplings, then shape into rounds about the size of a cherry tomato. Add the green beans and simmer for 5 minutes, then add the mushrooms and courgettes. Stir the cornflour into the remaining wine until it has dissolved, then stir into the casserole until it thickens. Bring to the boil, stir well then gently place the dumplings on top. Cover the pan with a lid and simmer gently for about 15 minutes till the dumplings have risen, and the stew is rich and thick and the vegetables deliciously tender. Check the seasoning.
- Mix the chilli and herbs together in a small bowl and scatter on top of the casserole.
Nutrition Facts : Calories 335 calories, Fat 17 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 0.04 grams sugar, Fiber 6 grams fiber, Protein 10 grams protein, Sodium 0.94 milligram of sodium
HERBED VEGGIE MIX-UP
A simple treatment of mixed herbs and seasonings brings out the best in this colorful medley of vegetables.-Marie Forte Raritan, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- Place beans and carrots in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 7-10 minutes or until crisp-tender., Meanwhile, in a large skillet, melt butter. Add mushrooms and onion; saute until tender. Stir in the parsley, salt, oregano, basil, pepper, green beans and carrots; heat through.
Nutrition Facts : Calories 128 calories, Fat 9g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 324mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein.
ZUCCHINI HERB CASSEROLE
I've been making this casserole for almost 20 years and it's always a hit. Even my meat-eater husband likes it. Serve with a crusty French bread or soft breadsticks. Leftovers are great in an omelet the next day.
Provided by Debi Blair McGinness
Categories Side Dish Vegetables Tomatoes
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish.
- Heat the oil in a skillet over medium heat, and cook the zucchini, green onions, and garlic 5 minutes, or until tender. Season with garlic salt, basil, paprika, and oregano. Mix in the cooked rice, tomatoes, and 1 cup cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese.
- Bake uncovered 20 minutes, or until cheese is melted and bubbly.
Nutrition Facts : Calories 266.3 calories, Carbohydrate 16.5 g, Cholesterol 39.5 mg, Fat 17.5 g, Fiber 2.5 g, Protein 12.4 g, SaturatedFat 8.7 g, Sodium 628.3 mg, Sugar 3.8 g
HERBED BEEF-VEGGIE CASSEROLE
Make and share this Herbed Beef-Veggie Casserole recipe from Food.com.
Provided by ratherbeswimmin
Categories Cheese
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- In a Dutch oven, over medium heat, brown beef; drain.
- Add the next 5 ingredients; cook until tender.
- Add tomatoes, rice and 1/2 cup cheese, broth and seasonings; mix well.
- Pour into a greased 13x9 inch baking dish.
- Sprinkle with the remaining cheese.
- Bake, uncovered, at 350 degrees for 30 minutes or until heated.
Nutrition Facts : Calories 397.4, Fat 22.3, SaturatedFat 9.7, Cholesterol 92, Sodium 587.7, Carbohydrate 22.2, Fiber 4.5, Sugar 7.8, Protein 27.9
HERBED VEGETABLE RICE STUFFING
Make and share this Herbed Vegetable Rice Stuffing recipe from Food.com.
Provided by Veghead
Categories Brown Rice
Time 2h5m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Bring broth, rice, 1 tablespoons butter and seasonings to a boil in a large saucepan. Reduce heat and simmer, covered, for 50 minutes. Remove from heat; let stand for 5 minutes, then fluff with a fork.
- Meanwhile, preheat oven to 375°F Melt remaining 2 tablespoons butter in a large skillet. Add onion; saute' over medium heat for 10 minutes, stirring frequently. Add carrots and cook for 5 minutes more. Remove from heat; stir in celery and cranberries. Season to taste with salt and pepper.
- Spray a 2 quart casserole dish with olive oil spray. Stir together rice and vegetables. Place in prepared dish and sprinkle with walnuts. Tent loosely with foil and bake for 20 minutes. Remove foil and bake for 10 minutes more.
Nutrition Facts : Calories 122, Fat 9.8, SaturatedFat 2.9, Cholesterol 9.2, Sodium 350.2, Carbohydrate 6.1, Fiber 1.9, Sugar 2.4, Protein 3.7
HERBED GREEN BEAN CASSEROLE
Make and share this Herbed Green Bean Casserole recipe from Food.com.
Provided by JazzysNamma
Categories Vegetable
Time 35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Combine seasonings, bread crumbs, and cheese; mix well.
- Add oil and mix well.
- Reserve 2 tablespoons of the bread crumb mixture for top of casserole.
- Combine the remaining bread crumb mixture and the drained green beans.
- Put into a oven proof casserole or baking dish.
- Sprinkle with the 2 tablespoons of bread crumb mixture.
- Bake 30 minutes.
Nutrition Facts : Calories 247.8, Fat 17.9, SaturatedFat 4.1, Cholesterol 11, Sodium 417.1, Carbohydrate 15.5, Fiber 4.1, Sugar 2.2, Protein 8.1
ZUCCHINI HERB CASSEROLE
Make and share this Zucchini Herb Casserole recipe from Food.com.
Provided by ChefWanV
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish.
- Heat the oil in a skillet over medium heat, and cook the zucchini, green onions, and garlic 5 minutes, or until tender. Season with garlic salt, basil, paprika, and oregano. Mix in the cooked rice, tomatoes, and 1 cup cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese.
- Bake uncovered 20 minutes, or until cheese is melted and bubbly.
Nutrition Facts : Calories 262.5, Fat 17.4, SaturatedFat 8.6, Cholesterol 39.5, Sodium 251.4, Carbohydrate 15.8, Fiber 2.5, Sugar 3.8, Protein 12.3
VEGETARIAN OVERNIGHT BREAKFAST CASSEROLE
A vegetarian remake of the classic overnight breakfast sausage casserole. In addition to swapping out meat for vegetarian ingredients, I changed the spices from the standard version. If you don't like these ones, use your own favorites. Nutmeg and rubbed sage are a nice combination.
Provided by Ann
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 9h50m
Yield 12
Number Of Ingredients 13
Steps:
- Heat olive oil in a large skillet over medium heat. Stir in oregano and garlic salt. Add chives and saute for 1 minute. Add vegetarian crumbles and mushrooms. Continue cooking until mushrooms soften, about 5 minutes. Drain excess moisture and set aside.
- Beat eggs in a large bowl. Mix in curry powder and salt. Add milk and mix thoroughly. Stir in stuffing until all the bread is soaked. Stir in Cheddar cheese. Fold in mushroom mixture from the skillet.
- Grease a 9x13-inch casserole dish with cooking spray. Pour in casserole mixture. Cover and refrigerate, 8 hours to overnight.
- Preheat the oven to 350 degrees F (175 degrees C) the next morning.
- Bake in the preheated oven, covered, for 1 hour. Reduce oven temperature to 325 degrees F (165 degrees C). Uncover casserole and continue baking until top is browned, about 30 minutes more.
Nutrition Facts : Calories 323.3 calories, Carbohydrate 30.4 g, Cholesterol 101.2 mg, Fat 14 g, Fiber 3.5 g, Protein 18.1 g, SaturatedFat 5.5 g, Sodium 977 mg, Sugar 4.8 g
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