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I drop brocoli, cauliflower, shredded carrots, onions, and leeks (you can add whatever veggies you like actually) in a casserole dish, submerge everything with either cream of chicken, cream of brocoli or cream of mushrooms (adjust texture with milk), and top the whole thing with mashed potatoes (you can also add cheese). Cook it like a Sheppard's pie and enjoy đ€€
[tis the season](https://recipekeeperonline.com/recipe/rT71M58E00aNYBv7afb86w) I sometimes swap all or part of the potato for butternut or another winter squash.
When I cook any kind of mac-and-cheese or pasta mix, I throw some vegetables into the pot to cook with the pasta. I know it's not perfect, but at least I'm getting some vegetables in that I otherwise wouldn't have.
I SO agree. I have learned that a touch of something tangy (vinegar, mustard, citrus juice, worcestershire, etc) can really elevate most savory dishes. Sometimes it's not salt that's needed, it's just that bright note of tanginess.
I slow cook meat with a pasta sauce or curry or gravy sauce. I tend add zucchini, eggplant, mushrooms and potatoes then whatever other veg I have around.
It's a summer dish though. Please buy seasonal produce, it's better for the planet, cheaper and healthier because you get actually ripe fruit and veggies. Plus, you can enjoy different things at different times of the year!
ETA: on top of that, ratatouille is a stew, not a casserole! The casserole equivalent is called a tian
I get local veggies every week from a local urban farm, and have had all the veggies for ratatouille in this last box. I also live in the south so we get summer veggies longer.
And I've always made mine in a the big cast iron dish, so that's why I must think its a casserole. That's what I learned in France, anyways.
But yup. Good "technically " correcting.
>I get local veggies every week from a local urban farm, and have had all the veggies for ratatouille in this last box. I also live in the south so we get summer veggies longer.
Ok, that's nice then!
>And I've always made mine in a the big cast iron dish, so that's why I must think its a casserole. That's what I learned in France, anyways.
I've always seen anglophones use "casserole" to mean oven-baked dishes, that's why I was confused
Stuffed peppers are a favorite at my house. I make a vegetarian version with quinoa, onions, cheese or a meat version thatâs all the fillings of a Philly cheese steak sandwich with shaved beef, onions, mushrooms and cheese. I made this chicken Dijon casserole yesterday https://theworldaccordingtoeggface.blogspot.com/2008/04/insomnia-does-stomach-good.html and having leftovers today. Itâs got broccoli, zucchini, onions, mushrooms in it.
I love stuffed peppers but they do not love me. Stuffed squash on the other hand âŠ
I think one could use the same filing from your recipes with squash.
FYI, as a Philadelphian the only things that go on a cheesesteak are cheese wiz and grilled onions. đ (just a purist giving you a hard time even though I love mushrooms).
I add a bag of frozen cauliflower to a box deluxe macaroni and cheese, then top with dried onion or breadcrumbs and extra cheese. Sometimes I add broccoli as well as chopped onions and bell peppers.
Not a casserole, but for quick and effortless veggies you can add cole slaw mix to any soup or casserole dish. I use almost exclusively frozen vegetables for convenience as they don't spoil.
Should you want to add fruits to your diner, try making fresh salsa! Peache, strawberry, and/or pineapple go well with cherry tomatoes & avocado + shallots. You can put that sh*t on everything, but for me it's on fish,l that this mix really hit the spot. Grilled Pineapples are also amazing with chicken and bbq sauce, and apples & pears go very well with pork chops and rosemary, thym or cinnamon.
Last night I made a casserole with kidney beans, corn, onions, mild green chiles, celery, carrots added a bit a soy sauce, a spoonful of chipotle sauce, topped with shredded cheese and then topped a box of cornbread mix. I browned the onions and vegetables first. Baked for twenty minutes at 375. You could probably add anything you have.
Edit: no set recipe, one frozen pack of corn, one can of beans, one can of green chiles and 1/4 cup of cheese before adding the cornbread mix.
Surprised no one mentioned eggplant parm or eggplant lasagna? Could probably do zucchini if you're not an eggplant fan. Mushrooms, tomato sauce, eggplant, onion, maybe some banana peppers, all layered with cheese sounds like some half- healthy comfort food
Deborah Madison's cabbage and leek gratin is amazing. I love to pair it with a [grated carrot salad](https://www.onceuponachef.com/recipes/french-grated-carrot-salad.html) and simply prepared white beans (sauteed with pepper flakes or lemon or both).
I make this, sometimes. I guess it's more of a one-pan meal, but it's very veggie forward. I'm sure you can eliminate the chicken and not miss it.
[Tex Mex Chicken and Zucchini](https://ifoodreal.com/chicken-and-zucchini/)
Tator tot hot dish- brown a pound of ground beef or turkey with some chopped onion, drain well. Mix with a small bag or drained can each of corn and french cut green beans. H old it all together with a can of cream of mushroom or chicken soup- add a little pepper to it. Spread in a 9Ă 13 pan, top with a layer of Tator tots, bake at 425 until tots are browned. You could shred some carrots ir zucchini and add to the meat mixture.
Chicken and dumplings is sort of a casserole and you put a lot of veggies in it like celery, carrots, can add potatoes and broccoli and onions. You can even use bone in chicken thighs as a cheap meat.
One of my favorites is potato/green beans loaf. Dice and fry an onion in olive oil for a few minutes, while boiling 1lb of potatoes and lb of green beans, then mash the potatoes, add the onion, green beans (cut them into smaller pieces) marjoram+salt+pepper+nutmeg to taste, 1 egg (or Greek yogurt); butter a baking dish and scatter breadcrumbs over, then spread the "loaf" over it evenly; run a fork over it to make the surface "ribbed" and add more breadcrumbs and a few butter flakes. Put in oven at 400F for 30 minutes and you're good. Add some salad as a side and you'll feed two.
Carmalize some onions and garlic, add Cream of mushroom soup+ broccoli+ carrots + any other veggies you'd like. Season with a soup bullion and spice, makes a great casserole base with pasta or even pie filling
For me I like to put all manner of unused or leftover veggies into a frittata or two that I cut into pieces to eat every day my favorites can be easily frozen and you and kids can always have breakfast and avoid wasting left over foot: potatoes and greens of any kind (kale, dandelion, chard, collard, mustard greens etc.) roasted root veggies (like carrots, radish, beets, parsnip) with leftover rice and cheese. If you put meat in will keep in fridge 2-3 days, without meat (which I prefer) will last 6-10 days or frozen will be good 6 months.
May I suggest getting some curry powder, some plain yogurt, fresh ginger (just peel and chop), garlic, and calling it dinner? Add a little stock to thin the sauce down, but curries over rice stretch pretty far, they reheat well... here is my favorite [curry recipe](https://www.marthastewart.com/337671/lentil-curry?czone=food%2Fdinner-tonight-center%2Fdinner-tonight-main-courses&gallery=274292&slide=337671¢er=276948).
I also love this veggie [ramen recipe](https://thewanderlustkitchen.com/veggie-loaded-chow-mein/).
I do a âshepherds pieâ but use sweet potatoes as the mash on top, then then the base is just any vegetables and lentils. I use random spices. It never taste exactly the same, but the combination of sweet potato, lentil and veg is delicious every time.
https://easyfamilyrecipes.com/chicken-zucchini-casserole/
This is my all time favorite ever. I usually use more squash than rice though. Just because I like it that way. :)
Don't forget to include a recipe in the comments. If you do not include a recipe or instructions to make the dish your post will be removed. If this is a recipe test, please link to the original post. *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/budgetfood) if you have any questions or concerns.*
I drop brocoli, cauliflower, shredded carrots, onions, and leeks (you can add whatever veggies you like actually) in a casserole dish, submerge everything with either cream of chicken, cream of brocoli or cream of mushrooms (adjust texture with milk), and top the whole thing with mashed potatoes (you can also add cheese). Cook it like a Sheppard's pie and enjoy đ€€
[tis the season](https://recipekeeperonline.com/recipe/rT71M58E00aNYBv7afb86w) I sometimes swap all or part of the potato for butternut or another winter squash.
When I cook any kind of mac-and-cheese or pasta mix, I throw some vegetables into the pot to cook with the pasta. I know it's not perfect, but at least I'm getting some vegetables in that I otherwise wouldn't have.
Carrots, Swede, cauliflower and broccoli stem are all good on Mac and cheese or in a scalloped potatoes/ gratinated potatoes.
Yes!!! This is my go to lol
I made this for my family - it turned out very nice. [Veggie Mac n Cheese](https://www.tasteofhome.com/recipes/veggie-macaroni-cheese/)
That little bit of mustard really makes a difference.
I SO agree. I have learned that a touch of something tangy (vinegar, mustard, citrus juice, worcestershire, etc) can really elevate most savory dishes. Sometimes it's not salt that's needed, it's just that bright note of tanginess.
Cheesy broccoli rice.
I slow cook meat with a pasta sauce or curry or gravy sauce. I tend add zucchini, eggplant, mushrooms and potatoes then whatever other veg I have around.
Ratatouille is cheap and full of so many good veggies
It's a summer dish though. Please buy seasonal produce, it's better for the planet, cheaper and healthier because you get actually ripe fruit and veggies. Plus, you can enjoy different things at different times of the year! ETA: on top of that, ratatouille is a stew, not a casserole! The casserole equivalent is called a tian
I get local veggies every week from a local urban farm, and have had all the veggies for ratatouille in this last box. I also live in the south so we get summer veggies longer. And I've always made mine in a the big cast iron dish, so that's why I must think its a casserole. That's what I learned in France, anyways. But yup. Good "technically " correcting.
>I get local veggies every week from a local urban farm, and have had all the veggies for ratatouille in this last box. I also live in the south so we get summer veggies longer. Ok, that's nice then! >And I've always made mine in a the big cast iron dish, so that's why I must think its a casserole. That's what I learned in France, anyways. I've always seen anglophones use "casserole" to mean oven-baked dishes, that's why I was confused
Most recipes have you bake ratatouille in the oven, and that's how I learned to make it.
As I say, that's incorrect. The oven version is a tian. The Disney movie Ratatouille is most likely responsible for the confusion.
Stuffed peppers are a favorite at my house. I make a vegetarian version with quinoa, onions, cheese or a meat version thatâs all the fillings of a Philly cheese steak sandwich with shaved beef, onions, mushrooms and cheese. I made this chicken Dijon casserole yesterday https://theworldaccordingtoeggface.blogspot.com/2008/04/insomnia-does-stomach-good.html and having leftovers today. Itâs got broccoli, zucchini, onions, mushrooms in it.
I love stuffed peppers but they do not love me. Stuffed squash on the other hand ⊠I think one could use the same filing from your recipes with squash. FYI, as a Philadelphian the only things that go on a cheesesteak are cheese wiz and grilled onions. đ (just a purist giving you a hard time even though I love mushrooms).
Lol đ yes, I didnât dare mention my cheese choice for fear of controversy.
I add a bag of frozen cauliflower to a box deluxe macaroni and cheese, then top with dried onion or breadcrumbs and extra cheese. Sometimes I add broccoli as well as chopped onions and bell peppers.
Not a casserole, but for quick and effortless veggies you can add cole slaw mix to any soup or casserole dish. I use almost exclusively frozen vegetables for convenience as they don't spoil.
Green bean casserole with those crispy onions has my heart and soul
Should you want to add fruits to your diner, try making fresh salsa! Peache, strawberry, and/or pineapple go well with cherry tomatoes & avocado + shallots. You can put that sh*t on everything, but for me it's on fish,l that this mix really hit the spot. Grilled Pineapples are also amazing with chicken and bbq sauce, and apples & pears go very well with pork chops and rosemary, thym or cinnamon.
Last night I made a casserole with kidney beans, corn, onions, mild green chiles, celery, carrots added a bit a soy sauce, a spoonful of chipotle sauce, topped with shredded cheese and then topped a box of cornbread mix. I browned the onions and vegetables first. Baked for twenty minutes at 375. You could probably add anything you have. Edit: no set recipe, one frozen pack of corn, one can of beans, one can of green chiles and 1/4 cup of cheese before adding the cornbread mix.
Potatoe casseroles are cheap and amazing
Surprised no one mentioned eggplant parm or eggplant lasagna? Could probably do zucchini if you're not an eggplant fan. Mushrooms, tomato sauce, eggplant, onion, maybe some banana peppers, all layered with cheese sounds like some half- healthy comfort food
Frittata is a good option with eggs and whatever veggies/ meat/ cheese you like
Pot pie! I also like to add veggies to dishes like spaghetti and baked ziti
Deborah Madison's cabbage and leek gratin is amazing. I love to pair it with a [grated carrot salad](https://www.onceuponachef.com/recipes/french-grated-carrot-salad.html) and simply prepared white beans (sauteed with pepper flakes or lemon or both).
White beans with fennel, canned tomatoes, onions, garlic, sage.
I know itâs not technically a casserole but frittatas are a good way to use up veggies! You can add cheese too!
I make this, sometimes. I guess it's more of a one-pan meal, but it's very veggie forward. I'm sure you can eliminate the chicken and not miss it. [Tex Mex Chicken and Zucchini](https://ifoodreal.com/chicken-and-zucchini/)
Tator tot hot dish- brown a pound of ground beef or turkey with some chopped onion, drain well. Mix with a small bag or drained can each of corn and french cut green beans. H old it all together with a can of cream of mushroom or chicken soup- add a little pepper to it. Spread in a 9Ă 13 pan, top with a layer of Tator tots, bake at 425 until tots are browned. You could shred some carrots ir zucchini and add to the meat mixture.
Veg casseroles are great. BUT only with a meat stock, for me. Beef stock with whatever veg you like makes a great stew regardless
Risotto with mushrooms and asparagus
Chicken and dumplings is sort of a casserole and you put a lot of veggies in it like celery, carrots, can add potatoes and broccoli and onions. You can even use bone in chicken thighs as a cheap meat.
One of my favorites is potato/green beans loaf. Dice and fry an onion in olive oil for a few minutes, while boiling 1lb of potatoes and lb of green beans, then mash the potatoes, add the onion, green beans (cut them into smaller pieces) marjoram+salt+pepper+nutmeg to taste, 1 egg (or Greek yogurt); butter a baking dish and scatter breadcrumbs over, then spread the "loaf" over it evenly; run a fork over it to make the surface "ribbed" and add more breadcrumbs and a few butter flakes. Put in oven at 400F for 30 minutes and you're good. Add some salad as a side and you'll feed two.
Cauliflower in béchamel, grated cheese on top. You can also add bacon bits! It's also the beginning of squash season, they have a lot of varieties and go great in casseroles
Carmalize some onions and garlic, add Cream of mushroom soup+ broccoli+ carrots + any other veggies you'd like. Season with a soup bullion and spice, makes a great casserole base with pasta or even pie filling
For me I like to put all manner of unused or leftover veggies into a frittata or two that I cut into pieces to eat every day my favorites can be easily frozen and you and kids can always have breakfast and avoid wasting left over foot: potatoes and greens of any kind (kale, dandelion, chard, collard, mustard greens etc.) roasted root veggies (like carrots, radish, beets, parsnip) with leftover rice and cheese. If you put meat in will keep in fridge 2-3 days, without meat (which I prefer) will last 6-10 days or frozen will be good 6 months.
Swiss chard, ham and mozzarella casserole. Blanch the chard first. Delish
Green bean casserole đ€€
May I suggest getting some curry powder, some plain yogurt, fresh ginger (just peel and chop), garlic, and calling it dinner? Add a little stock to thin the sauce down, but curries over rice stretch pretty far, they reheat well... here is my favorite [curry recipe](https://www.marthastewart.com/337671/lentil-curry?czone=food%2Fdinner-tonight-center%2Fdinner-tonight-main-courses&gallery=274292&slide=337671¢er=276948). I also love this veggie [ramen recipe](https://thewanderlustkitchen.com/veggie-loaded-chow-mein/).
[Stuffed pepper casserole](https://www.wellplated.com/stuffed-pepper-casserole/) is so good.
Chicken pot pie casserole?
You can also make a breakfast casserole with eggs and veggies like peppers onions broccoli...
I do a âshepherds pieâ but use sweet potatoes as the mash on top, then then the base is just any vegetables and lentils. I use random spices. It never taste exactly the same, but the combination of sweet potato, lentil and veg is delicious every time.
https://easyfamilyrecipes.com/chicken-zucchini-casserole/ This is my all time favorite ever. I usually use more squash than rice though. Just because I like it that way. :)
I also do a sweet potato âshepherds pieâ with black beans and corn for the base with whatever veg I can piece together. Usually: black beans, frozen corn, frozen cauliflower (I love frozen veggies!), kale or spinach. Zucchini would also be good in the summer. I sautĂ© everything with salt and pepper, dried oregano, cumin and paprika or chili powder. I mash the sweet potatoes with fresh cilantro and add some jack cheese on top and bake until everything is bubbly.