One Pot Broccoli and Cauliflower Cheese Casserole

If you’re looking for an easy, quick and hearty, stick to the ribs side dish that goes a long way at family gatherings, this is it. 

I’ve made this recipe for years as a mainstay for holiday meals for our family and the dish is always emptied.  Even better it also can be a main meal by simply adding wild rice or ground turkey for meal lovers. 

Perhaps the best thing about making this cheesy casserole is that it can all be done in one dish making clean-up a breeze. 

 

 

Items You Will Need 

Preheat Oven: 350 degrees

Baking Items: cooking spray, casserole dish, mixing bowl, spoon
 
Cook Time
Prep: 5 minutes
Total Time: Approx. 35-40 minutes
Serves: 6 (for more servings double/triple the recipe)
 


Corning Ware French White 1-1/2 Quart

Glass Covered Round Dish with Lid

See details.

Ingredients 

1 cup of milk

2 tsp. of spicy brown mustard

8 oz. thawed *broccoli florets

8 oz. thawed *cauliflower

2 tsps. melted butter

1 cup of shredded cheddar cheese

1/3 cup of dried Italian bread crumbs

1 cup sliced mushrooms (optional)

1 can regular size condensed cream of mushroom soup (Do Not add water to soup.) 

Note: Use 3/4 cup for almond or condensed milk.

 

*You can use fresh veggies but it takes longer.  This recipe is for a quick one pot/dish meal vegetarian (not vegan) meal.

 

Instructions 

Coat a 1 quart casserole with cooking spray. 

1. In the casserole dish add soup, milk, mustard and stir.

2. Add broccoli and cauliflower; mix well

3. Mix bread crumbs in with melted butter in a small bowl.

4. Sprinkle bread crumb mix over the vegetables.

5. Bake at 350 degrees for 30 minutes or until vegetables are tender.

 

Suggestions: Add 2 cups of cooked long grain wild rice to the mixture. 

 

You'll find more casserole and one-dish recipes like mine in this Campbell's 3 in 1 Cookbook.

 

 

Campbell's 3 Books in 1:

4 Ingredients or Less Cookbook,

Casseroles and One-Dish Meals Cookbook,

Slow Cooker Recipes Cookbook

  

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One Pot Hearty Vegetarian Meat & Potatoes Recipe

Meal for Two

When I’m in the mood for something hearty but don’t have time to make it, this recipe is really quick and easy.  Although it’s vegetarian (not vegan) my husband likes it just as much as his meaty version. 

Prep time: 10 minutes

Cook time: 15-20 minutes

Yields: 2 servings 

What you will need: spoon spatula/stirring utensil, skillet or frying pan, cooking spray, knife, serving bowls 

Ingredients: 

8-10 cooked and peeled baby new potatoes or

15 ounce can of white potatoes, drained and rinsed twice

½ cup baby small peas cooked (if canned drained and washed)

½ cup white Shoepeg corn

2 Garden Vegetarian Morning Star Burgers

2 tablespoons butter (I Can’t Believe It’s Not Butter is vegetarian)

¼ - ½ cup Vegetarian Vegetable Broth (Swanson is gluten free) 

Seasonings (to taste)

Black pepper

Italian seasoning
Dried parsley
Red pepper 

Directions: 

1 - Pre-cook burgers according to directions on the package.  Chop them into small pieces set aside. 

2 - Grease pan with vegetable cooking spray.  It will stick if you don’t. 

3 - Chop potatoes into smaller pieces.  Cook potatoes in frying pan about ten minutes or until tender. 

4 - Add butter, corn, peas, meat, seasonings and broth to skillet and cook on med-low heat uncovered for about 5 -10 minutes.  Stir often, it sticks. 

5 - Serve hot with dinner rolls, juice, fresh fruit or applesauce. 

*Note:  For meat eaters, substitute burgers for ground beef or turkey.

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You may also like this recipe:
One Pot Broccoli and Cauliflower Cheese Casserole

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Favored Vegetarian Stroganoff Casserole

If you’re looking for a meal that will satisfy meat lovers and vegetarians (not vegan), my “favored stroganoff” casserole does just that.  It sticks to the ribs and goes a long way.  Plus it freezes really well. 

When I make it for us I usually divide the portions into smaller dishes so that it is presented well on the table.  This looks especially nice for a small dinner party. 

Baking Supplies You Will Need 

Mixing bowl, spoon to mix, fork, knife, cooking spray, 8x8 glass square baking dish or casserole dish, mini loaf baking foil pans (optional for individual servings) 

Preheat over 375 degrees

You will need: baking sheet, 1-quart baking dish, mixing bowl, fork/spoon, serving dish. 

Cook Time: Bake at 375 degrees for 25-35 minutes or until top is browned.

Prep Time: 15 minutes

Total Time: approx. 25-40 minutes

Serves: 6-8

Ingredients 

3 to 4 tbsp. room temperature butter

¼ to ½ cup sour cream or Greek yogurt

1 can 98% fat free cream of celery (or mushroom) condensed soup

¼ cup almond milk unsweetened

1½ cans tiny young sweet peas drained

3 oz. Velveeta cut & cubed

12 oz. egg noodles (cooked) 

1 tbsp. dried Italian Seasoning

1 tbsp. dried whole Oregano

1 tbsp. dried Parsley

¼ cup bread crumbs (optional; ( I use Progresso brand)

Ground black pepper, garlic or onion powder season to taste 

Vegetarian Meat

 

2 Morning Star Veggie Link Sausages

1 Morning Star Garden Veggie Burger

1/2 cup Gardein the Ultimate Beefless Ground 

 

 

Cut cheese, sausage and burger into cubes.

The "beef" is ready to use.

 

This is what I used, but use more if you

like a lot of meat.

 

Pre-cook the noodles according to directions on the package. Wash and drain noodles to prevent overcooking.  

 

Preheat oven to 375 degrees. Spray pans with cooking spray. 

1. Drain peas.

2. Hand mix together soup (do not add water), seasonings, butter and sour cream (or yogurt) until smooth.

3. Add peas, noodles and meat. Stir.

4. Add cubed Velveeta cheese squares and stir.

5. Pour mix into a greased baking or casserole dish.

6. Sprinkle 1-2 tbsp. Italian Seasoned Bread Crumbs on top.

7. Place on baking sheet. Bake covered for 15 minutes. Stir and continue baking for 20 minutes uncovered until it starts to brown on top. Serve warm. 

Serve with grape juice, sweet yellow corn bread (I used Martha White’s gluten free mix and added red hot pepper flakes.) 

Tip 1: Can be divided into individual baking dishes for better presentation.

Before baking.

Tip 2: The foil mini baking loaf pans work really great for us. Plus I can freeze this recipe in them and just heat them later. 

 

 

CorningWare

Bake and store in this 1½ quart casserole baking dish with lid in white.

 

You may also like my Baked Tuna Casserole Recipe and over 20 recipes for using tuna.

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North African Moroccan Bean & Pepper Vegetarian Stew

Image by Favored1

With our family having allergies to garlic and onions, sometimes it’s hard to find ingredients to switch with them and still have the recipe turn out tasting good. 

When I discovered a Moroccan Stew recipe I saw how I could easily make substitutions and still end up with a savory meal that is healthy and rich in antioxidants. My Moroccan Bean and Pepper Vegetarian Stew recipe contains cinnamon and ginger, two of the super antioxidants and it’s also diabetic friendly. 

This one pot stew is easy to make, boasts a great taste while bursting with color, and it goes a long way. Try serving it alone or over brown rice.   

You will need: large stock pot with cover, knife, measuring cup, large spoon

 

Image by Favored1

Cook Time 

Prep Time: 15 minutes

Total Time: Approx. 45 minutes

Serves: 8-10

 

Ingredients 

2 cups vegetarian broth

2 cups peeled & cubed butternut squash

1 pound peeled & cubed sweet potatoes

1 chopped yellow bell pepper

1 can (14 ounces) Fire Roasted Diced Tomatoes

1 can (16 ounces) chickpeas (garbanzo beans) drained and rinsed

1 can (15 ounces) dark red kidney beans drained and rinsed

1/3 cup Ocean Spray Reduced Sugar Craisins - dried cranberries

1 cup slivered natural almonds

2 teaspoons ground cinnamon

1 teaspoon ground cumin

1 teaspoon ground ginger

1 teaspoon turmeric

1 teaspoon paprika

1teaspoon ground red pepper

1 teaspoon ground sea salt

Optional - Cilantro for garnish

 

Instructions 

Kinetic GoGreen serving dishes

Place broth, sweet potatoes, squash, peppers and craisins in a large pot. 

 

Cover and cook on medium heat for about 5 - 8 minutes. 

Add spices, kidney beans, chick peas, tomatoes and almonds. Bring to a boil and then turn down the heat to simmer.  

Cook for about 15 minutes covered or until squash and potatoes are tender. Remove from heat.  

Garnish with fresh cilantro and almonds if desired. May be served over brown rice or noodles. 

 

Store any leftovers in the refrigerator or freeze in tightly sealed containers like the oven safe glass Kinetic GoGreen serving dishes.

 

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Substitutions 

What to use in place of garlic or onions:

If you have garlic or onion allergies, substitute another aromatic vegetable such as celery in the recipe. 

For a sweet or flowery taste saut fennel. It can also be used as a garnish.

Squeeze lemon juice on food in place of salt. 

Try Japanese radish (daikon) with mushroom powder for a milder flavor.

Use a small amount of Indian spice called asafetida. Although it has a strong aroma, it mellows as it cooks.

 

7 Super Spices:

Cinnamon

Ginger

Oregano

Red Chile Pepper

Rosemary

Thyme

Yellow Curry

 

If you like this recipe you may also want to try my West African Vegetarian Stew or more food from Morocco.

 

 

The Food of Morocco

528 page hardcover  

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