Versatile Vegetables - Vegetable Casserole

Vegetable casserole is one of the best recipes that any vegetable gardener can have in their cook book. A casserole allows for the addition of whatever vegetables are due for harvest from the garden, or those frozen vegetables that have been languishing a little too long. No matter what vegetables are growing in your garden, you are sure to have a combination that will make a great casserole.

Anyone who has an interest in vegetable gardening should also have a healthy interest in cooking (or live with someone who does) though an extensive culinary knowledge is not necessary. Casseroles are simple, both to put together and to bake, as once they go in the oven they can be left.

Another option if you enjoy casserole is to buy a crock pot, which with almost any vegetables, a can of soup and the seasoning for your choice, allow you to throw everything together early in the day and leave your casserole until the night. Casseroles also freeze well, and make a good option for cooking vegetables now and enjoying later.

What Can I Use in My Casserole?

The simplest casserole involves cooking your vegetables (around 30 oz.), either fresh from the garden or from the freezer, then mixing them in a casserole dish with a tin of soup (cream of celery is popular, but any cream vegetable soup will do) and baking in a 350 degree Fahrenheit oven for around 30 minutes.

For an added touch, coat with fried onions or cheese ten minutes before removing from the oven. Meat can be added to the vegetables in your casserole, beef being a traditional favorite. Brown the meat first, then added to a casserole dish, cover, and cook for around 1 hours in a low heat oven. Then add the vegetables, cook for another 1 hours.

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