VEGGIE CASSEROLE RECIPES

Name: Ham & Veggie Casserole
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings.
Ingredients: 1 package (16 ounces) frozen broccoli florets; 1 package (16 ounces) frozen cauliflower; 2 teaspoons plus 2 tablespoons butter, divided; 1/4 cup seasoned bread crumbs; 2 tablespoons all-purpose flour; 1-1/2 cups 2% milk; 3/4 cup shredded sharp cheddar cheese; 1/2 cup grated Parmesan cheese; 1-1/2 cups cubed fully cooked ham (about 8 ounces); 1/4 teaspoon pepper

HAM & VEGGIE CASSEROLE RECIPE: HOW TO MAKE IT

Ham & Veggie Casserole Recipe: How to Make It image

I’ve paired ham with broccoli and cauliflower for years. To complete this casserole dinner, I pass around some dinner rolls. —Sherri Melotik, Oak Creek, Wisconsin

Provided by Taste of Home

Categories Dinner

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1 package (16 ounces) frozen broccoli florets
1 package (16 ounces) frozen cauliflower
2 teaspoons plus 2 tablespoons butter, divided
1/4 cup seasoned bread crumbs
2 tablespoons all-purpose flour
1-1/2 cups 2% milk
3/4 cup shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese
1-1/2 cups cubed fully cooked ham (about 8 ounces)
1/4 teaspoon pepper

Steps:

Preheat oven to 425°. Cook broccoli and cauliflower according to package directions; drain., Meanwhile, in a small skillet, melt 2 teaspoons butter. Add bread crumbs; cook and stir over medium heat until lightly toasted, 2-3 minutes. Remove from heat., In a large saucepan, melt remaining butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in cheeses until blended. Stir in ham, pepper and vegetables., Transfer to a greased 8-in. square baking dish. Sprinkle with toasted crumbs. Bake, uncovered, until heated through, 10-15 minutes.

Nutrition Facts : Calories 420 calories, FatContent 23g fat (13g saturated fat), CholesterolContent 89mg cholesterol, SodiumContent 1233mg sodium, CarbohydrateContent 25g carbohydrate (10g sugars, FiberContent 6g fiber), ProteinContent 28g protein.

OVERNIGHT VEGGIE LOVER’S BREAKFAST CASSEROLE RECIPE ...

Overnight Veggie Lover’s Breakfast Casserole Recipe ... image

Can't get enough veggies in your life? This overnight egg bake is made just for you. Loaded with fresh vegetables, including broccoli, mushrooms, spinach, bell pepper and green onions, plus melty cheese and flavorful seasonings, you'll be hard-pressed to stop at just one serving of this easy, filling breakfast casserole.

Provided by Pillsbury Kitchens

Total Time 9 hours 25 minutes

Prep Time 30 minutes

Yield 8

Number Of Ingredients 14

Ingredients

3 cups finely shredded Italian cheese blend (12 oz)
3 tablespoons butter
2 cups coarsely chopped fresh broccoli
1 cup sliced fresh mushrooms
1 clove garlic, finely chopped
3 cups fresh baby spinach, chopped (from 5-oz package)
1/2 cup chopped red bell pepper
1/4 cup chopped green onions
8 eggs
1 3/4 cups half-and-half
1/4 cup all-purpose flour
1/2 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

Spray 13x9-inch (3-quart) baking dish with cooking spray. Sprinkle 2 cups of the cheese evenly in bottom of baking dish.
In 12-inch nonstick skillet, melt butter. Add broccoli, mushrooms and garlic; cook over medium heat 3 to 4 minutes or until broccoli is crisp-tender. Cool 5 minutes. Stir in spinach, bell pepper and green onions until well mixed. Spoon evenly onto cheese. Sprinkle with remaining 1 cup cheese. Set aside.
In large bowl, beat eggs, half-and-half, flour, Italian seasoning, salt and pepper until well blended. Pour egg mixture evenly over cheese and vegetable mixture in baking dish. Cover; refrigerate 8 hours or overnight.
Heat oven to 350°F. Uncover baking dish; bake 33 to 38 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving. Cover and refrigerate leftovers.

Nutrition Facts : Calories 350 , CarbohydrateContent 11 g, CholesterolContent 255 mg, FatContent 2 , FiberContent 1 g, ProteinContent 19 g, SaturatedFatContent 15 g, ServingSize 1 Serving, SodiumContent 590 mg, SugarContent 4 g, TransFatContent 1/2 g

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