Best Turnip Squash Vegetarian Budget Casserole Recipes
ROOT VEGETABLE CASSEROLE - FREEZER FRIENDLY COMFORT FOOD
This Root Vegetable Casserole is a superstar side dish - it's delicious, easy, cheap, healthy, versatile and can be made ahead of time. This is freezer-friendly comfort food at its best!
Provided by Myra
Categories Side Dish
Time 1h5m
Number Of Ingredients 8
Steps:
- Peel turnip, carrots, parsnips and sweet potato and cut them into chunks. I chopped the turnip smallest because it takes the longest to cook, and the sweet potato larger because it cooks faster. The carrots and parsnips are somewhere in the middle (see photo below for an example).
- Put them in a large pot with 1 teaspoon of salt, cover with water and bring to a boil. Cook until vegetables are soft enough to be pierced with a fork or sharp knife (make sure that each kind of vegetable is soft).
- Drain. I put a strainer over a large bowl so I could save the vegetable broth and make a soup. Put vegetables back in the pot.
- Use a potato masher to mash them up. Then use a hand mixer to cream them together. Add butter, cream cheese and 1/2 teaspoon of salt and mix well to combine and make them creamy.
- Spoon them into a large casserole dish. You can refrigerate, or even freeze the casserole until you're ready to eat it. When you're ready, bring the dish to room temperature and preheat oven to 350 degrees F. Sprinkle with panko. Bake until heated through (around 30 minutes) and top is browned (you might need to broil it for a couple of minutes).
- Serve hot and enjoy! :)
Nutrition Facts : Calories 146 kcal, Carbohydrate 15 g, Protein 2 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 24 mg, Sodium 132 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
TURNIP-SQUASH VEGETARIAN BUDGET CASSEROLE
I'm currently on a budget casserole roll here. Feel free to sub the cream of potato soup for any other cream soup (my other favorites are mushroom and celery), they're pretty packed with flavor. It's just that not as many use cream of potato like I do! I like Stovetop traditional sage stuffing mix and the turkey one, any kind of boxed stuffing will do. You can used canned french-fried onions like French's or Durkee but I prefer homemade, Recipe #44115 those are sooooo good.
Provided by the80srule
Categories One Dish Meal
Time 50m
Yield 1 casserole, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Steam the squash and turnips with the dried shallots until somewhat tender, about 10-15 minutes.
- In a large mixing bowl, mix the sour cream and cream soup together.
- Add the steamed veggies and mix well.
- Add half of the french fried onions and half the package of stuffing mix.
- Grease a 7x11 casserole dish with cooking spray, and pour the mixture into it.
- Top with the remaining stuffing mix and french-fried onions.
- Bake for 35-40 minutes at 350F or until browned and bubbling.
- Makes a great meal served with a salad and some iced tea!
Nutrition Facts : Calories 295.8, Fat 14.5, SaturatedFat 8.6, Cholesterol 29.2, Sodium 917.4, Carbohydrate 35.8, Fiber 2.5, Sugar 5.6, Protein 6.5
BUDGET CASSEROLE
My kids like this casserole, they help make it. It's a money saver and I make this often. You can sprinkle your favorite cheese on top the last 1/2 hour of baking. This can be doubled for a potluck dinner.
Provided by JulieDRD
Categories Onions
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees.
- In large skillet, cook and stir meat, onion and green pepper until meat is brown and vegetables are tender.
- Drain off fat.
- Stir in tomatoes, rice, salt, chili powder and pepper; heat through.
- Pour into ungreased 2-quart casserole.
- Cover bake 1 hour.
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