Best Veggie Loaded Side Dish Bake Recipes

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20 VEGETABLE CASSEROLES YOUR FAMILY WILL LOVE



20 Vegetable Casseroles Your Family Will Love image

These tasty vegetable casserole recipes are perfect for Meatless Monday! From butternut squash to sweet potatoes to broccoli and Brussels sprouts, these hearty dishes are just too good.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 20

Butternut Squash Casserole (Gratin)
Sweet Potato and Sage-Butter Casserole
Garlic Butter Scalloped Sweet Potatoes
Healthy Sweet Potato Casserole with Pecan Oat Streusel
Easy Cheesy Loaded Cauliflower Casserole Recipe
The Best Green Bean Casserole Recipe
The CHEESIEST Spinach Casserole
Kalyn's Stuffed Cabbage Casserole
Cheesy Carrot Casserole
The BEST Vegetable Casserole (Broccoli-Cauliflower Casserole)
Southern Squash Casserole
Spaghetti Squash Casserole
Broccoli Cheese Casserole
Baked Scalloped Corn Casserole
Copy Cat Cracker Barrel Hashbrown Casserole Recipe
Baked Brussel Sprouts Casserole (Keto Friendly Recipe)
One Pot Creamy Chicken and Asparagus Casserole
Yellow Squash Casserole
Mushroom and Black Bean Tortilla Casserole
Roasted Veggie Enchilada Casserole

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a vegetable casserole in 30 minutes or less!

Nutrition Facts :

COLORFUL VEGGIE BAKE



Colorful Veggie Bake image

It's impossible to resist this cheesy casserole with a golden crumb topping sprinkled over colorful vegetables. A versatile side that goes with any meat, Mom has relied on this favorite to round out many family meals. For a taste twist, try varying the veggies. -Lisa Radelet, Boulder, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 10 servings.

Number Of Ingredients 4

2 packages (16 ounces each) frozen California-blend vegetables
8 ounces process cheese (Velveeta), cubed
6 tablespoons butter, divided
1/2 cup crushed butter-flavored crackers (about 13 crackers)

Steps:

  • Prepare vegetables according to package directions; drain. Place half in an ungreased 11x7-in. baking dish. In a small saucepan, combine cheese and 4 tablespoons butter; cook and stir over low heat until melted. Pour half over vegetables. Repeat layers., Melt the remaining butter; toss with cracker crumbs. Sprinkle over the top. Bake, uncovered, at 325° for 20-25 minutes or until golden brown.

Nutrition Facts : Calories 172 calories, Fat 13g fat (8g saturated fat), Cholesterol 33mg cholesterol, Sodium 392mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.

VEGGIE-LOADED SIDE DISH BAKE



Veggie-Loaded Side Dish Bake image

This is one of my favourite dishes. Yes, it does take time, mainly in preparing and sauteing the vegetables. Believe me, it is worth it! This recipe serves 9 people, and can easily be made a day ahead. I do the prep at my leisure, quite a relaxing task! The result should be a tasty, tangy bake which needs no more than baked chicken pieces and maybe a large bowl of mixed lettuce leaves with dressing. This is sooo healthy : 5 veggies, plus other healthy ingredients! Do season it well. The flavour improves on standing: I make the whole large dish for the 2 of us, then divide it and keep the 2nd part, covered, in the fridge for the next day. Worth every minute you spend on it, and kids should like it too! DO NOT be put off by the list of ingredients : they are all pretty ordinary, and it's all easily assembled.

Provided by Zurie

Categories     Vegetable

Time 1h30m

Yield 9 serving(s)

Number Of Ingredients 20

3 tablespoons olive oil
1 onion, large, chopped fine
1 red bell pepper, large, seeded and chopped fine (or use yellow)
1/2 cup celery, sliced fine
2 cups zucchini, grated (about 3 medium)
1 tablespoon lemon zest (about 1 lemon)
2 tablespoons lemon juice (from same lemon)
1 teaspoon sugar
2 teaspoons seasoning salt (of your choice, plus more salt, to taste)
1 tablespoon thyme leaves, fresh (or 2 teaspoons dried)
3 garlic cloves, chopped and crushed
14 ounces asparagus, salad cuts (about 9 oz drained)
3 eggs, largest size
1 cup milk
3 tablespoons flour
1 teaspoon baking powder (not soda)
1 teaspoon turmeric
1 teaspoon coarse black pepper
1 tablespoon Tabasco sauce (optional, but try Chipotle Tabasco, very nice!)
1 cup cheddar cheese, grated, mature

Steps:

  • Prep the vegetables, which makes it all quicker. Preheat oven to 325 deg F/160 deg C, and generously grease a deep square oven dish, roughly 7 x 7 x 2 inches deep/ 20 x 20 x 5 cm.
  • Heat the oil over high heat in a large pot, then add the chopped onion, sweet pepper and celery. Fry, stirring often, until softened, about 10 minutes.
  • Add the grated zucchini and stir into other vegetables Saute for a few minutes, then sprinkle over the lemon zest, juice, sugar, seasoning salt, thyme and garlic. Keep heat quite high right through this sauteeing.
  • Drain the asparagus in sieve or colander.
  • When the vegetables in the pot are more or less halfway cooked, pull off the heat. There should be no visible liquid. Stir in the asparagus.
  • Whisk together the eggs, milk, flour, baking powder, turmeric, pepper and Tabasco (if used) in a bowl. Add more salt if you like.
  • Tip or ladle the vegetables into the greased dish. Pour over the egg mixture, and stir in the grated cheese. Mix lightly.
  • Bake for about an hour, or until the pie has risen slightly, is light brown on top, and does not wobble when shaken.
  • Leave to settle a while, but keep warm. Cut into squares to serve. Will wait happily in a warming oven for a while, and is better tasting the next day!
  • Delicious with baked or fried chicken.

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