These hearty and delicious recipes don't skimp on the soul-warming power we have come to expect from traditional casseroles.
Who says comfort food can't be vegetarian? These recipes give all of the delicious flavor found in the most divine casseroles,
but keep within the perimeters of a vegetarian diet. By chosing ingredients wisely, you will be able to create delicious and
filling casseroles that give the freshest ingredients a starring role.
Stratas are easy make-ahead dishes. The night before, assemble and layer the casserole without the egg mixture; cover and refrigerate. Combine the egg mixture, and refrigerate in a separate container. In the morning, pour the egg mixture over the bread mixture; allow the strata to stand for 30 minutes before baking.
View Recipe: Brie and Egg Strata
Inspired by the French classic potatoes dauphinoise, this dish is rich, gooey, and comforting.
View Recipe: Potato Gratin
In addition to feta, this Greek specialty traditionally uses kopanisti and graviera cheeses; this version uses more readily
available cheddar and blue. Serve with a mixed greens salad for a light supper. Bell and jalapeño peppers offer sweetness
View Recipe: Cheese Pie with Peppers
You can assemble the spinach and cheese casserole in less than 10 minutes by using preshredded cheeses. Pair this dish with
fresh berry salad and mini muffins for a lovely brunch.
View Recipe: Spinach-Cheese Bake
A side of sautéed kale or mustard greens would provide a nice counterpoint to the sweet butternut squash in this savory vegetarian
View Recipe: Butternut Squash and Parmesan Bread Pudding
Look for veggie protein crumbles in the produce section, near the tofu. Zesty Mexican spices and flavorings sass up plain-
(or original-) flavored crumbles.
View Recipe: Mexican Casserole
If you like the crispy individual phyllo-dough pastries of classic spanakopita, you'll love this quick-and-easy casserole
version. Another interesting twist: Swiss chard in place of spinach.
View Recipe: Swiss Chard Spanakopita Casserole
Broiling the eggplant coaxes out a deeper, more complex flavor. We like to keep the antioxidant-packed skin on, but feel free
to peel the eggplant before broiling. You can garnish the dish with extra basil leaves.
View Recipe: Cheesy Vegetable Moussaka
Lemon rind brightens the sauce, making for a more delicate lasagna. To save salt, frozen artichokes contain a quarter of the
sodium of canned, which are usually packed in brine.
View Recipe: Creamy Artichoke and Asparagus Lasagna