Best Carrot Parsnip And Lentil Casserole Recipes

Carrot Lentil Casserole image

Provided by TexasToast R

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 14

1 large onion, chopped
1 cup finely chopped carrot
3/4 cup dried lentils, rinsed
3/4 cup uncooked brown rice
3/4 cup shredded cheddar cheese
1/2 cup chopped green pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon rubbed sage
1/4 teaspoon garlic powder
1 (14 1/2 ounce) can chicken broth
1 (14 1/2 ounce) can diced tomatoes, undrained

Steps:

In a 3 quart baking dish coated with nonstick cooking spray, combine the onion, carrots, lentils, rice, cheese, green pepper and seasonings. Stir in broth and tomatoes.
Cover tightly with foil and bake at 350°F for 1-1/4 to 1-3/4 hours or until the liquid is absorbed and lentils and rice are tender.

Nutrition Facts : Calories 273.8, Fat 6.3, SaturatedFat 3.3, Cholesterol 14.8, Sodium 432.9, Carbohydrate 40.6, Fiber 10.3, Sugar 5.2, Protein 14.3

Parsnip Casserole image

Provided by Parsley

Categories Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 14

2 lbs parsnips, peeled, halved lengthwise and cut in about a 1-inch dice
1/2 cup diced carrot
3 tablespoons butter
1/2 cup chopped onion
3 tablespoons flour
2 cups light cream (or half and half)
1/2 teaspoon dried tarragon
1/2 teaspoon salt (to taste)
1/4 teaspoon pepper
1/8 teaspoon paprika
1/8 teaspoon ground mustard
1/2 cup shredded parmesan cheese
1/2 cup soft breadcrumbs
2 tablespoons butter, melted

Steps:

Preheat oven to 400. Lightly grease/spray a 1 1/2 qt casserole dish.
Cook sliced parsnips and carrots in boiling, salted water until tender (about 12-15 minutes); drain and place in prepared casserole dish.
Meanwhile, in a small saucepan over medium heat, melt butter. Saute the onions in butter for 3-5 minutes or until soft.
Reduce heat to med-low and add flour to saucepan; stirring constantly.
Add cream, tarragon, salt, pepper, paprika and ground mustard.
Add parmesan cheese and continue to heat over med-low heat, stirring frequently, until cheese is melted and mixture thickens.
Evenly pour sauce over parsnip/carrot mixture in casserole dish.
In a small bowl, mix together bread crumbs with melted butter; evenly sprinkle over casserole.
Bake, uncovered, at 400 for about 20 minutes.

Nutrition Facts : Calories 319.1, Fat 21.1, SaturatedFat 12.9, Cholesterol 64.2, Sodium 360.1, Carbohydrate 28.4, Fiber 6.2, Sugar 6.5, Protein 6.2