Fast And Tasty: Casseroles With Vegetables

Prepare healthy casseroles for vegetable season! Cut your favorite vegetables, put in a mold, pour dressing from cream or sour cream, sprinkle with a hat of hard cheese.

Prepare healthy casseroles for vegetable season! Cut your favorite vegetables, put in a mold, pour dressing from cream or sour cream, sprinkle with a hat of hard cheese. Half an hour in the oven and you're done! Eggplants, zucchini, celery, tomatoes, cauliflower, green beans, bell peppers, onions and, of course, potatoes - everything will go well! By the way, vegetable casseroles are not only very tasty and easy to prepare (and, by the way, budget-friendly), but also will not allow extra pounds to stick. 

Here is a selection of 8 simple vegetable casseroles.

1. Potato casserole with cheese and garlic

 

Ingredients for potato casserole:

1 kg of potatoes; 150 g of hard cheese; 3 eggs; 2-3 cloves of garlic; 4 tbsp. l. mayonnaise; 1 st. l. vegetable oil; salt, black pepper to taste.

Peel and wash potatoes. Grate the cheese. Mix half of the grated cheese with a fork with one egg - this dressing is for a golden crust. Mix the remaining cheese in a large bowl with two eggs, chopped garlic, mayonnaise. Add grated potatoes to it, mix everything.

Put the potato mixture in a greased form, tamp and level. Spread the egg and cheese mixture on top. Bake at 180 degrees for 40 minutes. Serve with fresh salad, sour cream, your favorite sour cream or yogurt sauce.

2. Vegetable casserole "Magic"

 

Ingredients for vegetable casserole:

vegetable marrow; carrot; 2 tomatoes; 2 cloves of garlic; 3 eggs; 100 ml sour cream (10-15 percent); 50 g of cheese; 1 st. l. vegetable oil; salt, pepper to taste.

Cut the washed carrots and zucchini into thin slices using a vegetable peeler. Cut the tomatoes into thin rings. 

 

Grease a baking dish (20 by 20 cm) with vegetable oil, put circles of tomatoes on the sides, and put twisted "rolls" of zucchini and carrots inside, alternating them.

Make a dressing with eggs, sour cream, minced garlic, grated cheese and salt. Mix well.

 

Pour the dressing over the vegetables and put in the oven preheated to 180 degrees for 40 minutes. If the dressing seems too thick for you, just dilute it with water. This casserole smells and looks amazing! Serve for dinner as a healthy independent dish, as well as a side dish for fish, meat, poultry.

3. Beetroot Casserole

 

Ingredients:

medium boiled beets; small bulb; tomato; 2 cloves of garlic; 3 art. l. mayonnaise; 2 tbsp. l. sour cream; a pinch of dried basil; salt, pepper - to taste; 50 g of hard cheese; chicken breast and chicken seasoning optional; 1 st. l. vegetable oil; 1 tsp breadcrumbs.

Boil the beetroot (or buy boiled) and chicken breast if using. Grease a baking dish with oil and sprinkle with breadcrumbs. Cut the beets into circles and lay out the bottom layer. Fry the onion until soft, mix with chicken, chopped peeled tomato, seasonings, salt and pepper. Put it on the beets. Make dressing from mayonnaise, sour cream, garlic, basil passed through a press. Brush the top of the casserole with dressing and sprinkle generously with grated cheese. Bake for 20 minutes at 180 degrees.

4. Celery Casserole

 

For the celery casserole you will need:

250 g of celery root; tomato; bell pepper; 100 g of green beans; 100 g of hard cheese; 3 eggs; 4 tbsp. l. low-fat cream; salt to taste.

Peel the celery, cut into circles and cook for 10 minutes over medium heat. Cut the tomato into rings, bell pepper into feathers, grate the cheese. Lightly beat eggs with cream and salt.

Place half the celery, half the tomato rings in the bottom of the oiled baking dishes, spread the bell peppers, chopped green beans, then lay out the remaining celery and tomatoes. 

 

Pour over egg mixture and sprinkle with grated cheese. Bake at 220 degrees for 30 minutes.

Celery casserole is good hot as a lean dinner or as a side dish - for meat, fish, poultry. It is convenient to bake in small molds and serve in portions.

5. Gratin with cauliflower and mushrooms

 

You will get a juicy, satisfying, fragrant casserole with a crispy crust and Bechamel sauce. And we will prepare.

Gratin Ingredients:

600 g of cauliflower; 300 g of mushrooms (porcini, oyster mushrooms or champignons); small bulb; egg; 100 g of hard cheese; 200 ml cream; 1 st. l. flour; 1-2 tbsp. l. vegetable oil; a pinch of nutmeg.

Saute diced onion in oil over medium heat until soft. Add mushrooms cut into 4 parts lengthwise and lightly simmer them. Pour in the flour, mix, pour in the cream. Enter, stirring, lightly beaten egg, add salt, pepper, nutmeg.

 

Cook for 5 minutes, stirring, then remove from heat. Put the disassembled cauliflower inflorescences into the form, pour the mushroom sauce and sprinkle with grated cheese. Bake at 200 degrees for 30 minutes.

6. Cabbage Casserole

 

Ingredients for cabbage casserole:

1/2 head of cabbage; 2 eggs; a bunch of dill; 10 g butter; 50 ml of milk; 30 ml sour cream; 2 tbsp. l. semolina; salt to taste.

Hard boil one egg. Finely chop the cabbage, put in a saucepan, add milk, salt and lightly simmer until soft. Then add semolina, mix and remove from heat, covered with a lid. Cut the boiled egg into cubes, lightly beat the raw egg with sour cream and salt. Finely chop the dill. Mix all the ingredients in a large bowl: cabbage, boiled egg, dill, egg-sour cream mixture. In a mold greased with butter (or vegetable) oil, put the resulting mass. Bake at 180 degrees for about 20 minutes.

7. Lean vegetable casserole

 

Ingredients for Lean Vegetable Casserole:

700 g potatoes; medium zucchini; tomato; 2 onions; 100 g of hard cheese; 1 st. l. vegetable oils; salt, black pepper or allspice to taste.

Peel and wash vegetables. Cut the potatoes into large slices, the tomato into slices, the onion and zucchini into a small cube.

Grease a baking dish with oil. Put the potatoes on the bottom layer, on it - the onion, pepper and salt. Then distribute the zucchini and tomatoes. Sprinkle grated cheese on top and send to a preheated 180 degree oven for 40 minutes.

8. Quick Carrot Casserole for Dessert

 

Ingredients for Quick Carrot Casserole:

2 large carrots; 2 eggs; 100 g flour and sugar; 50 g vegetable or butter; 1/2 tsp soda + vinegar or lemon juice; a couple of pinches of ground cinnamon.

Grate the carrots on a fine grater, squeeze lightly (drink the juice). Add all the ingredients: eggs, flour, cinnamon, sugar, butter (if butter, then melt and cool), slaked soda. Divide into molds. Bake at 180 degrees for 20 minutes. By the way, chopped walnuts can be added to the dough. Bon appetit!