When it comes to serving crowd-pleasing veggies, nothing can compete with these vegetable casseroles.
These warm and comforting veggie dishes are hearty enough to be the centerpiece of the meal, but also versatile enough to complement an array of flavors when served as a side.
First up: Here's a deliciously updated version of the classic, with fresh green beans and wine-infused mushrooms. We just had to keep the fried onion topping, which is arguably the best part.
The combination of buttery Yukon gold and fluffy baking potatoes offers richness and a nice contrast both in flavor and texture. We recommend using a food mill to ensure the potatoes are evenly mashed and, just as important, not overworked, so they won't get gluey. If you don't have a food mill, cream the potatoes and cooking liquid with a potato masher.
The walnuts in this gratin offer a crunchy contrast to the roasted vegetables and cheesy rice mixture, while the splash of half-and-half adds creamy richness. The rice mixture can be made ahead and refrigerated. When ready to prepare, bring to room temperature, spoon into the baking dish, and proceed as directed at the end of step 5.
Translated from the Germanic Alsatian dialect, baeckeoffe means "baker's oven," as it was traditionally a dish that was brought to the local baker to cook in his oven. Classic versions are loaded with meat, but our vegetarian riff is equally hearty and rich.
You can assemble the spinach and cheese casserole in less than 10 minutes by using preshredded cheeses. The casserole's spinach, cheese, and nutmeg ingredient combination produces a rich layer of flavor that everyone will love.
This favorite casserole was revamped to include the same creamy tang of the original recipe, but with 26 fewer grams of fat. The water chestnuts add a surprising crunch, and the substitution of sharp Cheddar cheese for the milder Colby variety provides additional zing.
A sprinkle of a buttery, brown sugar and pecan mixture over the top of the creamy potatoes in this casserole side dish make it sweet enough to be dessert.
This simple skillet dish uses shredded potatoes as a base. The potato mixture cooks on the stove top first to get it browned and crisp on the bottom. Use a cast-iron skillet to get the potatoes perfectly crusted on the bottom, then bake them with smoky chorizo under a blanket of gooey cheese.
Duxelles is a flavor base primarily consisting of mushrooms, onion, and leeks. It is used in meat and fish stuffings, soups, stews, and pastas. Here, it gives earthy, aromatic notes to the potato casserole.