vegetable casseroles
Vegetables take center stage in these meatless dishes, which will appeal to the vegetarian as well as those looking for a lighter meal. Use fresh ingredients when they are in season, but for convenience and availability, frozen vegetables may be substituted.
Vegetable casseroles are nutritious as well as tasty. They can serve as main courses or as accompaniments to other dishes. You will be surprised at the flavor and appeal of a well-prepared vegetable casserole.
moussaka
Originating in Greece, this dish is popular throughout the Near East as well as in this country. It basically consists of layered eggplant and other vegetables and ground lamb or beef, but the variations are endless. In this version, rice replaces the meat. Before the moussaka is assembled, the eggplant bakes in the oven instead of frying in oil.
2 cups Rich Chicken Stock, canned low-sodium chicken broth, or water
3/4 cup long-grain white rice
2 medium eggplants (11/4 pounds each), unpeeled, cut into 1/2-inch slices
3 tablespoons olive oil
1/4 cup pine nuts
1 large yellow onion, diced
4 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon ground allspice
1/2 teaspoon ground cumin
1/4 teaspoon ground cardamom
Freshly ground pepper to taste
2 teaspoons fresh lemon juice
1 can (141/2 ounces) crushed tomatoes in rich purée
2 large tomatoes, seeded, sliced, and drained
1 cup crumbled feta cheese
PREHEAT oven to 375°F. In a small saucepan over high heat, bring stock or water to a boil. Stir in rice, reduce heat to medium-low, and cook, covered, until liquid is absorbed, about 20 minutes.
PLACE eggplant slices on a baking sheet lightly coated with cooking spray or oil, and brush tops with 2 tablespoons olive oil. Bake until softened and lightly browned, about 20 minutes.
IN a medium skillet, add remaining 1 tablespoon olive oil. Add pine nuts and sauté until golden, about 2 minutes. Add onion, garlic, and seasonings and sauté until tender, about 5 minutes. Stir in lemon juice and canned tomatoes and cook until blended, about 2 minutes.
REDUCE oven temperature to 350°F. In a 9-by-13-inch baking dish lightly coated with cooking spray or oil, arrange in layers half of the eggplant slices, half of the rice, all of the tomato slices, and half of the tomato sauce. Repeat the layers.
COVER and bake 25 minutes. Uncover and sprinkle with feta cheese. Bake, uncovered, until bubbly, about 20 minutes longer.
SERVES 8 TO 10
greek pie
This variation of the Greek dish spanakopita includes cottage cheese along with traditional ingredients, such as spinach, feta cheese, and phyllo dough. It can be served as a main course or as a side dish alongside Lamb Meatballs.
1 tablespoon olive oil
1/2 cup chopped yellow onion
3 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
3 large eggs, beaten
1 cup crumbled feta cheese
1 cup cottage cheese
1/4 cup chopped fresh parsley
1 tablespoon dried dill weed
1 teaspoon salt
Freshly ground pepper to taste
1/2 cup (1 stick) butter or margarine, melted
16 sheets (about 1/2 pound) frozen phyllo dough, thawed
PREHEAT oven to 350°F. In a large skillet over medium heat, warm oil. Add onion and sauté until tender, about 5 minutes. Mix in spinach and set aside.
IN a large bowl, mix eggs, cheeses, parsley, and seasonings. Add onion-spinach mixture and blend well.
BRUSH a 9-by-13-inch baking dish with butter. Layer 8 phyllo sheets in the dish, one by one, brushing each sheet with butter. Work quickly so phyllo won’t dry out (see Note). Spread spinach mixture over phyllo. Cover with remaining sheets, brushing each layer, including the top one, with remaining butter.
WITH a sharp knife, cut partially through top 8 sheets diagonally in 3 inch intervals. Cut in the opposite direction to form nine 3-inch diamonds.
BAKE, uncovered, until top is puffed and lightly browned, 35 to 40 minutes. Let stand 5 minutes before serving.
SERVES 8
NOTE: If possible, have another person help with the process. Phyllo sheets will not fit perfectly in baking dish. Fold ends over; it is not necessary to trim the sheets except the top one, for a neat appearance. A damp towel may be laid over phyllo dough to keep it from drying out.
oven ratatouille
This popular dish is from the French region of Provence. The focus is on herbs, olive oil, and fresh vegetables slowly simmered in the oven in their natural juices. Serve hot or at room temperature. Ratatouille is also good mixed with pasta.
1/2 cup chopped fresh parsley
1/4 cup chopped fresh basil, or 1 teaspoon dried basil
1 tablespoon chopped fresh oregano, or 1 teaspoon dried oregano
1 teaspoon chopped fresh thyme, or 1/2 teaspoon dried thyme
2 teaspoons salt
Freshly ground pepper to taste
1 large yellow onion, sliced
3 cloves garlic, minced
1 small eggplant, unpeeled, cut into 1/2-inch cubes
1 green bell pepper, seeded and cut into 1-inch pieces
1 zucchini, unpeeled, cut into 3/4-inch slices
4 tomatoes, seeded, sliced, and drained
2 tablespoons olive oil
PREHEAT oven to 350°F. In a small bowl, combine herbs, salt, and pepper. In a 4-quart casserole dish lightly coated with cooking spray or oil, layer vegetables alternately with herb mixture. Drizzle oil over the top.
COVER and bake until vegetables are tender, about 1 hour. Gently stir and bake, uncovered, 10 to 15 minutes longer to reduce liquid.
SERVES 6
succotash
This popular southern dish of corn and lima beans was first introduced to early European settlers by the Indians. Red bell pepper has been added for flavor and color. For a richer dish, use half-and-half instead of milk. Serve with grilled sausage.
1 cup water
11/2 cups fresh lima beans, or 1 package (10 ounces) frozen lima beans, thawed
11/2 cups fresh corn kernels, or 1 package (10 ounces) frozen corn, thawed
1/4 cup chopped red bell pepper
1 tablespoon butter or margarine
1/2 cup chopped yellow onion
1/2 cup milk or half-and-half
1/4 teaspoon salt
Freshly ground pepper to taste
1/2 teaspoon sugar
2 tablespoons snipped chives
PREHEAT oven to 350°F. In a medium saucepan over medium heat, bring water to a boil. Add beans and cook, uncovered, about 5 minutes. Stir in corn and bell pepper and cook until vegetables are tender-crisp, about 3 minutes longer. Drain and place in a 21/2-quart casserole dish lightly coated with cooking spray or oil.
IN the saucepan over medium heat, melt butter. Add onion and sauté until tender, about 5 minutes. Stir in milk, seasonings, and sugar and simmer for 2 minutes. Pour over vegetables.
BAKE, uncovered, stirring once, until slightly thickened, about 40 minutes. Sprinkle with chives before serving.
SERVES 6
artichoke and broccoli casserole with mushroom sauce
This elegant vegetable dish originally called for cream of mushroom soup. Instead, I have used a white sauce with mushrooms that just takes minutes to make and is more flavorful and healthful.
3 cups broccoli florets
1 can (14 ounces) artichoke hearts, drained and halved
Mushroom Sauce (recipe follows)
1/3 cup freshly grated Parmesan cheese
1/4 cup slivered almonds
PREHEAT oven to 350°F. Add some water to a pan fitted with a steamer rack over medium heat. Place broccoli on rack and steam, covered, over gently boiling water, until tender-crisp, 6 to 8 minutes. Drain under cold water.
TRANSFER to a 21/2-quart casserole dish or decorative baking dish lightly coated with cooking spray or oil. Add artichokes and Mushroom Sauce and gently mix. Sprinkle with Parmesan cheese.
BAKE, uncovered, until heated through and bubbly, about 30 minutes. Sprinkle the top with nuts and bake 10 minutes longer.
SERVES 4 TO 6
mushroom sauce
2 tablespoons butter or margarine
4 ounces mushrooms, sliced
2 tablespoons all-purpose flour
1/4 teaspoon salt
Freshly ground pepper to taste
1 cup Rich Chicken Stock or canned low-sodium chicken broth
2 tablespoons dry white wine
1/2 cup light sour cream
IN a medium saucepan over medium heat, melt butter. Add mushrooms and sauté until tender, about 5 minutes. Stir in flour, salt, and pepper. Add stock and stir until thickened, about 2 minutes. Stir in wine. Remove from heat and blend in sour cream.
MAKES ABOUT 11/2 CUPS
broccoli-mushroom casserole
This is a year-round casserole because broccoli and mushrooms are always available. Assemble this ahead of time for a company dinner.
5 cups broccoli florets
3 tablespoons butter or margarine
1 cup sliced mushrooms 3 tablespoons all-purpose flour
13/4 cups whole or 2 percent milk
2 tablespoons dry white wine (optional)
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/8 teaspoon white pepper
1 cup grated cheddar cheese
2 tablespoons freshly grated Parmesan cheese
1/4 cup slivered almonds
3 tablespoons dry bread crumbs
PREHEAT oven to 375°F. In a large pot over high heat, cover broccoli with water and bring to a boil. Reduce heat to medium and cook until tender-crisp, about 4 minutes. Drain and rinse under cold water. Place in a 21/2-quart casserole dish lightly coated with cooking spray or oil.
IN a medium saucepan over medium heat, melt 1 tablespoon butter. Add mushrooms and sauté until slightly tender, about 5 minutes. Add to casserole. Melt remaining butter and stir in flour until blended. Add milk and wine, whisking constantly until thickened, about 2 minutes. Stir in mustard, salt, pepper, and cheeses. Whisk until cheese melts and sauce is smooth. Pour over broccoli and mushrooms and mix gently. Sprinkle with almonds and bread crumbs.
BAKE, uncovered, until bubbly, about 35 minutes.
SERVES 4 TO 6
broccoli-noodle casserole
This is a great accompaniment for roast turkey or ham. It also makes a satisfying main course when served with a crisp salad of mixed greens.
1 tablespoon vegetable oil
1/2 cup chopped yellow onion
1 clove garlic, minced
1 tablespoon butter or margarine
2 tablespoons all-purpose flour
1 cup milk
1/2 teaspoon dried marjoram
1/2 teaspoon salt
Freshly ground pepper to taste
1 cup low-fat cottage cheese
6 ounces (about 21/2 cups) egg noodles, cooked and drained
1 package (10 ounces) frozen chopped broccoli, thawed
1 cup grated cheddar cheese
3 tablespoons freshly grated Parmesan cheese
PREHEAT oven to 350°F. In a medium saucepan over medium heat, warm oil. Add onion and garlic and sauté until tender, about 5 minutes. Add butter and flour and stir until bubbly. Pour in milk and seasonings and whisk until thickened, about 3 minutes. Remove from heat and stir in cottage cheese.
IN a 21/2-quart casserole dish lightly coated with cooking spray or oil, place noodles, white sauce, and broccoli and mix well. Top with cheeses.
BAKE, uncovered, until bubbly, about 35 minutes.
SERVES 6
brussels sprouts and baby onions with mustard
Often called “little cabbages,” Brussels sprouts rate high on the list of healthful foods to include in your diet. Combined with onions and mustard, they make an assertive vegetable dish.
1 pound Brussels sprouts
1 cup Rich Chicken Stock or canned low-sodium chicken broth
1 cup frozen small whole onions, thawed
1 tablespoon Dijon mustard
Salt and freshly ground pepper to taste
PREHEAT oven to 375°F. Cut off stem ends of Brussels sprouts and any discolored outer leaves. In a medium saucepan over high heat, bring stock to a boil. Add Brussels sprouts, reduce temperature to low, and cook, covered, until tender, about 8 minutes. Add onions, stir, and cook 1 minute. Stir in mustard. Season with salt and pepper.
PLACE vegetables and stock in a 21/2-quart casserole dish lightly coated with cooking spray or oil. Cover and bake until flavors are blended, about 25 minutes.
SERVES 4
minted carrot and zucchini strips
Prepare this carrot and zucchini dish when fresh mint is available. If it is not available, parsley may be used. The flavor will be pleasing, but not the same.
4 carrots (about 1 pound), peeled, halved lengthwise, then quartered crosswise
1/2 cup Rich Chicken Stock or canned low-sodium chicken broth, or water
1/2 teaspoon salt
Freshly ground pepper to taste
2 tablespoons chopped fresh mint or parsley
1 zucchini (about 1 pound), unpeeled, halved crosswise, and each half cut lengthwise into quarters
2 tablespoons butter or margarine, cut up
PREHEAT oven to 350°F. Place carrots in a 21/2-quart casserole dish lightly coated with cooking spray or oil. Stir in stock, salt, pepper, and mint.
COVER and bake 30 minutes. Add zucchini and dot with butter. Cover and bake until vegetables are tender, about 30 minutes longer.
SERVES 4
corn-chili polenta
Although polenta is an Italian staple, the addition of corn, cheese, and chiles makes it a complementary dish to serve with Mexican-style foods such as Spicy Baked Black Beans and tomato salsa.
4 tablespoons butter or margarine, melted
2 large eggs, beaten
1/4 cup Rich Chicken Stock or canned low-sodium chicken broth
1 cup grated cheddar cheese
2 cups (about 3 ears) fresh corn kernels, or 1 can (16 ounces) corn, drained; or 1 package (10 ounces) frozen corn, thawed and well drained
1/2 cup yellow cornmeal
1 cup light sour cream
1 teaspoon sugar
1/2 teaspoon salt
1 can (4 ounces) diced green chilies, drained
1/4 cup freshly grated Parmesan cheese
PREHEAT oven to 350°F. In a large bowl mix together all ingredients except Parmesan cheese. Put in an 8-by-8-inch baking dish lightly coated with cooking spray or oil.
BAKE, uncovered, until firm, about 40 minutes. Sprinkle with Parmesan cheese and bake 5 minutes longer.
SERVES 6
corn and black bean polenta
Fresh corn, spicy black beans, and red bell pepper team together in a tempting casserole for a side dish or main course.
1 can (15 ounces) black beans, rinsed, drained, and patted dry with a paper towel
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
1 cup (about 2 ears) cooked fresh corn kernels, or 1 cup frozen corn, thawed
1 cup chopped red bell pepper
1 can (8 ounces) tomato sauce
2 cups firmly packed grated Monterey Jack cheese
Light sour cream as an accompaniment
IN a small bowl, season beans with cumin and oregano.
PREHEAT oven to 350°F. Make polenta and turn it into a 71/2-by-113/4-inch baking dish lightly coated with cooking spray or oil. Add corn in a layer on top of the polenta, then add the beans in one layer and then the pepper. Pour tomato sauce over all and sprinkle with cheese.
BAKE, uncovered, until bubbly, about 30 minutes. Let stand 5 to 10 minutes. Cut into squares and serve immediately. Pass sour cream in a bowl.
SERVES 6
hominy, chiles, and cheese casserole
Hominy is dried white or yellow corn kernels with the hull and germ removed. When combined with chiles and cheese, it’s a tasty complement to chicken or steak.
2 cans (14 ounces each) white hominy, rinsed and drained
1 cup chopped yellow onion
1 tomato, seeded, chopped, and drained
1 cup grated Monterey Jack cheese
1 can (7 ounces) diced green chiles, drained
1/2 cup grated cheddar cheese for topping
1/2 cup sliced pitted black olives for topping (optional)
PREHEAT oven to 350°F. Place half of the hominy in a 21/2-quart casserole dish lightly coated with cooking spray or oil. In layers, add half of the onion, half of the tomatoes, half of the Monterey Jack cheese, and half of the chiles. Repeat the layers and top with cheddar cheese.
SPRINKLE with olives, cover, and bake until flavors are blended, about 30 minutes.
SERVES 4 TO 6
chiles rellenos casserole
This casserole has been a long-time favorite side dish to serve with a Mexican dinner. It calls for milk instead of half-and-half, with just as good results. Serve with warm flour tortillas.
1 large (7 ounces) and 1 small (4 ounces) can whole green chiles, drained, seeded, and cut lengthwise into quarters
3 cups grated cheddar cheese
2 tomatoes, seeded, sliced, and drained
8 green onions, including some tender green tops, sliced
2 large eggs
2 cups milk
1/2 cup all-purpose flour
1/2 teaspoon salt
PREHEAT oven to 350°F. Arrange chiles in a 71/2-by-113/4-inch glass baking dish lightly coated with cooking spray or oil. Layer with half the cheese and in another layer, place tomato slices and onions.
IN a medium bowl, beat eggs, milk, flour, and salt. Pour batter over chile mixture. Top with remaining cheese.
BAKE, uncovered, until puffed and set, about 40 minutes. Let stand 10 minutes before serving.
SERVES 6
VARIATION: Omit tomato slices. Bake, uncovered, 30 minutes. Add 1 can (8 ounces) tomato sauce on top. Do not stir. Bake, uncovered, until bubbly, about 10 minutes longer.
eggplant parmigiana
Eggplant is considered a vegetable, but it is actually a fruit. Of the many varieties, the one most commonly used in the United States is the large, purple, pear-shaped variety. In an updated version of this popular Italian dish, red bell pepper and mushrooms are added.
1 large eggplant (about 1 pound) peeled or unpeeled, cut into 3/8-inch slices
Olive oil or cooking spray for coating eggplant slices
Salt and freshly ground pepper to taste
2 tablespoons vegetable oil
1/2 cup chopped yellow onion
1/2 red bell pepper, seeded and chopped
9 ounces mushrooms, chopped
2 cloves garlic, minced
1 can (141/2 ounces) ready-cut peeled tomatoes, including juice from can
2 tablespoons dry red wine (optional)
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/2 teaspoon salt
Freshly ground pepper to taste
2 tablespoons chopped fresh parsley
1/3 cup freshly grated Parmesan cheese
1 cup grated mozzarella cheese
PREHEAT oven to 375°F. Place eggplant on a baking sheet. Spray or brush both sides lightly with oil. Sprinkle top side with salt and pepper. Bake until slightly soft, about 15 minutes. In a single layer, place eggplant slices in a 71/2-by-113/4-inch baking dish lightly coated with cooking spray or oil.
IN a large skillet over medium heat, warm vegetable oil. Add onion, bell pepper, mushrooms, and garlic and sauté until tender, about 5 minutes. Stir in tomatoes, wine, seasonings, and parsley and simmer, uncovered, 10 minutes.
SPRINKLE Parmesan cheese on eggplant. Pour sauce on top and sprinkle with mozzarella cheese.
BAKE, uncovered, until bubbly, about 30 minutes. Let stand 10 minutes before serving.
SERVES 6
mushroom casserole
Serve this traditional dish of creamy mushrooms with prime rib and mashed potatoes. This recipe can easily be halved.
1 cup (2 sticks) butter or margarine
2 pounds medium mushrooms, sliced
1 tablespoon fresh lemon juice
8 green onions, including some tender green tops, sliced
1 clove garlic, minced
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon dried marjoram
1 cup light sour cream
1/4 cup chopped fresh parsley
2 cups fresh bread crumbs (see Note)
PREHEAT oven to 350°F. In a large skillet over medium heat, melt 3/4 cup (11/2 sticks) butter. Add mushrooms, lemon juice, onions, and garlic and sauté until tender, 6 to 7 minutes. Add flour and seasonings and stir until bubbly. Remove from heat. Add sour cream and parsley and mix well.
TRANSFER mushroom mixture to a 21/2-quart casserole dish lightly coated with cooking spray or oil.
MELT remaining butter and mix with crumbs. Cover mushrooms with crumb mixture.
BAKE mushrooms, uncovered, until bubbly and crumbs are crisp, 35 to 40 minutes. Let stand 5 to 10 minutes before serving.
SERVES 6
NOTE: To make fresh bread crumbs, cut off the crusts and process slices briefly in the food processor. (Do not toast.)
mushroom-spinach casserole
Quickly prepared, this combination goes great with seafood, especially salmon.
2 tablespoons butter or margarine
8 ounces mushrooms, sliced
1 clove garlic, minced
1 tablespoon fresh lemon juice
3 bags (6 ounces each) fresh spinach, cooked, chopped, and drained; or 2 packages (10 ounces each) frozen spinach, thawed and squeezed dry
1 cup cottage cheese
1/4 teaspoon dried thyme
1/2 teaspoon salt
Freshly ground pepper to taste
Dash of ground nutmeg
2 tomatoes, seeded, sliced, and drained
1 cup grated mozzarella cheese
2 tablespoons freshly grated Parmesan cheese
PREHEAT oven to 350°F. In a medium skillet over medium heat, melt butter. Add mushrooms and garlic and sauté until tender, about 5 minutes. Stir in lemon juice and set aside.
IN a large bowl, mix spinach, cottage cheese, seasonings, and mushroom mixture. Place in a 71/2-by-113/4-inch baking dish lightly coated with cooking spray or oil. Lay tomato slices on top and sprinkle with cheeses.
BAKE, uncovered, until heated through and cheeses are melted, about 30 minutes.
SERVES 4
stuffed green bell peppers
Orzo is used instead of rice for a different twist to an old favorite. For those who don’t like green bell peppers, red peppers are a good substitute.
4 green bell peppers, 1/2 inch sliced off the tops, ribs and seeds removed
3/4 pound lean ground beef
1/2 yellow onion, chopped
2 cloves garlic, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
3/4 teaspoon salt
Freshly ground pepper to taste
2 teaspoons Worcestershire sauce
1 cup cooked orzo
11/2 cups canned tomato sauce
Parmesan cheese for sprinkling on top
PREHEAT oven to 325°F. Blanch peppers in boiling water to cover, 2 minutes. Remove and drain. Place cut sides up in a pie plate lightly coated with cooking spray or oil.
IN a medium skillet over medium heat, cook beef, onion, and garlic until onions are soft and meat is no longer showing pink, about 7 minutes. Add seasonings, Worcestershire sauce, and orzo. Stir until well blended.
SPOON mixture into pepper shells. Add 2 tablespoons tomato sauce on top of each pepper. Sprinkle with Parmesan cheese. Pour remaining sauce in baking dish around peppers.
BAKE until peppers are tender, about 30 minutes.
SERVES 4
sweet onion and rice bake
In this creamy dish, onions and rice are combined with cheese. Use sweet onions—Vidalia, Walla Walla, or Texas Sweet—if available, but yellow onions will work just as well.
1/2 cup long-grain white rice
4 cups water
3/4 teaspoon salt
3 or 4 large sweet onions, sliced and rings separated (about 8 cups)
1/2 cup Rich Chicken Stock or canned low-sodium chicken broth
11/2 cups grated Swiss cheese
1/4 cup milk
1/8 teaspoon white pepper
1/4 cup chopped fresh parsley
PREHEAT oven to 350°F. In a large pot over high heat, boil rice in water with 1/2 teaspoon salt, 5 minutes. Drain and place rice in a 4-quart casserole dish lightly coated with cooking spray or oil. Add onions, stock, cheese, milk, 1/4 teaspoon salt, and pepper and mix well.
COVER and bake until rice and onions are tender, about 1 hour. Stir in parsley.
SERVES 6
baked potato strips with cheese
Bake this potato dish in the oven along with a main-dish casserole for an easy oven meal. Baking potatoes or new potatoes can be used.
4 new potatoes (about 11/2 pound), unpeeled, or 4 small baking potatoes, peeled; cut into strips shaped like French fries
1/4 cup 2 percent milk
1/2 teaspoon Tabasco sauce
1/2 teaspoon salt
Freshly ground pepper to taste
1 cup grated cheddar cheese
PREHEAT oven to 350°F. Place cut-up potatoes in a bowl of water during preparation to keep them from discoloring. Drain and dry with paper towels. Place in a 71/2-by-113/4-inch baking dish lightly coated with cooking spray or oil.
IN a small bowl, mix milk, Tabasco sauce, salt, and pepper. Pour over potatoes and mix well.
BAKE, uncovered, until potatoes are tender-crisp, stirring once, about 45 minutes. Sprinkle with cheese and bake until cheese is melted, about 5 minutes longer.
SERVES 4
new potato and swiss cheese casserole
This is a great springtime casserole that is easy to make. Serve with baked chicken and fresh asparagus.
6 new potatoes (about 2 pounds), unpeeled, halved lengthwise
1/2 teaspoon salt
1 cup light sour cream
1 teaspoon Dijon mustard
3 tablespoons chopped fresh parsley
1/2 cup sliced green onions, including some tender green tops
11/2 cups grated Swiss cheese
Parmesan cheese for sprinkling on top
PREHEAT oven to 350°F. In a medium saucepan over medium heat, put potatoes, water to cover, and 1/4 teaspoon salt. Cook until tender, about 20 minutes. Drain and slice.
IN a small bowl, mix sour cream, mustard, remaining 1/4 teaspoon salt, and parsley.
IN a 21/2-quart casserole dish lightly coated with cooking spray or oil, layer half of the potatoes, half of the sour cream mixture, half of the onions, and half of the Swiss cheese. Repeat the layers once more. Sprinkle Parmesan cheese on top.
BAKE, uncovered, until bubbly and potatoes are tender, about 45 minutes.
SERVES 4 TO 6
lemon potatoes
Crisp, lemony potatoes with a Greek accent are easy to make and different. (Yes, they bake at 450°F!) Use the food processor for quick slicing.
4 large baking potatoes (about 21/2 pounds), peeled and sliced
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 teaspoon dried oregano
3/4 teaspoon salt
Freshly ground pepper to taste
3 cloves garlic, minced
11/2 cups boiling water
PREHEAT oven to 450°F. Mix all ingredients except water in a 21/2quart casserole dish lightly coated with cooking spray or oil. Add water.
BAKE, uncovered, until potatoes are tender, about 1 hour. Stir and bake until crispy on top and water is absorbed, about 15 minutes longer.
SERVES 4 TO 6
scalloped potatoes with red pepper
Red pepper and parsley add color and a new flavor to an old-fashioned dish. Serve with a beef or pork roast.
4 large baking potatoes (about 21/2 pounds), peeled and sliced
1 small yellow onion, thinly sliced
1 red bell pepper, seeded and chopped
1/3 cup chopped fresh parsley
1 cup milk
2 tablespoons all-purpose flour
1 teaspoon salt
Freshly ground pepper to taste
1 teaspoon paprika
1/2 teaspoon dry mustard
2 cups firmly packed grated Swiss cheese (preferably Gruyére)
PREHEAT oven to 350°F. In a 21/2-quart casserole dish lightly coated with cooking spray or oil, layer half the potatoes, then all the onion, bell pepper, parsley, and 1 cup cheese. Top with remaining potatoes.
IN a small bowl, whisk together milk, flour, salt, pepper, paprika, and mustard. Pour over potatoes. Do not stir.
COVER and bake about 45 minutes. Sprinkle with remaining cheese and bake, uncovered, until potatoes are tender and cheese is melted, about 15 minutes longer.
SERVES 4 TO 6
new potatoes and fresh spinach bake
In this updated version of potatoes, red pepper, and spinach, chicken broth is used instead of the usual cream for a lighter dish.
6 new potatoes (about 21/2 pounds) unpeeled, thinly sliced
1 red bell pepper, seeded and cut into 1/2-inch squares
21/2 cups grated Swiss cheese
Salt and freshly ground pepper to taste
4 ounces fresh spinach leaves, washed and dried
1 tablespoon butter, cut into bits
3/4 cup Rich Chicken Stock or canned low-sodium chicken broth
Chopped fresh parsley for sprinkling on top
PREHEAT oven to 350°F. In a 9-by-13-inch baking dish lightly coated with cooking spray or oil, layer half of the potatoes, half of the bell pepper, and half of the cheese. Season lightly with salt and pepper. Layer all the spinach on top. Repeat potato, bell pepper, and cheese layers. Season with salt and pepper. Dot top with butter. Pour stock evenly over potato mixture.
BAKE, uncovered, until potatoes are tender and top is golden, about 1 hour. Sprinkle with parsley before serving.
SERVES 6 TO 8
new potato and blue-cheese pie
For the blue-cheese fan, this combination of new potatoes and blue cheese makes a complementary side dish for beef. As the cheese melts into the broth, it forms a delicious sauce, coating the potato slices.
6 new potatoes (about 2 pounds), unpeeled, sliced
Salt and freshly ground pepper to taste
1/2 cup crumbled blue cheese
1/2 cup Rich Chicken Stock or canned low-sodium chicken broth
PREHEAT oven to 350°F. In a 10-inch pie plate 2 inches deep, lightly coated with cooking spray or oil, arrange half of the potato slices. Season with salt and pepper. Sprinkle blue cheese evenly over potatoes. Add remaining potato slices and season with salt and pepper again. Pour stock around the edge.
COVER tightly with aluminum foil and bake until potatoes are tender, about 35 minutes. Remove foil and bake until potatoes are lightly browned, about 10 minutes longer.
SERVES 4 TO 6
italian potato casserole
Italian seasonings, mozzarella cheese, and tomatoes add a new dimension to this potato casserole. It goes well with a pork or veal roast. Add a chocolate fudge cake for a company dinner.
6 large baking potatoes (about 21/2 pounds), peeled and cut into slices 1/4 inch thick
1 yellow onion, sliced
3 tomatoes, seeded, sliced, and drained
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon pepper
2 cups grated mozzarella cheese
1/3 cup freshly grated Parmesan cheese
3 tablespoons butter or margarine, cut into bits
PREHEAT oven to 350°F. In a 21/2-quart baking dish lightly coated with cooking spray or oil, add in layers half of the potatoes, half of the onions, and half of the tomato slices. Season with oregano, basil, salt, and pepper. Sprinkle half of each of the cheeses on top. Repeat layers. Dot with butter.
COVER and bake 30 minutes. Uncover and bake until potatoes are tender and top is golden, about 30 minutes longer.
SERVES 6
new potato, tomato, and onion casserole with fresh herbs
Potatoes are so versatile, they can be prepared in many ways. Here is an easy summertime dish to serve at a patio supper.
4 new potatoes (about 11/2 pounds, unpeeled, thinly sliced (see Note)
Salt and freshly ground pepper to taste
3 tomatoes, peeled, sliced, seeded, and drained
1 yellow onion, sliced and rings separated
2 cloves garlic, minced
1 teaspoon snipped fresh thyme, or 1/2 teaspoon dried thyme
1 tablespoon chopped fresh basil, or 3/4 teaspoon dried basil
2 tablespoons chopped fresh parsley
1/2 cup Rich Chicken Stock or canned low-sodium chicken broth
1 tablespoon butter or margarine, cut up
1 cup grated cheddar cheese
PREHEAT oven to 350°F. In a 71/2-by-113/4-inch baking dish lightly coated with cooking spray or oil, arrange half of the potatoes. Season with salt and pepper. In layers, add half of the tomatoes, half of the onion rings, and in combination, half of the garlic and herbs. Repeat layers. Pour stock evenly over vegetables. Dot with butter.
COVER and bake 50 minutes. Sprinkle cheese over the top and bake, uncovered, until the vegetables are tender-crisp and the cheese is melted, about 10 minutes longer.
SERVES 6
NOTE: Cover potatoes with water and a dash of salt to prevent discoloration while slicing, then drain thoroughly.
cheesy mashed potatoes with garlic and onions
Avoid the last-minute rush of mashing potatoes by making this dish ahead and baking in the oven just before serving time.
4 large baking potatoes (about 2 pounds), peeled and quartered
3 or 4 cloves garlic, peeled
1/2 teaspoon salt
1/2 cup 2 percent milk
Freshly ground pepper to taste
1 cup grated cheddar cheese
2 drops Tabasco sauce
1 to 2 tablespoons butter
6 green onions, including some tender green tops, sliced
PREHEAT oven to 350°F. In a medium saucepan over high heat, place potatoes, garlic, salt, and water to cover. Bring to a boil. Reduce heat to low and cook, covered, until potatoes are tender, about 15 minutes. Drain well.
ADD milk and with a hand-held electric mixer, beat in the saucepan until smooth. Add pepper, cheese, Tabasco sauce, and butter and beat until cheese and butter are blended.
TURN into a 21/2-quart casserole dish lightly coated with cooking spray or oil. Sprinkle onions on top.
COVER and bake until warmed through, about 30 minutes.
SERVES 4
mashed garlic potatoes and rosemary
Mashed potatoes are welcome at a holiday dinner. These potatoes have a hint of garlic and a touch of rosemary to make them special. Double this recipe for a crowd.
6 baking potatoes (about 21/2 pounds), peeled and quartered
4 cloves garlic, peeled
2 cups water
1 teaspoon salt
2/3 cup milk or buttermilk
2 tablespoons butter or margarine
1/4 cup freshly grated Parmesan cheese
1 tablespoon chopped fresh rosemary, or 3/4 tablespoon dried rosemary
Freshly ground pepper to taste
Paprika for sprinkling on top
PREHEAT oven to 350°F. In a medium saucepan over high heat, place potatoes, garlic, water, and 1/2 teaspoon of the salt. Bring to a boil. Reduce heat to low and cook, covered, until tender, about 15 minutes. Drain well. Add milk and butter and beat with a hand-held electric mixer until smooth. Add cheese and rosemary and beat until fluffy. Season with remaining 1/2 teaspoon salt and pepper to taste.
TURN potatoes into a 21/2-quart casserole dish lightly coated with cooking spray or oil. Sprinkle with paprika.
COVER and bake until heated through, about 20 minutes.
SERVES 4 TO 6
herbed baked tomatoes
Garden fresh tomatoes are best for this casserole, which makes a colorful side dish. To retain fresh flavor and firm texture, do not overbake.
4 large vine-ripened tomatoes, halved and seeded
1/4 cup dry bread crumbs
1/4 teaspoon garlic powder
1 teaspoon mixed dried herbs of your choice
4 tablespoons olive oil
Salt and freshly ground pepper to taste
3 tablespoons finely chopped fresh parsley
Freshly grated Parmesan cheese for sprinkling on top
2 teaspoons pine nuts
TURN tomatoes cut side down on paper towels to drain for 10 minutes.
PREHEAT oven to 350°F. In a small bowl, mix bread crumbs, garlic powder, and herbs.
ARRANGE tomato halves, cut sides up, in a 6-by-10-inch baking dish lightly coated with cooking spray or oil. Brush tops with oil and season with salt and pepper. Place crumb mixture evenly on top of each half. Sprinkle with parsley, cheese, and pine nuts.
BAKE, uncovered, until heated through, 12 to 15 minutes, depending on size.
SERVES 6
baked pesto tomatoes
Here is another creative way to prepare tomatoes with an unusual flavor. They add variety and interest to the menu.
2 tomatoes, halved and seeded
Salt and freshly ground pepper to taste
2 tablespoons Basil Pesto or commercially prepared pesto
1/3 cup grated Monterey Jack cheese
2 green onions, including some tender green tops, sliced
2 tablespoons chopped fresh parsley
PREHEAT oven to 375°F. Drain tomatoes, cut side down, on paper towels for 10 minutes. Place cut sides up in an 8-by-8inch baking dish lightly coated with cooking spray or oil. Season with salt and pepper.
IN a small bowl, mix pesto, cheese, onions, and parsley. Spread each tomato half equally with the pesto-cheese mixture.
BAKE, uncovered, until tomatoes are warmed through and cheese is melted, 8 to 10 minutes. Do not overcook, as tomatoes will get mushy.
SERVES 4
golden squash and mushroom bake
Bring the garden to the table with a late summer vegetable dish when there is a surplus of squash. Serve with Lamb Meatballs.
3 yellow crookneck squash (11/2 pounds), unpeeled, cut into 3/8-inch slices
1 yellow onion, sliced and rings separated
1 red or green bell pepper, seeded and cut lengthwise into 3/8-inch strips
8 ounces mushrooms, sliced
2 cloves garlic, minced 1/2 teaspoon salt
Freshly ground pepper to taste
1 tablespoon snipped fresh dill, or 3/4 teaspoon dried dill weed
1 tablespoon butter or margarine, cut up
2 cups grated cheddar or Monterey Jack cheese
2 tablespoons freshly grated Parmesan cheese
PREHEAT oven to 350°F. In a large bowl, combine squash, onion, bell pepper, mushrooms, and garlic. Layer half of the vegetables in a 4-quart casserole dish lightly coated with cooking spray or oil. Sprinkle with salt, pepper, and dill. Add the remaining vegetables in a second layer. Dot with butter.
BAKE, covered, about 30 minutes. Sprinkle cheeses on top and bake, uncovered, until squash is tender and cheese is melted, 10 to 15 minutes longer.
SERVES 6 TO 8
savory fruit-filled squash
Make this fall vegetable dish to serve with a harvest dinner. A fruit filling of grapes and pears enhances the flavor of the squash and makes it special.
3 acorn squash, halved and seeded
2 tablespoons butter or margarine
2 tablespoons light brown sugar
2 cups seedless green grapes
2 pears, peeled, cored, and chopped
1/2 teaspoon grated lemon zest
2 tablespoons chopped walnuts
PREHEAT oven to 350°F. Place squash, cut sides down, in a baking pan lightly coated with cooking spray or oil, and bake until tender, about 1 hour.
MEANWHILE, in a small saucepan, melt butter over medium heat. Stir in sugar. Add fruit, lemon zest, and nuts and stir until blended.
FILL each squash equally with filling. Bake until filling is warm, 10 to 15 minutes longer.
SERVES 6
great grated zucchini
Grating gives a new taste and a different texture to zucchini. Baked in the oven and mixed with sour cream, this innovative dish is crisp and appealing.
2 large zucchini (about 11/4 pounds combined weight), unpeeled, grated, and blotted dry with a paper towel
11/2 tablespoons butter or margarine, cut into small pieces
1/4 to 1/3 cup light sour cream
1/4 teaspoon salt
Freshly ground pepper to taste
Freshly grated Parmesan cheese for topping
PREHEAT oven to 350°F. Place grated zucchini in an 8-by-8-inch baking dish lightly coated with cooking spray or oil. Dot with butter.
BAKE, uncovered, for 15 minutes. Stir in sour cream, salt, and pepper. Sprinkle with Parmesan cheese and bake until zucchini is tender-crisp and cheese melts, about 10 minutes longer.
SERVES 4 TO 6
cheese-stuffed zucchini
When zucchini comes into season, be ready with a variety of ways to prepare it. For a change, try this special cheese-laced version.
3 large zucchini, unpeeled, cut in half crosswise
11/2 cups grated Monterey Jack cheese
3/4 cup low-fat cottage cheese or ricotta cheese
2 tablespoons freshly grated Parmesan cheese
1 tablespoon chopped fresh parsley
2 tablespoons dry bread crumbs
Paprika for sprinkling on top
IN a medium saucepan over high heat, place zucchini with salted water to cover. Bring to a boil, reduce heat to low, cover, and simmer until partially cooked, about 7 minutes. Drain and immerse in cold water to stop the cooking process. Drain again.
CUT zucchini halves in half lengthwise. Using a small spoon, scoop out seeds and a small amount of pulp and discard. Place zucchini, cut sides down, on paper towels to drain for a few minutes.
PREHEAT oven to 350°F. In a small bowl, combine cheeses, parsley, and bread crumbs and stir to mix well. Arrange zucchini halves, hollow sides up, in a 9-by-13-inch baking dish lightly coated with cooking spray or oil. Fill each half with an equal amount of cheese mixture. Sprinkle with paprika.
BAKE until zucchini is tender and cheese is melted, about 15 minutes.
SERVES 4 TO 6
zucchini and crookneck squash casserole
For a fresh-tasting vegetable dish, combine two kinds of squash with light sour cream and top with cheese. Serve with Turkey Loaf for an oven dinner.
11/2 pounds of a combination of zucchini and crookneck squash, unpeeled, and cut into 3/4-inch slices
4 green onions, including some tender green tops, sliced
1/2 cup light sour cream
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon white pepper
1/2 cup dry sourdough bread crumbs
1 cup grated cheddar cheese
PREHEAT oven to 375°F. Add some water to a pan fitted with a steamer rack over medium heat. Place squash in rack and steam over gently boiling water until slightly tender, about 5 minutes.
IN a medium bowl, mix squash, onions, sour cream, thyme, salt, and pepper. Place in an 8-by-8-inch baking dish lightly coated with cooking spray or oil. Sprinkle with crumbs and top with cheese.
BAKE until heated through and cheese is melted, about 20 minutes.
SERVES 4 TO 6
zucchini and cheese bake
This dish can be made any time of the year, but it is best made in the summer, when zucchini is abundant. The feta cheese and lemon juice add a Greek accent. Serve with grilled lamb chops.
2 tablespoons olive oil
4 zucchini, unpeeled, thinly sliced (about 6 cups; see Note)
1 cup (2 bunches) sliced green onions, including some tender green tops
1 clove garlic, minced
1 teaspoon dried oregano
1/2 teaspoon salt
Freshly ground pepper to taste
2 large eggs
1 cup grated Monterey Jack cheese
1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley
2 tablespoons fresh lemon juice
2 tablespoons freshly grated Parmesan cheese
PREHEAT oven to 350°F. In a large skillet over medium heat, warm oil. Add zucchini, green onions, and garlic and sprinkle with oregano, salt, and pepper. Sauté until tender-crisp, 5 to 6 minutes. Transfer to a 21/2-quart casserole dish lightly coated with cooking spray or oil.
IN a medium bowl, beat eggs. Stir in cheeses, parsley, and lemon juice. Mix with zucchini and onion. Sprinkle with Parmesan cheese.
BAKE, uncovered, until bubbly, 35 to 40 minutes.
SERVES 6
NOTE: Use a food processor to make quick work of slicing zucchini.
root vegetable purée
Root vegetables grow underground. They include celery root, beets, carrots, turnips, parsnips, rutabagas, and sweet potatoes. They are inexpensive, healthful, and add variety to a winter menu. In this recipe, four root vegetables are combined and puréed to make an imaginative dish to serve with lamb or turkey.
2 sweet potatoes, peeled and quartered (see Note)
2 carrots, peeled and cut into 3-inch pieces
2 parsnips, peeled and sliced into large chunks
2 turnips, peeled and quartered
1 large rutabaga, peeled and quartered
3 tablespoons butter
1 tablespoon red wine vinegar
1/4 cup light sour cream
1 tablespoon chopped fresh dill, or 1 teaspoon dried dill weed
1 teaspoon salt
Fresh dill sprigs for garnish
ADD water to a pan fitted with a steamer rack over medium heat. Place vegetables in rack and steam over gently boiling water until they are tender, 15 to 20 minutes.
PREHEAT oven to 375°F. In two batches, transfer vegetables to food processor or blender. Add remaining ingredients, except dill sprigs, and process until smooth. Transfer to a 21/2-quart casserole dish lightly coated with cooking spray or oil.
COVER and bake until flavors are blended, 25 to 30 minutes.
SERVES 6 TO 8
NOTE: In case you get confused, rutabagas are round with orange flesh, turnips are smoother with some light purple coloring and white flesh, and parsnips are shaped like carrots, only white. When cutting vegetables, make their sizes as uniform as possible. Use a potato peeler for easy peeling.
casserole of mixed garden vegetables
Put this healthful casserole in the oven, and in about one hour you will have a delicious blend of contrasting flavors and colors.
1 small green bell pepper, seeded and cut into 1/2-inch strips
2 large carrots, peeled and cut into strips
1 yellow onion, sliced
2 cloves garlic, minced
6 large mushrooms, quartered
1/4 cup Rich Chicken Stock or canned low-sodium chicken broth
1 tablespoon olive oil
3 tablespoons chopped fresh parsley
1/4 teaspoon dried dill weed
1/2 teaspoon salt
Freshly ground pepper to taste
2 celery stalks, sliced into 2-inch lengths
1 zucchini, unpeeled, halved and then sliced lengthwise into strips like French fries
PREHEAT oven to 350°F. In a 21/2-quart casserole dish, add all vegetables except celery and zucchini. Add stock, olive oil, parsley, and seasonings and mix.
COVER and bake 30 minutes. Add celery and zucchini and bake, covered, until vegetables are tender, about 30 minutes longer.
SERVES 4 TO 6
vegetable pie
This crustless pie is a savory combination of vegetables, eggs, and cheese similar to a quiche. Serve for a luncheon dish with a fruit salad and yogurt-honey dressing.
2 tablespoons butter or margarine
2 cups sliced mushrooms
2 cups chopped zucchini
1 cup chopped yellow onion
1/2 cup chopped green bell pepper
1 clove garlic, minced
2 tablespoons chopped fresh parsley
4 large eggs
2 cups cottage cheese
2 cups grated Monterey Jack cheese
2 bags (6 ounces each) fresh spinach, cooked, drained, and chopped; or 1 package (10 ounces) frozen spinach, thawed and squeezed dry
1/4 teaspoon dried dill weed
1/2 teaspoon salt
Freshly ground pepper to taste
Freshly grated Parmesan cheese for topping
PREHEAT oven to 350°F.
IN a large skillet over medium heat, melt butter. Add the vegetables and parsley and sauté until slightly tender, about 5 minutes. Place in a 10-inch quiche dish or deep-dish pie plate lightly coated with cooking spray or oil.
IN a medium bowl, mix eggs, cottage cheese, Monterey Jack cheese, spinach, dill, salt, and pepper. Spread mixture over vegetables. Sprinkle with Parmesan cheese.
BAKE until firm and bubbly, about 40 minutes. Cut into wedges to serve.
SERVES 6