Would you share your recipe for a veg. casserole with me?!


Question: Best Ever Vegetable Casserole Recipe
3 cups broccoli
3 cups carrots
3 cups cauliflower
1 cup mayo
? cup chopped onion
3 tsp. Horseradish
salt and pepper to taste
1 cup buttered bread crumbs

Steam veggies until just a soft. You don't want them too soft as you will be baking them in the oven. Mix mayo, onion, horseradish, salt and pepper in a small bowl. Once combined mix through the vegetables and place them in an oven safe dish. Sprinkle with breadcrumbs and bake at 350 degrees for 25-30 minutes.

nfd?


Answers: Best Ever Vegetable Casserole Recipe
3 cups broccoli
3 cups carrots
3 cups cauliflower
1 cup mayo
? cup chopped onion
3 tsp. Horseradish
salt and pepper to taste
1 cup buttered bread crumbs

Steam veggies until just a soft. You don't want them too soft as you will be baking them in the oven. Mix mayo, onion, horseradish, salt and pepper in a small bowl. Once combined mix through the vegetables and place them in an oven safe dish. Sprinkle with breadcrumbs and bake at 350 degrees for 25-30 minutes.

nfd?

Broccoli Casserole (vegan)

INGREDIENTS:
-1 medium potato, peeled and coarsely diced
-? medium carrot, scraped and thichly sliced
-? medium onion, peeled and coarsely diced
-1 cup water
-1 tsp salt
-16 oz frozen chopped broccoli
-4 oz firm tofu, crumbled
-? cup nutritional yeast
-1 Tbs lemon juice
-pinch garlic granules
-1 cup uncooked instant brown rice
-10 oz can sliced mushrooms, drained
-3/4 cup water

Preheat oven to 350° F. In a small saucepan, bring potato, carrot, onion, 1 cup water and salt to a boil over medium-high heat.

Lower heat to medium, cover and simmer until potato and carrot are tender, about 10 mins. Meanwhile, thaw frozen broccoli in a colander under hot running water, then set aside and drain well.

When potato mixture has finished simmering, pour in to a blender and add tofu, yeast, lemon juice and garlic. Blend until very smooth and creamy. Pout into a shallow, greased, 1? to 2 quart casserole. Add broccoli, rice, mushrooms and 3/4 cup water. Stir well and smooth top of casserole.

Bake for 40 mins, until golden and bubbling. Serves 4.

Microwave Veggie Casserole

2 cloves garlic, minced
2 tbsps olive oil
salt & pepper
5 large baking potatoes, washed and cut into bite size pieces
3-4 cups of mixed frozen vegetables (broccoli, cauliflower, carrot), thawed and cut into bite size pieces
1 cup frozen niblet corn or peas (or a mix of both)
3/4 cup grated cheese, your favorite...(I use LF marble cheddar or Saputo Mozzarella)

In an oblong microwaveable casserole dish with lid, mix together garlic, oil S&P, add potatoes and toss to coat. Microwave on high for 5 minutes, potatoes should not be done yet...

Push potatoes to outside rim of dish, add frozen veggies to the middle and top. Microwave on high 10 minutes, stirring at 5 minute mark.

Sprinkle cheese on top, remove lid and microwave 1 minute to melt cheese....or melt cheese under broiler in oven.

Serve as a side dish.

Here is my mom's, been making this for as long as I can remember:

Baked veggie casserole
1 pkg frozen broccoli, cauliflower, and carrots (California mix)
1 cup of sour cream
1 can condensed cream of mushroom soup
1 - 1 1/2 cups shredded cheese, depending on taste
Cook the frozen veggies, till just cooked, drain well
mix the soup and soured cream together in casserole dish, then top with between 1 cup to 1 1/2 cups of cheese, depending on how cheesy you like it.
Bake at 350 for 45 minutes, then serve.





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