Gramma Roses Vegetable Casserole
This is a casserole that you have to try..Such a delicious and healthy dish..low carb, gluten free, and sugar free. Yum Yum…Recipe to follow, because you are gonna want it…
Recipe
2 cups broccoli
2 cups cauliflower
1 cup diced yellow squash
1/4 cup 1/2 n 1/2
In a saucepan, bring water to a boil and add broccoli and cauliflower ,squash and milk cook 3 minutes..drain..
1 cup chopped onions
1/2 cup sliced carrots
2 tablespoons olive oil
In a skillet, cook onions about 3 minutes…add carrots and cook another 3 minutes..
1 cup sweet red, yellow, or orange bell peppers
3/4 cup chopped tomatoes
4 eggs
1 teaspoon salt
1/2 teaspoons pepper
1 tablespoons basil…may use curry if you prefer
1 1/2 teaspoons minced garlic
1/2 cup heavy cream
3 tablespoons corn starch…may use all purpose flour
2- 2 1/2 cups cheese
Preheat oven 350 degrees
In a 9x13 casserole dish , place your broccoli, cauliflower, and squash..add sautéed onions and carrots…add peppers..then tomatoes..stir gently..
In a bowl, whisk eggs, heavy cream, garlic, basil, salt, pepper and cornstarch until smooth…pour over veggies..stir in about 1 1/2 cups cheese, reserving the remainder for the top…bake 30 minutes at 350 degrees
Baked vegetables with white sauce
Baked vegetables with white sauce | बेक्ड वेजीटेबल वित व्हाइट सॉस | Chef Sanjyot Keer
Full recipe for Baked vegetables with white sauce
Prep time: 10 mins
Cooking time: 20 mins
Serves: 4
Ingredients:
• Butter 3 tbsp
• Refined flour (maida) 3 tbsp
• Milk 200 ml
• Salt to taste
• Pepper powder a pinch
• Nutmeg powder a pinch
• Processed cheese 200 gm
• Olive oil 1 tbsp
• Carrot ½ cup (diced & blanched)
• Mushroom ½ cup (diced)
• Green peas ½ cup (blanched)
• Sweet corn ½ cup (blanched)
• French beans ½ cup (diced & blanched)
• Capsicum ½ cup (diced)
• Broccoli florets ½ cup (blanched)
• Salt to taste
• Black pepper a pinch
• Oregano 1 tsp
• Red Chilli flakes 1 tsp
Method:
• Heat butter in a pan on medium heat, add flour, stir and cook well ensuring the colour doesn’t changes a lot.
• Add the milk slowly and gradually and keep whisking to avoid lumps.
• Add salt & pepper, nutmeg powder and grate processed cheese, mix well and cook further for 2-3 minutes, make sure the sauce is silky smooth without any lumps.
• Set a wok on medium high heat, add olive oil add the veggies, salt & pepper, oregano and chilli flakes. Sauté for 2-3 minutes, add the freshly prepared white sauce, mix well and cook for 2-3 minutes.
• Pour the veggies with white sauce in a baking dish and grate some processed cheese over it.
• Preheat the oven for 10 mins and bake it at 180°C for 10-12 minutes.
• Serve hot with freshly toasted garlic bread.
For garlic bread
Ingredients:
• Melted butter ½ cup
• Garlic 4 tbsp (chopped)
• Fresh coriander 1 tbsp (chopped)
• Garlic bread 1 loaf
Method:
• Mix the melted butter with finely chopped garlic and fresh coriander leaves.
• Slice the garlic bread loaf diagonally and apply the freshly made garlic butter on the bread slice surface.
• Heat a grill pan or a normal pan on medium heat, toast the garlic bread on both the sides until crisp and golden brown.
Egg and Veggie Casserole
*Ingredients*
*Recipe*
Preheat the oven to 340°F/170°C.
Add the bell pepper slices on the bottom of an oven tray.
Top them with feta cheese, half of the mozzarella, cherry tomatoes, and mushrooms.
Whisk the eggs with heavy cream in a small bowl. Season them with salt and pepper.
Pour the whisked eggs in the baking tray over the veggies.
Top them with the remaining mozzarella.
Slide the tray into the oven and bake the casserole for the next 25 minutes.
Serve it with a touch of fresh basil on top!
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Cookery School | How to Make a Vegetable Casserole with Dumplings | Waitrose
We’re with Chef Tutor Helen Carey at our Finchley Road Cookery School as she makes a hearty vegetarian casserole, perfect for the autumnal months.
Comforting, warming and super simple to put together, Helen’s veggie casserole with grains and parsley dumplings is filling and packed with flavour. If you wanted to add meat to this dish, shred up some roast and nestle in amongst the veg. You can also switch up the types of grains you use too; quinoa, brown rice or pearl barley all work just as well.
We are the only supermarket to have our own Cookery Schools. You can join Helen and our other talented chefs to perfect your skills in a wide range of different classes. We have specialised kitchens in Finchley Road, Kings Cross and Salisbury and you can join our chefs virtually too. Click on the link below to find out more.
Ingredients:
1 tbsp olive oil
2 leeks, thickly sliced
2 cloves garlic, finely sliced
2 essential Waitrose Parsnips, cut into chunks
4 essential Waitrose Carrots, cut into chunks
2 sprigs fresh rosemary (or 1 tsp dried)
75g Waitrose Love Life Quick Cook Italian 5 Grains
400g can essential Waitrose Chopped Tomatoes
400ml vegetable stock, hot
2 tbsp red pesto
For the dumplings:
100g self-raising flour, plus extra for rolling
50g vegetable suet
2 tbsp chopped fresh parsley
Click here to view the full recipe |
Click here to visit our website | waitrose.com
To find out more about our Cookery Schools and to book onto a class, click here |
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CHEESY VEGETABLE CASSEROLE STEP BY STEP! ❤
This cheesy vegetable casserole will be a hit in any home, it's super easy to fix and taste delicious, I hope you get to make it for your family. ❤
INGREDIENTS
2 GREEN ONIONS (FINELY CHOPPED)
1/2 CUP FROZEN CORN
2 CELERY RIBS (CHOPPED MEDIUM)
1/2 TSP ONION POWDER
1/2 TSP GARLIC POWDER
1 & 1/2 SLEEVES RITZ CRACKERS (CRUSHED)
1 STICK BUTTER (MELTED)
1 8OZ. BAG VELVEETA SHREDS (ORIGINAL)
8 OZ. FRESHLY GRATED COLBY JACK CHEESE
1 1/4 CUP MAYONNAISE (NOT MIRACLE WHIP)
SALT TO YOUR LIKING
PEPPER TO YOUR LIKING
3 16OZ. BAGS FROZEN BROCCOLI NORMANDY BLEND
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
THANKSGIVING RECIPES| MIXED VEGETABLE CASSEROLE FOR THANKSGIVING| THANKSGIVING SPECIAL RECIPE
Thanksgiving is just around the corner. So today I am sharing a very easy and quick to prepare recipe, Mixed vegetable casserole for your thanksgiving dinner. This rich and creamy casserole can be made in microwave in few minutes. Hope you like this recipe. Please don't forget to like, share, comment & SUBSCRIBE! HAPPY THANKSGIVING!
FULL RECIPE:
Mixed Vegetables medley- 3-4 cups (frozen or boiled tender if using fresh)
Salt- 3/4 tsp
Garlic powder- 1 tsp
Crushed red pepper
Fresh basil
Cheddar cheese
Bread crumbs
For white sauce
Milk- 2 cups
Butter- 2 tbsp
All purpose flour- 2 tbsp
Salt- 3/4 tsp or as per taste
Sugar- 1/2 tbsp
Freshly ground black pepper
Ground Nutmeg- 1/4 tsp
Heat butter in a pan. Put flour and cook for couple of minutes on low flame stirring continuously. Add milk and whisk continuously so that no lumps form. Add salt, sugar, black pepper powder and ground nutmeg and keep mixing until white sauce thickens a bit. Put mixed vegetables medley in a microwave safe bowl and put salt, crushed red pepper and garlic powder and mix well with a spatula. Pour prepared white sauce over veggies and mix. Sprinkle desired amount of cheese on top. Add some fresh cut basil and bread crumbs on top. Microwave the veggies for about 6-8 minutes depending on microwave power until it is thick and set. Let it cool down for few minutes before taking it out from microwave. Enjoy!!
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*****DISCLAIMER*****
Our channel is about easy and quick cooking. We make every effort to showcase recipes that allow preparation of delicious dishes as quickly as possible, preferably within 10 minutes or so. However not all dishes can be made within 10 minutes end to end. Some dishes may require pre-work that could include overnight soaking or boiling; others may require you to set aside components in order for the dish to be prepared well. Some dishes may require cooking time to be over 10 minutes in order to be cooked properly. Our aim is to provide dishes that are cooked properly and delicious without too much focus on a particular time limit.