Healthy Vegetable Casseroles




Healthy Five In One Casserole

  • 1 (11 oz.) can whole peeled tomatoes
  • 1 fresh zucchini sliced thin
  • 1 onion, sliced (white)
  • 1 green pepper, sliced
  • 1 or 2 stalks celery, chopped
  • Grated 2% cheddar cheese
  1. Combine five vegetables in layer form in a corning ware casserole dish. On each layer, sprinkle a little dried parsley, salt, pepper, paprika and celery seed as desired.
  2. Top with grated cheese. Microwave on medium high 18-20 minutes. If you prefer fully cooked vegetables then microwave longer or bake at 350 degrees for 30 minutes..


.Healthy Casserole with White Sauce

  • 3 c. broccoli florets, cooked tender-crisp
  • 3 carrots, cut in 2 inch pieces, halved length-wise, cooked tender-crisp
  • 1 c. sliced yellow squash
  • 1 c. mushrooms, halved
  1. Prepare white sauce; remove from heat.
  2. Add 2 tablespoons lemon juice and 1/2 teaspoon dried tarragon leaves.
  3. Pour over vegetables.
  4. Bake in 350 degree oven for 25 minutes or until tender. Serves 6.
    White Sauce
  • 3 tablespoons I Can't Believe It's Butter
  • 2 tablespoons flour
  • 1 cup lowfat milk
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • Blend in flour then gradually stir in milk.
  • Add salt and pepper; continue to cook, stirring, until thickened.
  • Remove from stove.


Yellow Squash Casserole

  • 4 cups yellow squash
  • 1 white onion
  • 2 eggs
  • 1 tablespoon I Can't Believe It's Butter
  • salt
  • pepper
  • 2% grated mozzarella cheese
  • Place squash and onion in deep frying pan and cover with water.
  • Boil until tender.
  • Drain the water.
  • Make hole in center and add the butter.
  • Put the egg in the butter, salt and pepper.
  • Scramble the eggs in the butter.
  • Once egg is cooked, stir into squash and onion.
  • Sprinkle with 2% mozzarela cheese and bake at 350 degrees for 15 to 20 minutes.


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