Veg Lite

Cozy Casseroles

These satisfying one-dish meals will cure your winter dinner blues
Cozy Casseroles

Need some postholiday cooking inspiration? Turn to one of these casseroles. Served piping hot, the hearty layers of luscious ingredients can be assembled ahead, frozen, and baked “fresh” once they’re thawed for meals that are simple enough for weeknights and special enough for weekends. We’ve kept the recipes light on cheese, cream, and high-calorie ingredients so you can enjoy your comfort food without the guilt that usually goes with it. Leftovers taste pretty good too.

January/February 2012 p.44

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Mac-and-Cheese-Style Cauliflower

Mac-and-Cheese-Style Cauliflower

Get all the creamy, cheesy goodness of mac and cheese—without the high starch content of macaroni. To make your own breadcrumbs, tear firm, fresh bread into pieces and whirl in a food processor or blender until crumbs form.

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German Cabbage and Potato Casserole with Caraway

Caraway-seasoned braised cabbage is traditionally served with mashed potatoes in Germany, Austria, and Hungary. Here, we bring the two together in a hearty casserole.

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tortilla lasagna 2

Tortilla Lasagna

This easy, crowd-pleasing dish is also a kid favorite. Toasting the tortillas before building the lasagna keeps them from getting soggy as the dish bakes. Feel free to mix things up with different beans, cheeses, or vegetables between the layers.

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Stuffed Grape Leaves Casserole

Stuffed Grape Leaves Casserole

If you like stuffed grape leaves, you’ll love this casserole, which has all the flavors of the bite-size appetizers without all the rolling. You don’t have to parboil jarred grape leaves, but a quick dip in boiling water tenderizes them and removes some of their saltiness.

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Couscous Shepherd’s Pie

Ras el hanout is a spice mix used to season stews and tagines in Morocco. Its flavor and spiciness vary widely from brand to brand, which is why we recommend a range of amounts to use. Baking the prepared couscous on top of the stew gives it a fluffy texture

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comments

Barbara, You can obtain protein through grains, lentils, beans, soy, quinoa, and nuts. Most plant sources along don't provide all the essential amino acids to make a complete protein, but when you pair grains with nuts you can obtain a complete protein. For example, lentils and rice combined equal a complete protein. Also, quinoa and soy, while plant sources, DO provide complete proteins when consumed by themselves.

lindsey mathes - 2012-12-08 15:47:46

I don't find any real receipes for vegetarian casaroles. I have a son & daughter-in-law who are very particular about low on cheese.....but what is the protein to give them other than nuts?

Barbara Abramson - 2012-11-02 19:23:52