Best 4 Ugandan Vegetable Casserole Recipes

In the vibrant culinary landscape of Uganda, a delectable symphony of flavors awaits your palate. One dish that embodies the country's rich heritage is the Ugandan Vegetable Casserole. This hearty and comforting casserole is a culinary journey that tantalizes the senses with its medley of fresh vegetables, aromatic spices, and a delightful blend of textures. A symphony of flavors and colors, the Ugandan Vegetable Casserole is a feast for the eyes and the taste buds. With its vibrant medley of fresh vegetables, each bite offers a burst of natural sweetness and a symphony of textures. The addition of aromatic spices, such as cumin, coriander, and turmeric, adds a depth of flavor that awakens the senses, while a sprinkling of crunchy peanuts provides a delightful textural contrast. This delightful casserole is not only a culinary delight but also a nourishing and wholesome meal, perfect for vegetarians, vegans, and anyone seeking a healthy and satisfying dish.

Check out the recipes below so you can choose the best recipe for yourself!

COMPANY VEGETABLE CASSEROLE

Company Vegetable Casserole image

A neighbor passed this recipe on to me. I make the vegetable casserole for family dinners, reunions and potlucks, and the response is almost always the same when people taste it: "Can I have the recipe?" -Leora Clark, Lincoln, Nebraska

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

1 can (14-1/2 ounces) cut green beans, drained or 2 cups frozen cut green beans, thawed
1 can (15-1/4 ounces) whole kernel corn, drained or 2 cups cooked fresh or frozen whole kernel corn
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1/2 cup sour cream
1/2 shredded cheddar cheese
1/2 cup chopped onion
1/4 cup butter, melted
3/4 cup saltine crumbs
1/4 cup sliced almonds, toasted

Steps:

In a large bowl, combine the beans, corn, soup, sour cream, cheese and onion. Pour into an ungreased 2-qt. baking dish. , Combine the butter, crumbs and almonds; sprinkle over vegetables. Bake, uncovered, at 350° for 35-40 minutes or until bubbly.

Nutrition Facts : Calories 221 calories, Fat 15g fat (7g saturated fat), Cholesterol 27mg cholesterol, Sodium 679mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein.

TUNA GARDEN CASSEROLE

Tuna Garden Casserole image

This easy to prepare version of the classic tuna casserole contains leafy greens, bell pepper, and penne noodles. You can easily substitute the vegetables with what you have in the refrigerator.

Provided by John Stine

Categories Seafood Fish Tuna

Time 55m

Yield 8

Number Of Ingredients 15

Ingredients

8 ounces penne pasta
1 tablespoon olive oil
1 large onion, chopped
2 stalks celery, chopped
1 red bell pepper, chopped
2 cloves garlic, crushed
salt, to taste
ground black pepper, to taste
¼ cup sherry
½ pound kale, stems removed and leaves coarsely chopped
1 (14.1 ounce) can potato leek soup
1 cup vegetable broth
1 (5 ounce) can tuna packed in water, drained
1 cup shredded mozzarella cheese
⅓ cup herb seasoned bread crumbs

Steps:

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 2 quart casserole dish.
Bring a large pot of salted water to a boil, add penne pasta, and cook 10 minutes or until al dente; drain.
Heat the oil in a large wok or skillet over medium-high heat. Mix in onion and cook 5 minutes. Stir in the celery and bell pepper and continue cooking for another five minutes. Mix in the garlic, salt and pepper and continue cooking 3 minutes. Pour in sherry; stir in the kale and cover. Reduce heat to medium and cook for 5 minutes, stirring occasionally, until the kale has wilted.
Transfer wok mixture to a large bowl. Mix in the cooked pasta, soup, vegetable broth, and tuna. Pour mixture into the prepared casserole dish. Top with a layer of mozzarella followed by a layer of bread crumbs. Bake uncovered in the preheated oven for 25 minutes.

Nutrition Facts : Calories 284 calories, Carbohydrate 38.6 g, Cholesterol 21.3 mg, Fat 7.8 g, Fiber 3.5 g, Protein 14.3 g, SaturatedFat 3.4 g, Sodium 472.4 mg, Sugar 3.3 g

UGANDAN GROUNDNUT STEW

Ugandan Groundnut Stew image

In response to recipe requests - Ground nuts (like peanuts) are an important part of the diet. They are roasted, pounded to a pulp and then made into a sauce which may be used with meat or vegetables. Here is a recipe using peanut butter, which you might like to try.

Provided by Elmotoo

Categories Stew

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

450 g stewing beef
6 tablespoons smooth peanut butter
2 medium onions (chopped)
450 g ripe tomatoes (chopped) or 400 g tomatoes (chopped)
3 fresh chili peppers
450 g carrots (or a mixture of carrots, turnips and courgettes)
1 pinch mixed herbs
2 1/2 cm piece fresh ginger, grated or 1 teaspoon dry ginger powder
salt and black pepper

Steps:

Remove seed from chillies and chop them finely.
Mix them with the peanut butter, ginger, herbs, vegetables and tomatoes.
Place meat in a saucepan with a tight fitting lid and add the vegetable mixture and some seasoning.
Put on the lid and cook very gently for about one and a half hours or until the meat is tender.
Don't worry about the lack of liquid because the meat and vegetables will make enough.

Nutrition Facts : Calories 539.4, Fat 34.5, SaturatedFat 11.4, Cholesterol 75.4, Sodium 282.8, Carbohydrate 31.4, Fiber 8.1, Sugar 15.8, Protein 30

MIXED VEGETABLE CASSEROLE

Mixed Vegetable Casserole image

Vegetables in a creamy, cheesy sauce. Everyone wants the recipe after they have tried it!

Provided by Linna

Categories Side Dish Casseroles

Time 45m

Yield 6

Number Of Ingredients 6

Ingredients

2 (15 ounce) cans mixed vegetables, drained
1 small onion, diced
1 (10.75 ounce) can condensed cream of chicken soup
1 cup mayonnaise
1 cup shredded white Cheddar cheese
36 buttery round crackers, crushed

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl combine the mixed vegetables, onion, soup, mayonnaise and cheese. Mix well and spread mixture into a 9x13 inch baking dish. Top with the cracker crumbs.
Bake about 30 minutes, or until browned and bubbly.

Nutrition Facts : Calories 589.3 calories, Carbohydrate 35.4 g, Cholesterol 38.7 mg, Fat 42.9 g, Fiber 5.1 g, Protein 13.9 g, SaturatedFat 10.2 g, Sodium 1434.7 mg, Sugar 8.8 g

Tips:

Choose fresh vegetables: The fresher the vegetables, the better the casserole will taste. Look for vegetables that are brightly colored and free of blemishes.
Cut the vegetables into uniform pieces: This will help them cook evenly. If the pieces are too small, they will overcook and become mushy. If they are too large, they will take too long to cook and may not be tender.
Season the vegetables well: Don't be afraid to use plenty of salt and pepper. You can also add other spices and herbs, such as garlic, onion, paprika, or chili powder.
Use a good quality cheese: The cheese is what will hold the casserole together and give it a rich, creamy flavor. Use a cheese that melts well, such as cheddar, mozzarella, or Gruyère.
Don't overcook the casserole: The vegetables should be tender but still slightly firm. If you overcook the casserole, the vegetables will become mushy and the cheese will become rubbery.

Conclusion:

Ugandan vegetable casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to get your daily dose of vegetables. With its vibrant colors and flavorful ingredients, this casserole is sure to be a hit with your family and friends.

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