Tag: casserole

Vegetable Baked Risotto

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Vegetable Risotto

Oven-baked risottos are my favorite way to prepare rice these days. Throw all the ingredients in a pot, cook for about one hour, and forget about it until dinner is served. No stirring required!

Ingredients:

  • 1 cup short-grain rice
  • 3 cups vegetable broth
  • 1 cup broccoli florets
  • 1/2 cup trimmed green beans
  • 1 small zucchini, chopped
  • 1 minced garlic clove
  • 1 cup drained and rinsed canned great northern beans
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  1. Combine all of the ingredients in a casserole dish.
  2. Cover and bake at 325 degrees F for 1 hour.

Let cool slightly before serving.

Mushroom Barley Casserole

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Mushroom Barley Casserole

If your kids don’t like rice, consider trying an alternative like pearl barley. This one-pot dish bakes in the oven slowly, making it a no-brainer, and it will make your kitchen smell amazing.

Ingredients:

  • 1 cup pearl barley
  • 3 cups vegetable broth
  • 1 cup finely chopped cremini mushrooms
  • 1/4 cup finely chopped onion
  1. Combine all the ingredients in a 3-quart baking dish.
  2. Cover and bake at 325 degrees F for 1 and 1/2 hours.

Vegetable Barley Casserole

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Veg Barley Casserole (3).JPG

Cooking barley in the oven, almost like an oven-baked risotto, makes a no-brainer out of this warm fall casserole.

Ingredients:

  • 1 bunch kale
  • 3 and 1/4 cups water, divided
  • 3 carrots
  • 1/2 small onion
  • 1 vegetable bouillon cube
  • 1 cup pearl barley
  1. Wash the kale and remove the stems from the leaves. Place the leaves in a blender, along with 1/4 cup water, and pulse until you have a paste. Set aside.
  2. Peel and dice the carrots. Dice the onion.
  3. Meanwhile, bring the remaining 3 cups water to a boil in a saucepan. Add the bouillon cube and stir until it dissolves.
  4. Combine all of the ingredients in a 3-quart casserole dish. Cover with foil and bake at 350 degrees F for 75 minutes, until the liquid is absorbed.

Veg Barley Casserole (2)

The kale will have formed a green layer on top; give it a big stir and reveal the perfectly cooked barley underneath. Yum! If you want to add a little extra protein, stir in cooked and chopped Gardein chick’n strips.

Creamy Squash Pasta Bake

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This homey casserole is perfect for chilly autumn nights! This time of year, consider using 1 and 1/2 cups pureed fresh butternut squash, but the canned version will do in a pinch.

Ingredients:

  • 1 pound penne pasta
  • 4 tablespoons Earth Balance butter
  • 6 tablespoons all-purpose flour
  • 3 and 1/2 cups unsweetened non-dairy milk
  • 2 teaspoons Dijon mustard
  • 1 tablespoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 2 cups shredded Daiya cheddar
  • 1 (15-ounce) can butternut squash
  • 1/2 cup panko breadcrumbs
  1. Cook the pasta according to package directions; drain and return to the pan.
  2. Meanwhile, melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for 30 seconds.
  3. Whisk in the milk. Bring to a boil over medium heat, whisking frequently.
  4. Once at a boil, remove from heat and stir in the mustard, salt, black pepper, and nutmeg. Add the cheese, stirring until melty. Stir in the squash.
  5. Toss together the squash mixture and cooked pasta, then transfer to a 13×9-inch baking dish. Sprinkle evenly with the panko.
  6. Bake at 350 degrees F for 30 minutes, until bubbly.

Squash Pasta (1)