Broccoli Normandy Veggie Casserole

I like to use fresh veggies but there are times that I am either too tired to prep or just short on time! So I have frozen and some canned veggies on hand. This recipe is quick & easy to make!

Broccoli Normandy Veggie Casserole

1 16-oz bag frozen broccoli normandy
1 15-oz can creamed corn
1/2 c. frozen corn
1/2 c. sliced white mushrooms or mushroom of your choice
1/2 c. non-dairy milk
1 TBSP. cornstarch
1/2 tsp. thyme
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 c. panko bread crumbs
salt & pepper to taste

Preheat oven to 350 degrees. Lightly spray a 9" x 9" or 7" x 11" baking dish with non-stick cooking spray.

-In a large bowl, combine the frozen broccoli normandy, corn and mushrooms.
-In a small bowl, whisk together the non-dairy milk, cornstarch, thyme, onion powder, and garlic powder.
-Add the liquid mixture to the veggie mix. Combine well.
-Pour into the prepared baking dish.
-Sprinkle the panko bread crumbs around the edges.
-Bake uncovered for 35 - 40 minutes or until bubbly.
-Let cool a few minutes and serve.

Potato Veggie Casserole

I had bought a 10 lb bag of potatoes for under $2.00. Can't beat that. (wish they were sweet potatoes for that price) I like mashed but I wanted something different. Plus I miss the old fashion potato casserole. This is sure darn close to it!

Potato Veggie Casserole

Sauce

1 1/4 c. lite soymilk

1 c. raw cashews..soaked in hot water for 1 hr. and drained

1/4 c. nutritional yeast

2 tsp. yellow mustard

1 tablespoon lemon juice

1 tsp. soy sauce

1/4 tsp. smoked paprika

1 tsp. extra fine sea salt

2 dashes turmeric

Potato Veggie Mix

3 large russet potatoes, peeled and evenly chopped

1 c. diced onion

1 red bell pepper, seeded and diced

1 green bell pepper, seeded and diced

2 large garlic cloves, minced

1 1/2 c. corn

1 bunch of kale, washed, ribbed & chopped

salt and pepper to taste

Preheat oven to 350 degrees. Spray a  9 " x 13"  baking dish with a non-stick cooking spray.

For the the sauce:

-Mix all ingredients in a blender until smooth. 

For the potato veggie mix:

-In a large pot, boil potatoes for 3-5 minutes or until they are halfway cooked. Drain water.

-In a non-stick skillet, thinly coat the bottom of the pan with water. Add the onions, peppers and garlic. Cook on low for 3-5 minutes until slightly tender.

-Add the corn and potatoes to the pepper & onion mixture. Cook for 3 minutes, stirring. Add a little water if needed. Season with salt and pepper if desired.

-Add the kale and sauce to the skillet  Toss to coat. Turn off heat and cover skillet for 5 minutes.

-Transfer to prepared baking dish.

-Cover with foil and bake for 30 minutes.

Dish up and enjoy! 

Quinoa Southwest Casserole

Really no story behind this recipe. Just sounded really good!

Quinoa Southwestern Casserole

1 c. veggie broth
1 medium onion, diced
2 large carrots, peeled & diced
1 red bell pepper, seeded & diced
1 poblano pepper, seeded & diced
1/2 c. zucchini, sliced and quartered
2 1/2 tsp. cumin
1/2 tsp. coriander
3 garlic cloves, minced
1-14 oz can fire roasted tomatoes
2 1/2 cooked quiona
2 handful baby spinach
1/4 tsp. extra fine sea salt
1 c. vegan pepper jack cheese (optional)

Preheat oven to 350 degrees. Lightly spray a casserole dish or  8" x 11 1/2" baking dish.

-In a non-stick skillet, add 1/4 c. veggie broth, onions, carrots, peppers and zucchini. Saute for 3-5 minutes.
-Add the cumin, coriander, garlic, tomatoes, quinoa, and remaining 3/4 c. veggie broth. Stir until combined.  Cook for another 2 minutes.
-Add the spinach & salt. Stir thoroughly until spinach just starts to wilt.
-Pour mixture into the prepared baking dish. Top with the cheese.
-Bake covered for 20 minutes.