What are your favorite "meatless" casseroles?

[Wendy KY]

I am trying to reduce the food bill without reducing the flavor of our meals.:) Please share your meatless casseroles that your family loves?

[TrishaG]

Are you looking specifically for casseroles or any type of vegetarian meal?

Here's my favorite recipe source (http://fatfreevegan.com/). I'll gather some of our family favorites and get back to you.

[Loree']

This sounds a little strange, but it is quite tasty!

Layer in casserole dish:
frozen broccoli florets, thawed
Mac & cheese (the Velveeta kind)
1 can of french cut gree beans, drained
1 can cream of mushroom soup

bake at 350 till bubbly. Top with french fried onions.

[Gitel in nj]

Its not exactly a casserole, but I just posted a recipe for Mushroom Fajitas in the Vegan Meal ideas for New Mom (http://www.fiarhq.com/~gbprnhrz/forum/showthread.php?p=298035#post298035)post.

[AndreaD]

Not really a casserole- but for meatless meals we do soups a lot- Turkey vegetable without the turkey- just broth and veggies, cauliflower soup, brocolli cheddar soup, potato chowder, lentils (though dh likes these with some meat to flavor it)

[Jo in PRC]

I just made the brown rice casserole from a previous post and we all LOVED it. It was even better the next day when we had leftovers. We also use a lot of lentils (Mexican lentils for tacos, lentil soup, etc) and I make black beans in my crock pot for black bean tostadas and enchiladas.

[Victoria]

What about Baked Ziti?! It's REALLY good.:yum: :yum:


http://allrecipes.com/Recipe/Baked-Ziti-II/Detail.aspx

[Rachel Jane]

I haven't had baked ziti in years! I will be making some this week. :yum:

[TrishaG]

Most of my favorites come from the website that I linked to in my first post. There are some wonderful family friendly - and EASY - recipes there.

Here are a few of our favorites:

Black Eyed Pea Bowls

Brown Rice topped with Broccoli and Black Eyed Peas


Garlicky Garbanzos, Broccoli and Pepper Spaghetti (Squash )

Spaghetti squash (or spaghetti, your choice)
~2 tsp EVOO
1 can Garbanzo (chickpeas), drained and rinsed
1 bag frozen broccoli
1 red pepper, chopped
2-4 cloves garlic (we like LOTS of garlic here, I usually use a bit more than called for)
1 tsp red pepper flakes
1-2 cups hot water ( I use the water from the squash + add a little more if needed)


Prepare spaghetti squash.

Meanwhile, in large (deep) skillet, sautee garlic & red pepper flakes til garlic is golden brown. Add in Garbanzo beans, frozen broccoli and red pepper. Break up frozen chunks of broccoli, cook until broccoli is (mostly) tender. Add spaghetti squash & water, mix well. Heat through. Drizzle with EVOO, top with parmesan cheese if desired. Serve hot.

Easy Bean and Veggie Soup (http://www.fatfreevegan.com/soups/946.shtml)

I substitute diced sweet potatoes for the diced potatoes/corn called for in the recipe.

We also do lots of veggie plates (3-4 veggies, no meat) around here, they're DH's favorite.

And I must not forget the recipe my littlest now just calls "My Favorite" aka Gitel's Pizza Bowls We make it without the pepperoni and use ww pasta and Rice cheese, it's sooo :yum:

1 can (14oz) diced tomatoes
1 can (14oz) pizza sauce
1 can (14oz) beef broth (or homemade)
8 oz pepperoni diced (set aside about 1/4 cup for garnish)
1 1/2 c. sliced mushrooms
1 large green pepper chopped
1 red onion chopped
1 cup water
1/2 tblsp. italian sasoning
1 cup shredded part-skim mozzarella
1- 1 1/c cups cooked elbow macaroni
2 tblsp. sliced olives (optional for garnish)

Put all ingredients except cheese and mozzarella in a crockpot. Stir to mix well. Cover and cook on low for 3-4 hours or until vegetables are tender.

Divide pasta into 4 soup bowls. Ladle soup over pasta, sprinkle each bowl with cheese and desired garnishes.

Serve with garlic bread and salad.

ENJOY!!

[Alice]

We like a squash rice casserole. I don't follow an exact recipe but you take zucchini and yellow summer squash...slice and simmer in chicken or vegetable broth until soft with onions and garlic. Then mix with some combination of...

cooked rice (I like wild rice in this but it's also a good way to use leftover rice)
sour cream
cheese (cheddar works well, I also like feta)
leftover veggies (I've used mushrooms, red peppers, whatever we have)

I sprinkle breadcrumbs or crushed crackers on top.

It's very good, I originally got the recipe from Cooking Light but I made it so much I just kind of throw whatever we have in. It always seems to work fine.

[Doreen]

Hi Wendy,

If you are interested in some food shopping tips, email me privatly.

Warmly,
Doreen

[Kelly in Kentucky]

Wendy,

I know this is not really what you are asking for, but I thought I would mention it anyway. I have started to cut the amount of meat in half. If a recipe is calling for 1 lb., I reduce it to 1/2 lb. So far no one has noticed. I have only tried this in soup recipes though. I'm not sure how well it would go over in a casserole dish, but I'm going to try it and see how it goes. :)