Vegetarian casseroles/ recipes?

[LaraMN]

My best friend is moving back from Oregon early next week and will be living with her Dad for the summer. She's driving and will have a lenghty trip, and I want to bring over dinner for her when she gets here, but I need a good recipe for something vegetarian (non-vegan) that I can easily transport across town. Anyone have any good recipes to share? :shrug:

[nothingshocksmeanymore]

1. so she eats eggs and cheese? This is good

Chile Relleno Casserole
1 Large can Ortega Whole Green Chiles
2 Pounds Monterey Jack Cheese grated
10 egges, slightly beaten
2 TBLSP. Flour
1 TBLSP. dried mustard
1 Cup milk


Take chiles from can, slit open.Discard any liquid.
In large butter- greased cake pan, layer 1/2 of the
green chiles in bottom of dish
Cover with 1/2 of the cheese.
Repeat.
Mix eggs, flour, mustard & milk.
Pour over layered chiles & cheese.
Bake 350 degrees for 45-60 minutes, or until lightly browned .

Serve with salsa & sour cream.

[LaraMN]

4. Oh yum! I'd even eat that!

Thank you so much!:-)

[Shine]

17. Sounds killer, but dang, that's a shitload of cheese!! 2 pounds?!

whoa. :D


Do you know how many this recipe serves, by chance?

:hi:

[nothingshocksmeanymore]

19. I cut it into small squares

It will serve at least 6- 8 YOu can use less cheese...it's better with more, though :D

[eyesroll]

2. How about a white-sauce lasagna?

Cheese filling:
1 big bag wilted spinach OR equivalent (thawed, drained) frozen spinach, chopped
12 oz ricotta cheese
8 ounces mozzarella, shredded
1/4 c shredded parmesan
1 egg, beaten
S&P, nutmeg to taste
(Mix everything together)

Veggie sauce:
• Sautee a few cups of sliced zucchini, yellow squash, shredded carrot, green beans, peas, whatever, in a neutral oil with two cloves garlic, until soft. Drain well.
• Make a bechamel sauce -- Make a roux with 1/4 c flour and 1/4 c butter. Cook until it starts to turn only a little golden. Add 4 cups milk (I used 2%), cook until it thickens, add a good amount of fresh-grated nutmeg and S&P to taste. Add the veggies and one cup of water (to help cook the noodles) heat until simmering.

Extras:
1 package no-boil lasagna noodles
1/2 c shredded parmesan

Layer thusly in a 9X13 pan:

A thin layer of simmering sauce
Noodles to cover bottom of pan
1/2 cheese filling
1/3rd of the remaining sauce + veggies
Noodles to cover
The rest of the cheese filling
1/2 the remaining sauce + veggies
Noodles to cover
The rest of the sauce
1/2 c. shredded parmesan

Cover with foil, bake at 375 for 40 minutes. Remove foil, bake 15 minutes more or until cheese is a pretty golden color. Let stand 5-10 minutes before cutting.

[LaraMN]

5. That sounds good, too!

I just made her Dad a big double-batch of regular lasagna last night! They're Italian, so I bet veggie lasagna would go over well with her, too. Thanks! :D

[LeftyMom]

3. There's a recipe thread stickied in the veg group

You could also check www.vegweb.com

[LaraMN]

6. Oh, "duh!" I forgot to even check there!

Thank ya' darlin'!:-)

[lukasahero]

7. Zucchini casserole - wicked easy and adaptable

2 med/lg zucchini
6 tortillas
1 15 ounce can of pinto beans (or whatever beans you like) rinsed
Salsa
Cheese (your choice - recipe says shredded cheddar but we use crumbled goat cheese)
1 tbs olive oil

Pre-heat oven to 350d.
Heat olive oil in large skillet.
Slice zucchini into rounds.
Heat zucchini in oil until somewhat transparent.
In casserole dish, lay 2 tortillas.
Layer with half of zucchini, half of beans, salsa and cheese.
Repeat layer - tortillas, zucchini, beans, salsa and cheese.
Last layer of tortillas, salsa and cheese.
Heat in oven for 30 - 40 minutes.

Easy to reheat - nuking is fine or re-heat in oven for 30 minutes.

I've got apps too if you want them.

For the salsa, the best is homemade and "bright" (not sweet). Here's a recipe for that:

4 med tomatoes
3 cloves of garlic
1 med onion
1 - 2 tbs cilantro
1 - 2 tbs lime juice (lime is way better in this than lemon)
1 jalepeno pepper
Salt and pepper to taste

Dice everything small and mix it up. (Can't be easier than that! :) )

[MountainLaurel]

8. My husband has a succhini casserole recipe

That uses canned chiles, cheese, rice, zucchini, and maybe a little cream. That's it. Easy as hell and tasty too.

[supernova]

9. Eggplant lasagna is always good

Just use eggplant slices rather than noodles.

[LaraMN]

11. Would you believe I've never used an eggplant?

Is it very bland tasting? (I'm assuming so, if it's used to sub for pasta.)

[supernova]

14. I wouldn't call it bland but it is very subtle

You can roast it or fry it first before assembling the lasanga to bring out it's flavor. I don't know of anything that it tastes like, so comparisons are hard.

The typical thing to do is to dredge slices in beaten eggs and breadcrumbs, then bake or fry.

But I've roasted it in the oven with a little olive oil and garlic without the coating

You can also make eggplant pizzas this way, just go ahead top them while they're out for roasting.

[jane_pippin]

10. There's a great recipe for veggie lasagne on

jennycraig.com. Swear to god. I was searching for veggie stuff and it came up. (you have to register to get it but it's free and you can give them fake info).

It's really easy to make and it's delicious. I've got to run in a minute but when I get home later I'll see if I can find a link/the recipe for you. :hi:

[LaraMN]

12. Oh! Thanks, Janie!

I'll have to check that out!:thumbsup:

[billyskank]

13. Lots of people assuming here she eats eggs - is that true?

If you don't know, I think it would be best to play safe.

[LaraMN]

15. Yes, she does.

I believe her body is comprised of thirty percent cheese, as well. She could NEVER do Vegan!:P

[billyskank]

16. It's all good then

:)

[Brewman_Jax]

18. Good ol' Green Bean Casserole

30 ounces green beans, canned, drained*
10 3/4 ounces cream of mushroom soup
3/4 cup milk
2 3/4 ounces french fried onions
1/8 teaspoon pepper

Mix green beans, soup, milk, pepper and 1/2 of the onions together.
Spread mixture in a 1 1/2- to 2-quart casserole dish. Bake at 350 F for 25 minutes. Top with remaining onions. Bake 5 minutes more.

Note: *May substitute 18 ounces frozen cut green beans, thawed and drained.

Serving Size: 6

Adjust as needed. :9

[yewberry]

22. A teeny little word of warning

If you make this dish for veg folks, please double-check the ingredients of the soup. Most large-manufacturer "Cream of xxx" soups have chicken broth and/or chicken fat in them.

(Long ago, I learned the hard way.)

Sorry to butt in--I just want to prevent any unpleasant surprises.

[Brewman_Jax]

23. If you're going to butt in...

don't leave anyone out, see post #22 :eyes:

[yewberry]

24. Um, you lost me.

Did I offend with post #22?

:shrug:

[Brewman_Jax]

25. Wrong reference

post #21

[yewberry]

26. Okay. Sorry, I shouldn't have butted in.

I didn't mean to offend.

[yewberry]

27. You know, on second thought,

:eyes: right back atcha.

[Arugula Latte]

20. This isn't necessarily a main dish, but

I make a concoction wherein I mix a couple of cans of black eyed peas (drained, but not all the way drained, some juice is good), fresh chopped herbs such as basil, cilantro, and flat leaf parsley, very finely minced fresh garlic, diced veggies such as raw red peppers, raw red cabbage, celery and what-have-you, some dollops of olive oil, dollops of balsamic or other vinegar, and salt and pepper to taste. Yum. :9 It's one of those can't-screw-it-up recipes that is adaptable to whatever you have on hand. It's also quite healthy, and provides some protein from the legumes.

[Fleshdancer]

21. Here's something very good and a little different: Baked Quesadillas

This is very easy to make and sort of casseroleish...

Baked Quesadillas

1 can of condensed cream of mushroom soup
2 cups of sour cream
1 can (7 oz) diced green chili peppers
1 teaspoon chili powder
1/2 teaspoon ground cumin
12 flour tortillas
6 oz cheddar cheese, shredded
2 cups salsa
chopped cilantro and scallions to garnish

1. Preheat oven to 350 degrees. Coat two 10" pie plates or quiche dishes with nonstick vegetable oil or cooking spray.

2. In a medium bowl, combine the soup, sour cream, peppers, chili powder and cumin; mix well

3. Place 1 tortilla in the bottom of each prepared dish. Spoon 1/2 cup of the mushroom sauce over each tortilla. Sprinkle with about 2 tablespoons of cheese. Repeat the layering 4 more times to use all the sauce, cheddar cheese in all but the last 2 tortillas. Top each with one tortilla.

4. Mist the top tortillas with the nonstick spray and bake for about 25 minutes or until the tops are browned and the cheese is melted.

5. Cut the quesidillas into wedges and top with the scallions and cilantro. Serve with salsa on the side.

______

For a healthier version, you can use reduced fat ingredients and whole wheat tortillas. For the meat eaters, adding cooked chicken breast (chopped) is very good. :)