Best Easy Vegetarian Tomato Casserole Recipes

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EASY VEGETARIAN TOMATO CASSEROLE



Easy Vegetarian Tomato Casserole image

This is a really easy vegetarian casserole with tomatoes, Parmesan cheese, sour cream, and eggs. Eat as a side or as a vegetarian main with salad.

Provided by birgit

Categories     Main Dish Recipes     Casserole Recipes

Time 45m

Yield 4

Number Of Ingredients 8

¼ cup butter
⅓ cup onion, chopped
2 tablespoons finely chopped flat-leaf parsley
1 ¾ pounds tomatoes, sliced
salt to taste
1 ¼ cups grated Parmesan cheese, divided
9 ounces sour cream
2 eggs

Steps:

  • Melt butter in a skillet over medium-low heat and cook onion and parsley until soft, about 5 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish with butter.
  • Spread out tomato slices in one layer in the casserole dish and season with salt. Distribute 1/2 of the onion mixture and 1/2 of the Parmesan cheese on top. Layer another row of tomato slices, season with salt, and sprinkle with remaining 1/2 of the onions. Finish with the final layer of tomatoes and season with salt.
  • Whisk together sour cream, eggs, and salt and spread over tomatoes. Sprinkle with remaining Parmesan cheese.
  • Bake in the preheated oven until set and lightly browned, about 30 minutes.

Nutrition Facts : Calories 419.4 calories, Carbohydrate 13.1 g, Cholesterol 162.5 mg, Fat 34.7 g, Fiber 2.7 g, Protein 16.5 g, SaturatedFat 20.7 g, Sodium 578.9 mg, Sugar 6.3 g

TOMATO VEGETABLE CASSEROLE



Tomato Vegetable Casserole image

Provided by Giada De Laurentiis

Categories     side-dish

Time 55m

Yield 6 servings

Number Of Ingredients 12

1 medium potato, peeled and cut into 1/2-inch pieces
1 medium yam, peeled and cut into 1/2-inch pieces
1 red bell pepper, seeded and cut into 1/2-inch pieces
2 carrots, peeled and cut into 1/2-inch pieces
5 tablespoons olive oil
1 red onion, thinly sliced into rings
2 small or 1 large zucchini, cut crosswise into 1/4-inch-thick pieces
Salt and pepper
2 large ripe tomatoes, cut crosswise into 1/4-inch thick slices
1/2 cup grated Parmesan
2 tablespoons dried Italian-style bread crumbs
Fresh basil sprigs, for garnish

Steps:

  • Preheat the oven to 400 degrees F.
  • Toss the potato, yam, bell pepper, carrots, and 2 tablespoons of olive oil in a 13 by 9 by 2-inch baking dish to coat. Sprinkle with salt and pepper and toss until coated. Spread vegetables evenly over the bottom of the pan.
  • Arrange the onion slices evenly over the vegetable mixture. Arrange the zucchini over the onion. Drizzle with 2 tablespoons of oil. Sprinkle with salt and pepper. Arrange the tomato slices over the zucchini.
  • Stir the Parmesan and bread crumbs in a small bowl to blend. Sprinkle the Parmesan bread crumbs over the vegetables in the baking dish. Drizzle with the last tablespoon of olive oil.
  • Bake uncovered until the vegetables are tender, and the topping is golden brown, about 40 minutes. Garnish with fresh basil sprigs, if desired.

VEGETARIAN CASSEROLE



Vegetarian casserole image

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

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)

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

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