Recipezaar: Casseroles,Vegetarian recipes

Mexican Lasagna Casserole (Vegan)

Mon, 11 Feb 2008 18:44:20 -0500

This dish makes for a delicious and filling meal. It's a hit with vegans and meat eaters alike and goes great with a side of corn chips! -- posted by A.B. Hall

Macaroni and Cheese Oven-Baked Casserole (With a Dash of Spicy)

Mon, 18 Feb 2008 23:31:38 -0500

This is a warm, cheesy and delicious baked macaroni and cheese casserole. It is a little spicy (re: pepper and garlic), but it is easily modified to personal taste. My toddler loves this recipe! He gobbles it down, spices and all. This dish is great with a side of steamed, mixed veggies. -- posted by A.B. Hall

Neat Loaf

Sat, 23 Feb 2008 01:26:55 -0500

This recipe originally comes from "Incredibly Delicious: Recipes for a New Paradigm" by Gentle World Publishing. It makes a really big, hearty loaf, which is wonderful for sharing or freezing. The millet lends it a nice, fluffy, satisfying texture. I like my loaf a little on the piquant side so I top it with a healthy dose of catsup, but you could use tomato paste as well. -- posted by Veggie Girl NYC

Veggie Lasagana (No Noodles)

Mon, 25 Feb 2008 19:30:33 -0500

This is what I put together for dinner tonight out of things I had on hand. I am crossing my fingers that the kids will eat it and like it. Just a warning, because of all the fresh veggies this will turn out a bit soupy. Edit: March 31st (to add instructions for spinach) -- posted by DbKnadler

Potato Casserole

Mon, 25 Feb 2008 20:04:56 -0500

My dad's own recipe - like an rustic version of potato dauphanoise. Best eaten on a winters night. Bacon can be removed to make it vegetarian. -- posted by mortar&pestle

Lasagna Florentine With Sun-Dried Tomato Marinara

Mon, 25 Feb 2008 22:39:37 -0500

I participated in RSC #11 and after the recipes had posted and the cooking was underway, this idea came to me. The 5 ingredients used from RSC are: sun-dried tomatoes, white wine, Asiago cheese, egg and spinach. Hope you enjoy as much as we do. -- posted by PaulaG

Green & White Lasagna

Mon, 25 Feb 2008 22:44:35 -0500

A good vegetarian lasagna. -- posted by Maeve R

Plantain and Vegetable Casserole

Mon, 03 Mar 2008 23:46:29 -0500

This is a delicious casserole that we came up with after completely doctoring a recipe we had. Enjoy! -- posted by Dominick & Amanda

Jerusalem Sweet-Hot Noodle Casserole/ Yerushalmi Kugel

Tue, 04 Mar 2008 00:58:05 -0500

This is a very unique dish that can be found all over Jerusalem. It is a noodle casserole with carmelized sugar and lots of black pepper. Serve this warm as a different kind of side dish. I originally got this recipe from a community cookbook that was given to me along with all the other brides that got married that same year. Recipe is from Susie Gale with only a minor change. -- posted by scancan

Butternut Squash, Sage and Mushroom Casserole

Tue, 04 Mar 2008 23:29:43 -0500

This is a Weight Watchers CORE recipe, adapted from the Weight Watchers website AND is vegetarian! (Can probably be made vegan if you sub the condensed skim milk with soy). There are quite a few steps to this, BUT in the end I think it tastes great. The earthy mushrooms and sage are a perfect match to the sweet and buttery squash. Sage is strong so I have 1-2 tbsp listed in the ingredients. Please use your own taste, as the original recipe called for only 1 tbsp. We like sage allot, so I would in fact increase the fresh sage to 2 tbsp when I make this again. -- posted by Kozmic Blues

Easy Green Bean Casserole

Wed, 05 Mar 2008 23:54:50 -0500

This is a quick and easy version of the holiday favorite. Once you've mastered the basic casserole get creative. The main ingredient can change to broccoli & rice or summer squash & veggies. You can experiment with different cheeses and mix it up with topping variations. -- posted by WiTay

Curried Cauliflower and Cashew Casserole

Thu, 06 Mar 2008 00:20:19 -0500

I found this recipe in an "Ultimate Casseroles" cookbook that I picked up over the weekend. It quick and easy and really delicious. I'm typing by memory, but I think this is an accurate reflection of the recipe. -- posted by Alyssa #3

Summer Squash Casserole

Mon, 10 Mar 2008 01:56:31 -0400

This is another variation on my "easy casserole" but is a little more involved. It's worth the effort, though, it you like squash. I personally prefer to prepare the squash the day before since it is the lengthiest process. -- posted by WiTay

Spinach and Mushroom Casserole

Fri, 21 Mar 2008 03:09:11 -0400

I used a recipe #66040 which flavors this Yummy good! Use care when seasoning for the cheese does add salt. If you don't use a compound butter do add a couple cloves of minced garlic when sauteing the onions. Check out the link for other butters you may want to use. url=http://www.recipezaar.com/cookbook.php?bookid=101913 -- posted by ~Rita~

Parisian Gnocchi (Chef Jacques Pépin)

Fri, 28 Mar 2008 17:50:49 -0400

These are Parisian-style gnocchi, very different than the traditional Italian potato version and actually easier to prepare. The dough is quickly boiled then baked with cheese, producing airy mouthfuls with a slight crust. To blend in the eggs, use a standing mixer with paddle attachment. Gnocchi dough can be refrigerated overnight before boiling and baking. Recipe is from Food & Wine Magazine. For a more savoury version, add chopped fresh herbs chervil, chives, parsley and tarragon... -- posted by blucoat

Vegetarian Breakfast Casserole

Tue, 06 May 2008 23:18:42 -0400

A southwestern modeled breakfast casserole. Inexpensive and simple to throw together the night before as well as extremely guilt free. Makes a great entree for any course of the day and is easy to add extra flavor to. -- posted by Jrroe

Vegetarian Lasagna

Thu, 08 May 2008 15:17:35 -0400

I substitute the dairy products with as many soy-based products as I can find in my grocery store, and it turns out great! -- posted by Paris Valentine

Mexican Spinach Cheese Dip

Mon, 02 Jun 2008 16:14:26 -0400

My mother created this recipe and I remember her bringing it to every potluck dinner we ever went to (the guests always asked for that). I carried on the tradition, and I have not once left a dinner where I was not asked for the recipe. It's delicious (and nearly fool-proof)! -- posted by zily

Tortilla Pie

Wed, 04 Jun 2008 15:57:42 -0400

An easy and delicious version of the classic "Mexican lasagna." For an extra flourish, alternate spinach tortillas with plain flour or multigrain ones. If you don't like spicy hot food, substitute a can of chopped green chilis for the sliced jalapeños. I like to use a hot chipotle salsa, but a mild one is fine. For a lighter version, use lowfat cheeses. -- posted by Jim C.

Baked Broccoli Frittata

Wed, 04 Jun 2008 23:24:24 -0400

This was my introduction to the concept of the frittata, from a Light Cuisine cookbook of my mother's. I have used every combination from the 6 eggs and 2 egg whites, to 4 eggs and a cup of egg substitute, to 2 cups of egg substitute, all with success (though it's a bit tastier with a real egg or two included). -- posted by OneEye

Ukrainian Noodle and Spinach Casserole

Thu, 05 Jun 2008 01:35:25 -0400

Lokshyna, zapechena z shpynatin (in Ukranian) comes from Bake Until Bubbly by Clifford Wright. No, I do not speak Ukrainian but I thought I could copy it out of his book and pretend for 10 seconds. Don't I wish! You can prepare the casserole ahead of time, with everything in place except the hard-boiled egg garnish, and store in the refrigerator until needed. When baking it after it has been refrigerated, remember to keep it in the oven a little longer than called for in the recipe directions so that it will be hot in the center. He suggests that if there are leftovers, put this recipe with veal tomato casserole leftovers. Interesting fusion of 2 casseroles. Timing does not include hard-boiling the eggs. -- posted by WiGal

Baked Ricotta and Spinach Rigatoni

Mon, 07 Jul 2008 16:05:19 -0400

This casserole from Dave Lieberman is cheesy and delicious! -- posted by Irmgard

Colorful Potatoes Au Gratin

Thu, 17 Jul 2008 17:57:47 -0400

I saw a recipe for potatoes au gratin on the local news and decided to adapt it using three kinds of potatoes: Yukon Gold, blue, and sweet. It's quite colorful and tasty. The contrast of the earthy blue potatoes and the sweet potatoes is heavenly. -- posted by callmejer

Lasagna Rolls (Ww)

Sun, 27 Jul 2008 03:27:46 -0400

This is a very good old Weight Watchers recipe (when they had exchanges) but I think if following the WW flex plan it is about 9 points. Recipe source: Weight Watchers Quick Start Program Book -- posted by ellie_

Zucchini Casserole

Mon, 28 Jul 2008 16:53:14 -0400

If you're looking for lo-fat-low-calorie, you may want to back out of this page. This is an indulgence. Prep time includes setting to drain water out of the zucchini -- posted by *Parsley*

Baked Stuffed Tomatoes

Tue, 29 Jul 2008 02:13:24 -0400

Great with fresh, home grown tomatoes! -- posted by tomsawyer

Homespun Scalloped Potatoes

Thu, 07 Aug 2008 16:15:00 -0400

This is from The Great American Favorite Brand Names Cookbook. I'm trying to get as many of these recipes posted before I have to return the book to the library. When I try it, I'll come back and let you know some more about it. If anyone else tries it, please do the same. -- posted by TylersMomTheChef

Christmas Vacation Manicotti Casserole

Fri, 15 Aug 2008 16:48:36 -0400

When the whole family is home for the holidays, it's nice to have several recipes on hand that you can put together in the afternoon while they're off doing something else, and then be able to sit down together at the table for supper. This recipe is one of THOSE....put together and gather 'round the table to inhale it! Better double this recipe when you have a crowd! The crusty top will be so inviting you'll be drooling from just looking at it! This one comes from Gooseberry Patch's Christmas book (2008). -- posted by Debber

Layered Eggplant Parmesan (Vegetarian)

Mon, 18 Aug 2008 18:43:07 -0400

You won't even miss the meat after trying this --- use your own favorite marinara sauce for this or see recipe#136292 -- posted by KITTENCAL

Three-Bean Medley

Mon, 18 Aug 2008 20:55:24 -0400

This recipe has many of my favorite ingredients including pinto, lima, and white beans along with dijon mustard. I havent made it yet but when I saw it in the emailed newsletter from My Daily Moment I knew I had to save it to try later. -- posted by Lauralie41

Chili Casserole With Polenta Topping

Mon, 25 Aug 2008 23:59:34 -0400

From vegcooking.com -- posted by VegSocialWorker

Vegetarian Ratatouille Gratin

Tue, 02 Sep 2008 02:09:44 -0400

A meatless dish with lots of flavor, adjust the chili flakes to suit heat level or you may omit if desired. -- posted by KITTENCAL

Kittencal's Spinach Appetizer Squares

Sat, 13 Sep 2008 20:13:31 -0400

These make wonderful finger food at a get together, for a nice presentation place each warm square in a paper muffin liner and you may make them up well in advance and heat/crisp in the oven just before serving--- make as spicy as desired by adjusting the cayenne pepper, the butter is melted in the baking dish firstly, do not add to the mixture, prep time does not include cooking the spinach firstly and servings is only estimated it will depend on the size you cut the squares --- warning these are extremely addictive, you will love these! -- posted by KITTENCAL

Uncle Pete's Mexican Concoction

Fri, 03 Oct 2008 19:36:50 -0400

Easy Mexican-ish Meal -- posted by Chef #976434

Amazing Asparagus

Tue, 07 Oct 2008 21:59:42 -0400

I originally found this recipe on allrecipes.com, and I made a few modifications, based on others' reviews and my own developing "cooking instinct." This turned out well, and it received many compliments from adults and kids alike at the dinner I took it to. It is convenient because most of the stuff is canned, but if you have fresh, it would be even better! -- posted by Greeny4444

Butternut Macaroni and Cheese (With Squash)

Tue, 14 Oct 2008 14:41:49 -0400

I found a recipe for mac and cheese with butternut squash, then another and combined them and added a few twists of my own. This is a delicious fall meal! -- posted by newmama

Potato-Goat Cheese Gratin

Wed, 29 Oct 2008 23:59:39 -0400

Usually not a big fan of goat cheese, BUT this recipe did the trick for me. From BH&G. -- posted by Rachel Marie

Forget the Cans- Real Green Bean Casserole

Fri, 07 Nov 2008 01:22:05 -0500

My vegetable-picky husband swore he HATED green bean casserole. Turned out he just hates the mushy texture of it all, and the flavor of the canned beans his mom always served him. Get ready Super-wives of the world- this is NOT your mother-in-law's green bean casserole! -- posted by Super-Wife

Asparagus Timbale

Mon, 17 Nov 2008 23:12:12 -0500

This is another from an old cookbook. It is creamy and yummy, and the tarragon gives it an unusual flavor. You can substitute basil, rosemary or another herb if you like. I have also used a variety of different cheeses. -- posted by Patti599

Green Garden Veg Pie

Mon, 24 Nov 2008 23:31:23 -0500

This recipe from BBC Good Food Magazine is actually a vegetarian main dish but many folks who tried it, like myself, made to serve as a side dish. It's a tasty way to get vegetable haters to eat vegetables. -- posted by Irmgard

Spinach and Cheese Enchiladas

Tue, 25 Nov 2008 00:48:15 -0500

From the accolades I got, I really should have spent hours in the kitchen, but this little recipe was embarrassingly easy. Use thawed frozen spinach in lieu of the fresh to save money and time and use whatever jarred salsa you happen to have. I used store brand roasted chipotle to great effect. -- posted by HopeJohnJP

Empty My Cupboard Bake

Thu, 27 Nov 2008 15:57:53 -0500

Amazingly simple, uses the most common ingredients and Vegan staples and is super hearty -- posted by maddymaba

Sheep Cheese Cakes

Tue, 02 Dec 2008 15:42:39 -0500

This recipe is our national (Slovak) recipe. It has been baked in Slovakia for centuries. Original name without interpunction is "Bryndzove kolace". So-called "bryndza" is the main ingredient and it is made of soft sheep cheese in the north of the country and it is known here since 15th century. You may put the filling on the whole cake or only into the middle of it. I think that all cheese-lovers will like the first possibility more :) It is also very nice with baked chops of bacon on the top. More about bryndza in English is here: http://en.wikipedia.org/wiki/Bryndza -- posted by Metalkika

Butternut Squash Gratin

Sat, 20 Dec 2008 03:14:19 -0500

This recipe is a combination of two recipes: one that I found on this site, and Ina Garten's (Food Network's Barefoot Contessa) gratin recipe. For the squash, I used a package of pre-cubed butternut squash, however feel free to peel and cut your own. -- posted by salad savior

Mac N Cheese

Tue, 23 Dec 2008 19:57:18 -0500

Oh this is the best mac n cheese ever -- posted by Parkers Mom

Carrot Horseradish Casserole

Thu, 25 Dec 2008 20:38:23 -0500

This is an easy preparation, can be made ahead, and goes great with beef. -- posted by CookingLuv

Spinach and Potato in Cream Sauce

Thu, 01 Jan 2009 14:43:21 -0500

Delicious Indian Dish! -- posted by Ninu Dalal

Opie's Cheesy Tater Tot Casserole

Thu, 01 Jan 2009 14:59:57 -0500

I created this recipe over time in homage to a religious experience I had when I fist experienced it from Opie's BBQ in Spicewood, TX. I've since eaten this casserole there again, and my version is WAY better! Some things to note: Ore-Ida tater tots have lots of salt and seasoning; typically off-brand do not. You really don't need to add any salt for the Ore-Ida tots, but I still add a bit. I would probably add over a tsp for off-brand tots. Also, the onions, peppers, and french fried onions are all totally optional things that I just like. So long as you have the tots, sour cream, soup, and cheeses, this will be a pleaser! Also, if you don't LOVE cheese like I do, you could probably cut that in half ;-) -- posted by Sobiedaddies

Nif's Wild Rice Casserole

Thu, 08 Jan 2009 01:00:27 -0500

An excellent dish that is always a hit during family gatherings, even with the vegetarians! You can also cut the amount of cheese and it's a really healthy dish and vegan as well. Make the rice ahead of time. It can take a while for those little guys to cook and open. Enjoy! -- posted by Nif

Three-Cheese Spinach Orzo Bake

Sun, 11 Jan 2009 12:56:53 -0500

This recipe is healthy and delicious. This one-dish meal is a cross between a spinach lasagna and a pizza, but with orzo rather than wide noodles or crust. I saw this recipe in "The Washington Post". It was adapted from the cookbook, "The Six O'Clock Scramble," by Aviva Goldfarb. -- posted by blucoat

Broccoli & Mushroom Casserole

Sun, 11 Jan 2009 21:49:31 -0500

Wonderful vegetarian one-dish meal or could be a side-dish too! Perfect for a winters night. *Healthy Request soup adds 44 calories, 1 gram fat and 1 gram of sugar per serving. Half a can of fried onions adds 61 calories and 4 gram of fat per serving.* -- posted by Brooke the Cook in WI

Vegetarian Stuffed Poblanos

Wed, 14 Jan 2009 22:44:38 -0500

Poblano peppers stuffed with black beans, cheese and cornmeal, from Martha Stewart Everyday Food, April 2008. I've mostly just stolen this recipe from marthastewart.com, but added a few tips. If the poblanos are a little flattish, be sure to slice the peppers so that they they form a deep "pocket" to stuff. Be sure to use a reasonably good cheese. If you can't find good quality pepper jack, use plain Monterey Jack or cojack cheese and be sure to include the minced pepper. Cook time includes cooling time. -- posted by Podkayne

Vegetable-Barley Casserole Ww

Wed, 28 Jan 2009 01:04:53 -0500

From Weight Watchers: POINTS® Value: 3 Level of Difficulty: Easy This Tex-Mex casserole is jam-packed with tasty, fiber-rich ingredients. We used Swiss Chard but spinach, kale or turnip greens are all great options. -- posted by IAteMyGluestick

Vegetable Lasagne

Fri, 06 Feb 2009 16:45:33 -0500

Sweetheart dinner 2009 -- posted by CrinV

Baked Pasta Casserole

Thu, 19 Feb 2009 10:46:09 -0500

Easy to fix...can add meat. Hit with kids!! -- posted by VZS

Cheese, Pasta, and Bean Casserole

Sat, 28 Feb 2009 02:26:19 -0500

I put this together in an attempt to make some quasi-healthy with the little left in my pantry and fridge. I've tweaked the recipe after tasting my original version. I haven't tried it with the adjustments, so it might need to be played with a little. -- posted by Génial Génie

Cheesy Broccoli Bake

Thu, 05 Mar 2009 16:20:48 -0500

A Great OAMC recipe from dinnersinthefreezer.com -- posted by ChefTasha

Yummiest Ever Baked Mac and Cheese

Thu, 12 Mar 2009 00:57:18 -0400

A friend brought a big pan of this to a potluck and I HAD to have the recipe to make for my family. It is so yummy and creamy that it's hard to stop eating. We like it as a main dish with a salad, but you could serve it as a scrumptious side dish. These are directions for the full batch which will serve a crowd. It halves easily. -- posted by appleydapply

Spinach and Sun-Dried Tomato Bechamel Lasagna

Sun, 15 Mar 2009 01:07:40 -0400

A thick creamy bechamel sauce takes the place of alfredo sauce in this recipe --- if you are not a lover of spinach you may omit if desired, also to save some time cook the lasagna noodles a day in advance and place in an generously oiled baking sheet with oil brushed between the layers of noodles to prevent sticking, cover and refrigerate until ready to use, after cooking the noodles this takes very little time to put together and you may completely layer the lasagna and refrigerate up to 24 hours in advance before baking --- start the bechamel sauce slightly in advance, you will need to cool a portion of it to add to the ricotta mixture --- this is very good! -- posted by KITTENCAL

Vegan Nutmeatloaf

Tue, 24 Mar 2009 17:49:23 -0400

This is a really easy to make recipe which you can have just as lunch or dinner, as it gives you lots of vegetables and protein. It's also fun to experiment with and change around to make it to your liking. This is just the basic recipe. -- posted by Chef #1213836

Oven Macaroni

Fri, 27 Mar 2009 14:43:32 -0400

A quick side dish or vegetarian meal. Recipe from A Campbell Cookbook - Cooking With Soup sent to me by mikekey, my spring 2009 cookbook swap partner. -- posted by Lauralie41

Vegetable Casserole With Zucchini, Mushroom & Tomatoes

Mon, 30 Mar 2009 18:18:52 -0400

I was looking for a healthy lasagna alternative and couldn't find many options, so I made up this vegetable casserole. If serving it as a main course, you may want to add some extra protien - a layer of cubed extra firm tofu or ground veggie "meat" would be great. Also, if you prefer a more cheesy casserole, you could sprinkle additional shredded mozarella on top about 25 minutes into cooking time. -- posted by Katie In Miami

Roasted Cauliflower Kugel (Passover)

Wed, 01 Apr 2009 03:52:46 -0400

This Passover (or year-round) recipe is from Lucy Waverman and was printed in the Globe and Mail (April 12, 2008). Roasting the cauliflower first really boosts the kugel's flavour. -- posted by blucoat

Confetti Vegetable Kugel (Passover)

Mon, 06 Apr 2009 00:27:55 -0400

A colourful, light, delicious, and healthy recipe from Norene Gilletz's wonderful cookbook, "Healthy Helpings". Variations: Mixture can be baked in sprayed muffin tins at 375°F for 25 to 30 minutes, until golden brown. Recipe may be halved. Bake in a 1 1/2 quart greased casserole for 45 to 55 minutes. -- posted by blucoat

Potato and Cheese Mina (Passover Matzo Pie)

Wed, 08 Apr 2009 11:46:41 -0400

This simple & delicious recipe is from New York's much-loved "Capsouto Frères Restaurant". Mina is a traditional Sephardic Passover pie. It can be prepared a day in advance and kept refrigerated. Reheat in 325ºF oven for 10-15 minutes. -- posted by blucoat

Polish Apple & Carrot Tzimmes (Passover)

Thu, 09 Apr 2009 01:35:01 -0400

This is an excellent recipe from Joan Nathan's classic cookbook, "Jewish Cooking in America". -- posted by blucoat

Lasagna Rolls

Sun, 12 Apr 2009 02:06:45 -0400

A standard staple in our house. -- posted by Chef #1234593

Mixed Vegetable Kugel (Passover)

Mon, 13 Apr 2009 17:49:33 -0400

This is a delicious, super-easy kugel for Pesach or all year. It doesn't contain potato starch or matzo meal and is suitable for those avoiding gluten. I found this great recipe on an online forum. -- posted by blucoat

Berber Tagine Omelette

Sun, 26 Apr 2009 21:06:38 -0400

Entered for safe-keeping for ZWT. From Barry Vera on sbs.com.au. Moroccan cuisine. Fresh coriander is aka cilantro. -- posted by KateL

Chilaquiles Casserole

Wed, 29 Apr 2009 12:17:30 -0400

This is an easy, meatless Mexican style dinner that's also pretty low-cal! From Eating Well. -- posted by Sweet Jezebel

Pear & Red Onion Gratin

Fri, 08 May 2009 12:19:45 -0400

Bosc pears are strong-flavored and hold their shape when cooked, making them well suited for this savory side dish. It's a terrific accompaniment for a glazed ham or grilled sausage or most any roasted meat or poultry. From the Giant Eagle website. -- posted by Sweet Jezebel

John Wayne's Favorite Casserole

Wed, 20 May 2009 01:49:38 -0400

This recipe was posted in our local newspaper. I liked the list of ingredients and wanted to post here for future reference. If you try this before I do, please write a review, they are extremely helpful. -- posted by Happy Hippie

John Wayne's Favorite Lower-Fat Casserole

Wed, 20 May 2009 14:01:49 -0400

This recipe was posted in my local newspaper and I want to keep it here as I intend to make this; I love the list of ingredients. I have also posted the original recipe for this casserole, which was also posted in the newspaper. -- posted by Happy Hippie

Scrumptious London Fog

Wed, 20 May 2009 14:31:25 -0400

this is creamy and yummy, it's almost impossible to stop at one!! -- posted by Angie M-G

Crusty Cheddar Pasta Pie

Fri, 29 May 2009 22:59:06 -0400

This is a very easy, tasty recipe that can be prepared up to 1 day ahead and then baked before serving. -- posted by Irmgard

Potato, Beetroot and Sweet Potato Gratin

Sun, 28 Jun 2009 13:18:47 -0400

If you are looking for a sweet potato dish that looks beautiful and isn't loaded with brown sugar and marshmallows, this is it. From the Australian Women's Weekly. An excellent winter side dish with roast meat or as a vegetarian main course. I used lite evap instead of cream, and baked ricotta with chillies and rosemary. DH & I loved it-- the leftovers made a wonderful lunch to take to work. BTW, beetroot translates to red beets in the USA. -- posted by taxingwoman

The Best Corn Casserole

Thu, 02 Jul 2009 02:40:04 -0400

This is a super simple crowd pleaser that I got from an old aquaintance. Where she got it? I have no idea but I guess that doesn't really matter. What matters is that it tastes good and is easy to make. It's also versatile, in that it can be served warm (as a side at Thanksgiving) or cold (at a BBQ or pot-luck). -- posted by Chef #1098228

Lightened up Awesome Au Gratin Potatoes

Wed, 22 Jul 2009 01:35:46 -0400

My favorite recipe for au gratin potatoes comes from The Dillard House in Dillard, GA. I have found a way to lighten this recipe up so I can still have it while watching my calories. These are simply fantastic. -- posted by Chef #371785

Greek-Style Baked Beans (Fassolia or Gigantes)

Thu, 06 Aug 2009 11:25:25 -0400

Inspired by several similar recipes on here, this is my own take, comprised of pantry items I had on hand. -- posted by DrGaellon

Vegetable Lasagna

Wed, 12 Aug 2009 10:19:25 -0400

Use a mandolin slicer to get all the veggies paper thin; that way they'll melt into one another, and this whole mixture will become homogenized goodness. Don't let the bechamel intimidate you. This French Mother Sauce is an alchemy of very simple ingredients that become a tremendous sauce through the proper application of heat. Just don't blast either the flour mixture, or the milk, with heat higher than medium, and you should be good. TAKE YOUR TIME, and don't pump up the heat to speed it up. Your patience will be rewarded with a luscious velvety sauce. -- posted by Adam Hayek - Chef #1348906

Double-Dutch Mac & Cheese With Chard

Thu, 13 Aug 2009 14:34:39 -0400

This is a rich and delicious macaroni & cheese from Bon Appétit Magazine (May 2009). You can use any combination of good melting cheeses such as Gruyere, Emmentaler, Fontina, or cheddar. It works with kale, chard, or spinach. If you omit the greens, this also makes a great traditional mac & cheese. If you want a creamier macaroni & cheese, just add a little more milk until you get the desired consistency. -- posted by blucoat

Mac N' Cheese (Ww)

Tue, 18 Aug 2009 13:32:53 -0400

We enjoyed this mac n' cheese -- but I really like that it is prepared in individual serving dishes so I don't over estimate or under estimate my serving -- that way I know I only had 5 pts worth of mac n' cheese! Recipe source: Weight Watchers Magazine -- posted by ellie_

Butternut Apple Casserole

Mon, 24 Aug 2009 01:39:22 -0400

A nice fall side dish. Goes well with pork or turkey. For a variation, substitute pears for the apples. -- posted by mikekey

End of Summer Stew

Tue, 08 Sep 2009 17:09:03 -0400

Garden fresh vegetables and herbs, with an option for the carnivore in your life, lightly sauteed, briefly stewed, and full of summery flavor! This recipe was inspired by the movie, "Julie and Julia." I am a vegetarian that can not have dairy, so I was forced to find an alternative to Julia Childs' amazing french cooking demonstrated in the movie. -- posted by Chef #713330

Healthy Lasagna

Thu, 10 Sep 2009 11:43:38 -0400

Clock full of winter veggies and cheese -- a healthier version to a family favorite! This can also be made a day ahead -- just put in the fridge and add 10-15 minutes to baking time when ready to cook! If you freeze the unbaked lasagna (can keep in the freezer for up to one month) - add 1 1/4 hours to baking time if cooked while still frozen -- an emergency meal life safer! Recipe source: Sunset (February 2008) -- posted by ellie_

Vegetarian Tamale Pie

Sun, 04 Oct 2009 01:07:58 -0400

I combined two recipes for this and made modifications to make it vegan. Note that Morningstar Farms recently changed their product to include egg and dairy, so read the label before buying (not all stores carry the brand new bags, Boca is my second choice). Don't be scared off by the vegetarian/vegan label if that's not your dietary preference, this dish is a traditional comfort food. The best part is it's an all-in-one meal, you don't have to serve side dishes (although a dark green salad with a light dressing would go well too). Note that the photo to the side (from me in the baking dish) is the recipe cut in half. -- posted by danakscully64

Baked Ziti

Wed, 07 Oct 2009 14:19:55 -0400

A great, easy pasta bake. Can be made ahead and frozen until ready to bake. I use this a lot for potlucks and weekday family meals. I usually make them in a big throw-away lasagna pan so clean up's a snap too! From the back of a San Giorgio pasta box. -- posted by Chef Skie

Brunch Apricot Casserole

Thu, 15 Oct 2009 14:40:16 -0400

I love this dish when catering brunches. I took it from an old church cookbook and I've never seen anything else quite like it -- posted by GingerlyJ

Spicy Macaroni and Cheese

Mon, 19 Oct 2009 12:14:33 -0400

From foodnetwork.com. This is the easiest way to make homemade mac and cheese that I've ever come across...in fact I've been altering all other mac and cheese recipes to reflect the method of prep in this recipe. I make this when I've got 15 minutes to throw together a meal (not including cooking time.) It doesn't hurt that this is a REALLY tasty macaroni recipe. Can be served as a side dish, but we're veggies so we usually eat it as the main dish. Hope you enjoy. -- posted by I Cook Therefore I Am

"meaty" Meatless French Cassoulet

Mon, 19 Oct 2009 15:07:35 -0400

I was introduced to an absolutely fantastic Traditional French cassoulet by a very good friend. This was my attempt to replicate it for my vegetarian husband using meat substitutes for a more traditional flavor than many vegetarian cassoulet recipes. I have to say it was a great success! This is extremely delicious and very close-tasting to the real thing. If you want to make it vegan, you can leave out the cheese. -- posted by cookingkiminpdx

Broccoli and Cheese to Please!

Wed, 21 Oct 2009 20:54:21 -0400

A great recipe for vegetable lovers and non lovers alike! It's a great recipe for kids too! This recipe is a modified version of a Cambells soup recipe. -- posted by scrumptious cookie

Eggplant Lasagna

Sun, 08 Nov 2009 11:02:14 -0500

Taken from the WomenHeart's All Heart Family Cookbook -- posted by Chef #373404

Best Vegan Mac and Cheese in the Entire World

Mon, 23 Nov 2009 17:27:20 -0500

Originally posted on VegWeb.com by beep_i_am_a_robot. I haven't made this myself yet, but I want to get the nutritional breakdown. I plan to tweek by reducing the salt content (using Bragg's amino rather than soy and leaving out the salt), reducing the fat and increasing the tofu (several reviewers on VegWeb have done this and liked it). This is the original recipe, including typing and grammatical mistakes. Serving size is estimated. -- posted by I hate coming up with handles :)

Corn Bread and Broccoli Rabe Strata (Melissa Clark)

Tue, 24 Nov 2009 17:58:12 -0500

A decadent recipe from Melissa Clark of the New York Times that combines the cheesy gooiness of a casserole with the custardy richness of a soufflé. Makes a satisfying vegetarian main dish (for 10) or a delicious side (for 16) for Thanksgiving or another special occasion. Recipe can be halved or even quartered. Dish requires at least 4 hours resting time. -- posted by blucoat

Zucchini Parmesan

Sun, 06 Dec 2009 12:59:26 -0500

Wonderful vegetarian dish! Number of servings is an estimate, since it will depend on how big the zucchinis are. -- posted by The Wallaces

Curried Lentils

Sat, 19 Dec 2009 07:36:13 -0500

Adapted from a recipe at What-a-Crock on Live Journal. If vegetable oil and vegetable stock are used, this is vegan. Whole butter will burn before the spices are toasted; if you do not have clarified butter, use oil. -- posted by DrGaellon

Holubsti--Ukranian Cabbage Rolls

Tue, 29 Dec 2009 00:45:38 -0500

I spent 18 months in central Canada, serving a mission for the Church of Jesus Christ of Latter-day Saints. While I was there, I fell in love with the people and the food, specifically Ukrainian and Filipino food. The cabbage rolls were my favorite, and when I returned to the US, I began searching for recipes, but could never find one that I liked. This recipe comes from me combining elements of two or three different recipes that I found. The resulting recipe is surprisingly easy--if a bit labor intensive. I included instructions to make a sauce, but, if you run out of energy, the stuff in a can works just as well. If I want to do a homemade sauce, I usually do it a day or so in advance., By omitting the meat, this can be a vegetarian dish. By also omitting the sour cream and using margarine instead of butter, it can be vegan. -- posted by CorianneW

Tasty Cheddar Cabbage Gratin

Mon, 25 Jan 2010 11:48:54 -0500

I modified a recipe in The Joy of Cooking to make this, which suited our tastes better (and used things I actually had in the house!). I think this would even be a hit with people who don't usually like cabbage. For the "milk or light cream" I used 1/2 cup skim milk and 1/2 cup fat-free half-and-half. I actually used a bag of cole slaw mix (shredded cabbage and carrots) for the cabbage, so this was REALLY quick to make! -- posted by mayness

Vegetarian Stuffed Cabbage (Ww)

Tue, 26 Jan 2010 08:31:14 -0500

My ds loved this and even packed the leftovers in tupperware so his girlfriend could have some! Never asked about the "meat"! If following WW this is only 5 WW pts for 2 cabbage rolls. When I made this I miscalculated the time, so I put in the fridge and the next day added 1 can tomatoes w/green chilies and some leftover WW cheese and cooked for 30 minutes or so. Although delicious this is a time consuming recipe -- the original recipe says 2 1/ 2 hours but I took 3 hours to make this plus the another 1/2 hour to reheat the next day --- so be prepared! Recipe source: WW Healthy Cooking Basics -- posted by ellie_

Cauliflower and Potato Gratin (Russ Parsons)

Wed, 27 Jan 2010 00:52:38 -0500

A simple, satisfying vegetarian recipe than can be served as a holiday side dish or a or as a main the rest of the year. Do be sure to cook the cauliflower well to mellow the flavor. And make the white sauce a little thicker than you might think appropriate -- the cauliflower and potatoes will both give off some moisture while they bake. From the Los Angeles Times (December 23, 2009). -- posted by blucoat