Comfort food such as easy to make vegetable casseroles hits all the right notes. They taste good, are inexpensive to make, and uses healthy ingredients. A few frugal tips to consider when planning on making vegetable casseroles:
Buy just a small portion of spices from the bulk bin at the grocery store. If you don’t need much of a certain spice this makes more sense than buying jars and bottles of an ingredient you may only use a few times a year.
Look for different sized casserole dishes and pans at thrift shops, auctions and garage sales. Often you can find great deals and when you need an extra large pan for a party, you have it.
When the price is low at the farmers markets or your garden is bursting with fresh vegetables, be sure to think ahead. By freezing shredded zucchini in 1 cup portions, you will be able to make zucchini casserole in winter.
If you have a few bread slices that are getting stale, dry them on a cookie sheet. Crumble when the slices are dry to make delicious bread crumb toppings. This saves so much money over buying bread crumbs at the store. If you have extra, store in a plastic bag and toss in the freezer.
Here are some delicious vegetable casseroles that will delight your family and friends.
2 or 3 zucchini, thinly sliced
2 large tomatoes, sliced
1 large sweet onion, sliced
2 cups shredded sharp Cheddar cheese
1 cup bread crumbs
- Spray a casserole pan, then heat oven to 375 degrees.
- Similar to making lasagna, layer zucchini, onion and tomato in prepared pan.
- Sprinkle with salt and pepper and then add a layer of the cheese.
- Add the second layer of vegetables, then a layer of bread crumbs, then cheese.
- Cover with foil and bake for about 40 minutes, until the cheese is melted and the vegetables are cooked through.
- Remove the foil just before finished baking to brown the top a little.
1 head cabbage, shredded
1 onion, chopped
6 tablespoons butter
1 (10 3/4 ounce) can cream of mushroom soup
1 cup shredded cheddar cheese
Salt and pepper to taste
1/4 cup bread crumbs
Boil cabbage in salt water until tender; drain and set aside.
Sauté onion in 5 tablespoons butter until clear. Add soup, then cheese until it melts. Stir in cabbage, salt and pepper.
Pour into a casserole pan. Melt remaining butter and crumbs and cook until lightly brown. Sprinkle over cabbage.
Bake at 350 degrees F for 20 to 30 minutes.
1 large head cauliflower, broken into small florets
1/2 cup butter, melted
1/4 cup grated Parmesan cheese
2/3 cup bread crumbs, seasoned with basil or Italian seasoning
1 pinch salt
1 teaspoon crushed red pepper flakes
1 cup shredded Cheddar cheese
- Heat oven to 350 degrees F.
- Bring a pot of water to a boil.
- Add cauliflower and cook for about 10 minutes.
- Drain and place in a casserole dish.
- In a small bowl combine butter, Parmesan cheese, bread crumbs, salt and red pepper flakes.
- Sprinkle mixture over casserole and top with Cheddar cheese.
- Bake for 20 minutes, or until cheese is melted and bubbly.
5 1/2 cups mashed potatoes (great way to use up leftovers)
1/2 cup milk
1 package (8 ounces) regular or low-fat cream cheese, softened
1 cup regular or low-fat sour cream
2 teaspoons parsley flakes
1 teaspoon garlic salt
1/4 teaspoon ground nutmeg
3/4 cup shredded Cheddar cheese
12 slices bacon, crispy cooked and crumbled
- Preheat oven to 350°F.
- Place all ingredients, except cheese and bacon, in large bowl.
- Beat with mixer on medium-high speed until potatoes are smooth and creamy.
- Spoon mixture into lightly greased casserole dish.
- Sprinkle with cheese and bacon. Cover.
- Bake 30 minutes or until heated thoroughly through.