Feeding yourself and your family nutritious, tasty meals does not have to put a dent in your budget. Especially when fresh vegetables are plentiful during the harvest season, they can be the mainstay of family meals. Here are 5 delicious vegetable casseroles, ready to feed your family and friends without complaint. Feel free to add your individual touches, such as substituting yellow summer squash in place of zucchini, or by the addition of fresh herbs such as parsley or basil.
2 or 3 zucchini, thinly sliced
2 large tomatoes, sliced
1 large sweet onion, sliced
2 cups shredded Cheddar or Colby cheese
1 cup croutons
Spray a 9-inch square baking pan with cooking spray, or lightly oil with vegetable or olive oil.
- Heat oven to 375 degrees F.
- Layer zucchini, onion and tomato in prepared pan.
- Sprinkle with salt and pepper to taste and then add a layer of the cheese.
- Repeat layering then at last layer, put a layer of croutons before adding last layer of cheese.
- Cover with foil and bake for about 40 minutes. Baking for about 50 minutes will make the vegetables more tender, so if that is how you like it, be sure to add those extra few minutes.
- Remove the foil just before finished baking to brown the top a little.
1 head green cabbage, shredded
1 onion, chopped
6 tablespoons butter
1 can cream of mushroom soup
1 cup shredded cheddar cheese
Salt and pepper to taste
1/4 cup bread crumbs
Boil cabbage in salt water until tender; drain and set aside.
- Sauté onion in 5 tablespoons butter until clear.
- Add soup, then cheese until it melts.
- Stir in cabbage, salt and pepper.
Pour into a 10 x 6 inch baking dish.
- Melt remaining tablespoon of butter and crumbs and cook until lightly brown.
- Sprinkle over cabbage.
- Bake at 350 degrees F for 20 to 30 minutes.
Cheddar Corn Casserole
3 cups shredded Cheddar cheese
2 tablespoons all-purpose flour
1/2 tsp. black pepper
3/4 cup milk
4 ounces cream cheese, softened to room temperature
2/3 cup sliced green onions, divided
1 teaspoon hot sauce
4 ears of sweet corn, kernels cut from cobs
1 1/2 cups croutons (or crackers), finely crushed
- Preheat oven to 350°F.
- Toss together cheese, flour and pepper in a medium bowl; set aside.
- Stir together milk, cream cheese, 1/3 cup green onions and hot sauce in a 9×13-inch baking dish.
- Add corn and shredded cheese mixture; stir well to blend evenly.
- Cover and bake 30 minutes.
- Uncover and sprinkle with remaining 1/3 cup green onions.
- Bake 5 minutes longer.
Harvest Bounty Casserole
1 1/2 cups cut-up green beans,
cooked and drained
1 medium green bell pepper, chopped
3 medium tomatoes, chopped
1 1/2 cups shredded Cheddar cheese
1/2 cup Bisquick
or other baking mix
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 cup milk
- Heat oven to 350 degrees F.
- Grease an 8-inch square baking dish.
- Spread beans and peppers in dish; sprinkle with tomatoes and cheese.
- Beat remaining ingredients with mixer until smooth.
- Pour over vegetables and cheese.
- Bake uncovered until golden brown, 45 to 50 minutes.
- Let stand 10 minutes before serving.
Vegetable Tortilla Casserole
2 tablespoons vegetable oil
4 medium zucchini, thinly-sliced
1 green bell pepper, chopped
1 onion, chopped
1 can green chiles, diced
1 1/2 cups Monterey Jack cheese
1/2 teaspoon cumin
2 tablespoons flour
2 cups sour cream
6 corn tortillas, each cut into 8 wedges
1 1/2 cups American cheese
- Heat oil; add vegetables and cook for 5 minutes.
- Stir in chiles and cumin.
- Blend in flour and 1 cup of the sour cream.
- In a casserole dish, layer tortillas, 1/2 of the vegetables, 1/2 of the remaining sour cream and 1/2 of the cheeses.
- Repeat layers once more.
- Bake uncovered at 350 degrees F for 30 minutes.