Ah, casseroles—the unsung heroes of weeknight dinners. There’s just something about tossing a bunch of ingredients into one dish and letting them mingle into a symphony of flavors.
Whether it’s the earthy aroma of mushrooms or the tangy bite of tomatoes, these vegetarian casseroles will have you questioning why you’d ever need meat in a meal. Wasn’t it just yesterday when I stumbled upon my neighbor’s secret ingredient at the local farmer’s market?
It’s amazing how a single dash of spice can elevate a dish from bland to grand!
Steps
- Preheat your oven to 375°F (190°C) and gather your ingredients and baking dish.
- If using white or brown rice, rinse it thoroughly under cold water to improve texture.
- In a large baking dish, combine your choice of grains or beans with the appropriate amount of liquid as specified in your recipe.
- Add your vegetables to the dish. Hardy vegetables like onions and peppers go in at the beginning, while softer ones like spinach should be added later.
- Stir in any desired seasonings or spices, ensuring they’re evenly distributed throughout the dish.
- If your recipe includes cheese or a binding ingredient, mix half into the casserole and reserve the rest for topping.
- Cover the dish tightly with a lid or foil to keep moisture in and bake for the recommended time.
- Check for doneness by ensuring grains are cooked through. If needed, add extra liquid and continue baking.
- Once cooked, add any additional ingredients like thawed frozen vegetables or remaining cheese, and bake until everything is heated through.
- Allow the casserole to cool slightly before serving or storing, ensuring it’s covered tightly if refrigerating or freezing.
Ingredients
- White rice or quinoa
- Brown rice (requires additional liquid)
- Red lentils
- Brown lentils
- Canned lentils
- Fresh vegetables (e.g., kale, spicy peppers, zucchini, onions, peppers, cauliflower, carrots, hearty greens like kale, spinach)
- Frozen vegetables (added in the latter half of cooking)
- Canned beans
- Chickpeas
- Black beans
- Salsa
- Enchilada sauce
- Marinara sauce
- Feta cheese
- Cheese (for binding and topping)
- Coconut milk
- Vegetable broth or water
- Olive oil
- Fresh lemon zest
- Spices (e.g., curry spices, Cajun seasoning, Tex-Mex inspired seasonings)
- Pesto (homemade or store-bought)
- Sun-dried tomatoes
- Cherry tomatoes
- Balsamic marinated tofu
- Vegetarian sausages or ground “beef”
- Bowtie pasta
- Gnocchi
- Potatoes
- Sweet potatoes
- Pearl farro
- Orzo
- Sherry cooking wine
- Pumpkin puree
- Peanut stir fry sauce
- Edamame
FAQ
- Can white rice and quinoa be swapped in these casseroles?
- Yes, you can substitute white rice with quinoa without making any other changes to the recipe.
- What should I do if my grains aren’t fully cooked through after baking?
- If your grains, like rice or quinoa, aren’t cooked through, stir everything, cover it again, and return it to the oven for an additional 5 minutes. If needed, add an extra ½ cup of liquid if they appear dry.
- How can I adjust the portion sizes of these casseroles?
- Most recipes can be halved and baked in an 8×8-inch dish. However, ingredients like canned tomatoes or enchilada sauce might not be easily halved due to liquid requirements.
- Are these casseroles suitable for freezing?
- Yes, grain-based casseroles like those made with rice or quinoa freeze well. To freeze, cook the casserole as directed, let it cool, then cover tightly before placing it in the freezer.
- What are the best add-ins for these vegetarian casseroles?
- Fresh or frozen vegetables can be added. Heartier veggies should go in at the start of cooking, while more delicate ones, like spinach or thawed frozen veggies, should be added towards the end. Vegetarian proteins like beans or vegetarian sausages can also be included.
Tips
- Use an Oven Thermometer: Ensure your oven is at the correct temperature by using an oven thermometer. This can help avoid undercooking, as actual oven temperatures may vary from the displayed setting.
- Simmer Liquids for Faster Cooking: To reduce cooking time, consider simmering liquids on the stove before adding them to your casserole. This pre-heating step can cut around 5-10 minutes off the total cooking time.
- Adjust Liquid for Brown Rice: If substituting brown rice for white rice, increase the liquid by 50% and extend the covered cooking time by at least 50% to ensure the rice cooks through.
- Store and Reheat Properly: For leftovers, store casseroles in the refrigerator for up to four days. When reheating, cover tightly with foil or a lid to prevent drying out, and add a splash of broth or water if necessary.
Equipment
- Magnolia Home 9×13-inch Enamel Baking Dish – A durable baking dish with a tightly fitting lid is recommended for these casseroles.
- Oven Thermometer – Useful for ensuring your oven is at the correct temperature, especially if you’re experiencing inconsistent baking results.
- 9×13-inch Glass Pyrex Baking Dish – Another option for a baking dish, often paired with foil for covering.
- Airtight Freezer Containers – Useful for storing and freezing portions of casseroles for later use.
