Easy Vegetarian Casserole
This is a super easy, throw a bunch of shit in a pan kind of recipe. I like to put one of these babies together at the end of the week to use up the remainder of my farmer’s market vegetables before they go bad.
All you have to do is mix together an assortment of veggies in a baking dish, pour in some stock, top them with some cheese and biscuits, and throw it all in a 375 degree oven for about 40 minutes. I cover the casserole with aluminum foil for the first 20 minutes, so that the biscuits don’t burn.
This particular casserole contains potatoes, mushrooms, yellow squash, a diced up veggie burger, green beans, broccoli, tomatoes, red peppers, and feta. I seasoned everything with salt and pepper and poured in a quarter cup of vegetable stock. The casserole is topped with jumbo refrigerated biscuits in a tube. I peeled the biscuits in half and used them to cover the whole dish.
The nice thing about this meal is that other than the biscuit topping, it contains very little fat. It’s also very easy on the wallet. I like to add a dollop of Greek yogurt on top for extra protein and a little bit of hot sauce for some kick.