Best Wonderful Winter Vegetable Casserole Recipes

Winter Vegetable Casserole image

Provided by Olha7397

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 1/2 lbs russet potatoes, peeled and cut into 1 inch chunks
1 1/2 lbs rutabagas, peeled and cut into 1 inch chunks
1 small savoy cabbage, cut into 4 wedges, cored and cut into 1/2 inch slices
1/2 lb peeled carrot, thinly sliced
1 lb cream cheese, preferably natural, cut into small pieces
1/2 cup freshly grated parmesan cheese
salt and pepper
2 tablespoons unsalted butter

Steps:

Butter a 9 by 13 inch baking dish and preheat the oven to 350°F.
Place the vegetables in a large pot, cover with cold water and bring to a boil. Salt liberally. Cook until the potatoes are tender, 10-15 minutes. Drain well and return to the pot. Mash the vegetables, being concerned only that the potatoes are well mashed.
Stir in the cream cheese and Parmesan cheese and season with salt and pepper. Transfer the vegetables to the buttered baking dish and dot the top with butter. Bake for 45 minutes, until the top is lightly browned. You may prepare and refrigerate the casserole a day in advance. Remove from the fridge and bake for 1 to 1 1/4 hours until hot all the way through. Serves 6-8.
Screamingly Good Food Karen Barnaby.

Nutrition Facts : Calories 480.9, Fat 33, SaturatedFat 20.6, Cholesterol 100.7, Sodium 407.4, Carbohydrate 35.7, Fiber 5.6, Sugar 9.7, Protein 13.1

Cheesy Winter Vegetables Casserole image

Provided by carolinafan

Categories Vegetable

Time 7h15m

Yield 12 serving(s)

Number Of Ingredients 8

6 large potatoes, peeled and cut into wedges
1 (16 ounce) bag fresh baby carrots
1 medium celery rib, cut into 1-inch pieces
1 (10 3/4 ounce) can condensed cheddar cheese soup
2 teaspoons Worcestershire sauce
1/8 teaspoon ground red pepper, if desired (cayenne)
1 cup frozen sweet peas, thawed
1 cup cheddar and american blend cheese (4 oz.)

Steps:

In 3-1/2 to 4-quart slow cooker, combine potatoes, carrots and celery.
In small bowl, combine soup, Worcestershire sauce and ground red pepper; mix well. Pour soup mixture over vegetables, stir gently to coat.
Cover; cook on Low setting 6 to 7 hours.
About 10 minutes before serving, gently stir thawed peas and cheese into vegetable mixture. Cover; cook 10 minutes longer or until carrots are tender.

Nutrition Facts : Calories 204.6, Fat 2.4, SaturatedFat 1.4, Cholesterol 5.8, Sodium 252.7, Carbohydrate 40.8, Fiber 6.4, Sugar 4.7, Protein 6.2

Irish Colcannon (Winter Vegetable Casserole) image

Provided by Miss Annie

Categories Potato

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 11

1 lb potato, sliced
2 medium parsnips, peeled and sliced
2 medium leeks
1 cup milk
1 lb kale or 1 lb cabbage
1/2 teaspoon mace
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter
1 bunch fresh parsley, chopped

Steps:

Cook the potatoes and parsnips in water until tender.
While these are cooking, chop leeks (greens as well as whites) and simmer in the milk until soft.
Next, cook the kale or cabbage and have warm and well chopped.
Drain the potatoes, season with mace, garlic, salt and pepper, and beat well.
Add the cooked leeks and milk (be careful not to break down the leeks too much).
Finally, blend in the kale or cabbage and butter.
The texture should be that of a smooth-buttery potato with well distributed pieces of leek and kale.
Garnish with parsley.
Colcannon is also made by cooking layered vegetables, starting with potatoes, in a slow-cooker during the day.
Drain vegetables, blend with milk and margarine as above and garnish with parsley.