Yum!!!

Oh I have the best recipe for summer squash casserole – I'll try to remember to send it to you when I get home. It's SO good, esp if you like stuffing.

My mom used to make an awesome casserole with spinach, brown rice, caramelized onions and garlic, and eggs, sprinkled with parmesan cheese and baked. I agree — they're great on a busy schedule!

We used to always have this broccoli casserole. It was terrible for you – full of mayo and cream of something soup. But so good. Maybe you can recreate that! I'd be forever indebted to you. In the mean time, this corn one looks good.

mmmmm looks delish Caitlin.. Casserole's are amazing!!

I was drooling all over that recipe until I saw the sour cream ingredient. Why do casseroles have to have dairy?? whyyyyyy?

I like soups and CHILIS for fast recipes.

Theres a casserole I had in December, that I've been waiting until it cools down again to make – search for "harvest vegetable shepherd's pie with mashed yams" in whole foods market recipe database – its PHENOMONAL and uses a ton of amazing ingredients, super filling and comforting!

I love my mom's broccoli rice casserole recipe, super unhealthy but she only makes it about twice a year.

I love this recipe! I might have to make it too because my husband loves corn 🙂

I love whoever suggested egg substitute and yogurt! my gf just suggested greek yogurt in place of sour cream

Num! Thanks for the recipe. One of my favorites is a Chicken Tamale Casserole from Cooking Light. I think you could easily subsitute the Chicken for tofu, or just omit it!

Enjoy 🙂

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1854020

my favorite recipe isn't actually a casserole, but an appetizer….and it contains meat. It's sausage balls made with bisquick, spicy sausage, and sharp cheddar cheese. Definitely NOT that healthy and NOT vegetarian…..everyone who's ever tasted a sausage ball loves it though! Maybe I'll try using tofu one day 🙂

I was going to originally suggest enchiladas – make a mixture of reduced fat/ fat free sour cream (or greek yogurt), salsa, cheese, and a bunch of veg – frozen corn, black beans, spinach, tofu – whatever you want! You could either leave it like this and top the pan with some tortillas (and maybe sprinkle more salsa and cheese on top) or you could go ahead and fill your tortillas with some of the mixture, lay them seam side down in a baking dish, and cover with salsa and cheese. Easy and flexible. You could prob get 2 meals for you and Kristien each out of this, unless you guys are super hungry. 🙂

Yum! That caserole looks fantastic :O). I like your additions to make it healthier – I wonder if you could even use Greek yog instead of sour cream??

never made a casserole, but I do enjoy Jiffy!

Yum! That looks EXCELLENT. I need to try that at home!

My mom used to make a casserole she called Hollywood Hash that she and I loved (but my brother and dad hated- haha!) She used lean ground beef (I think you could sub tempeh or chopped up tofu to make it vegetarian), rice, diced tomatoes, mushrooms and english peas. I don't think it was the healthiest b/c she used canned veggies and white rice, but I would like to recreate it with lean ground turkey, brown rice and fresh veggies to see if it tastes even better. I just liked it b/c it wasn't drowned in cheese or a heavy cream sauce. I'd usually eat it with plenty of hot sauce. Yum!

p.s. i always used to be jealous of my friends on thanksgiving because they got to eat yummy things like sweet potato casserole with marshmallows on top while we ate some weird jordanian dish at my aunt's house.

it sounds funny, but i love smokey temeph with sweet potatoes in a caserole.
i dont have a recipe… i just sort of throw it together 🙂

and are cabbage rolls caseroles? i dont know.. if they are, i LOVE cabbage rolls

Three words: green bean casserole. My family makes the dish specifically because I love it so much. Any and all leftovers from Thanksgiving get shipped home with me 🙂

That looks really good. I may be adding that to the menu next week.

This recipe looks awesome, any idea on what the caloric break down would look like?

yumola — being the cornbread lover (okay, addict) that i am this casserole looks fab!

I love casseroles! That's our food philosophy too. I try to make 3 big meals that will last us throughout the week. Gosh, I have so many, but any kind of baked pasta or I made a smoky polenta-mushroom bake that was great. That corn casserole sounds yummy! Plus I love the texture that cornmeal brings.

omg does that look good! i will defs be making that soon:)

i love casseroles! i have to try yours. i never really follow a recipe, i like to improvise 🙂
i have been meaning to try this one:

Creamy Pumpkin-Mushroom Casserole

2 cups raw cubed pumpkin
olive oil to coat
4 cups chopped mushrooms
1/4 cup crumbled tempeh
3/4 cup soy milk
1/2 cup water
2 cloves finely sliced garlic
1 teaspoon salt
1/2 teaspoon turmeric
1 Tablespoon flour
1/4 cup diced onion (caramelized in a bit of oil)
3/4 cup bread crumbs
handful chopped walnuts
salt & pepper to taste

Coat pumpkin cubes in olive oil and arrange in a single layer in a casserole dish. Bake at 190C/375F for 30 minutes.

While the pumpkin's baking, "sweat" the mushrooms in a large pan on medium heat with the salt until their juices come out and they're cooked through. Add the tempeh and garlic, cook for a few minutes, and add the soy milk, water, and turmeric. After another few minutes, sprinkle in the flour and stir that in. Cook another few minutes until sauce thickens. Remove from heat.

Pour mushroom concoction over (now baked) pumpkin cubes and spread to even out surface. Combine caramelized onions/bread crumbs/walnuts/salt and pepper and sprinkle that on top. You could give the top a quick spray of oil before popping it in the oven.

Bake for 15-20 minutes at 190C/375F.

Hi Caitlin, can you include the number of oz. or grams of the sour cream you added? This recipe looks awesome!

My all time favorite casserole is Jack pot casserole! My mom used to make it for my birthday every year. It is crazy that I liked it because I never liked olives and was never that into beef or cheese, and hated tomatoes soup, but for some reason I loved it all mixed in the casserole with the noodles and creamed corn and onions. (Not healthy at all but it was a once a year dish)

I haven't had it since I turned vegetarian : (

I'm hoping to work on a revised Jack Pot casserole recipe this year. Maybe whole wheat noodles, low fat cheese and tvp or something of that nature.

Hey-
Just reading your post about being allergic to Amazing Grass- did you know latex and avocado allergies are related? My mom is allergic to both of those and bananas (and some other weird things). If you google it, you should be able to get a list of things in that "allergy family". Its interesting you are allergic to Amazing Grass because she's also allergic to green tea – maybe there is something similar in them? Good luck 🙂

Here is my favorite casserole dish, baked couscous and summer squash:
http://www.recipezaar.com/Baked-Couscous-With-Summer-Squash-238329

I am actually making it tonight. The fontina cheese melts perfectly!

I like the Southwest corn casserole recipe in Veganomicon. I haven't made it a while though…hmmm, I think you just inspired me.