The best vegetable casserole recipes have one thing in common: they use the highest quality ingredients and avoid artificial flavorings, unnecessary calories, and empty calories. There is nothing better than eating food that was made with love and care.
It is even better when that food can help you lose weight, enjoy longer, healthier life, and helps prevent disease. Here are my top picks for the absolute best vegetable casserole recipes around, and by the next article I’ll tell you why!
When it comes to dinner recipes, there is no question that potatoes rank right up there with tomatoes and as far as side dishes go, sauteed mushrooms are at the top of the list. But in all of the best recipes for dinner, you never fail to overlook the other most important ingredient – the vegetables!
Whether it’s a casserole or a stew, steamed or grilled vegetables are an integral part of any good dinner. And it’s really the vegetables that make the meal come together, because when it comes to meal recipes for dinner, the most important ingredient is not what you’re eating – it’s what you’re not eating that makes the meal a failure.
The Vegetable Casserole is a prime example of the importance of vegetables. If you are looking for the best Vegetable Casserole recipes, then you have come to the right place.
I will be honest with you, there are many casseroles out there that claim to be the best, but they are not the best. Here are a few tips that will help you make the best vegetable casserole for your family and friends.
You will want to first make sure that you have all of the necessary ingredients before you start cooking. For instance, if you are making soup, you will need more water than if you were just cooking potatoes. So if you are using a recipe that calls for potatoes, you will also need more water than if you were just cooking a vegetable.
Vegetable Casserole RecipeCourse: DinnerCuisine: AmericanDifficulty: Easy
This delicious vegetable casserole recipe is the perfect side dish for the holidays and entertaining!
16 oz package frozen cauliflower thawed
16 oz package frozen broccoli thawed
8 oz canned sliced water chestnuts drained
8 oz canned bean sprouts drained
10.5 oz can cream of mushroom soup
1 c. mayonnaise
1 yellow onion diced
2 eggs beaten
1 tsp salt
Dash of Pepper
8 oz cheddar cheese grated
8 oz mozzarella cheese grated
- In a mixing bowl combine soup, eggs, onions, mayonnaise, salt & pepper.
- In a greased 9×13 glass pan put 1/2 of the broccoli, cauliflower, bean sprouts & water chestnuts. Pour half of the combined soup mixture over the cauliflower mixture.
- Then sprinkle half the cheese on top. Repeat layer.
- Bake at 350 degrees for an hour to a hour and fifteen minutes or until the cheese is golden brown on top and the vegetables are cooked through.
- If cheese starts to brown before cooking time is down simply cover with foil and continue baking.
Reference : julieseatsandtreats.