Economical, Quick, Easy and Delicious Vegetable Casserole Recipes

<h1>Economical, Quick, Easy and Delicious Vegetable Casserole Recipes</h1>Author: <a title="Linda Wilson" href="http://www.articlesbase.com/authors/linda-wilson/43684.htm">Linda Wilson</a> Comfort foods never go out of style!  And in the economic crisis the world is currently in, aren't we all looking for comfort?  These vegetable casseroles are not only good comfort food, they are quick, easy, and economical, too.  Whether you are looking for something for a "pitch-in" meal, a special occasion, or the family dinner, you are sure to find a casserole to please most everyone.  Choose from our Shoepeg Corn Casserole, Zucchini Casserole or Cabbage Casserole and enjoy some comfort food today. SHOEPEG CORN CASSEROLE 2 cans (11 oz each) shoepeg corn, drained 1 can (10 3/4 oz) condensed cream of celery soup, undiluted 8 oz sour cream 1 cup shredded cheddar cheese 1/2 cup chopped onion 1/2 cup chopped celery 1/4 cup chopped green bell pepper 3/4 cup crushed butter-flavored crackers 2 tbsp butter, melted In a large mixing bowl, combine the first seven ingredients.  Spray a 2-quart casserole dish with non-stick vegetable oil spray.  Transfer mixture to the casserole dish.  Sprinkle with the cracker crumbs; drizzle with the butter.  Bake uncovered, at 350 degrees for 20 to 25 minutes or until bubbly. Serves 6. ZUCCHINI CASSEROLE 4 medium zucchini, sliced 3/4 cup shredded carrot 1/2 cup chopped onion 1/2 cup water 1/2 cup plain, unsweetened, low-fat yogurt Non-stick vegetable cooking spray Preheat oven to 350 degrees. Place zucchini in a medium saucepan, cover with water and cook 5 minutes or until crisp-tender.  Drain well in a colander and set aside.  In another saucepan, combine carrot, onion, and water.  Cover and bring to a boil  Reduce heat and simmer 5 to 10 minutes until crisp-tender.  Drain off the liquid.  Add zucchini and yogurt to carrot/onion mixture in saucepan; stir gently to mix.  Spray a 1 1/2-quart casserole dish with cooking spray.  Spoon zucchini mixture into the dish and bake for 30 to 40 minutes until thoroughly heated. CABBAGE CASSEROLE 1 cup low-fat milk 1/4 cup egg substitute* 1/4 cup salt 1 cup grated cabbage 1/4 cup shredded low-fat American cheese Preheat oven to 400 degrees.  Spray a 1-qt casserole dish with non-stick cooking spray; set aside. In a medium mixing bowl, combine milk, egg substitute and salt.  Stir to blend well.  Fold in the cabbage and cheese.  Spoon into the prepared casserole dish and bake for 30 minutes. 4 servings:  Each has 58 calories, and 5 grams each of carbs and protein. *You may use 1 egg instead of the egg substitute. Enjoy! About the Author: For more of Linda's recipes and diabetic information, please visit her website at <a target="_blank" href="http://diabeticenjoyingfood.squarespace.com">http://diabeticenjoyingfood.squarespace.com</a>Article Source: <a href="http://www.articlesbase.com/">ArticlesBase.com</a> - <a href="http://www.articlesbase.com/recipes-articles/economical-quick-easy-and-delicious-vegetable-casserole-recipes-686286.html" title="Economical, Quick, Easy and Delicious Vegetable Casserole Recipes">Economical, Quick, Easy and Delicious Vegetable Casserole Recipes</a>

Comfort foods never go out of style! And in the economic crisis the world is currently in, aren't we all looking for comfort? These vegetable casseroles are not only good comfort food, they are quick, easy, and economical, too. Whether you are looking for something for a "pitch-in" meal, a special occasion, or the family dinner, you are sure to find a casserole to please most everyone. Choose from our Shoepeg Corn Casserole, Zucchini Casserole or Cabbage Casserole and enjoy some comfort food today.

SHOEPEG CORN CASSEROLE

2 cans (11 oz each) shoepeg corn, drained

1 can (10 3/4 oz) condensed cream of celery soup, undiluted

8 oz sour cream

1 cup shredded cheddar cheese

1/2 cup chopped onion

1/2 cup chopped celery

1/4 cup chopped green bell pepper

3/4 cup crushed butter-flavored crackers

2 tbsp butter, melted

In a large mixing bowl, combine the first seven ingredients. Spray a 2-quart casserole dish with non-stick vegetable oil spray. Transfer mixture to the casserole dish. Sprinkle with the cracker crumbs; drizzle with the butter. Bake uncovered, at 350 degrees for 20 to 25 minutes or until bubbly.

Serves 6.

ZUCCHINI CASSEROLE

4 medium zucchini, sliced

3/4 cup shredded carrot

1/2 cup chopped onion

1/2 cup water

1/2 cup plain, unsweetened, low-fat yogurt

Non-stick vegetable cooking spray

Preheat oven to 350 degrees.

Place zucchini in a medium saucepan, cover with water and cook 5 minutes or until crisp-tender. Drain well in a colander and set aside. In another saucepan, combine carrot, onion, and water. Cover and bring to a boil Reduce heat and simmer 5 to 10 minutes until crisp-tender. Drain off the liquid. Add zucchini and yogurt to carrot/onion mixture in saucepan; stir gently to mix. Spray a 1 1/2-quart casserole dish with cooking spray. Spoon zucchini mixture into the dish and bake for 30 to 40 minutes until thoroughly heated.

CABBAGE CASSEROLE

1 cup low-fat milk

1/4 cup egg substitute*

1/4 cup salt

1 cup grated cabbage

1/4 cup shredded low-fat American cheese

Preheat oven to 400 degrees. Spray a 1-qt casserole dish with non-stick cooking spray; set aside.

In a medium mixing bowl, combine milk, egg substitute and salt. Stir to blend well. Fold in the cabbage and cheese. Spoon into the prepared casserole dish and bake for 30 minutes.

4 servings: Each has 58 calories, and 5 grams each of carbs and protein.

*You may use 1 egg instead of the egg substitute.

Enjoy!

For more of Linda's recipes and diabetic information, please visit her website at http://diabeticenjoyingfood.squarespace.com

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