Do you sometimes have a tough time getting your kids to eat their veggies? Here are some quick and easy vegetable casserole recipes that are nutritious and so yummy that kids will eat them up.
Maddison's Special Easy Bake
1 cup frozen corn cheese 1 tablespoon butter 1 satchet dried mashed potato salt and pepper to taste
Defrost corn and place in a medium bowl. Melt cheese and butter in microwave, then add to bowl and mix together. Prepare the mashed potato according to instructions and add salt and pepper to taste. Spread corn, butter and cheese mix in the bottom of a casserole dish. Then spread mashed potatos over mixture.
Bake in the oven for 15 minutes on 400F degrees. Let it set for 2 minutes.
*This recipe was created by Maddison.
Cheesey Broccoli and Rice Casserole
2 cups cooked white rice 1 package frozen broccoli or 2 fresh broccoli spears 1/2 large onion 1 jar Cheeze Whiz 1 teaspoon Worcestershire sauce salt and pepper to taste
Mix everything together and pour into a 9X13 inch casserole dish. Bake at 350F degrees (175C degrees) for 20 to 25 minutes.
Mom's Zesty Zucchini Bake
1 onion 1 tablespoon vegetable or olive oil 2 medium zucchinis 1 can whole tomatoes 2 cups shredded mozzarella cheese 1/2 cup bread crumbs salt and pepper to taste
Cut up onion and saute in oil until transparent. Next add 2 zucchinis peeled and sliced. Cook until tender. Add tomatoes, canned or fresh, to the mixture.
In a greased glass baking pan, layer the onion and zucchini. Season to taste with salt and pepper. Now you are ready to layer this like lasagna. Add mozzarella cheese, and keep layering until you use all the mixture. Top with bread crumbs (store bought or homemade in the blender).
Bake at 350F degrees (175C degrees) for 20 minutes.
Veggie Macaroni and Cheese
1 package elbow macaroni 1/2 onion, chopped 1 tablespoon butter or margarine 1/2 teaspoon nutmeg 1/4 teaspoon salt and pepper 1 tablespoon flour 1 1/2 cups skim milk 1 1/2 cups cheddar cheese, shredded 1 tomato, diced 1 cup chopped broccoli 1 cup bread crumbs
Bring water to a boil and cook macaroni according to package instructions. Rinse with cold water and stir. Set aside.
Cook onion in butter in a saucepan over medium heat. Stir in nutmeg, salt, pepper, and flour. Add milk and cook, stirring occassionally until thick and bubbly. Add diced tomato and broccoli (or any other veggies you like). Stir in shredded cheddar cheese until melted. Add macaroni and stir.
Pour into a casserole dish. Bake for 30 minutes in a 350F (175C) degree oven. Top with bread crumbs for the last 5 minutes of baking.
2 tablespoons vegetable oil 1 onion, chopped 1 clove garlic, minced 1 cup mushrooms, sliced 2 cups canned artichoke hearts, quartered 1/4 cup lemon 1/4 cup milk 1/2 cup bread crumbs 1/2 cup Parmesan cheese
Cook onions and garlic in olive oil in a saucepan. Add mushrooms and a pinch of salt and cook until tender (you may need to add more oil since the mushrooms really soak up the oil). Add artichoke hearts, lemon, and milk. Pour into a 9X13 inch casserole dish. Sprinkle with bread crumbs and cheese.
Bake for 30 minutes in a 350F degree (175C degree) oven.
French Green Bean Casserole
1 can green beans, drained
1 can cream of mushroom soup
2 tablespoons sour cream
salt and pepper to taste
1 can french fried onions
Mix together green beans, soup, sour cream in a bowl. Salt and pepper to taste. Pour into a 9X13 inch casserole dish. Bake for 15 minutes in a 350F degree (175C degree) oven. Casserole should be nice and bubbly. Remove from oven, sprinkle onions on top, and bake for 5 more minutes.
Mother's Dressed Up Baked Beans
4 slices bacon
1/2 onion, chopped
1 large can baked beans
1/3 cup ketchup
2 tablespoons brown sugar
1/2 teaspoon Worcestershire sauce
Fry bacon in a skillet until crispy. Drain bacon on paper towel and set aside. Saute onion in the bacon drippings until tender. Pour into a casserole dish. Add remaining ingredients and stir. Bake in a 350F degree (175C degree) oven for 30 minutes.
Crumble bacon and sprinkle on top. These beans are perfect for any picnic.