Family Casserole Recipes

Breads   Chili   Compotes   Candy   Desserts   Pilaff   Potatoe   Puddings   Rice   Salad   Seafood   Soups   Tofu   Veggies

CAESAR VEGETABLE MEDLEY

2 large baking potatoes
1 package baby carrots
1 bunch asparagus (or 1 head of broccoli)
Bottled Caesar dressing (check the ingredients!)
Fresh ground black pepper
1/3 cup grated Parmesan cheese

Rinse carrots and drain. Place in round microwave-proof casserole; cover, and cook on high for 3-4 minutes. In the meantime, scrub potatoes and cut into bite-sized cubes. Sprinkle potatoes over carrots, pushing vegetables toward the outer edge of the casserole where they will cook better. Microwave an additional 3-4 minutes. While potatoes and carrots are cooking, wash asparagus or broccoli and break or cut into bite-sized pieces, reserving tender asparagus tips separately. Add asparagus or broccoli to the center of the casserole and lay the tips on top. Microwave another 3-4 minutes, or until vegetables are done to your liking. Remember not to add any liquid--only the water that clings to the rinsed vegetables is necessary. When vegetables are done, allow them to "steam" in the covered casserole for a minute or two, then remove from microwave and pour your favorite Caesar dressing over them. (My choice is a Creamy Parmesan Peppercorn Caesar.) Toss gently, then shake on the pepper and a generous sprinkle of freshly grated Parmesan cheese. If you want to add a little color, you might garnish with some pimiento and sliced black olives. Serve warm.

BUTTERNUT CRUNCH CASSEROLE

2 medium butternut squash
1/3 cup maple syrup
1/3 cup soymilk
l teaspoon vanilla
1 teaspoons ground ginger
1/2 teaspoon salt
Topping:
2/3 cup sugar
2/3 cup finely chopped pecans
1/3 cup unbleached flour
3 tablespoons Spectrum spread (or other vegan margarine)
1/2 teaspoon cinnamon
Place whole butternut squash on baking sheet and bake at 350 degrees for about 1 hour or until tender. Cool completely, and remove seeds and skin.

Puree butternut with maple syrup, soymilk, vanilla, ginger, and salt in a food processor until very smooth. Spread in a greased 13-inch x 9-inch pan. Combine the topping ingredients in a small bowl until it forms a crumbly mixture. Sprinkle evenly over the puree. Bake at 350 degrees for 35 minutes.

CAULIFLOWER CASSEROLE

A good friend of mine, Janet, gave me this recipe last week. I still haven't made it, but she's made it several times and I can tell you it's quite delicious.

1 head cauliflower, cooked in boiling salt water for 10 minutes
1/4 cup butter
1/4 cup flour
2 cups milk
1 cup mild cheddar, grated
Dash salt and pepper

Mix the ingredients together in a small pot and heat thoroughly until the ingredients are well combined. Pour the sauce over the cauliflower in a casserole dish and bake for half an hour at 325 degrees.