vegetable casserole recipe Casseroles are a genius culinary invention,allowing you to quickly invent a breakfast or dinner from those products that are currently in the refrigerator. Casseroles are cottage cheese, cheese, meat and, of course, vegetable. For a dish such as a vegetable casserole, the recipe is simple: the vegetables should be either partially cooked or shredded based on the time for their preparation. That is, if you take cauliflower and potatoes for a vegetable casserole, then the potatoes must first be boiled to half-cooked or cut very finely, because until ready in the oven, it will take twice as long as cabbage. The second rule of vegetable casseroles is the sauce with which they are poured. Béchamel, sour cream or cream with egg are the most frequent options. The fill is needed to give the casserole a shape and combine all the products into one. Well, give a special taste, of course. Casseroles are cooked in refractory shapes, round or square, often under a lid. Served - hot or cold, with sour cream or sauces, as a main dish, to broths or as a side dish to meat.

Potato casserole with vegetables


  • Potatoes - 2 pcs.
  • Carrots - 1 pc.
  • Broccoli, cauliflower - 7-10 inflorescences each
  • Celery (root) - optional
  • Pumpkin - a small piece
  • 2 eggs
  • 0,5 glasses of milk or cream
  • Salt, spices to taste (nutmeg, black pepper, cumin, dill)

Preparation: Both types of cabbage to disassemble on the inflorescence, rinse under running water. If the inflorescences are large, cut each into several pieces. Carrots, potatoes, celery peel. With pumpkin peel off. Potatoes, carrots, celery and pumpkin cut into cubes 1x1 cm. Celery and carrots should be put out in a frying pan until soft. Whisk eggs with milk and spices. Oven to warm up to 180C. At the bottom of the mold lay a potato, on top a layer of pumpkin and celery, on top of it - carrots. Put on the carrots inflorescence of cabbage. All pour the egg-milk mixture. Cover with a lid or a piece of foil, put in the oven. The baking time is about 30 minutes (until the potato is ready).

Casserole from cottage cheese and zucchini

Vegetable casseroles - a priori dietary product. Firstly, because their main component is vegetables. Secondly, because the minimum amount of fat is used in the preparation of vegetable casseroles. Thirdly, because baked products, unlike fried, do not have a negative effect on the stomach and intestines. Ingredients:

  • 200 g of soft cottage cheese
  • 2-3 small zucchini
  • 1 egg
  • 1 garlic clove
  • Fresh greens
  • Salt, white or black pepper
  • Grated hard cheese - 2 tbsp.

Preparation: Zucchini grate on a large grater, shift to a colander, so that the glass is superfluous, squeeze out slightly. Mix cottage cheese with egg, add zucchini. Crush a clove of garlic and add to the paste. Salt, sprinkle with pepper or other spices at will. Put the mixture in a small form. Sprinkle with cheese on top. Bake for about 40 minutes in the oven at 180C. The time of baking depends largely on the size of the mold and, consequently, on the height of the casserole. The thinner the casserole, the faster it will be baked.

Baked eggplant with tomatoes (gratin)

Gratin is, more simply, a casserole with a crispycrust. Its technological secret is to bake the dish first at a moderate temperature (so that all the products are baked), and at the end of cooking, increase it or turn on the grill to get a crunchy top. Eggplants are one of the most popular products in vegetable casseroles. And in combination with tomatoes and cheese, a win-win trio of flavors is created that can conquer everyone. Cooking? Ingredients:

  • 2-3 small zucchini
  • 1 average eggplant
  • 1 sweet pepper
  • 3 tomatoes
  • 1 red onion
  • 150 g hard cheese
  • 1 clove of garlic
  • Spices: black pepper, thyme, paprika
  • Salt
  • Breadcrumbs

Preparation: Eggplant and zucchini wash, cut into slices. Boil separately in boiling water for 10 minutes, put into a colander, to make the glass water. Cut the onions into rings and fry in vegetable oil until it is clear. Tomatoes scalded with boiling water, peeled. Cut into slices. Pepper cut, peeled, cut into strips. Garlic crush, chop. Grate the cheese on the grater. Preheat the oven to 200C. In a ceramic baking dish put onions and butter on the bottom, in which it was roasted. On the onion lay a layer of courgettes zucchini. Sprinkle with salt and pepper. Then put a layer of pepper, then - a layer of aubergines. Sprinkle with cheese, garlic, herbs, salt and pepper. Then alternate layers of vegetables and cheese with spices. The last lay out tomatoes, and completes the whole layer of cheese. Sprinkle the cheese with breadcrumbs, sprinkle with oil and send the casserole to the oven. The cooking time is about 30 minutes. Bon Appetit! We advise you to read: