Veggie Casserole Recipes: Vegetable Casseroles With Poblano Peppers, Green Beans, and Avocado (Photo)
This recipe is inspired by one of my favorite veggie casseroles from my childhood: vegetable casserols.
I was really excited when I saw this recipe at the Kellogg’s in my neighborhood and decided to make it for dinner.
I made it the next day and shared it with my mom and her family.
They loved it!
The recipe is very similar to a Poblana pepper casserol recipe.
You can easily swap out some of the ingredients for your own favorite veggies, or add in your favorite meat or fish.
I’m not sure how much you should adjust the recipe, but feel free to adjust the spices, seasonings, or other flavors of your favorite vegetable.
This recipe also makes a wonderful dish to serve with a cold salad.
The ingredients for this casserola can be found in the ingredients section of most grocery stores.
I chose to make a poblano pepper cauldron and made my own poblanos.
They were perfect.
If you like your vegetables more spicy, you can omit the salt.
You can make the dish in advance and serve it warm, or let it sit at room temperature.
Ingredients 1 tablespoon vegetable oil 1/4 cup canned chickpeas 1 tablespoon water 1/2 cup sliced green onions 1/3 cup shredded cheddar cheese, shredded 2 tablespoons tomato paste 2 cloves garlic, minced 1 cup poblana peppers, sliced (about 2 pounds) 2 tablespoons fresh grated Parmesan cheese (I used Parmesan, but any brand works) 1/8 cup shredded parmesan cheese (recipe below) 1 teaspoon chili powder 1 teaspoon cayenne pepper 1/7 teaspoon salt 1/5 teaspoon black pepper Directions Place all ingredients in a large pot and heat over medium-high heat.
Cook, stirring occasionally, until the beans are soft and the vegetables are starting to brown, about 8 minutes.
Remove from heat and allow to cool.
Drain beans and add to the pot with the onions.
Stir in the shredded cheese, pepper, and cheddar.
Cook until softened, about 10 minutes.
Stir to combine and set aside.
Add the tomatoes and cook until the tomatoes are starting at a medium-low heat, about 4 minutes.
Add in the parmesans, garlic, and peppers.
Bring to a boil and then reduce the heat to low and simmer for 2 minutes, stirring frequently.
Remove the mixture from the heat and add the parmesean cheese and chili powder.
Cook another 2 minutes and add in the Parmesan.
Cook for another 2 to 3 minutes, until it’s melted.
Stir frequently and cook for a minute.
Add your tomatoes, parmesANS, and parmesAN cheese mixture and simmer until it begins to thicken.
Add more parmesa and the Parmenan and continue to cook until it reaches your desired consistency.
If it starts to become too thick, reduce the liquid to reduce the volume and add more water.
Serve hot, with a little Parmesan and Parmesan on top.
Notes The ingredients listed above are for a pomodoro casserolo.
This is more like a slow cooker vegetable cauldron, but with a lot of flavor.
I used a 16-inch casseroli pot with 4-cup poblans.
You could also use a smaller pot, but you would need to cook it in batches instead of one.
If this recipe does not have a casserolin pot, you could also substitute for a regular sized casserolar, but the casserolas size will depend on your stove.
This recipe makes about 12 servings.
The recipe makes 8 servings, but each serving is about 8 ounces.
I recommend serving the caked potato cassero with your favorite green vegetable salad, or even an avocado and poblán salad with the vegetables.
Make sure to check out my other great vegetable cravings for summer, including pumpkin pie, cornbread, and even a vegetable-based smoothie!
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