vegetarian casserole

Creamy, ultra cheesy, and super indulgent Keto Mac and Cheese prepared with cauliflower, bacon, and cheddar cheese! 

Keto Mac and Cheese

cauliflower,

salt

softened cream cheese,

parsley

garlic powder

chili powder, (or to taste)

salt and fresh ground pepper, (to taste)

cheddar cheese, (divided)

mozzarella cheese

bacon,

fresh chopped parsley, (for garnish)

pork rinds panko crumbs

Parmesan cheese

butter

Preheat oven to 375˚F.

Place 1 inch of water in a large pot or large saucepan with a pinch of salt and bring to a boil.

Add cauliflower florets to boiling water and cook for 8 to 9 minutes, or until tender crisp.

Drain cauliflower in colander and set aside.

Butter a 9x13 baking dish; set aside.

Pour milk in the same pot that you used for the cauliflower, and set over medium heat.

Add the cream cheese to the milk and whisk until cream cheese is completely melted.

Stir in dried parsley, garlic powder, chili powder, salt, and pepper.

Add 1 cup shredded cheddar cheese and 1 cup shredded mozzarella cheese; gently whisk until cheeses have completely melted.

Add the cauliflower florets back into the pot, and using a large spoon, gently stir around until everything is covered in cheese sauce.

Transfer cauliflower mixture to previously prepared baking dish; sprinkle with remaining cheddar cheese and set aside.

In a small bowl combine pork rinds crumbs, parmesan, and melted butter; mix and stir until well combined.

Sprinkle pork rinds mixture in an even layer over the cauliflower.

Bake, uncovered, for 18 to 20 minutes, or until hot and bubbly.

In the meantime, dice the bacon and fry to a desired crispness.

Remove Cauliflower Mac and Cheese casserole from oven.

Garnish with prepared bacon and fresh parsley.

Serve.

This vegetable pasta bake is so hearty, no one will even care that it&rsquo;s meatless. Flavorful roasted vegetables and protein packed lentil pasta are tossed in a rich pesto marinara sauce. Baked with a topping of mozzarella and Parmesan cheeses, this gluten free&nbsp;vegetarian casserole is sure to become a family favorite.

Roasted Vegetable Pasta Bake

Modern Table Penne Pasta

red bell pepper

yellow bell pepper

zucchini

sweet potato

red onion

baby bella mushrooms, aka crimini mushrooms

garlic cloves, unpeeled

olive oil

marinara sauce

pesto sauce

mozzarella, divided

Parmesan

chopped parsley

Preheat oven to 450 degrees F.

Cook pasta according to package instructions, but drain...

Cook pasta according to package instructions, but drain 5 minutes early. Noodles will continue cooking in the casserole.

Chop your vegetables to slightly smaller than bite...

Chop your vegetables to slightly smaller than bite sized pieces and arrange in a single layer on a baking sheet. Leave garlic cloves whole in their peel. Spray with olive oil and sprinkle with salt.

Roast vegetables at 450 degrees F for 20...

Roast vegetables at 450 degrees F for 20 minutes, until tender and lightly caramelized.

Mix roasted vegetables with cooked pasta in a...

Mix roasted vegetables with cooked pasta in a large bowl.

Add marinara sauce and pesto sauce to pasta...

Add marinara sauce and pesto sauce to pasta and vegetables. Mix well.

Mix in two cups of mozzarella cheese. 

Pour the mix into a baking dish.

Top vegetable pasta bake with 1 cup mozzarella...

Top vegetable pasta bake with 1 cup mozzarella cheese and 1/2 cup Parmesan cheese.

Bake uncovered for 15 minutes at 450 degrees...

Bake uncovered for 15 minutes at 450 degrees F. Casserole is done when cheese is melted and sauce is bubbling.

Sprinkle with chopped parsley before serving for a...

Sprinkle with chopped parsley before serving for a pop of color.

An easy vegetarian casserole baked with Italian flavors. Layers of lentils, veggies, and tomato sauce bake together with melty cheese for an easy weeknight meal. 

Italian Lentil Vegetarian Casserole 

bell pepper, diced

zucchini, diced

baby Bella or button mushrooms

Italian cheese (mozzarella, Parmesan)

Preheat the oven to 350° F.

Place cooked lentils into a medium sized casserole...

Place cooked lentils into a medium sized casserole dish (we often use an 8-inch square dish).

Top with the veggies, then tomato sauce. Sprinkle...

Top with the veggies, then tomato sauce. Sprinkle with cheese.

Bake until bubbly and cheese has melted, about...

Bake until bubbly and cheese has melted, about 20-30 minutes. Cover with foil if the cheese gets too brown before the casserole is hot and veggies have cooked.

This recipe is designed to be made ahead and frozen - individual fish suppers with creamy salmon and chunky veg

Creamy salmon with chunky ratatouille

aubergines

garlic

pack peppers

bottle passata

vegetable stock

basil leaves

tub garlic cream cheese

low-fat cream cheese

fresh breadcrumb

pine nut

salmon

bread (optional)

Heat the oil in a large non-stick wok or pan, add the aubergines and cook for 5 mins, stirring, until starting to soften and brown. Add the garlic and stir for a few secs. Tip in the peppers, courgettes, passata, stock and half the chopped basil. Season, cover and cook for 20 mins, stirring occasionally, until the veg is just tender. Cool, stir in the remaining basil and spoon into 8 x 250ml shallow ovenproof dishes or foil containers.

For the salmon, beat together the cheeses. Mix the breadcrumbs and pine nuts on a plate. Spread the top of the fish fillets with the cheese mix, then dip in the nutty crumbs to coat the cheese. Put a fillet on top of each ratatouille-filled dish.

Put the dishes inside freezer bags and seal. Use within 6 weeks. To serve, unwrap the dishes, put on a baking tray in a cold oven, then set to 200C/180C fan/ gas 6. Bake for 55 mins until bubbling and the fish is cooked. Check after 30 mins – if the crumbs are getting too brown, cover the fish with foil. Serve scattered with basil, with bread, if you like.

Using fresh yellow squash, colorful zucchini, an easy cream sauce, and plenty of cheese, this Cheesy Zucchini and Squash Casserole feeds a houseful and tastes just like Thanksgiving at Grandma’s. The whole family will love it!

Cheesy Zucchini and Squash Casserole

zucchini,

squash,

all-purpose flour

milk

Italian Seasoning

garlic, (minced)

olive oil, (divided)

Salt and freshly ground pepper, (to taste)

mozzarella cheese, (divided)

grated parmesan cheese, (divided)

panko crumbs

Olive oil, (for drizzling)

Chopped fresh parsley, (for garnish)

Grated parmesan cheese, (for garnish, optional)

Grease a 9x13 baking dish with a bit of butter and set aside.

Cut or spiralize the zucchini and yellow squash; place in a colander, sprinkle with salt, and let drain.

In the meantime, melt the butter in a 2-qt.  saucepan set over medium heat.

Whisk in the flour; continue to whisk and cook for 2 minutes.

Slowly add in the milk, stir in Italian seasoning, and continue whisking constantly until smooth.

Simmer and whisk frequently for 8 to 10 minutes, or until sauce thickens.

Meanwhile, using paper towels, pat dry the squash and zucchini as much as you can and then place in a large bowl. Add garlic.

Add 1/2 tablespoon olive oil to the vegetables and season with salt and pepper to taste; toss to combine.

Heat remaining 1 tablespoon olive oil in a large skillet set over medium-high heat.

Add squash and zucchini to the hot oil and cook for 3 minutes, or until it just starts to soften; stir frequently. Remove from heat, drain, and set aside.

Spoon ¾-cup of the prepared cream sauce over the bottom of the buttered baking dish.

Arrange ½ of the squash mixture over the cream sauce.

Sprinkle with 1 cup of the mozzarella cheese and ⅓ cup of the parmesan cheese.

Add the rest of the squash mixture and cover with the rest of the cream sauce, then sprinkle with remaining cheeses.

Sprinkle panko crumbs over the top and drizzle with olive oil.

Bake for 30 to 35 minutes, or until top is golden.

Remove from oven and let cool 10 minutes.

Garnish with parsley and parmesan cheese. Serve.

This Vegetarian Enchilada Casserole is like a Mexican Tortilla Casserole that is packed with vegetables and melted cheese! It is an easy Make-Ahead Mexican dinner that freezes well and your family will love!

Vegetarian Enchilada Casserole Recipe

Tablespoon oil

red onion, chopped

garlic,

green bell pepper, chopped

sweet red pepper, chopped

chili powder

cumin

smoked paprika

red beans, drained and rinsed ((1 can))

sweet corn

Salt and pepper

corn tortillas

Chipotle Enchilada Sauce Recipe ((or use 10-ounce can enchilada sauce))

Queso or Cheese Sauce (See Recipe Below)

Monterey Jack cheese

cilantro

cornstarch

cheddar cheese

Preheat the oven.

Preheat the oven to 400 F | 200 C. Grease a baking dish 8x8 inch or 11x7 inch.

Saute vegetables.

Heat a large non-stick skillet on medium heat with olive oil. Add onion, garlic, bell peppers, cumin, chili powder, and cilantro.  Stir and let cook a few minutes until the veggies are fragrant. It will take about 4 minutes.

Add beans and corn

Add red beans and sweet corn. Stir and adjust taste if needed. Remove from heat to cool down.

Make The Filling

See my recipe for how to make Chipotle Sauce for Enchiladas.

Make The Enchilada Sauce

Make cheese sauce

In a saucepan, whisk together whole milk and cornstarch.

Place the saucepan over medium-high heat, and bring the milk to a boil, stirring constantly.

Remove from heat and stir in shredded cheddar cheese and continue stirring until the cheese is melted and the sauce is smooth. Stir in drained diced tomatoes and chilies, if desired.

Make The Cheese Sauce

Layer casserole

Spread half of the enchilada sauce on the bottom.

Lay half of the tortilla strips by overlapping.

Layer half of the vegetables over the tortillas.

Spoon the cheese sauce over the vegetables.

Repeat one more time with tortilla strips, vegetable, tomato sauce, and finish 1 cup Monterey Jack cheese.

Bake

Cover the baking dish with aluminum foil and bake for 20 minutes. Remove foil and bake for another 5 minutes until the casserole has cooked through and the cheese melted.

Cool and serve

Allow the casserole to cool down for about 5 minutes before cutting into squares. Serve immediately with guacamole and sprinkle with cilantro and green olive. Enjoy.

Make The Casserole

https://embed.mediavine.com/videos/tbluq3rrvkzfe0h5pwil

Vegetarian Enchilada Casserole

This southwest black bean casserole is made with ground turkey, black beans, peppers, and cheese. Healthier comfort food!

Southwest Black Bean Casserole

lb. turkey

chopped onion

jalapeno pepper, seeds and ribs removed, diced

red pepper, chopped

tsp salt

tsp cumin

red pepper

garlic cloves,

chicken broth

black beans, rinsed and drained

tomatoes

bacon

(2 oz) shredded Monterey Jack cheese

green onions

Heat a large nonstick skillet over medium-high heat. Add ground turkey and a handful of the onions to the pan, sauteing until meat is browned. Remove turkey and set aside.

Coat pan with cooking spray. Add onion, pepper, and jalapeno, sauteing for 4 minutes and stirring occasionally. Add salt, cumin, red pepper, and garlic. Saute for 1 minute, stirring constantly (I added a tablespoon or two of water to keep things from sticking in the pan.)

Stir in broth and black beans. Bring mixture to a boil and cook for 5 minutes. Mash beans to desired consistency.

Spoon mixture into an 8-inch square baking dish coated with cooking spray. Top with turkey, bacon, tomato, and cheese. Bake at 425F for 30 minutes or until lightly browned. Top with green onions and let cool for at least 10 minutes (otherwise it will be too runny).

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Top 15 vegetarian casserole recipes from across the web

The most viewed vegetarian casserole recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Keto Mac and Cheese

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Cheesy Zucchini and Squash Casserol...

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