Baked Vegetable Casserole Recipe

From Dorothy McNett's Recipe Book.

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Baked Vegetable Casserole

From Dorothy McNett's recipes at You write the recipe! You can never go wrong with carrots, celery, onion, garlic, potatoes, squash, etc. etc.

2-3 cups sliced or diced any vegetable, or combinations
1 package firm tofu, or 1/2 - 3/4 cup crumbled feta cheese
1/2 teaspoon sea salt
1/4 teaspoon fresh ground pepper
2-3 tablespoons snipped fresh parsley or basil, etc. (or use about 1 teaspoon dried herbs)
2-3 tablespoons water or vegetable broth
2 tablespoons extra-virgin olive oil
1/2 cup or more of grated cheddar or jack cheese
bread crumbs or crushed cereal...Granola works great

Select vegetables and slice or cut into cubes. Do a variety, using at least some onion or garlic. Place vegetables in 2 - 3 quart baking dish. Toss in cubes of tofu, or the crumbled feta. Sprinkle with seasonings. Drizzle with broth and oil. Sprinkle with cheese, if using. Top with a thin layer of crumbs. Bake at 375 degrees 30 - 40 minutes. Serve.

Recipe created 1999-04-20.

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