• Post Reply Bookmark Topic Watch Topic
  • New Topic
permaculture forums growies critters building homesteading energy monies kitchen purity ungarbage community wilderness fiber arts art permaculture artisans regional education skip experiences global resources cider press projects digital market permies.com pie forums private forums all forums
this forum made possible by our volunteer staff, including ...
master stewards:
  • Anne Miller
  • Leigh Tate
  • jordan barton
  • Pearl Sutton
  • Nicole Alderman
stewards:
  • r ranson
  • paul wheaton
  • Greg Martin
master gardeners:
  • Carla Burke
  • John F Dean
  • Jay Angler
gardeners:
  • Nancy Reading
  • Mike Barkley
  • L. Johnson

Looking for Vegetable Casserole Recipes

 
master steward
Posts: 7233
Location: USDA Zone 8a
2177
dog hunting food preservation cooking bee greening the desert
  • Likes 5
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
Broccoli, cauliflower, carrots, celery, etc. something?

I have these so I would love to see some casserole recipes that would use these or some of them.

Looking forward to seeing some great recipes or suggestions.
 
gardener
Posts: 1042
Location: New Jersey since 2019
432
kids home care foraging trees books cooking food preservation bike fiber arts writing woodworking
  • Likes 4
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator

Anne Miller wrote:Broccoli, cauliflower, carrots, celery, etc. something?



Could the something be meat? Or are you looking for a totally veggie option?

My go to, winter lunches at the moment is:

Chop and fry about 4oz of smoked bacon to render some fat. Add in chopped onion, celery and carrot and cook over a medium low heat for about 10 to 15 minutes until the veg are soft but not brown - requires the odd stir. Add a cooked grain from the day before - normally brown rice, a pint of bone broth / meat stock and any veg I have lying around, cut into bight size chunks and then simmer until cooked and some herbs - normally thyme. Yesterday, I sorted out the freezer and found a bag of peas which I added for the last few minutes. There’s a bit of salt in the bacon, but I normally add a little more at the end - as they say, season to taste.
 
gardener
Posts: 1357
Location: Eilean a' Cheo
438
transportation dog forest garden foraging trees books food preservation woodworking wood heat rocket stoves ungarbage
  • Likes 2
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
I wouldn't casserole broccoli - I think it would go soggy. The rest would probably be a good basis for a curry. You could cook the broccoli separately as an accompaniment.

My basic curry:
1 tea spoon each: cumin seed, coriander seed, green cardamon pods (seeds inside), and fenugreek seeds ground fresh.
2 teaspoons turmeric powder, 1 teaspoon ground ginger and maybe 1/3 teaspoon chiilli powder.
heat spices gently in dry pan for a minute. add generous glop of oil and stir.
Add one chopped onion, veg of choice and heat through till start to cook.

Then one of the following:
Version 1)
Add  2 tins chopped tomatoes, and cook for about 30 minutes

Verions 2)
Cook for about 30 minutes, then add 500 ml natural yoghurt, heat through gently then add 2 heaped tablespoons ground almonds

You can add meat after the onion if you like a meaty curry, or a pulse such as chickpeas if you prefer all veggie. If you substitute soya yoghurt or creamed coconut for natural yoghurt you can made a tasty vegan version.

Serve with cooked rice, naan bread and whatever else you fancy.

Not authentic, I've no idea which recipe it was originally based on but it's dead easy, tasty and works for us.
 
master pollinator
Posts: 267
Location: 5,000' 35.24N zone 7b Albuquerque, NM
170
hugelkultur forest garden building rocket stoves woodworking greening the desert
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
Thanks for posting new ideas everyone.
I totally agreed with Nancy that broccoli in a casserole would not be good. Then I found this amazing crowd pleaser (warning: not vegan). Ultimate comfort food on a cold January night:
https://www.foodnetwork.com/recipes/giada-de-laurentiis/baked-rigatoni-with-sausage-5545399
 
Anne Miller
master steward
Posts: 7233
Location: USDA Zone 8a
2177
dog hunting food preservation cooking bee greening the desert
  • Likes 5
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
All of 2020 + 2021, I dreamed (fantasized) about all the food that I love that was not available like Cracker Barrel Chicken Fried Steak.

This year, food just doesn't seem appetizing.  Sure I want to eat though just whatever is easiest or handy.

Though I am also remembering foods from the past that I have not had in years. Though I am not craving them as they are just a memory.

I remember as a teenager that Broccolli and Rice Casserole were very popular.  Once at my husband's grandmother's house she served what I thought was that casserole then she told us she had made it with cabbage and it was really good.

Maybe it wasn't running because the recipe called for frozen broccoli, maybe.

Anyway, aside from memories... meat is okay. I just added it to the vegan food forum as I thought the topic would get more looks.

Thanks, everyone all the suggestions sound yummy.







 
pollinator
Posts: 185
Location: South Carolina
88
homeschooling kids dog home care forest garden foraging books food preservation cooking medical herbs
  • Likes 2
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
Maybe it's a southern US thing, but broccoli casserole is common over here. I've never found a recipe that I actually like, but with rice or quinoa sounds better. The basic one that gets served here is loaded with mayonnaise and cheese and topped with cracker crumbs. It's not watery but is so mushy! I tried a mayo-free version, and it wasn't much better.

It's not the veggies you mentioned, but my favorite vegetable casserole is Southwestern Spaghetti Squash.
It's spaghetti squash, tomatoes, and taco or fajita seasoning, plus any other add-ins you want. Cheese, black beans, shredded chicken, sauteed onions, peppers, etc. The mild flavor of cauliflower would make it a good addition. Bake at 350F until heated through. I don't measure, just adding in the amounts that look good at the time.
 
Listen. That's my theme music. That's how I know I'm a super hero. That, and this tiny ad told me:
100th Issue of Permaculture Magazine - now FREE for a while
https://permies.com/goodies/45/pmag
reply
    Bookmark Topic Watch Topic
  • New Topic