Best 2 Root Veggie Casserole Recipes

Indulge in a symphony of flavors with our hearty and wholesome root veggie casserole. This delectable dish is a celebration of the earthy goodness of root vegetables, carefully harmonized with a medley of aromatic herbs and spices.

Prepare to embark on a culinary journey with our diverse selection of recipes. From the classic comfort of roasted root vegetables to the tantalizing twist of a creamy parsnip casserole, each recipe promises a unique gustatory experience.

Here are our top 2 tried and tested recipes!

SLOW-COOKER WINTER ROOT VEGGIE AND SAUSAGE CASSEROLE

Slow-Cooker Winter Root Veggie and Sausage Casserole image

Come home to this herbed root vegetables and smoked sausage casserole that's slow cooked for a filling dinner!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 9h20m

Yield 6

Number Of Ingredients 12

Ingredients

1 large baking potato, cut into 1/2-inch cubes
1 large dark-orange sweet potato, peeled, cut into 1/2-inch cubes
2 medium carrots, sliced
1 medium parsnip, sliced
1 medium onion, chopped
1 lb. smoked sausage, sliced
1 (14 1/2-oz.) can ready-to-serve chicken broth
1 (14.5-oz.) can chunky tomatoes with garlic and Italian herbs, undrained
2 teaspoons sugar
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
1/4 cup chopped fresh parsley

Steps:

In 3 1/2 to 4-quart Crock-Pot® Slow Cooker, combine all ingredients except parsley; mix well.
Cover; cook on low setting for 7 to 9 hours.
Just before serving, stir in parsley.

Nutrition Facts : Calories 430, Carbohydrate 29 g, Cholesterol 50 mg, Fat 1 1/2, Fiber 4 g, Protein 21 g, SaturatedFat 9 g, ServingSize 1 serving, Sodium 1520 mg, Sugar 8 g

ROOT VEGGIE CASSEROLE

Root Veggie Casserole image

As a vegetarian, I'm always looking for interesting ways to combine vegetables. The flavorful gravy in this dish comes from the mushroom-soy sauce-miso combination. Eat alone or as a side dish. Enjoy!

Provided by J

Categories Side Dish Casseroles

Time 1h

Yield 2

Number Of Ingredients 14

Ingredients

1 tablespoon butter
1 small onion, diced
1 large portobello mushroom, cut into chunks
1 tablespoon soy sauce
½ cup hot water
⅓ cube low-sodium vegetable bouillon
1 large potato, cut into cubes
1 kohlrabi bulb, cut into cubes
1 carrot, thinly sliced
1 bay leaf
½ teaspoon parsley flakes
⅓ teaspoon seasoned salt (such as Herbamare®)
ground black pepper to taste
2 tablespoons miso paste

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Melt butter in a skillet over medium heat. Cook and stir onion in butter for 1 minute. Stir mushroom into onion; continue cooking and stirring until mushroom softens, about 3 minutes more. Pour soy sauce over mushroom mixture; cook for 1 minute and remove from heat.
Pour hot water into a casserole dish. Stir bouillon in the hot water to dissolve. Mix potato, kohlrabi, and carrot in the bouillon mixture. Add mushroom mixture to potato mixture; stir. Top with bay leaf, parsley, seasoned salt, and black pepper. Stir again to evenly distribute seasoning.
Divide miso into 4 portions; place atop vegetable mixture.
Bake in the preheated oven for 20 minutes, stir, and continue cooking until vegetables are tender, about 15 minutes more.

Nutrition Facts : Calories 290.7 calories, Carbohydrate 51.6 g, Cholesterol 15.3 mg, Fat 7.4 g, Fiber 7.3 g, Protein 7.9 g, SaturatedFat 4 g, Sodium 1817.8 mg, Sugar 8.4 g

Tips:

Use a variety of root vegetables. This will give the casserole a more complex flavor and texture. Some good options include carrots, potatoes, parsnips, turnips, and rutabagas.
Roast the vegetables before adding them to the casserole. This will help to caramelize them and bring out their natural sweetness.
Use a creamy sauce. This will help to bind the casserole together and make it more flavorful. You can use a simple béchamel sauce or a more complex sauce made with cheese, herbs, or spices.
Top the casserole with a crispy topping. This will add texture and flavor to the casserole. Some good options include a breadcrumb topping, a grated cheese topping, or a potato chip topping.
Bake the casserole until it is bubbly and the vegetables are tender. This usually takes about 30 minutes.

Conclusion:

Root vegetable casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover vegetables. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying casserole that the whole family will enjoy.