Looking For A Meatless Casserole

[Guest cassidy]

I've made lasagna twice lately and froze it in meal sized pieces. It is so convient to take for lunch or pop in the microwave when I come home starving. I want to make something else that I can freeze in meal sized portions, but I'm not sure what.

I do eat meat, but it isn't something that I really like, so I want something that doesn't have meat in it. I love spicy.

Anyone have a recipe that fits?

[VegasCeliacBuckeye]

I've made lasagna twice lately and froze it in meal sized pieces. It is so convient to take for lunch or pop in the microwave when I come home starving. I want to make something else that I can freeze in meal sized portions, but I'm not sure what.

I do eat meat, but it isn't something that I really like, so I want something that doesn't have meat in it. I love spicy.

Anyone have a recipe that fits?

VEGAN BROCCOLI CASSEROLE

1 medium potato, peeled and coarsely diced

1/2 medium carrot, scraped and thickly sliced

1/2 med onion, peeled and coarsely diced

1 cup water

1 tsp salt

16 oz frozen chopped broccoli

4 oz firm tofu, crumbled

1 Tbs lemon juice

pinch garlic granules (I use more, ok a lot more)

1 cup uncooked instant brown rice

10 oz can sliced mushrooms, drained

3/4 cup water

Preheat oven to 350 degrees F. In a small saucepan, bring potato,

carrot, onion, 1 cup water and salt to a boil over medium-high heat.

Lower heat to medium, cover and simmer until potato and carrot are

tender, about 10 minutes. Meanwhile, thaw frozen broccoli in a

colander under hot running water, then set aside and drain well.

When potato mixture has finished simmering, pour into a blender and

add tofu, lemon juice and garlic. Blend until very smooth and

creamy. Pour into a shallow, greased 1 1/2 to 2 quart casserole. Add

broccoli, rice, mushrooms and 3/4 cup water. Stir well and smooth top

of casserole. Bake for 40 minutes, until golden and bubbling. Serves

4.

**** I also add cheddar cheese at the end on top to melt. (Not vegan that way)

[Guest cassidy]

thanks. I'll try it today!

[tarnalberry]

I've made lasagna twice lately and froze it in meal sized pieces. It is so convient to take for lunch or pop in the microwave when I come home starving. I want to make something else that I can freeze in meal sized portions, but I'm not sure what.

I do eat meat, but it isn't something that I really like, so I want something that doesn't have meat in it. I love spicy.

Anyone have a recipe that fits?

What about chili?

Or soup?

[angel-jd1]

How about a burrito/enchilada caserole using only refried beans corn tortillas and sauce? You could also throw in some rice. I find that mexican food freezes well.

-Jessica

[Carriefaith]

Vegetable Casserole

1 cup uncooked rice (basmati is my favorite)

1 bag of baby carrots

4 stalks of celery, diced

5 green onions, diced

1 onion, diced

2-3 cloves garlic, diced

1 can Kidney beans

1 cup Planters cashews

3 cups broth (use more if needed)

optional (about ½ cup of mushrooms, 1/4 cup parsley)

Put the rice on the bottom of a casserole dish. Throw everything else in the casserole dish. Bake for 1 hour at 350. Check on the casserole after 30 minutes and add more broth if necessary.

[TinkerbellSwt]

Zucchini Parmesan- my mom made this last weekend with zucs fresh from the garden.. yum!

cut the zucs into discs

fry them in oil with just a dip in egg and then into parm cheese

let them sit on paper towel to drain.

layer them in casserole dish with mozzarella cheese and tomato sauce.

put into oven to melt the cheese

thats it. simple. yet delicious. I am not a fan of zucchini, yet I loved this. This is also great with eggplant, coated and fried the same way.

[marciab]

Spinach Casserole

2 eggs

2 pkg chopped spinach (thawed and well drained)

2 cup cottage cheese (FF is fine)

2 cup shredded cheddar cheese

s/p to taste

Beat eggs. Add other ingredients. Bake 350 degrees for 1 hr. Makes 8 x 8 pan.

Easy and most people who don't like spinach like this. Marcia

[emcmaster]

Enchilada Casserole

1 jar red enchilada sauce

1 can black beans, rinsed and drained

1 can fat-free refried beans

4-6 cups cooked rice

salsa to taste

chili powder to taste

1. Dump first 3 ingredients into a 9x13 pan and mix together. Add rice a little at a time, mixing with the wet sauce until you get the desired consistency. (I like mine with less sauce) Add salsa and chili powder to taste and mix well.

2. Bake at 350 for 30 minutes.

I add cooked, shredded chicken to this and it's fantastic, but I saw that you didn't want meat. Cheese would be good on top of this if you can handle dairy or have a good substitute.

[Guest cassidy]

Enchilada Casserole

1 jar red enchilada sauce

1 can black beans, rinsed and drained

1 can fat-free refried beans

4-6 cups cooked rice

salsa to taste

chili powder to taste

1. Dump first 3 ingredients into a 9x13 pan and mix together. Add rice a little at a time, mixing with the wet sauce until you get the desired consistency. (I like mine with less sauce) Add salsa and chili powder to taste and mix well.

2. Bake at 350 for 30 minutes.

I add cooked, shredded chicken to this and it's fantastic, but I saw that you didn't want meat. Cheese would be good on top of this if you can handle dairy or have a good substitute.

This one sounds very good - I love mexican food and anything spicy. What brand of enchilada sauce do you use?

[Guest cassidy]

I took some of the mexican lasagna/enchilada recipes and this is what I made:

Spicy Mexican Lasagna

1 tablespoon chili powder

1 tablespoon cumin

1 garlic clove

1/2 onion

1 10oz can rotel original tomatoes & chilies

1 10oz can rotel spicy tomatoes and chilies

1 bottle ortega medium taco sauce

3 cans black beans - drained

4 cups cooked rice

corn tortillas

4 cups shredded cheese - mexican blend

This is very spicy, so I would recommend substitutions if you don't like things spicy.

I use Uncle Ben's 20 min cook rice, so I started cooking that first.

Combine chili powder, cumin, garlic, onion, rotel cans, taco sauce and black beans in a bowl.

Place a layer of corn tortillas down, followed by a layer of rice, then the spicy bean mixture, layer of cheese and repeat starting with corn tortillas again.

Top off with corn tortillas with cheese on top. This layer gets crunchy in the oven (which I love).

Bake at 350 for 1 hour. I used a 9 x13 pan.

Then I made homemade mac & cheese:

1/4 cup butter

3/4 cup gluten-free flour - I used an all purpose blend

3 cups milk

2 teaspoons salt

4 cups shredded cheddar

1 bag tinkyada elbow pasta

mix the butter, milk, salt and flour on low to medium heat in a saucepan. Slowly add all the milk and flour while stirring constantly. Then slowly add in the cheese until mixture is melted and thickens.

Add cheese to cooked pasta and bake for 30 minutes at 350.

I also made bbq chicken in the crockpot. I just poured in a bottle of bbq sauce and added 3 pounds of boneless skinless chicken.

I'm going to divide everything up in meal-sized portions and freeze it all. We have two trips coming up so this will be a great headstart for trip food.

[emcmaster]

This one sounds very good - I love mexican food and anything spicy. What brand of enchilada sauce do you use?

Sorry for the delay! I use Pace, but we've used Old El Paso in the past before I went gluten-free. I'm not sure if Old El Paso is gluten-free or not.

[Carriefaith]

I've never noticed a problem with Old El Paso salsa.