Can anybody tell me some yummy recipes of vegetable casserole with no egg n meat.?

Very easy: 1 package frozen broccoli spears; 2 thin slices of onion (red if you have); large cloves of garlic, sliced thin; 1- green olives, pitted and sliced in half;


Saute the above ingredients in frying pan, using about half cup of olive oil. When garlic just starts to brown around the edges, turn off heat and let stand.


Boil up pasta - preferrably small 'shells' or small 'rigatoni'. - but any pasta will do. pasta is done, add the vegi mixture including the olive oil. Mix. Sprinkle with dry parsley. Feeds 3 or 4. Serve with crusty italian bread. YUM YUMCan anybody tell me some yummy recipes of vegetable casserole with no egg n meat.?
Irresistible Zucchini Casserole Recipe





3 med zucchini, sliced


1 large onion, sliced thin


1 large green pepper, diced


8 oz sour cream


1 can cream of mushroom soup


8 oz Pepperidge Farms stuffing mix


1 stick (8 Tbsp) butter





Boil zucchini, onion, and green pepper until tender and drain off water. Fold mushroom soup and sour cream together in a separate bowl. Layer half of the vegetable mixture in a large casserole. Spread half of the soup and sour cream mixture over the vegetables, followed by half of the dry stuffing mix. Drizzle half of the melted butter evenly over the stuffing. Repeat the sames layers again with the remaining portions of the ingredients. Bake at 350掳 for 25 minutes, top should be browned.





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Vegetable Lasagna Recipe





3 tablespoons extra-virgin olive oil


1 small to medium-sized eggplant, peeled and diced


1 red or green bell pepper, diced


1 onion, diced


1 zucchini, diced


陆 pound button mushrooms, chopped


4 garlic cloves, thinly sliced


6 cups well-seasoned tomato sauce Chopped fresh herbs (rosemary, thyme, oregano, alone or in any combination) (optional)


Salt and freshly ground black pepper


1 pound (about 2 cups) ricotta cheese


1 large egg, slightly beaten (Substitute 2 tbsp cornstarch = 1 egg )


2 tablespoons chopped fresh basil


12 no-cook lasagna noodles


4 cups shredded mozzarella cheese


1 cup freshly grated Parmesan





1. Heat the oil in a large saucepan over medium-high heat. Saut茅 the eggplant in the oil until tender, 8 to 10 minutes. Add the bell pepper, onion, zucchini, mushrooms, and garlic. Saut茅 until the mushrooms give up their juice, 5 to 10 minutes.


2. Add the tomato sauce to the vegetables. Season to taste with the herbs, if using, and salt and pepper.


3. Combine the ricotta, egg, and basil in a medium bowl and mix well.


4. Preheat the oven to 350掳F. Lightly grease a 9 x 13-inch baking pan with oil.


5. To assemble the lasagna, spread about 2 cups of the sauce in the prepared baking dish. Place 3 lasagna noodles over the sauce. The noodles should not touch or overlap. Spread a third of the ricotta mixture evenly over the noodles. Top with another 1陆 to 2 cups sauce. Sprinkle a quarter of the mozzarella and a quarter of the Parmesan cheese on top. Repeat the layers two more times. Top with the remaining 3 lasagna noodles. Spread the remaining sauce on top. Sprinkle with the remaining cheeses. Cover with foil.


6. Bake the lasagna for 30 minutes. Remove the foil and bake for another 10 to 15 minutes, until bubbly and browned.


7. Let the lasagna stand for 5 minutes before cutting into serving pieces. Serve vegetable lasagna hot or warm.Can anybody tell me some yummy recipes of vegetable casserole with no egg n meat.?
Here is a nice :)





Summer Vegetable Casserole:





http://www.creative-recipes.com/7041-recipe-summer-vegetable-casserole.html:








2 tablespoons raw rice


3 zucchini squash, sliced in rounds


3 yellow squash, sliced in rounds


1 large onion, sliced in wedges


2 large tomatoes, sliced in wedges


1/2 teaspoon salt


1/4 teaspoon pepper


1 tablespoon brown sugar


2 tablespoons butter or margarine





These are all juicy vegetables so cut into thick slices. Do not add any liquid to casserole. Butter a 2-quart casserole dish. Put raw rice in the bottom. Layer sliced vegetables in order listed above. Sprinkle salt, pepper and brown sugar between each layer and on top. Cut butter into small pieces and dot on top of casserole. Cover and bake at 325 degrees F for 1 hour.
Roasted Vegetables --








.INGREDIENTS


1 small butternut squash, cubed


2 red bell peppers, seeded and diced


1 sweet potato, peeled and cubed


3 Yukon Gold potatoes, cubed


1 red onion, quartered


1 tablespoon chopped fresh thyme


2 tablespoons chopped fresh rosemary


1/4 cup olive oil


2 tablespoons balsamic vinegar


salt and freshly ground black pepper








..DIRECTIONS


1.Preheat oven to 475 degrees F (245 degrees C).


2.In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.


3.In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.


4.Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.








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Aunt Millie's Broccoli Casserole --








.INGREDIENTS


4 heads fresh broccoli, chopped


1 1/2 cups shredded American cheese


1 (10.75 ounce) can condensed cream of mushroom soup


1 1/2 teaspoons salt


2 teaspoons ground black pepper


3 tablespoons butter


2 cups crushed, seasoned croutons











..DIRECTIONS


1.Preheat oven to 350 degrees F (175 degrees C).


2.Bring a pot of lightly salted water to a boil. Cook broccoli in the boiling water for 1 minute. Drain, and set aside.


3.In a saucepan over medium heat, mix the cheese, cream of mushroom soup, salt, and pepper. Stir until cheese is melted. Add the broccoli, stirring to coat. Transfer the mixture to a 9x13 inch baking dish.


4.In a separate saucepan, melt the butter over medium heat. Mix in the croutons, and sprinkle over the broccoli mixture.


5.Bake 30 minutes in the preheated oven, until the topping is browned and broccoli is tender.








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Zucchini Herb Casserole --








.INGREDIENTS


1/3 cup uncooked long grain white rice


2/3 cup water


2 tablespoons vegetable oil


1 1/2 pounds zucchini, cubed


1 cup sliced green onions


1 clove garlic, minced


1 1/4 teaspoons garlic salt


1/2 teaspoon basil


1/2 teaspoon sweet paprika


1/2 teaspoon dried oregano


1 1/2 cups seeded, chopped tomatoes


2 cups shredded sharp Cheddar cheese, divided








..DIRECTIONS


1.Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender.


2.Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish.


3.Heat the oil in a skillet over medium heat, and cook the zucchini, green onions, and garlic 5 minutes, or until tender. Season with garlic salt, basil, paprika, and oregano. Mix in the cooked rice, tomatoes, and 1 cup cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese.


4.Bake uncovered 20 minutes, or until cheese is melted and bubbly.
Cumin Rice with Eggplant and Peas


(click for printer-friendly version)





1 1/2 cups brown rice


1 medium eggplant, cut into 1/2-inch cubes


1 medium onion, diced


1 green, yellow, or red bell pepper, cut into 1/2-inch pieces


1 (15 oz.) can diced tomatoes (fired roasted would be nice)


4 teaspoons ground cumin


1/2 teaspoon turmeric


1/4 teaspoon ground ginger


1/4 teaspoon cinnamon


1/2 teaspoon ground black pepper


1/8 teaspoon cayenne or red chilli pepper


1/4 cup chopped parsley


3 cups water


1 1/2 cups fresh or frozen (thawed) green peas





Preheat oven to 375 F. Put the rice in a bowl and cover it with water. Set it aside to soak while you cook the vegetables.





Lightly spray a large non-stick skillet with oil or cooking spray. Add the eggplant and onion, salt them lightly, and cook, covered, over medium-high heat, stirring often. When the eggplant is soft but not mushy (about 5 minutes) add the peppers, tomatoes, seasonings, parsley, and more salt to taste. Combine well. Drain the water from the rice and add the rice to the pan along with 3 cups water. Increase the heat to high and bring to a boil.





When it reaches a boil, transfer it into a large baking dish. (Madison suggests a large earthenware gratin dish, but I used a deep lasagna dish.) Place a piece of parchment paper over the rice and then cover tightly with foil. Bake until the rice is tender, about 50-55 minutes. Stir in the peas and allow the dish to set for 5 minutes before serving.
This is my family's absolute favorite vegetable dish. My daughters requested it for their birthday each year and, now, they make it all the time for THEIR families!





SPINACH RICE %26amp; CHEESE





1/4 c. melted butter


8 oz. shredded cheese (any type you like - cheddar, mozzarella, etc)


1/2 c. chopped onion


1 10-oz. pkg chopped frozen spinach (thawed; squeezed dry)


1 cup Minute rice, raw


1/2 tsp garlic salt


1/4 c. sour cream


...Mix all ingredients together well. Put into 2 qt. casserole and bake at 350 for 1 hour, covered ..... Don't fight over the crust on the sides!





(Note: I usually double this, because everyone eats so much)
i think the best vegetarian dishes are those made by chinese monks at taoist temples. most of the dishes use no meat and no egg, not even meat subsitutes. but the dishes usually looks tasty, some even look like that there are meat in the dishes. but there are none... so i think it's best to hang out at the temple to know how they do it.
Add your veggies in a cooking dish with cream of mushroom soup.


Add fried onions on top.


Bake on 350 for 30mins.