Garden Casserole Recipes

GARDEN CASSEROLE

Garden Casserole image

This delicious cheesy casserole is made with the bounty from my garden. The dish includes a sunny medley of summer vegetables like eggplant, zucchini and tomatoes. It's so nice to cook with those abundant crops. -Phyllis Hickey, Bedford, New Hampshire

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 12 servings.

Number Of Ingredients 15

Ingredients

2 pounds eggplant, peeled
5 teaspoons salt, divided
1/4 cup olive oil
2 medium onions, finely chopped
2 medium zucchini, sliced 1/2 inch thick
2 garlic cloves, minced
5 medium tomatoes, peeled and chopped
2 celery ribs, sliced
1/4 cup minced fresh parsley
1/4 cup minced fresh basil or 1 tablespoon dried basil
1/2 teaspoon pepper
1/2 cup grated Romano cheese
1 cup seasoned bread crumbs
2 tablespoons butter, melted
1 cup shredded part-skim mozzarella cheese

Steps:

Cut eggplant into 1/2-in. thick slices; sprinkle both sides with 3 teaspoons salt. Place in a deep dish; cover and let stand for 30 minutes. Rinse with cold water; drain and dry on paper towels., Cut eggplant into 1/2-in. cubes. Transfer to a large skillet; saute in oil until lightly browned. Add onions and zucchini; cook 3 minutes. Add garlic; cook 1 minute longer. Add the tomatoes, celery, parsley, basil, pepper and remaining salt; bring to boil. Reduce heat; cover and simmer for 10 minutes. Remove from the heat; stir in Romano cheese. , Pour into a greased 13x9-in. baking dish. Combine crumbs and butter; sprinkle on top. Bake, uncovered, at 375° for 15 minutes. Sprinkle with mozzarella cheese. Bake 5 minutes longer or until cheese is melted.

Nutrition Facts :

CHEESY GARDEN CASSEROLE

Cheesy Garden Casserole image

We could make a meal just from this yummy casserole! We aren't veggie-sauruses, but this is so good you just can't believe it. You could always add some grilled chicken.

Provided by Chef PotPie

Categories Cheese

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

2 cups cooked brown rice
2 cups broccoli, cut in 1/2 inch slices
1 cup julienne sliced carrot
1 cup zucchini, sliced on the bias
1 cup cut green beans
1 (16 ounce) jar marinara sauce
1 cup grated sharp cheddar cheese
1 cup grated monterey jack cheese

Steps:

Cook veggies in salted water until tender, 5-7 minutes; drain.
Put cooked rice in bottom of 9X13 baking dish.
Place veggies over rice. Cover with marinara sauce. Cover with foil and bake 375°F 30 minutes.
Combine cheeses, spread over top. Place back in oven for 5 minutes or so, until cheese has melted.

Nutrition Facts : Calories 321.9, Fat 15.1, SaturatedFat 8.3, Cholesterol 38.2, Sodium 663, Carbohydrate 33.3, Fiber 5.6, Sugar 10, Protein 13.9

TUNA GARDEN CASSEROLE

Tuna Garden Casserole image

This easy to prepare version of the classic tuna casserole contains leafy greens, bell pepper, and penne noodles. You can easily substitute the vegetables with what you have in the refrigerator.

Provided by John Stine

Categories Seafood Fish Tuna

Time 55m

Yield 8

Number Of Ingredients 15

Ingredients

8 ounces penne pasta
1 tablespoon olive oil
1 large onion, chopped
2 stalks celery, chopped
1 red bell pepper, chopped
2 cloves garlic, crushed
salt, to taste
ground black pepper, to taste
¼ cup sherry
½ pound kale, stems removed and leaves coarsely chopped
1 (14.1 ounce) can potato leek soup
1 cup vegetable broth
1 (5 ounce) can tuna packed in water, drained
1 cup shredded mozzarella cheese
⅓ cup herb seasoned bread crumbs

Steps:

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 2 quart casserole dish.
Bring a large pot of salted water to a boil, add penne pasta, and cook 10 minutes or until al dente; drain.
Heat the oil in a large wok or skillet over medium-high heat. Mix in onion and cook 5 minutes. Stir in the celery and bell pepper and continue cooking for another five minutes. Mix in the garlic, salt and pepper and continue cooking 3 minutes. Pour in sherry; stir in the kale and cover. Reduce heat to medium and cook for 5 minutes, stirring occasionally, until the kale has wilted.
Transfer wok mixture to a large bowl. Mix in the cooked pasta, soup, vegetable broth, and tuna. Pour mixture into the prepared casserole dish. Top with a layer of mozzarella followed by a layer of bread crumbs. Bake uncovered in the preheated oven for 25 minutes.

Nutrition Facts : Calories 284 calories, Carbohydrate 38.6 g, Cholesterol 21.3 mg, Fat 7.8 g, Fiber 3.5 g, Protein 14.3 g, SaturatedFat 3.4 g, Sodium 472.4 mg, Sugar 3.3 g

GARDEN VEGETABLE BAKE

Garden Vegetable Bake image

Fat-free and reduced-fat ingredients plus lots of veggies invite a second look at an easy egg bake.

Provided by By Betty Crocker Kitchens

Categories Breakfast

Time 55m

Yield 6

Number Of Ingredients 10

Ingredients

1/2 cup grated reduced-fat Parmesan cheese topping
1 cup chopped zucchini
2/3 cup whole kernel sweet corn (from 15.25-oz can)
1 small tomato, chopped (1/2 cup)
1 medium onion, chopped (1/2 cup)
3/4 cup Bisquick Heart Smart® mix
1 cup fat-free (skim) milk
1/2 cup fat-free egg product or 4 egg whites
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Heat oven to 400°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Sprinkle 1/4 cup of the cheese in baking dish. Top with zucchini, corn, tomato and onion. Sprinkle remaining 1/4 cup cheese over vegetables.
In small bowl, stir remaining ingredients until blended. Pour over vegetables and cheese.
Bake uncovered 32 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting.

Nutrition Facts : Calories 140, Carbohydrate 23 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 7 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 5 g, TransFat 0 g

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