Easy Vegetable Casserole Recipes

Steps:

• Preheat oven 350'. Spray a large baking dish with cooking spray.
• Peel potatoes,slice and cube them and place in a pot add 2 c water and chicken bouillon and bring to a boil.
• Boil 5 to 7 minutes. Drain potatoes. Place potatoes in ice water to get a quick chill. Drain potatoes again.
• In a large bowl add carrots, veg-all, and potatoes. Set aside.
• In another large bowl combine mushroom soup, mayonnaise, sour cream and milk. Stir to combine.
• Add cheddar cheese, ranch dressing mix, seasoning salt and black pepper to soup mixture. Stir to combine mixture well.
• Stir soup mixture in with the vegetables. Stir to combine well.
• Place vegetable mixture in baking dish.
• Sprinkle mozzeralla and sharp cheddar cheese over top.
• Sprinkle club crackers crumbs over top of cheeses.
• Pour melted butter over top.
• Place in oven and bake 30 to 35 minutes or until bubbly.

Steps:

• In a large bowl, combine the first five ingredients. Spoon into a greased 1-1/2-qt. baking dish. Combine the cracker crumbs and butter until crumbly; sprinkle over the top. Bake, uncovered, at 350° for 30-35 minutes or until heated through.

Steps:

• Heat 1 tbsp olive or rapeseed oil in a large, heavy-based pan. Add 1 finely chopped onion and cook gently for 5 - 10 mins until softened.
• Add 3 sliced garlic cloves, 1 tsp smoked paprika, ½ tsp ground cumin, 1 tbsp dried thyme, 3 sliced carrots, 2 finely sliced celery sticks, 1 chopped red pepper and 1 chopped yellow pepper and cook for 5 minutes.
• Add two 400g cans tomatoes, 250ml vegetable stock (made with 1 stock pot), 2 thickly sliced courgettes and 2 sprigs fresh thyme and cook for 20 - 25 minutes.
• Take out the thyme sprigs. Stir in 250g cooked lentils and bring back to a simmer. Serve with wild and white basmati rice, mash or quinoa.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl combine the mixed vegetables, onion, soup, mayonnaise and cheese. Mix well and spread mixture into a 9x13 inch baking dish. Top with the cracker crumbs.
• Bake about 30 minutes, or until browned and bubbly.