Vegetable Casseroles - Easy Side Dishes

Casseroles can be made ahead of time and frozen for easy meal preparations during a busy week.

Vegetable Casseroles are a great addition to any meal, they are also quite easy to carry to church functions, office parties or just to have a couple on-hand frozen, so after a busy day all you have to do is grab and heat.

These vegetable recipes are fast and easy to prepare and can be served with any meat you desire.

Try one out on your family tonight.

Broccoli Casserole

This easy casserole is one of my favorites, great served with chicken, purple hull peas and cornbread.

  • 2 pkgs. broccoli spears, cooked and drained
  • 1 roll Kraft garlic cheese
  • 1 can cream of mushroom soup
  • 1 sm. onion, chopped fine
  • 1 pkg. slivered almonds
  • 1/2 sick oleo, melted

Preheat oven to 350*. Grease casserole dish.

Cook and drain broccoli spears. Cool. In saucepan slowly melt margarine and soup; add cheese - cook slowly until all ingredients are melted and blended well. Add onions and 1/3 of the almonds.

Layer in greased casserole - broccoli then soup and cheese mixture. Repeat layers til all ingredients are used finishing with the soup mixture. Sprinkle remaining almonds over top. Bake at 350* uncovered until almonds are brown and soup mixture bubbles.

Eggplant Casserole

Very easy to make and it taste excellent.

  • 1 eggplant
  • 1/2 cup chopped bell pepper
  • 3/4 cup grated cheese
  • 1 cup Pepperidge Farm Seasoned Cornbread Stuffing
  • 1 t. salt
  • 1 T. minced onion
  • 1/2 t. pepper
  • 1 T. butter

Peel and dice eggplant and boil until tender. Drain, mash and add remaining ingredients reserving small amount of cheese and stuffing for topping.

Dot with butter, put on topping and bate at 325* for 30 minutes.

Spinach Casserole

A must have at family gatherings

  • (10-oz.) pkgs. frozen spinach
  • 8 T. butter
  • 2 (2-oz.) pkgs. cream cheese, softened
  • 1 (7.5-oz.) can artichoke hearts
  • 1 T. lemon juice
  • 8 T. grated Parmesan cheese
  • Bread crumbs
  • salt and pepper to taste
  • garlic salt to taste

Preheat oven to 350*.

Drain and quarter artichoke hearts.

Cook spinach until thawed. Drain thoroughly. Melt butter, then add cream cheese until melted.

Add spinach and drained artichoke hearts. Add lemon juice, salt, pepper and garlic salt to taste. Add 4 tablespoons Parmesan cheese and stir well.

Spread into casserole and top with bread crumbs and remaining Parmesan cheese.

Bake for 30 minutes.

Squash Casserole

I like to serve this casserole, with fried chicken, mashed potatoes, green beans and cornbread. The perfect southern meal.

  • 1 onion, chopped fine
  • 3-4 c. cooked squash
  • 1 c. sour cream
  • 1 can cream of chicken soup
  • 1 sm. jar chopped pimento
  • 1/2 stick melted butter
  • 3/4 c. cornbread crumbs
  • salt and pepper to taste

Combine soup, onions, squash, salt pepper, sour cream, pimento and bread crumbs. Mix well.

Pour into greased casserole pan. Add cheese on top. Bake at 400* for 20 minutes.

Cauliflower Casserole

Baked Pork chops, corn salad and hot crusty bread goes great with this casserole.

  • 1 bunch broccoli
  • 1 head cauliflower
  • 2 T. olive oil
  • 1/4 c. minced onion
  • 1 clove garlic, minced
  • 1 can fat free soup (chicken, celery or mushroom)
  • 1 can French-fried onion rings
  • 1/4 c. water
  • 1 pkg. Ritz Crackers (not whole box)
  • 1/4 c. melted margarine

Preheat oven to 350*.

Steam broccoli and cauliflower till cooked but still firm.

Saute onion and garlic in olive oil. Mix in soup and water to sauteed mixture. Add the broccoli and cauliflower and onion rings. Stir gently till broccoli, cauliflower and onion rings are well coated.

Pour all the mixture into a greased casserole dish.

Crush 1 package Ritz crackers. Crumble on top of the casserole. Pour the melted margarine on top of crackers.

Bake in oven about 15-20 minutes until bubbly.

Corn Casserole

Very tasty casserole great with grilled chicken, black eyed peas and hot cornbread.

  • 1/2 c. chopped celery
  • 1/2 c. chopped green peppers
  • 1/2 c. chopped onions
  • 1 can french cut string beans, drained
  • 1 can shoe peg corn
  • 1/2 c. grated cheese
  • 1 can cream of mushroom soup
  • 1 stick oleo
  • 1 stack ritz crackers

Preheat oven to 350*.

Mix all ingredients except crackers and oleo.

Put into a casserole dish. Crush ritz crackers and mix with oleo.

Cover the casserole with the cracker mix.

Bake a 350* degrees for 45 minutes.

Sweet Potato Casserole

If I didn't bring this casserole to holiday dinners my family would dis-own me. It's a must have, you'll never want it any other way.

  • 3 cups cooked, mashed sweet potatoes
  • 3/4 cup sugar
  • 1/3 cup milk
  • 1/2 cup butter, softened
  • 1 tsp vanilla extract
  • 1/2 cup butter, softened
  • 1/3 cup flour
  • 1 cup brown sugar
  • 1/2 cup chopped pecans

Pre-heat oven to 350*

In a large mixing bowl, mix together mashed sweet potatoes, sugar, milk, butter, vanilla extract and salt.

Pour in a casserole dish

Topping:

Combine butter, flour, brown sugar and chopped pecans. Use your fingers to drop small amounts all over top of casserole.

Bake at 350* for 30 minutes.

Vege-All Casserole

Great served with grilled pork tenderloin, baked potatoes, green salad and hot buttery rolls.

  • 2 cans Vege-All (drained)
  • 1 c. chopped onion
  • 1 c. water chestnuts (chopped)
  • 1 c. grated Cheddar cheese
  • 3/4 c. mayonnaise
  • 1 roll Ritz crackers (crushed)
  • 1/2 stick margarine (melted)

Preheat oven to 350*.

Mix Vege-All, onion, water chestnuts, cheese and mayonnaise together.

Pour into casserole dish. Top with crackers mixed with melted oleo.

Bake at 350* for 30 minutes.

Zucchini Casserole

A perfect meatless casserole, that lets the goodness of the vegetables shine through...

  • 3 medium zucchini, cut into 1/4-inch slices
  • 1 Lb. fresh mushrooms, sliced
  • 1 medium onion, chopped
  • 1/2 cup chopped green onions
  • 8 Tbsp. butter, divided
  • 1/4 cup all-purpose flour
  • 1 cup milk
  • 1 can (14 oz.) water-packed artichokes, drained and quartered
  • 3/4 cup shredded Swiss cheese
  • 1/4 tsp. pepper
  • 1/2 tsp. salt
  • 3/4 cup seasoned bread crumbs

Preheat oven to 350*.

In a large skillet, saute the zucchini, mushrooms and onions in 3 tablespoons butter until zucchini is crisp-tender; remove and set aside.

In the same skillet, melt 3 tablespoons butter. Stir in flour until smooth. Gradually stir in milk until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the zucchini mixture, artichokes, cheese, salt and pepper; mix well.

Transfer to a 11-in. x 7-in. x 2-in. baking dish.

Melt remaining butter; toss with bread crumbs. sprinkle over the top.

Bake, uncovered, at 350 degrees for 20-25 minutes or until bubbly and topping is slightly browned

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