Casseroles

For years, if someone mentioned Casseroles, the first thing to come to mind was a way to use up left-overs. While casseroles might be a good way to do that, they're so much more. They can be a great way to get a bunch of ingredients together in one yummy dish.

A brief anecdote: when my maternal grandparents were newly-weds, my grandfather invided his boss home for dinner. My grandmother had gotten rave reviews about her chicken casserole, to the point that whenever their church or any other group had a potluck dinner, people would request that she bring along her chicken casserole. It needed, among other ingredients, an entire chicken; no left-overs here!

So, for grandpa's boss, it was grandma's chicken casserole. Unfortunately, the boss made the mistake of thinking that the casserole was a left-overs dish, and stated, "If you knew your husband was bringing home the boss, you might have fixed something better than left-overs!"

To say that the comment was not kindly taken was an understatement. Grandma was off and running her mouth, informing him that she'd had to go out and buy a fresh chicken that morning for the casserole. (This was at a time when chicken was expensive enough that it was usually saved for Sunday dinner, or special occasions - like the boss coming for a meal.)

Fortunately, the boss apologized, tasted the casserole, and was impressed.

Grandma and Grandpa

Since this is a vegetarian blog, and since I don't have a copy of Grandma's chicken casserole, that recipe is not here to start off the week. However, check out the Stuffed Grape Leaves Casserole, the vegan Veggie Chili Cornbread Casserole, and the rest of today's offerings. Enjoy!

THREE SISTERS CASSEROLE

This was in the November/December 2006 issue of Vegetarian Times, page 61. It begins, "A Native American expression, “three sisters” refers to the practice of growing beans, corn, and squash together. This filling casserole can be frozen for an upcoming party or made fresh for dinner. Serve with Pumpkin Seed Pesto."

Serves 6.

To view this online, go to https://www.vegetariantimes.com/recipes/three-sisters-casserole/.

Ingredients

Polenta topping

1-1/2 cups yellow cornmeal

1 Tbs. chili powder

3/4 tsp. salt

Filling

3 Tbs. olive oil, divided

1 small onion, chopped (1 cup)

1 large red or yellow bell pepper, cut into 1-inch dice (1 cup)

1 lb. kabocha squash, peeled and cut into 1-inch cubes (2 cups)

1 15-oz. can diced tomatoes with chiles

2 cloves garlic, minced (2 tsp.)

1 tsp. ground coriander

1 tsp. ground cumin

1/2 tsp. salt

1 15-oz. can pinto beans, drained and rinsed

1 cup frozen corn kernels, thawed

Preparation

To make Polenta Topping: Whisk together cornmeal, chili powder, salt, and 4-1/2 cups water in double boiler, or in large metal bowl over barely simmering water. Cook 40 minutes, or until polenta is thick and stiff, stirring 3 or 4 times. Remove from heat.

To make Filling: Preheat oven to 375°F. Heat 2 Tbs. oil in large saucepan over medium heat. Add onion, and cook 7 minutes, or until softened, stirring often. Add bell pepper, and cook 5 minutes more, stirring often.

Stir in squash, tomatoes, garlic, coriander, and cumin. Cook 5 minutes, stirring occasionally. Stir in 1/2 cup water and salt. Bring mixture to a boil. Reduce heat to medium low, and simmer, partially covered, 10 to 15 minutes, or until squash is tender. Stir in beans and corn, and cook 5 minutes, or until slightly thickened, stirring occasionally.

Coat 8- x 11-inch baking dish with cooking spray. Spread 2 cups polenta over bottom of prepared dish. Spoon squash mixture over polenta. Smooth remaining polenta (about 2-1/2 cups) over top.

Score casserole into 6 squares with knife. Brush top with remaining 1 Tbs. oil. Bake 30 minutes, or until heated through and top is lightly browned.

MASHED POTATO CASSEROLE

This yumminess is from Melissa Clark in The New York Times cooking enewsletter. For this recipe, Melissa wrote, "This casserole may upset some mashed potato purists, but take heart: one bite and they'll be won over. The genius of this recipe, besides its utter deliciousness, is that it can be made the day before, or even two. Cook the potatoes, assemble the casserole, wrap tightly and store it in the refrigerator. When dinnertime comes, dust it with the cheese, butter and bread crumbs and bake the whole thing off. (And for everything you need to know to make perfect potatoes, visit our potato guide.) Discover more ideas for the big day in our best Thanksgiving recipes collection."

Total Time: 40 minutes plus 30 minutes' baking; Yield: 12 to 14 servings

This was featured in "What Can I Prepare Before the Actual Day of Thanksgiving?", and can be viewed online at https://cooking.nytimes.com/recipes/1013923-mashed-potato-casserole.

You might also want to check out "Melisa Clark's Thanksgiving" and Julia Moskin's guide, "How to Cook Potatoes."

One last thing: If you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.

Ingredients

14 tablespoons unsalted butter, softened, and more for the pan

6 pounds Yukon Gold potatoes, peeled and cut into chunks

2 tablespoons plus 1 teaspoon kosher salt

1-1/2 cups sour cream

1 teaspoon black pepper

6 tablespoons finely chopped chives

2/3 cup bread crumbs

2/3 cup grated Parmigiano-Reggiano cheese

Preparation

Lightly grease a 9-inch-by-13-inch baking pan.

In a large pot, bring the potatoes, 4 quarts water and 2 tablespoons salt to a boil. Boil potatoes until fork tender, about 20 minutes. Drain.

Mash potatoes with 10 tablespoons butter, sour cream, 1 teaspoon salt, and pepper. Mash in the chives. Taste and adjust seasoning, if necessary. Spread potatoes into the prepared pan. Cover and refrigerate for up to three days.

In a small bowl, combine the remaining 4 tablespoons butter, bread crumbs and cheese. Mix together until it forms coarse crumbs. Crumbs can be refrigerated for three days.

Heat the oven to 400 degrees. Sprinkle crumbs over the top of the potato casserole and bake until golden and crisp, 30 to 40 minutes.

VEGGIE CHILI CORNBREAD CASSEROLE

This comes from Taylerand20 at Allrecipes. Prep Time: 30 minutes; Cook Time: 1 hour 10 minutes; Additional Time: 10 minutes; Total Time: 1 hour 50 minutes; Servings: 10

To view this online, go to https://www.allrecipes.com/recipe/270846/veggie-chili-cornbread-casserole/.

Ingredients

Chili:

2 tablespoons olive oil

1 medium yellow onion, chopped

1 large carrot, peeled and chopped

1 large red bell pepper, chopped

4 cloves garlic, minced

2 tablespoons chili powder

2 teaspoons ground cumin

1 teaspoon dried oregano

1 1/2 teaspoons smoked paprika

1/4 teaspoon ground cinnamon

salt to taste

ground black pepper to taste

1 (28 ounce) can diced tomatoes with juice

1 (15 ounce) can black beans, rinsed and drained

1 (15 ounce) can kidney beans, rinsed and drained

1 (15 ounce) can pinto beans, rinsed and drained

1 cup frozen corn

2 cups vegetable broth

1 tablespoon lime juice

Cornbread:

1 1/2 cups milk

1 large egg

1-1/2 cups yellow cornmeal

1 cup all-purpose flour

2 tablespoons brown sugar

1 1/2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon baking soda

5 tablespoons unsalted butter, melted

1 small jalapeno pepper, chopped

Garnish:

1 jalapeno pepper, sliced

2 tablespoons chopped fresh cilantro

Directions

Heat olive oil in a large Dutch oven over medium heat until shimmering, about 1 minute. Add onion, carrot, and bell pepper. Mix to combine and cook until tender, about 8 minutes. Add garlic, chili powder, cumin, oregano, paprika, cinnamon, salt, and black pepper. Stir and cook until fragrant, about 2 minutes.

Add diced tomatoes, black beans, kidney beans, pinto beans, and corn to the Dutch oven and stir to combine. Pour in broth and lime juice; stir to combine. Increase heat to high and bring chili to a boil, about 5 minutes. Reduce heat to medium-low. Simmer, uncovered and stirring occasionally, about 30 minutes.

Meanwhile, preheat the oven to 400 degrees F.

Whisk milk and egg together in a large bowl until well combined.

Combine cornmeal, flour, brown sugar, baking powder, salt, and baking soda together in a large bowl. Add milk mixture and whisk until smooth. Add melted butter and stir to combine. Add jalapeno and stir to incorporate into the cornbread batter.

Remove Dutch oven from the stove. Pour batter over the chili in the Dutch oven. Use a spatula to cover chili completely and smooth the top.

Bake in the preheated oven until a toothpick inserted into the cornbread comes out clean, 25 to 30 minutes. Let cool for about 10 minutes before serving.

Garnish cornbread casserole with sliced jalapeno and cilantro.

STUFFED GRAPE LEAVES CASSEROLE

This comes from the January/February 2012 issue of Vegetarian Times, page 51. It begins, “If you like stuffed grape leaves, you’ll love this casserole, which has all the flavors of the bite-size appetizers without all the rolling. You don’t have to parboil jarred grape leaves, but a quick dip in boiling water tenderizes them and removes some of their saltiness.” Serves 8.

To view this online, click here.

Ingredients

30 jarred or fresh grape leaves

2 Tbs. olive oil, plus more for brushing top of casserole and casserole dish

1 large onion, finely diced (2 cups)

1 cup brown rice

2 cups low-sodium tomato juice or vegetable juice

1 cup chopped unsalted, hulled pistachios

1 cup chopped fresh parsley

1 cup chopped fresh mint

1 cup raisins or dried currants

1/4 cup lemon juice

1 lemon, sliced, for garnish

Pomegranate molasses, for drizzling, optional

Directions

Dip grape leaves in large pot of boiling water 2 minutes. Drain, and set aside.

Heat oil in large saucepan over medium heat. Add onion, and sauté 7 to 10 minutes, or until beginning to brown. Add rice and 2-1/2 cups water, and bring to a boil. Cover, reduce heat to medium-low, and cook 30 to 40 minutes, or until liquid is absorbed. Remove from heat, and stir in tomato juice, pistachios, parsley, mint, raisins, and lemon juice. Season with salt and pepper, if desired. (Mixture will be very wet.)

Preheat oven to 350°F. Brush 2-qt. baking dish with olive oil. Pat grape leaves dry. Line bottom and sides of baking dish with grape leaves, allowing leaves to hang over sides. Spread half of rice mixture over grape leaves. Top rice with more grape leaves, then top with remaining rice mixture. Cover casserole with remaining grape leaves, and seal by folding over grape leaves around edges. Brush top with olive oil. Bake 30 to 40 minutes, or until grape leaves on top darken and casserole looks firm and dry.

Dip knife in cold water. Cut straight down with tip of knife to make 8 servings, then remove servings with spatula. Garnish with lemon slices, and drizzle with pomegranate molasses (if using).

nutritional information Per 1 1/2-cup serving: Calories: 341; Protein: 8 g; Total Fat: 15 g; Saturated Fat: 2 g; Carbohydrates: 48 g; Cholesterol: 0 mg; Sodium: 408 mg; Fiber: 6 g; Sugar: 17 g; Vegan; Gluten-Free

SWEET POTATO CASSEROLE

This is from the Food Network kitchen, and begins, "This sweet potato casserole is sprinkled with a nutty crumb topping to create a pleasantly crunchy contrast to the creamy and soft mashed sweet potatoes down below. The filling gets an extra special pumpkin pie(ish) treatment with brown sugar and vanilla for a deep caramel flavor. (In fact, leftovers can be heated up and topped with a scoop of ice cream just like pie.) Want to make ahead for Thanksgiving or another special holiday? Not a problem. The casserole ingredients can be mixed and transferred to a baking dish. Cover and refrigerate until ready to bake but leave off the topping. Store it separately at room temperature in an air-right container and sprinkle it on right before baking."

Active Time: 15 minutes; Total Time: 45 minutes; Yield: 6 to 8 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/sweet-potato-casserole-3364945.

Ingredients

Filling:

1/2 stick (4 tablespoons) unsalted butter, melted, plus more for buttering the baking dish

3 to 4 large sweet potatoes (about 1-3/4 pounds), peeled and cubed

1/2 cup milk

1/4 cup brown sugar, packed

1 teaspoon pure vanilla extract

1/2 teaspoon kosher salt

2 large eggs

Topping:

1/2 cup all-purpose flour

1/2 cup brown sugar, packed

1/2 stick (4 tablespoons) unsalted butter, melted

1/4 teaspoon kosher salt

3/4 cup chopped pecans

Directions

Special equipment: a 2-quart baking dish

For the sweet potatoes: Add 1-3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.

For the filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.

Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.

For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Sprinkle the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.

SAVORY BREAD PUDDING CASSEROLE

This was on the Vegetarian Times web site, and begins, "Before you start assembling this hearty dish, steam the spinach first, using just the water remaining on its leaves after rinsing. The steaming wilts the spinach so that it is easy to work with. You may prefer to layer all the cheese on top instead of interspersing it throughout." Serves 8.

To view this online, go to https://www.vegetariantimes.com/recipes/savory-bread-pudding-casserole/.

Ingredients

1 Tbs. olive oil

3 large eggs

1-1/2 cups milk

1 tsp. hot sauce

1/2 tsp. salt

4 cups diced stale bread

1 lb. spinach, well rinsed and wilted

1 cup corn kernels, preferably scraped from cob

1 cup chopped scallions

1/2 cup chopped red bell pepper

2 cups shredded cheddar cheese, divided

Preparation

Preheat oven to 325F. Lightly oil bottom and sides of high-sided 9×13 pan or soufflé dish.

Beat eggs until light and fluffy. Add milk, hot sauce and salt, and mix. Depending on size of dish, pour 1/3 to 1/2 of milk mixture into pan, add 1/3 to 1/2 of bread cubes, and push down into milk mixture. Layer in about 1/3 to 1/2 of spinach, then corn, scallions, bell pepper and 1 cup cheese. Repeat layering, reserving 1 cup cheese and some milk mixture. When complete, pour last of milk mixture over top, making sure it soaks all bread.

Bake 1 hour. Top with remaining 1 cup cheese, and return to oven to brown, about 10 minutes. Remove from oven, and serve while hot.

Casseroles

For years, if someone mentioned Casseroles, the first thing to come to mind was a way to use up left-overs. While casseroles might be a goodway to do that, they're so much more. They can be a great way to get a bunch of ingredients together in one yummy dish.

A brief anecdote: when my maternal grandparents were newly-weds, my grandfather invided his boss home for dinner. My grandmother had gotten rave reviews about her chicken casserole, to the point that whenever their church or any other group had a potluck dinner, people would request that she bring along her chicken casserole. It needed, among other ingredients, an entire chicken; no left-overs here!

So, for grandpa's boss, it was grandma's chicken casserole. Unfortunately, the boss made the mistake of thinking that the casserole was a left-overs dish, and stated, "If you knew your husband was bringing home the boss, you might have fixed something better than left-overs!"

To say that the comment was not kindly taken was an understatement. Grandma was off and running her mouth, informing him that she'd had to go out and buy a fresh chicken that morning for the casserole. (This was at a time when chicken was expensive enough that it was usually saved for Sunday dinner, or special occasions - like the boss coming for a meal.)

Fortunately, the boss apologized, tasted the casserole, and was impressed.

Grandma and Grandpa

Since this is a vegetarian blog, and since I don't have a copy of Grandma's chicken casserole, that recipe is not here to start off the week. However, check out the Cheesy Potato Casserole, the vegan Chili Cornbread Casserole, and the rest of today's offerings. Enjoy!

THREE SISTERS CASSEROLE

This was on the Vegetarian Times web site, and begins, "A Native American expression, 'three sisters' refers to the practice of growing beans, corn, and squash together. This filling casserole can be frozen for an upcoming party or made fresh for dinner. Serve with Pumpkin Seed Pesto." Makes 6 servings

To view this online, go to https://www.vegetariantimes.com/recipes/three-sisters-casserole/.

Ingredients

Polenta topping

1 1/2 cups yellow cornmeal

1 Tbs. chili powder

3/4 tsp. salt

Filling

3 Tbs. olive oil, divided

1 small onion, chopped (1 cup)

1 large red or yellow bell pepper, cut into 1-inch dice (1 cup)

1 lb. kabocha squash, peeled and cut into 1-inch cubes (2 cups)

1 15-oz. can diced tomatoes with chiles

2 cloves garlic, minced (2 tsp.)

1 tsp. ground coriander

1 tsp. ground cumin

1/2 tsp. salt

1 15-oz. can pinto beans, drained and rinsed

1 cup frozen corn kernels, thawed

Preparation

To make Polenta Topping: Whisk together cornmeal, chili powder, salt, and 4-1/2 cups water in double boiler, or in large metal bowl over barely simmering water. Cook 40 minutes, or until polenta is thick and stiff, stirring 3 or 4 times. Remove from heat.

To make Filling: Preheat oven to 375°F. Heat 2 Tbs. oil in large saucepan over medium heat. Add onion, and cook 7 minutes, or until softened, stirring often. Add bell pepper, and cook 5 minutes more, stirring often.

Stir in squash, tomatoes, garlic, coriander, and cumin. Cook 5 minutes, stirring occasionally. Stir in 1/2 cup water and salt. Bring mixture to a boil. Reduce heat to medium low, and simmer, partially covered, 10 to 15 minutes, or until squash is tender. Stir in beans and corn, and cook 5 minutes, or until slightly thickened, stirring occasionally.

Coat 8- x 11-inch baking dish with cooking spray. Spread 2 cups polenta over bottom of prepared dish. Spoon squash mixture over polenta. Smooth remaining polenta (about 2-1/2 cups) over top.

Score casserole into 6 squares with knife. Brush top with remaining 1 Tbs. oil. Bake 30 minutes, or until heated through and top is lightly browned.

CREAMY CORN CASSEROLE

This was on the Vegetarian Times web site, and begins, "Sandy Finley’s grandmother, who hailed from a Midwest farm, taught her to make this creamy dish. It was a favorite in the early fall, when fresh corn was abundant. Finley recommends pairing the casserole with a spinach salad topped with sweet balsamic vinaigrette." Serves 4

To view this online, go to https://www.vegetariantimes.com/recipes/creamy-corn-casserole/.

Ingredients

2 large eggs

1/4 cup milk or soymilk

2 1/2 cups fresh breadcrumbs

1 Tbs. margarine, melted

1 Tbs. sugar

2 15-oz. cans cream-style corn

Preparation

Preheat oven to 375F. Lightly coat 9×9-inch baking dish with cooking spray, and set aside.

Beat together eggs and milk; fold in breadcrumbs, margarine and sugar. Fold in corn. Season with salt and pepper.

Pour into prepared baking dish, and bake 35 to 40 minutes, or until firm and set. Serve.



SWEET POTATO CASSEROLE

This is from the Food Network kitchen, and begins, "This sweet potato casserole is sprinkled with a nutty crumb topping to create a pleasantly crunchy contrast to the creamy and soft mashed sweet potatoes down below. The filling gets an extra special pumpkin pie(ish) treatment with brown sugar and vanilla for a deep caramel flavor. (In fact, leftovers can be heated up and topped with a scoop of ice cream just like pie.) Want to make ahead for Thanksgiving or another special holiday? Not a problem. The casserole ingredients can be mixed and transferred to a baking dish. Cover and refrigerate until ready to bake but leave off the topping. Store it separately at room temperature in an air-right container and sprinkle it on right before baking."

Active Time: 15 minutes; Total Time: 45 minutes; Yield: 6 to 8 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/sweet-potato-casserole-3364945.

Ingredients

Filling:

1/2 stick (4 tablespoons) unsalted butter, melted, plus more for buttering the baking dish

3 to 4 large sweet potatoes (about 1-3/4 pounds), peeled and cubed

1/2 cup milk

1/4 cup brown sugar, packed

1 teaspoon pure vanilla extract

1/2 teaspoon kosher salt

2 large eggs

Topping:

1/2 cup all-purpose flour

1/2 cup brown sugar, packed

1/2 stick (4 tablespoons) unsalted butter, melted

1/4 teaspoon kosher salt

3/4 cup chopped pecans

Directions

Special equipment: a 2-quart baking dish

For the sweet potatoes: Add 1-3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.

For the filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.

Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.

For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Sprinkle the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.

ZUCCHINI CASSEROLE

This is from VeryWellFit, and begins, "Vegetable casseroles are a great way to enjoy fresh produce from the farmers market or make use of a bumper crop. But they can also be loaded with cream and cheese making for a very heavy and high-caloric dish.

"To make this zucchini casserole recipe healthier, instead of adding cream to the sauce it is enriched with tomatoes, onion, garlic, and herbs. The zucchini is then topped with just a bit of cheese. You may notice the absence of breadcrumbs, which also helps cut down on the calories. To compensate for the breadcrumbs' job of soaking up some of the liquid the vegetables exude during cooking, this recipe calls for starting the casserole on a higher heat to dry it out a bit, and then adding the last of the cheese on the top (otherwise it gets too brown or could even burn).

"This zucchini casserole recipe works well with any kind of zucchini or green summer squash, including a combination of squashes."

Prep Time: 20 minutes; Cook Time: 40 minutes; Servings: 8

To view this online, click here.

Ingredients

1 tablespoon olive oil

1/3 cup onion (chopped, about 1/2 of a medium onion)

3 cloves garlic (chopped)

3/4 pound tomatoes (fresh or canned—about a 1-pound can of whole tomatoes, drained)

1 teaspoon Italian herbs (or oregano)

Salt and pepper

1 pound zucchini (approximately 2 medium)

1 cup Italian cheese mixture (grated, packaged, or your own mix including mozzarella, Parmesan, and provolone)

Preparation

Heat oven to 400 F.

Heat the olive oil in a medium saucepan. Sauté the onion in the oil for 2 to 3 minutes, then add the garlic and cook for another 30 to 60 seconds, until the garlic is fragrant.

Cut each tomato into 3 to 5 pieces and add to the oil, along with the herbs, salt, and pepper.

Cook over medium heat until the liquid is mostly gone (but not dry), stirring occasionally—you should end up without about 1 cup of the mixture. This should take about 5 to 10 minutes.

Meanwhile, cut the zucchini into slices approximately 1/4 inch thick. These can be either round slices, or lengthwise. Take the largest slices and line the bottom of a 9x9-inch or 8x8-inch pan, or a similarly-sized round pan.

Spread about 1/4 of the tomatoes on top of the zucchini (don't even try to spread evenly; it won't work), followed by 1/4 cup of the cheese.

Continue layering the sauce, zucchini, and cheese. It should come out to 4 layers, but if it only makes 3, just try to divide things relatively evenly. Don't put the final layer of cheese on yet.

Bake for 20 minutes. Top with the rest of the cheese, and lower the temperature to 375F. Bake for about 20 minutes, or until the cheese is golden brown.

Ingredient Substitutions and Cooking Tips

If you'd like to cut down on the fat even more, substitute low-fat or fat-free cheese. Just keep in mind that when you remove the fat, you also lessen the cheeses' melt-ability.

SMOKED TOFU FARFALLE CASSEROLE

This was on the Vegetarian Times web site, and begins, "Here's a new twist on old-fashioned tuna noodle casserole." Serves 6

To view this online, go to https://www.vegetariantimes.com/recipes/smoked-tofu-farfalle-casserole/.

Ingredients

4 tsp. olive oil

1 small yellow bell pepper, chopped (about 1 cup)

1-1/2 cups frozen baby peas

3 cloves garlic, minced (about 1 Tbs.)

2-1/2 tsp. minced fresh thyme

8 oz. farfalle pasta (bows)

1-3/4 cups low-fat milk

3 Tbs. all-purpose flour

3 oz. sharp Cheddar cheese, grated (about 3/4 cup)

6 oz. smoked tofu, diced

3 Tbs. Italian-seasoned breadcrumbs

Preparation

Preheat oven to 425F. Heat 1 tsp. oil in 6-qt. Dutch oven over medium heat. Add bell pepper, and cook, stirring often, 3 minutes. Stir in frozen peas, garlic and thyme, and cook, stirring often, 2 minutes more. Transfer to bowl and set aside.

Wipe out Dutch oven; fill with water, and bring to a boil. Add pasta, and cook about 4 minutes, or until just al dente. Drain and transfer to clean bowl. Drizzle with 2 tsp. olive oil, and toss to coat. Return Dutch oven to stove.

Heat 1 1/2 cups milk in Dutch oven over medium heat until almost simmering. Whisk together remaining 1/4 cup milk with flour in small bowl, then whisk into hot milk. Cook over medium-low heat, whisking constantly, 2 minutes, or until sauce thickens and bubbles. Remove from heat, and stir in cheese. Season to taste with salt and pepper. Add pasta, bell pepper mixture and tofu, and stir to combine.

Mix breadcrumbs with remaining 1 tsp. oil in small bowl; sprinkle over casserole. Bake uncovered, 20 minutes, or until golden. Serve hot.

SAVORY BREAD PUDDING CASSEROLE

This was on the Vegetarian Times web site, and begins, "Before you start assembling this hearty dish, steam the spinach first, using just the water remaining on its leaves after rinsing. The steaming wilts the spinach so that it is easy to work with. You may prefer to layer all the cheese on top instead of interspersing it throughout." Serves 8.

To view this online, go to https://www.vegetariantimes.com/recipes/savory-bread-pudding-casserole/.

Ingredients

1 Tbs. olive oil

3 large eggs

1-1/2 cups milk

1 tsp. hot sauce

1/2 tsp. salt

4 cups diced stale bread

1 lb. spinach, well rinsed and wilted

1 cup corn kernels, preferably scraped from cob

1 cup chopped scallions

1/2 cup chopped red bell pepper

2 cups shredded cheddar cheese, divided

Preparation

Preheat oven to 325F. Lightly oil bottom and sides of high-sided 9×13 pan or soufflé dish.

Beat eggs until light and fluffy. Add milk, hot sauce and salt, and mix. Depending on size of dish, pour 1/3 to 1/2 of milk mixture into pan, add 1/3 to 1/2 of bread cubes, and push down into milk mixture. Layer in about 1/3 to 1/2 of spinach, then corn, scallions, bell pepper and 1 cup cheese. Repeat layering, reserving 1 cup cheese and some milk mixture. When complete, pour last of milk mixture over top, making sure it soaks all bread.

Bake 1 hour. Top with remaining 1 cup cheese, and return to oven to brown, about 10 minutes. Remove from oven, and serve while hot.

Casseroles

For years, if someone mentioned Casseroles, the first thing to come to mind was a way to use up left-overs. While casseroles might be a good way to do that, they're so much more. They can be a great way to get a bunch of ingredients together in one yummy dish.

A brief anecdote: when my maternal grandparents were newly-weds, my grandfather invited his boss home for dinner. My grandmother had gotten rave reviews about her chicken casserole, to the point that whenever their church (or any other group) had a potluck dinner, people would request that she bring along her chicken casserole. It needed, among other ingredients, an entire chicken; no left-overs here!

So, for grandpa's boss, it was Grandma's chicken casserole. Unfortunately, the boss made the mistake of thinking that the casserole was a left-overs dish, and stated, "If you knew your husband was bringing home his boss, you might have fixed something better than left-overs!"

To say that the comment was not kindly taken was an understatement. Grandma was off and running her mouth, informing him that she'd had to go out and buy a fresh chicken that morning for the casserole. (This was at a time when chicken was expensive enough that it was usually saved for Sunday dinner, or special occasions - like the boss coming for a meal.)

Fortunately, the boss apologized, tasted the casserole, and was impressed.

Grandma and Grandpa

Since this is a vegetarian blog, and since I don't have a copy of Grandma's chicken casserole, that recipe is not here. (I do wish I had her recipe, though!) However, check out the Chili Cornbread Casserole, the Savory Bread Pudding Casserole, and the rest of today's yumminess. Enjoy!

CHILE RELLENO CASSEROLE

This yumminess is from Christine Gallary at TheKitchn. This recipe begins, "Chile relleno casserole is made up of layers of poblano peppers, Monterey Jack cheese, and cooked chorizo sausage baked in a batter of egg, flour, and milk. Instead of stuffing individual peppers, the poblanos are cut open and layered into the baking dish, guaranteeing each bite has everything in it. Some chile relleno casseroles include a tomato sauce. But for crispier edges reminiscent of the fried chile relleno batter, I skip it and serve the casserole with tomato salsa or hot sauce instead."

Prep Time: 30 to 40 minutes; Cook Time: 50 minutes to 1 hour; Serves: 6 to 8

To view this online, go to https://www.thekitchn.com/chile-relleno-casserole-recipe-23392104.

Ingredients

8 medium poblano peppers (about 2 pounds total)

Cooking spray

12 ounces to 1 pound uncooked Mexican or soy chorizo

1 tablespoon vegetable oil (optional)

12 ounces Monterey Jack cheese (about 3 cups pre-shredded)

8 large eggs

1 cup whole or 2% milk

2/3 cup all-purpose flour

1-1/2 teaspoons kosher salt

1 teaspoon baking powder

Hot sauce or blended tomato salsa, for serving (optional)

Instructions

Heat the broiler to high and arrange a rack in the upper third of the oven. Line a rimmed baking sheet with aluminum foil.

Trim the stems from 8 medium poblano peppers and halve lengthwise. Remove the core, ribs, and seeds. Place the peppers skin-side up on the baking sheet in a single layer (they can be touching) and press down on them as needed so they sit fairly flat. If they don’t all fit on the baking sheet, broil in 2 batches.

Broil until the skin on the peppers is almost completely blackened and blistered, 5 to 12 minutes. Rotate the baking sheet as needed so they evenly blacken. Meanwhile, heat a large nonstick frying pan over medium heat. Remove the casings from 12 ounces to 1 pound uncooked Mexican chorizo and add to the pan. Cook, breaking up the meat into smaller pieces, until browned and cooked through (add 1 tablespoon vegetable oil to the pan if it is dry), 5 to 7 minutes. Remove the pan from the heat.

When the peppers are ready, transfer to a large heatproof bowl and cover with the aluminum foil on the baking sheet. Let sit for at least 10 minutes to steam.

Meanwhile, reduce the oven temperature to 375ºF. Coat a 9x13-inch baking dish with cooking spray. Shred 12 ounces Monterey Jack cheese on the large holes of a box grater (about 4 cups, or use 3 cups pre-shredded). Place 8 large eggs, 1 cup whole or 2% milk, 2/3 cup all-purpose flour, 1 1/2 teaspoons kosher salt, and 1 teaspoon baking powder in a blender and blend on high speed until smooth, scraping down the sides of the blender halfway through, 45 to 60 seconds total.

Peel off and discard the skin from the peppers, using a paper towel to rub off any skin that doesn’t come off easily (do the best you can, it doesn’t all have to come off); it’s okay if the peppers tear.

Pour enough of the egg mixture into the baking dish to just cover the bottom. Arrange half of the peppers in an even layer over the egg mixture. Using a slotted spoon, transfer the chorizo over the peppers in an even layer. Sprinkle with half of the cheese. Arrange the remaining peppers evenly over the cheese. Pour the remaining egg mixture evenly over the peppers, then sprinkle with the remaining cheese.

Bake on the upper third rack until puffed, the center is set, and the edges are golden brown, 35 to 40 minutes. Let cool for 5 minutes before serving with salsa or hot sauce if desired.

Recipe Notes

Poblano substitute: 4 (10-ounce) cans fire-roasted whole green chiles can be substituted for the poblanos. Drain, and gently tear open any whole chiles so they sit flat. Pat dry with paper towels before assembling in the casserole (no need to broil first).

Make ahead: The peppers can be broiled and peeled and the chorizo cooked up to 1 day ahead; refrigerate in separate airtight containers. Alternatively, the casserole can be assembled without the top layer of cheese, covered, and refrigerated overnight. When ready to bake, let the casserole sit at room temperature while the oven heats. Uncover and sprinkle with the cheese right before baking, and add 5 minutes to the bake time.

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days. The baked casserole can also be cooled, wrapped tightly in aluminum foil, and frozen for up to 2 months. Thaw overnight in the refrigerator before reheating, covered, in a 325ºF oven until warmed through.

SMOKED TOFU FARFALLE CASSEROLE

This was on the Vegetarian Times web site, and begins, "Here's a new twist on old-fashioned tuna noodle casserole." Serves 6

To view this online, go to https://www.vegetariantimes.com/recipes/smoked-tofu-farfalle-casserole/.

Ingredients

4 tsp. olive oil

1 small yellow bell pepper, chopped (about 1 cup)

1-1/2 cups frozen baby peas

3 cloves garlic, minced (about 1 Tbs.)

2-1/2 tsp. minced fresh thyme

8 oz. farfalle pasta (bows)

1-3/4 cups low-fat milk

3 Tbs. all-purpose flour

3 oz. sharp Cheddar cheese, grated (about 3/4 cup)

6 oz. smoked tofu, diced

3 Tbs. Italian-seasoned breadcrumbs

Preparation

Preheat oven to 425F. Heat 1 tsp. oil in 6-qt. Dutch oven over medium heat. Add bell pepper, and cook, stirring often, 3 minutes. Stir in frozen peas, garlic and thyme, and cook, stirring often, 2 minutes more. Transfer to bowl and set aside.

Wipe out Dutch oven; fill with water, and bring to a boil. Add pasta, and cook about 4 minutes, or until just al dente. Drain and transfer to clean bowl. Drizzle with 2 tsp. olive oil, and toss to coat. Return Dutch oven to stove.

Heat 1 1/2 cups milk in Dutch oven over medium heat until almost simmering. Whisk together remaining 1/4 cup milk with flour in small bowl, then whisk into hot milk. Cook over medium-low heat, whisking constantly, 2 minutes, or until sauce thickens and bubbles. Remove from heat, and stir in cheese. Season to taste with salt and pepper. Add pasta, bell pepper mixture and tofu, and stir to combine.

Mix breadcrumbs with remaining 1 tsp. oil in small bowl; sprinkle over casserole. Bake uncovered, 20 minutes, or until golden. Serve hot.

CHILI CORNBREAD CASSEROLE

This is from Melanie Sorrentino on One Green Planet. Melanie wrote, "The only thing more delicious than golden cornbread dipped in chili is a cornbread casserole with chili filling! The hearty chili is made with rice, kidney beans, crushed tomatoes, and plenty of seasoning. As is, this recipe is ridiculously easy and minimalist. Add some sautéed green peppers and onions into the chili mix if you want to amp it up a bit."

To view this online, go to https://www.onegreenplanet.org/vegan-recipe/chili-cornbread-casserole/.

Ingredients

1/2 cup dry rice

1 14-ounce can kidney beans

1/2 of 1 28-ounce can crushed tomatoes

2 tablespoons chili powder

1 tablespoon cumin

A sprinkle of poultry seasonings

Onion and garlic powder

1/2 teaspoon salt

1/2 of 1 15-ounce box of cornbread mix

1/2 cup almond milk

1 4.5-ounce can of green chilis (optional)

Preparation

Add a 1/2 cup of dry rice to a pot along with about 3/4 cup of water. As soon as the water starts boiling, put a lid on it, and turned the temperature down to the second lowest on the stove. Allow to simmer with the lid on for about 15 minutes.

Add one can of beans and half of the large can of crushed tomatoes. The goal is simply to coat the rice and beans without making it soupy.

Added 2 tablespoons of chili powder, 1 tablespoon cumin, a sprinkle of poultry seasonings, onion and garlic powder, 1/2 teaspoon salt, and red pepper flakes.

Pour into a casserole dish.

Add half of the cornbread mix into a bowl and slowly add almond milk. Start with 1/3 cup almond milk, whisk it into the dry mix and then add a couple more splashes. If you'd like, add a small can of green chilis.

Pour cornbread batter on top and bake at 350°F for 35-45 minutes. Serve.

CREAMY CORN CASSEROLE

This was on the Vegetarian Times web site, and begins, "Sandy Finley’s grandmother, who hailed from a Midwest farm, taught her to make this creamy dish. It was a favorite in the early fall, when fresh corn was abundant. Finley recommends pairing the casserole with a spinach salad topped with sweet balsamic vinaigrette." Serves 4

To view this online, go to https://www.vegetariantimes.com/recipes/creamy-corn-casserole/.

Ingredients

2 large eggs

1/4 cup milk or soymilk

2 1/2 cups fresh breadcrumbs

1 Tbs. margarine, melted

1 Tbs. sugar

2 15-oz. cans cream-style corn

Preparation

Preheat oven to 375F. Lightly coat 9×9-inch baking dish with cooking spray, and set aside.

Beat together eggs and milk; fold in breadcrumbs, margarine and sugar. Fold in corn. Season with salt and pepper.

Pour into prepared baking dish, and bake 35 to 40 minutes, or until firm and set. Serve.

CHEESY POTATO CASSEROLE

This recipe is by Cooking Light and posted on MyRecipes. It begins, "From Kimberly Holland, Associate Digital Editor. In Scottsboro, Alabama, Kimberly's grandfather is the cheesy potato casserole chef.Rather than using sodium-loaded canned soup, we made our own creamy sauce to update this dish."

Hands-on: 25 minutes; Total Time: 1 hour; Makes 10 servings (serving size: 3/4 cup)

To view this online, go to https://www.myrecipes.com/recipe/cheesy-potato-casserole.

Ingredients

2-1/2 tablespoons canola oil, divided

1 cup diced onion

1 cup diced red bell pepper

1 (32-ounce) bag frozen Southern-style hash brown potatoes

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1-2/3 cups 1% low-fat milk

2 tablespoons all-purpose flour

2/3 cup plain fat-free Greek yogurt

4 ounces 2% reduced-fat extra-sharp cheddar cheese, finely shredded (about 1 cup)

Cooking spray

3 cups cornflakes

1-1/2 tablespoons melted butter

Directions

Preheat oven to 350°.

Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add onion and bell pepper; sauté 5 minutes. Add potatoes; cover, reduce heat to medium, and cook 8 minutes or until potatoes begin to brown, stirring occasionally. Stir in salt and black pepper.

Combine milk and flour, stirring with a whisk. Add milk mixture to pan; cook 3 minutes or until thick and bubbly, stirring frequently. Remove pan from heat. Stir in yogurt and cheese. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray.

Place cornflakes in a medium bowl; drizzle with butter and remaining 1 1/2 tablespoons oil, and toss to coat. Sprinkle cornflakes over potato mixture. Bake at 350° for 35 minutes or until bubbly around the edges and topping is crisp.

SAVORY BREAD PUDDING CASSEROLE

This was on the Vegetarian Times web site, and begins, "Before you start assembling this hearty dish, steam the spinach first, using just the water remaining on its leaves after rinsing. The steaming wilts the spinach so that it is easy to work with. You may prefer to layer all the cheese on top instead of interspersing it throughout." Serves 8.

To view this online, go to https://www.vegetariantimes.com/recipes/savory-bread-pudding-casserole/.

Ingredients

1 Tbs. olive oil

3 large eggs

1-1/2 cups milk

1 tsp. hot sauce

1/2 tsp. salt

4 cups diced stale bread

1 lb. spinach, well rinsed and wilted

1 cup corn kernels, preferably scraped from cob

1 cup chopped scallions

1/2 cup chopped red bell pepper

2 cups shredded cheddar cheese, divided

Preparation

Preheat oven to 325F. Lightly oil bottom and sides of high-sided 9×13 pan or soufflé dish.

Beat eggs until light and fluffy. Add milk, hot sauce and salt, and mix. Depending on size of dish, pour 1/3 to 1/2 of milk mixture into pan, add 1/3 to 1/2 of bread cubes, and push down into milk mixture. Layer in about 1/3 to 1/2 of spinach, then corn, scallions, bell pepper and 1 cup cheese. Repeat layering, reserving 1 cup cheese and some milk mixture. When complete, pour last of milk mixture over top, making sure it soaks all bread.

Bake 1 hour. Top with remaining 1 cup cheese, and return to oven to brown, about 10 minutes. Remove from oven, and serve while hot.

Casseroles

For years, if someone mentioned Casseroles, the first thing to come to mind was a way to use up left-overs. While casseroles might be a goodway to do that, they're so much more. They can be a great way to get a bunch of ingredients together in one yummy dish.

A brief anecdote: when my maternal grandparents were newly-weds, my grandfather invided his boss home for dinner. My grandmother had gotten rave reviews about her chicken casserole, to the point that whenever their church or any other group had a potluck dinner, people would request that she bring along her chicken casserole. It needed, among other ingredients, an entire chicken; no left-overs here!

So, for grandpa's boss, it was grandma's chicken casserole. Unfortunately, the boss made the mistake of thinking that the casserole was a left-overs dish, and stated, "If you knew your husband was bringing home the boss, you might have fixed something better than left-overs!"

To say that the comment was not kindly taken was an understatement. Grandma was off and running her mouth, informing him that she'd had to go out and buy a fresh chicken that morning for the casserole. (This was at a time when chicken was expensive enough that it was usually saved for Sunday dinner, or special occasions - like the boss coming for a meal.)

Fortunately, the boss apologized, tasted the casserole, and was impressed.

Grandma and Grandpa

Since this is a vegetarian blog, and since I don't have a copy of Grandma's chicken casserole, that recipe is not here to start off the week. However, check out the Cheesy Potato Casserole, the vegan Chili Cornbread Casserole, and the rest of today's offerings. Enjoy!

SMOKED TOFU FARFALLE CASSEROLE

This was on the Vegetarian Times web site, and begins, "Here's a new twist on old-fashioned tuna noodle casserole." Serves 6

To view this online, go to https://www.vegetariantimes.com/recipes/smoked-tofu-farfalle-casserole/.

Ingredients

4 tsp. olive oil

1 small yellow bell pepper, chopped (about 1 cup)

1-1/2 cups frozen baby peas

3 cloves garlic, minced (about 1 Tbs.)

2-1/2 tsp. minced fresh thyme

8 oz. farfalle pasta (bows)

1-3/4 cups low-fat milk

3 Tbs. all-purpose flour

3 oz. sharp Cheddar cheese, grated (about 3/4 cup)

6 oz. smoked tofu, diced

3 Tbs. Italian-seasoned breadcrumbs

Preparation

Preheat oven to 425F. Heat 1 tsp. oil in 6-qt. Dutch oven over medium heat. Add bell pepper, and cook, stirring often, 3 minutes. Stir in frozen peas, garlic and thyme, and cook, stirring often, 2 minutes more. Transfer to bowl and set aside.

Wipe out Dutch oven; fill with water, and bring to a boil. Add pasta, and cook about 4 minutes, or until just al dente. Drain and transfer to clean bowl. Drizzle with 2 tsp. olive oil, and toss to coat. Return Dutch oven to stove.

Heat 1 1/2 cups milk in Dutch oven over medium heat until almost simmering. Whisk together remaining 1/4 cup milk with flour in small bowl, then whisk into hot milk. Cook over medium-low heat, whisking constantly, 2 minutes, or until sauce thickens and bubbles. Remove from heat, and stir in cheese. Season to taste with salt and pepper. Add pasta, bell pepper mixture and tofu, and stir to combine.

Mix breadcrumbs with remaining 1 tsp. oil in small bowl; sprinkle over casserole. Bake uncovered, 20 minutes, or until golden. Serve hot.

SAVORY BREAD PUDDING CASSEROLE

This was on the Vegetarian Times web site, and begins, "Before you start assembling this hearty dish, steam the spinach first, using just the water remaining on its leaves after rinsing. The steaming wilts the spinach so that it is easy to work with. You may prefer to layer all the cheese on top instead of interspersing it throughout." Serves 8.

To view this online, go to https://www.vegetariantimes.com/recipes/savory-bread-pudding-casserole/.

Ingredients

1 Tbs. olive oil

3 large eggs

1-1/2 cups milk

1 tsp. hot sauce

1/2 tsp. salt

4 cups diced stale bread

1 lb. spinach, well rinsed and wilted

1 cup corn kernels, preferably scraped from cob

1 cup chopped scallions

1/2 cup chopped red bell pepper

2 cups shredded cheddar cheese, divided

Preparation

Preheat oven to 325F. Lightly oil bottom and sides of high-sided 9×13 pan or soufflé dish.

Beat eggs until light and fluffy. Add milk, hot sauce and salt, and mix. Depending on size of dish, pour 1/3 to 1/2 of milk mixture into pan, add 1/3 to 1/2 of bread cubes, and push down into milk mixture. Layer in about 1/3 to 1/2 of spinach, then corn, scallions, bell pepper and 1 cup cheese. Repeat layering, reserving 1 cup cheese and some milk mixture. When complete, pour last of milk mixture over top, making sure it soaks all bread.

Bake 1 hour. Top with remaining 1 cup cheese, and return to oven to brown, about 10 minutes. Remove from oven, and serve while hot.

CHILI CORNBREAD CASSEROLE

This is from Melanie Sorrentino on One Green Planet. Melanie wrote, "The only thing more delicious than golden cornbread dipped in chili is a cornbread casserole with chili filling! The hearty chili is made with rice, kidney beans, crushed tomatoes, and plenty of seasoning. As is, this recipe is ridiculously easy and minimalist. Add some sautéed green peppers and onions into the chili mix if you want to amp it up a bit."

To view this online, go to https://www.onegreenplanet.org/vegan-recipe/chili-cornbread-casserole/.

Ingredients

1/2 cup dry rice

1 14-ounce can kidney beans

1/2 of 1 28-ounce can crushed tomatoes

2 tablespoons chili powder

1 tablespoon cumin

A sprinkle of poultry seasonings

Onion and garlic powder

1/2 teaspoon salt

1/2 of 1 15-ounce box of cornbread mix

1/2 cup almond milk

1 4.5-ounce can of green chilis (optional)

Preparation

Add a 1/2 cup of dry rice to a pot along with about 3/4 cup of water. As soon as the water starts boiling, put a lid on it, and turned the temperature down to the second lowest on the stove. Allow to simmer with the lid on for about 15 minutes.

Add one can of beans and half of the large can of crushed tomatoes. The goal is simply to coat the rice and beans without making it soupy.

Added 2 tablespoons of chili powder, 1 tablespoon cumin, a sprinkle of poultry seasonings, onion and garlic powder, 1/2 teaspoon salt, and red pepper flakes.

Pour into a casserole dish.

Add half of the cornbread mix into a bowl and slowly add almond milk. Start with 1/3 cup almond milk, whisk it into the dry mix and then add a couple more splashes. If you'd like, add a small can of green chilis.

Pour cornbread batter on top and bake at 350°F for 35-45 minutes. Serve.

CREAMY CORN CASSEROLE

This was on the Vegetarian Times web site, and begins, "Sandy Finley’s grandmother, who hailed from a Midwest farm, taught her to make this creamy dish. It was a favorite in the early fall, when fresh corn was abundant. Finley recommends pairing the casserole with a spinach salad topped with sweet balsamic vinaigrette." Serves 4

To view this online, go to https://www.vegetariantimes.com/recipes/creamy-corn-casserole/.

Ingredients

2 large eggs

1/4 cup milk or soymilk

2 1/2 cups fresh breadcrumbs

1 Tbs. margarine, melted

1 Tbs. sugar

2 15-oz. cans cream-style corn

Preparation

Preheat oven to 375F. Lightly coat 9×9-inch baking dish with cooking spray, and set aside.

Beat together eggs and milk; fold in breadcrumbs, margarine and sugar. Fold in corn. Season with salt and pepper.

Pour into prepared baking dish, and bake 35 to 40 minutes, or until firm and set. Serve.

ZUCCHINI CASSEROLE

This is from VeryWellFit, and begins, "Vegetable casseroles are a great way to enjoy fresh produce from the farmers market or make use of a bumper crop. But they can also be loaded with cream and cheese making for a very heavy and high-caloric dish.

"To make this zucchini casserole recipe healthier, instead of adding cream to the sauce it is enriched with tomatoes, onion, garlic, and herbs. The zucchini is then topped with just a bit of cheese. You may notice the absence of breadcrumbs, which also helps cut down on the calories. To compensate for the breadcrumbs' job of soaking up some of the liquid the vegetables exude during cooking, this recipe calls for starting the casserole on a higher heat to dry it out a bit, and then adding the last of the cheese on the top (otherwise it gets too brown or could even burn).

"This zucchini casserole recipe works well with any kind of zucchini or green summer squash, including a combination of squashes."

Prep Time: 20 minutes; Cook Time: 40 minutes; Servings: 8

To view this online, click here.

Ingredients

1 tablespoon olive oil

1/3 cup onion (chopped, about 1/2 of a medium onion)

3 cloves garlic (chopped)

3/4 pound tomatoes (fresh or canned—about a 1-pound can of whole tomatoes, drained)

1 teaspoon Italian herbs (or oregano)

Salt and pepper

1 pound zucchini (approximately 2 medium)

1 cup Italian cheese mixture (grated, packaged, or your own mix including mozzarella, Parmesan, and provolone)

Preparation

Heat oven to 400 F.

Heat the olive oil in a medium saucepan. Sauté the onion in the oil for 2 to 3 minutes, then add the garlic and cook for another 30 to 60 seconds, until the garlic is fragrant.

Cut each tomato into 3 to 5 pieces and add to the oil, along with the herbs, salt, and pepper.

Cook over medium heat until the liquid is mostly gone (but not dry), stirring occasionally—you should end up without about 1 cup of the mixture. This should take about 5 to 10 minutes.

Meanwhile, cut the zucchini into slices approximately 1/4 inch thick. These can be either round slices, or lengthwise. Take the largest slices and line the bottom of a 9x9-inch or 8x8-inch pan, or a similarly-sized round pan.

Spread about 1/4 of the tomatoes on top of the zucchini (don't even try to spread evenly; it won't work), followed by 1/4 cup of the cheese.

Continue layering the sauce, zucchini, and cheese. It should come out to 4 layers, but if it only makes 3, just try to divide things relatively evenly. Don't put the final layer of cheese on yet.

Bake for 20 minutes. Top with the rest of the cheese, and lower the temperature to 375F. Bake for about 20 minutes, or until the cheese is golden brown.

Ingredient Substitutions and Cooking Tips

If you'd like to cut down on the fat even more, substitute low-fat or fat-free cheese. Just keep in mind that when you remove the fat, you also lessen the cheeses' melt-ability.

THREE SISTERS CASSEROLE

This was on the Vegetarian Times web site, and begins, "A Native American expression, 'three sisters' refers to the practice of growing beans, corn, and squash together. This filling casserole can be frozen for an upcoming party or made fresh for dinner. Serve with Pumpkin Seed Pesto." Makes 6 servings

To view this online, go to https://www.vegetariantimes.com/recipes/three-sisters-casserole/.

Ingredients

Polenta topping

1 1/2 cups yellow cornmeal

1 Tbs. chili powder

3/4 tsp. salt

Filling

3 Tbs. olive oil, divided

1 small onion, chopped (1 cup)

1 large red or yellow bell pepper, cut into 1-inch dice (1 cup)

1 lb. kabocha squash, peeled and cut into 1-inch cubes (2 cups)

1 15-oz. can diced tomatoes with chiles

2 cloves garlic, minced (2 tsp.)

1 tsp. ground coriander

1 tsp. ground cumin

1/2 tsp. salt

1 15-oz. can pinto beans, drained and rinsed

1 cup frozen corn kernels, thawed

Preparation

To make Polenta Topping: Whisk together cornmeal, chili powder, salt, and 4-1/2 cups water in double boiler, or in large metal bowl over barely simmering water. Cook 40 minutes, or until polenta is thick and stiff, stirring 3 or 4 times. Remove from heat.

To make Filling: Preheat oven to 375°F. Heat 2 Tbs. oil in large saucepan over medium heat. Add onion, and cook 7 minutes, or until softened, stirring often. Add bell pepper, and cook 5 minutes more, stirring often.

Stir in squash, tomatoes, garlic, coriander, and cumin. Cook 5 minutes, stirring occasionally. Stir in 1/2 cup water and salt. Bring mixture to a boil. Reduce heat to medium low, and simmer, partially covered, 10 to 15 minutes, or until squash is tender. Stir in beans and corn, and cook 5 minutes, or until slightly thickened, stirring occasionally.

Coat 8- x 11-inch baking dish with cooking spray. Spread 2 cups polenta over bottom of prepared dish. Spoon squash mixture over polenta. Smooth remaining polenta (about 2-1/2 cups) over top.

Score casserole into 6 squares with knife. Brush top with remaining 1 Tbs. oil. Bake 30 minutes, or until heated through and top is lightly browned.

Friday Recipes

It's finally Friday. Today's offerings will help you get through the weekend, and includes Garden-Style Lasagna and Savory Bread Pudding Casserole. Enjoy!

BROCCOLI AND CHEESE CRUSTLESS QUICHE

This is from the May 2005 issue of Vegetarian Times (page 42). It is in an article titled Calci-yum!, and begins, "Enjoy this no-crust savory custard pie with a salad for lunch or dinner. For a variation, substitute 5 cups spinach for the broccoli. Serve with warm whole-grain bread."

To view this online, go to https://www.vegetariantimes.com/recipes/broccoli-and-cheese-crustless-quiche/. Makes 6 servings

Ingredients

2 tsp. olive oil

1/2 cup thinly sliced onion

1 clove garlic, minced

5 cups broccoli florets

1 1/4 cups 1% milk

1 cup shredded reduced-fat Swiss cheese

2 tsp. Dijon mustard

4 large egg whites, lightly beaten

2 large eggs, lightly beaten

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

1/8 tsp. ground nutmeg

1 Tbs. grated fresh Parmesan cheese

Preparation

Preheat oven to 350F. Spray 9-inch pie pan with cooking spray.

Heat oil in large nonstick skillet over medium-high heat. Add onion and garlic, and cook, stirring often, 1 1/2 minutes. Add broccoli, and cook, stirring often, 1 minute. Spread mixture in pie pan.

Combine milk, cheese, mustard, egg whites, eggs, salt, pepper and nutmeg in large bowl. Pour over broccoli mixture; sprinkle with Parmesan cheese.

Bake 40 minutes, or until top is golden and knife inserted in center comes out clean. Let stand 5 minutes before serving.

HARVEST VEGETABLE MEDLEY

This was in the November/December 2007 issue of Vegetarian Times, page 84. It begins, "Roasting vegetables with whole garlic cloves makes this main dish extra-flavorful. For a leftover treat, spread veggies on bread, top with cheese, and broil in the oven." Makes 8 servings

To view this online, go to https://www.vegetariantimes.com/recipes/harvest-vegetable-medley/.

Ingredients

1 lb. small Brussels sprouts, trimmed

1 butternut squash, halved, cut into chunks (1 1/2 lb.)

1 head cauliflower, separated into 2-inch florets (1 lb.)

1 lb. fingerling potatoes, halved

4 medium leeks, white parts only, trimmed and quartered lengthwise

1/2 lb. baby carrots, trimmed

1/2 lb. baby parsnips, peeled and trimmed

24 cloves garlic, peeled and halved (2 heads), plus 3 garlic cloves, minced (1 Tbs.), divided

4 Tbs. olive oil, divided

1 Tbs. chopped fresh sage, plus 24 leaves, divided

1 Tbs. chopped fresh rosemary

2 small red bell peppers, quartered

Preparation

Adjust oven rack to lowest position. Preheat oven to 450°F. Bring saucepan of water to a boil. Add Brussels sprouts and cook 3 minutes, or until bright green. Drain, rinse under cold water, then pat dry.

Toss squash, cauliflower, potatoes, leeks, carrots, parsnips, garlic cloves, 3 Tbs. olive oil, chopped sage, sage leaves, and rosemary in large roasting pan. Season with salt and pepper, and spread into single layer. Roast 25 minutes, tossing vegetables twice. Add bell peppers, Brussels sprouts, minced garlic, and remaining 1 Tbs. oil. Roast 15 minutes more, or until vegetables are browned on edges and tender. Season with salt and pepper, and serve over Chestnut-and-Apple Stuffing.

GARDEN-STYLE LASAGNA

This recipe is by Cooking Light and posted on MyRecipes. It begins, "Vegetable lasagna is a crowd-pleaser and a classic make-ahead dish. You can use precut onions, matchstick-cut carrots, and broccoli, in addition to precooked noodles, to speed up preparation. If you make it ahead, let it cool completely, then cover and chill. The next day, heat single servings in the microwave. Freeze leftovers for dinner."

Makes 12 servings

To view this online, go to https://www.myrecipes.com/recipe/garden-style-lasagna.

Ingredients

Cooking spray

2 cups chopped onion

4 garlic cloves, minced

2 teaspoons olive oil, divided

2 cups chopped zucchini (about 8 ounces)

2 cups chopped yellow squash (about 8 ounces)

2 cups thinly sliced carrot (about 8 ounces)

2 cups chopped broccoli (about 6 ounces)

1 teaspoon salt, divided

1/2 cup all-purpose flour (about 2-1/4 ounces)

3-1/2 cups 1% low-fat milk

1 cup (4 ounces) grated fresh Parmesan cheese, divided

1/4 teaspoon freshly ground black pepper

Dash of nutmeg

1 (10-ounce) package frozen chopped spinach, thawed and drained

1-1/2 cups 1% low-fat cottage cheese

2 cups (8 ounces) preshredded part-skim mozzarella cheese, divided

12 precooked lasagna noodles, divided

Directions

Preheat oven to 375°.

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 4 minutes or until lightly browned. Add garlic; sauté 1 minute. Spoon onion mixture into a large bowl.

Heat 1 teaspoon oil in pan over medium-high heat. Add zucchini and yellow squash; sauté 4 minutes or until tender and just beginning to brown. Add to onion mixture.

Heat remaining 1 teaspoon oil in pan over medium-high heat. Add sliced carrot; sauté 4 minutes or until tender. Add chopped broccoli; sauté 4 minutes or until crisp-tender. Add to onion mixture. Sprinkle with 1/2 teaspoon salt; toss well to combine.

Place flour in a medium saucepan. Gradually add milk, stirring with a whisk until blended. Bring to a boil over medium heat; cook 2 minutes or until thick, stirring constantly. Remove from heat. Add 1/2 cup Parmesan, remaining 1/2 teaspoon salt, pepper, and nutmeg; stir until smooth. Stir in spinach.

Combine cottage cheese and 1-1/2 cups mozzarella; stir well. Spread 1/2 cup spinach mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles over spinach mixture in dish; top with half of cottage cheese mixture (about 1 1/2 cups), half of vegetable mixture (about 2 1/2 cups), and about 1 cup spinach mixture. Repeat layers, ending with noodles. Spread remaining spinach mixture over noodles; sprinkle with remaining 1/2 cup Parmesan and remaining 1/2 cup mozzarella.

Cover and bake at 375° for 20 minutes. Uncover and bake an additional 20 minutes or until cheese is bubbly and beginning to brown. Let stand 10 minutes before serving.

PASTA AL POMODORO

This is from Eric Kim in The New York Times cooking enewsletter. Eric wrote, "modoro, the Italian word for tomato, comes from pomo d’oro (“golden apple”), and also refers to this sauce. A good pomodoro leans into the inherently savory, umami-rich flavor of the tomatoes, so use the best ones you can find. Any combination of low-water, high-flavor tomatoes like plum, grape, cherry and Campari, cooked down to their purest essence, makes for the most vibrant result. Thin spaghetti works best here, as its airy bounciness catches the pulpy tomato sauce beautifully, but regular spaghetti would taste great, too. Add basil at the end, if you’d like, or a dusting of cheese, but a stalwart pasta al pomodoro made with peak-season tomatoes needs neither."

Time: 1 hour 10 minutes; Serves 4

This was featured in "Late Summer Tomatoes Are Perfect for Spaghetti al Pomodoro", and can be viewed online at https://cooking.nytimes.com/recipes/1023408-pasta-al-pomodoro.

Ingredients

1/2 cup extra-virgin olive oil

4 large garlic cloves, lightly crushed and peeled

3 pounds ripe tomatoes (any mix of plum, grape, cherry and Campari), coarsely chopped

Salt

1 pound thin spaghetti

Preparataion

Add the olive oil and garlic to a large Dutch oven or high-sided skillet. Turn the heat to medium-high and cook the garlic, stirring occasionally, until fragrant and lightly golden, and small rapid bubbles form around the cloves, 1 to 3 minutes. Remove the garlic from the pot and discard (or eat).

Carefully and gently lower the chopped tomatoes into the hot oil and cook, stirring constantly, until the tomatoes let off some liquid and the sauce starts to bubble steadily. Season generously with salt. Lower the heat to medium and simmer, stirring occasionally, until the tomatoes break down and the sauce reduces significantly, about 40 minutes.

Set a metal sieve, strainer or food mill over a medium bowl. Carefully pour in the tomato sauce. If using a sieve or strainer, push the sauce through with a spoon or flexible spatula, until all that remains are seeds and skins. Be sure to repeatedly scrape off the valuable pulp collecting on the bottom of the sieve (by holding the sieve down against the edge of the bowl and pulling it back). You should have about 2 cups of sauce in the bowl. Taste and add more salt, if needed, then return the sauce to the Dutch oven.

Meanwhile, cook the spaghetti in a large pot of salted boiling water until al dente. Drain the pasta and add to the sauce.

Turn the heat to high and cook, stirring constantly, until the sauce reduces slightly and the pasta is well coated but not drowned in the sauce, about 2 minutes. Remove the pot from the heat and let it sit so the pasta can absorb the sauce further, about 5 more minutes. Serve immediately.

SAVORY BREAD PUDDING CASSEROLE

This was on the Vegetarian Times web site, and begins, "Before you start assembling this hearty dish, steam the spinach first, using just the water remaining on its leaves after rinsing. The steaming wilts the spinach so that it is easy to work with. You may prefer to layer all the cheese on top instead of interspersing it throughout." Serves 8.

To view this online, go to https://www.vegetariantimes.com/recipes/savory-bread-pudding-casserole/.

Ingredients

1 Tbs. olive oil

3 large eggs

1-1/2 cups milk

1 tsp. hot sauce

1/2 tsp. salt

4 cups diced stale bread

1 lb. spinach, well rinsed and wilted

1 cup corn kernels, preferably scraped from cob

1 cup chopped scallions

1/2 cup chopped red bell pepper

2 cups shredded cheddar cheese, divided

Preparation

Preheat oven to 325F. Lightly oil bottom and sides of high-sided 9×13 pan or soufflé dish.

Beat eggs until light and fluffy. Add milk, hot sauce and salt, and mix. Depending on size of dish, pour 1/3 to 1/2 of milk mixture into pan, add 1/3 to 1/2 of bread cubes, and push down into milk mixture. Layer in about 1/3 to 1/2 of spinach, then corn, scallions, bell pepper and 1 cup cheese. Repeat layering, reserving 1 cup cheese and some milk mixture. When complete, pour last of milk mixture over top, making sure it soaks all bread.

Bake 1 hour. Top with remaining 1 cup cheese, and return to oven to brown, about 10 minutes. Remove from oven, and serve while hot.

MAC AND CHEESE

This recipe is from Ina Garten and was posted on the Food Network. Yield: 6 to 8 servings; Level: Easy.

To view this online, click here.

Ingredients

Kosher salt

Vegetable oil

1 pound elbow macaroni or cavatappi

1 quart milk

8 tablespoons (1 stick) unsalted butter, divided

1/2 cup all-purpose flour

12 ounces Gruyere, grated (4 cups)

8 ounces extra-sharp Cheddar, grated (2 cups)

1/2 teaspoon freshly ground black pepper

1/2 teaspoon ground nutmeg

3/4 pound fresh tomatoes (4 small)

1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Directions

Preheat the oven to 375 degrees F.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.

Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Friday Recipes

It's finally Friday. While this might not be a three-day weekend, like last weekend was, at least it was a shortened week.

Today's offerings will help you get through the weekend, and includes Garden-Style Lasagna and Ina Garten's Mac and Cheese. Enjoy!

BROCCOLI AND CHEESE CRUSTLESS QUICHE

This is from the May 2005 issue of Vegetarian Times (page 42). It is in an article titled Calci-yum!, and begins, "Enjoy this no-crust savory custard pie with a salad for lunch or dinner. For a variation, substitute 5 cups spinach for the broccoli. Serve with warm whole-grain bread."

To view this online, go to https://www.vegetariantimes.com/recipes/broccoli-and-cheese-crustless-quiche/. Makes 6 servings

Ingredients

2 tsp. olive oil

1/2 cup thinly sliced onion

1 clove garlic, minced

5 cups broccoli florets

1 1/4 cups 1% milk

1 cup shredded reduced-fat Swiss cheese

2 tsp. Dijon mustard

4 large egg whites, lightly beaten

2 large eggs, lightly beaten

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

1/8 tsp. ground nutmeg

1 Tbs. grated fresh Parmesan cheese

Preparation

Preheat oven to 350F. Spray 9-inch pie pan with cooking spray.

Heat oil in large nonstick skillet over medium-high heat. Add onion and garlic, and cook, stirring often, 1 1/2 minutes. Add broccoli, and cook, stirring often, 1 minute. Spread mixture in pie pan.

Combine milk, cheese, mustard, egg whites, eggs, salt, pepper and nutmeg in large bowl. Pour over broccoli mixture; sprinkle with Parmesan cheese.

Bake 40 minutes, or until top is golden and knife inserted in center comes out clean. Let stand 5 minutes before serving.

HARVEST VEGETABLE MEDLEY

This was in the November/December 2007 issue of Vegetarian Times, page 84. It begins, "Roasting vegetables with whole garlic cloves makes this main dish extra-flavorful. For a leftover treat, spread veggies on bread, top with cheese, and broil in the oven." Makes 8 servings

To view this online, go to https://www.vegetariantimes.com/recipes/harvest-vegetable-medley/.

Ingredients

1 lb. small Brussels sprouts, trimmed

1 butternut squash, halved, cut into chunks (1 1/2 lb.)

1 head cauliflower, separated into 2-inch florets (1 lb.)

1 lb. fingerling potatoes, halved

4 medium leeks, white parts only, trimmed and quartered lengthwise

1/2 lb. baby carrots, trimmed

1/2 lb. baby parsnips, peeled and trimmed

24 cloves garlic, peeled and halved (2 heads), plus 3 garlic cloves, minced (1 Tbs.), divided

4 Tbs. olive oil, divided

1 Tbs. chopped fresh sage, plus 24 leaves, divided

1 Tbs. chopped fresh rosemary

2 small red bell peppers, quartered

Preparation

Adjust oven rack to lowest position. Preheat oven to 450°F. Bring saucepan of water to a boil. Add Brussels sprouts and cook 3 minutes, or until bright green. Drain, rinse under cold water, then pat dry.

Toss squash, cauliflower, potatoes, leeks, carrots, parsnips, garlic cloves, 3 Tbs. olive oil, chopped sage, sage leaves, and rosemary in large roasting pan. Season with salt and pepper, and spread into single layer. Roast 25 minutes, tossing vegetables twice. Add bell peppers, Brussels sprouts, minced garlic, and remaining 1 Tbs. oil. Roast 15 minutes more, or until vegetables are browned on edges and tender. Season with salt and pepper, and serve over Chestnut-and-Apple Stuffing.

GARDEN-STYLE LASAGNA

This recipe is by Cooking Light and posted on MyRecipes. It begins, "Vegetable lasagna is a crowd-pleaser and a classic make-ahead dish. You can use precut onions, matchstick-cut carrots, and broccoli, in addition to precooked noodles, to speed up preparation. If you make it ahead, let it cool completely, then cover and chill. The next day, heat single servings in the microwave. Freeze leftovers for dinner."

Makes 12 servings

To view this online, go to https://www.myrecipes.com/recipe/garden-style-lasagna.

Ingredients

Cooking spray

2 cups chopped onion

4 garlic cloves, minced

2 teaspoons olive oil, divided

2 cups chopped zucchini (about 8 ounces)

2 cups chopped yellow squash (about 8 ounces)

2 cups thinly sliced carrot (about 8 ounces)

2 cups chopped broccoli (about 6 ounces)

1 teaspoon salt, divided

1/2 cup all-purpose flour (about 2-1/4 ounces)

3-1/2 cups 1% low-fat milk

1 cup (4 ounces) grated fresh Parmesan cheese, divided

1/4 teaspoon freshly ground black pepper

Dash of nutmeg

1 (10-ounce) package frozen chopped spinach, thawed and drained

1-1/2 cups 1% low-fat cottage cheese

2 cups (8 ounces) preshredded part-skim mozzarella cheese, divided

12 precooked lasagna noodles, divided

Directions

Preheat oven to 375°.

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 4 minutes or until lightly browned. Add garlic; sauté 1 minute. Spoon onion mixture into a large bowl.

Heat 1 teaspoon oil in pan over medium-high heat. Add zucchini and yellow squash; sauté 4 minutes or until tender and just beginning to brown. Add to onion mixture.

Heat remaining 1 teaspoon oil in pan over medium-high heat. Add sliced carrot; sauté 4 minutes or until tender. Add chopped broccoli; sauté 4 minutes or until crisp-tender. Add to onion mixture. Sprinkle with 1/2 teaspoon salt; toss well to combine.

Place flour in a medium saucepan. Gradually add milk, stirring with a whisk until blended. Bring to a boil over medium heat; cook 2 minutes or until thick, stirring constantly. Remove from heat. Add 1/2 cup Parmesan, remaining 1/2 teaspoon salt, pepper, and nutmeg; stir until smooth. Stir in spinach.

Combine cottage cheese and 1-1/2 cups mozzarella; stir well. Spread 1/2 cup spinach mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles over spinach mixture in dish; top with half of cottage cheese mixture (about 1 1/2 cups), half of vegetable mixture (about 2 1/2 cups), and about 1 cup spinach mixture. Repeat layers, ending with noodles. Spread remaining spinach mixture over noodles; sprinkle with remaining 1/2 cup Parmesan and remaining 1/2 cup mozzarella.

Cover and bake at 375° for 20 minutes. Uncover and bake an additional 20 minutes or until cheese is bubbly and beginning to brown. Let stand 10 minutes before serving.

PASTA AL POMODORO

This is from Eric Kim in The New York Times cooking enewsletter. Eric wrote, "modoro, the Italian word for tomato, comes from pomo d’oro (“golden apple”), and also refers to this sauce. A good pomodoro leans into the inherently savory, umami-rich flavor of the tomatoes, so use the best ones you can find. Any combination of low-water, high-flavor tomatoes like plum, grape, cherry and Campari, cooked down to their purest essence, makes for the most vibrant result. Thin spaghetti works best here, as its airy bounciness catches the pulpy tomato sauce beautifully, but regular spaghetti would taste great, too. Add basil at the end, if you’d like, or a dusting of cheese, but a stalwart pasta al pomodoro made with peak-season tomatoes needs neither."

Time: 1 hour 10 minutes; Serves 4

This was featured in "Late Summer Tomatoes Are Perfect for Spaghetti al Pomodoro", and can be viewed online at https://cooking.nytimes.com/recipes/1023408-pasta-al-pomodoro.

Ingredients

1/2 cup extra-virgin olive oil

4 large garlic cloves, lightly crushed and peeled

3 pounds ripe tomatoes (any mix of plum, grape, cherry and Campari), coarsely chopped

Salt

1 pound thin spaghetti

Preparataion

Add the olive oil and garlic to a large Dutch oven or high-sided skillet. Turn the heat to medium-high and cook the garlic, stirring occasionally, until fragrant and lightly golden, and small rapid bubbles form around the cloves, 1 to 3 minutes. Remove the garlic from the pot and discard (or eat).

Carefully and gently lower the chopped tomatoes into the hot oil and cook, stirring constantly, until the tomatoes let off some liquid and the sauce starts to bubble steadily. Season generously with salt. Lower the heat to medium and simmer, stirring occasionally, until the tomatoes break down and the sauce reduces significantly, about 40 minutes.

Set a metal sieve, strainer or food mill over a medium bowl. Carefully pour in the tomato sauce. If using a sieve or strainer, push the sauce through with a spoon or flexible spatula, until all that remains are seeds and skins. Be sure to repeatedly scrape off the valuable pulp collecting on the bottom of the sieve (by holding the sieve down against the edge of the bowl and pulling it back). You should have about 2 cups of sauce in the bowl. Taste and add more salt, if needed, then return the sauce to the Dutch oven.

Meanwhile, cook the spaghetti in a large pot of salted boiling water until al dente. Drain the pasta and add to the sauce.

Turn the heat to high and cook, stirring constantly, until the sauce reduces slightly and the pasta is well coated but not drowned in the sauce, about 2 minutes. Remove the pot from the heat and let it sit so the pasta can absorb the sauce further, about 5 more minutes. Serve immediately.

SAVORY BREAD PUDDING CASSEROLE

This was on the Vegetarian Times web site, and begins, "Before you start assembling this hearty dish, steam the spinach first, using just the water remaining on its leaves after rinsing. The steaming wilts the spinach so that it is easy to work with. You may prefer to layer all the cheese on top instead of interspersing it throughout." Serves 8.

To view this online, go to https://www.vegetariantimes.com/recipes/savory-bread-pudding-casserole/.

Ingredients

1 Tbs. olive oil

3 large eggs

1-1/2 cups milk

1 tsp. hot sauce

1/2 tsp. salt

4 cups diced stale bread

1 lb. spinach, well rinsed and wilted

1 cup corn kernels, preferably scraped from cob

1 cup chopped scallions

1/2 cup chopped red bell pepper

2 cups shredded cheddar cheese, divided

Preparation

Preheat oven to 325F. Lightly oil bottom and sides of high-sided 9×13 pan or soufflé dish.

Beat eggs until light and fluffy. Add milk, hot sauce and salt, and mix. Depending on size of dish, pour 1/3 to 1/2 of milk mixture into pan, add 1/3 to 1/2 of bread cubes, and push down into milk mixture. Layer in about 1/3 to 1/2 of spinach, then corn, scallions, bell pepper and 1 cup cheese. Repeat layering, reserving 1 cup cheese and some milk mixture. When complete, pour last of milk mixture over top, making sure it soaks all bread.

Bake 1 hour. Top with remaining 1 cup cheese, and return to oven to brown, about 10 minutes. Remove from oven, and serve while hot.

MAC AND CHEESE

This recipe is from Ina Garten and was posted on the Food Network. Yield: 6 to 8 servings; Level: Easy.

To view this online, click here.

Ingredients

Kosher salt

Vegetable oil

1 pound elbow macaroni or cavatappi

1 quart milk

8 tablespoons (1 stick) unsalted butter, divided

1/2 cup all-purpose flour

12 ounces Gruyere, grated (4 cups)

8 ounces extra-sharp Cheddar, grated (2 cups)

1/2 teaspoon freshly ground black pepper

1/2 teaspoon ground nutmeg

3/4 pound fresh tomatoes (4 small)

1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Directions

Preheat the oven to 375 degrees F.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.

Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.