32 Vegetarian Side-Dish Casseroles

Read Time: 15 mins

32 Vegetarian Side-Dish Casseroles2/33 Steakhouse Mushroom Casserole 4 Reviews Test Kitchen Approved Steakhouse Mushroom Casserole Recipe photo by Taste of Home Total Time 50 min Servings 8 servings Go to Recipe From the Recipe Creator: This meatless mushroom casserole is one of my all-time favorites. Loaded with mushrooms and draped in a rich sauce, it’s a home-style side dish that will have everyone scooping up seconds.—Rosemary Janz, Concord, North Carolina Nutrition Facts: 3/4 cup: 406 calories, 35g fat (19g saturated fat), 103mg cholesterol, 634mg sodium, 20g carbohydrate (5g sugars, 2g fiber), 7g protein. 3/33 Zucchini Casserole 1 Review Test Kitchen

It’s wonderful as a summery side dish or as the main attraction for brunch

Approved Cheddar Zucchini Casserole Recipe photo by Alejandro Monfort for Taste of Home Total Time 50 min Servings 6 servings Go to Recipe From the Recipe Creator: This comforting casserole is similar to a savory bread pudding, and the perfect way to use up a bumper crop of zucchini from the garden. It’s wonderful as a summery side dish or as the main attraction for brunch. —Taste of Home Test Kitchen Nutrition Facts: 1 cup: 289 calories, 21g fat (12g saturated fat), 115mg cholesterol, 756mg sodium, 15g carbohydrate (5g sugars, 2g fiber), 11g protein. 4/33 Summer Squash Side Dish Casserole

I was delighted since my husband and I were cutting down on fried foods

16 Reviews Test Kitchen Approved Summer Squash Side Dish Casserole Recipe photo by Taste of Home Total Time 1 hour Servings 4 servings Go to Recipe From the Recipe Creator: My daughter-in-law created this healthy yellow squash recipe and shared it with me. I was delighted since my husband and I were cutting down on fried foods. You can easily double or triple this squash casserole to serve at family dinner. —Sue Joyce, Winston-Salem, North Carolina Nutrition Facts: 2/3 cup: 176 calories, 12g fat (7g saturated fat), 76mg cholesterol, 510mg sodium, 10g carbohydrate (3g sugars, 2g fiber), 7g protein. 5/33

The topping is a cross between that of a crisp and a cobbler

Tomato Cobbler 1 Review Contest Winner Test Kitchen Approved Tomato Cobbler Recipe photo by Taste of Home Total Time 1 hour Servings 8 servings Go to Recipe From the Recipe Creator: I make this tomato cobbler recipe during the height of summer, when tomatoes are abundant and super flavorful. The topping is a cross between that of a crisp and a cobbler. It’s a delightful way to use up fresh garden produce. —Mohammad Abdullah, Fremont, California Nutrition Facts: 1 serving: 217 calories, 9g fat (5g saturated fat), 66mg cholesterol, 543mg sodium, 28g carbohydrate (8g sugars, 3g fiber), 7g protein. 6/33

7/33 Duo Tater Bake 22 Reviews Contest Winner Test Kitchen Approved Total Time

Vegan Green Bean Casserole Test Kitchen Approved Vegan Green Bean Casserole Recipe photo by Taste of Home Total Time 45 min Servings 16 servings Go to Recipe From the Recipe Creator: Now everyone can enjoy this classic Thanksgiving side. Just a few small tweaks make this a vegan green bean casserole, but no one wiletast the difference! —Taste of Home Test Kitchen, Milwaukee, Wisconsin Nutrition Facts: 3/4 cup: 327 calories, 23g fat (11g saturated fat), 0 cholesterol, 944mg sodium, 26g carbohydrate (2g sugars, 2g fiber), 3g protein. 7/33 Duo Tater Bake 22 Reviews Contest Winner Test Kitchen Approved Total Time

They said to be sure to include it at every holiday dinner

1 hour Servings 2 casseroles (10 servings each) Go to Recipe From the Recipe Creator: I made this creamy and comforting potato dish for Thanksgiving and it was a winner with my family. They said to be sure to include it at every holiday dinner. It’s a keeper! —Joan McCulloch, Abbotsford, British Columbia Nutrition Facts: 3/4 cup: 236 calories, 12g fat (8g saturated fat), 38mg cholesterol, 246mg sodium, 25g carbohydrate (7g sugars, 2g fiber), 5g protein. 8/33 Nutty Barley Bake 13 Reviews Test Kitchen Approved Taste of Home Total Time 1 hour 30 min Servings 6 servings Go to Recipe

Even if I double the recipe, I come home with an empty pan

From the Recipe Creator: When I started bringing this distinctive dish to holiday dinners, a lot of people had never seen barley in anything but soup. They have since dubbed me “the barley lady”, and now I wouldn’t dare bring anything this dish. Even if I double the recipe, I come home with an empty pan. -Renate Crump, Los Angeles, California Nutrition Facts: 3/4 cup: 257 calories, 13g fat (5g saturated fat), 20mg cholesterol, 704mg sodium, 30g carbohydrate (2g sugars, 7g fiber), 7g protein. 9/33 Cheesy Zucchini Casserole 7 Reviews Test Kitchen Approved Cheesy Zucchini Casserole Recipe photo by Taste

This cheesy zucchini casserole is a great way to use up bumper crop

of Home Total Time 30 min Servings 6 servings Go to Recipe From the Recipe Creator: Tender zucchini gets pleasant flavor from a cheesy sauce and cracker-crumb topping. This cheesy zucchini casserole is a great way to use up bumper crop. —Kathi Grenier, Auburn, Maine Nutrition Facts: 1 cup: 136 calories, 9g fat (5g saturated fat), 22mg cholesterol, 508mg sodium, 9g carbohydrate (5g sugars, 2g fiber), 6g protein. 10/33 Brussels Sprouts au Gratin 7 Reviews Test Kitchen Approved Brussels Sprouts au Gratin Recipe photo by Sarah Tramonte for Taste of Home Total Time 45 min Servings 6 servings Go to

My mom shared this recipe with me back in

Recipe From the Recipe Creator: In our house, Brussels sprouts have always been sought after. When I topped them with a creamy sauce, Swiss cheese and bread crumbs, it became a new holiday dinner tradition. —Gwen Gregory, Rio Oso, California Nutrition Facts: 3/4 cup: 283 calories, 22g fat (13g saturated fat), 60mg cholesterol, 340mg sodium, 16g carbohydrate (4g sugars, 5g fiber), 8g protein. 11/33 Swiss Corn Casserole 9 Reviews Contest Winner Test Kitchen Approved Taste of Home Total Time 55 min Servings 8 servings Go to Recipe From the Recipe Creator: My mom shared this recipe with me back in

the ’80s, and now it’s a Turkey Day mainstay

the ’80s, and now it’s a Turkey Day mainstay. We freeze locally grown corn during peak season, and I love to use it in this special side. —Wendy Young, Cordova, Maryland Nutrition Facts: 2/3 cup: 412 calories, 25g fat (14g saturated fat), 161mg cholesterol, 434mg sodium, 28g carbohydrate (7g sugars, 2g fiber), 21g protein. 12/33 Zucchini Tomato Casserole 11 Reviews Test Kitchen Approved Zucchini Tomato Casserole Recipe photo by Taste of Home Total Time 35 min Servings 8 servings Go to Recipe From the Recipe Creator: Even people who don’t like zucchini can’t seem to get enough of this full-flavored

side dish. I always bring it to our family gatherings and potlucks because it goes well with any entree. —Cathy Johnston, Ranchester, Wyoming Nutrition Facts: 1 cup: 224 calories, 16g fat (9g saturated fat), 90mg cholesterol, 527mg sodium, 12g carbohydrate (6g sugars, 2g fiber), 10g protein. 13/33 Carrot, Parsnip and Potato Gratin 2 Reviews Contest Winner Test Kitchen Approved TASTE OF HOME Total Time 1 hour 10 min Servings 8 servings Go to Recipe From the Recipe Creator: Thanks to a challenge in the TOH online community a few years back, my husband and I tried parsnips and discovered that

we liked them!

we liked them! In fact, I started growing them in my garden and have been trying new things with them, including this recipe. —Sue Gronholz, Beaver Dam, Wisconsin Nutrition Facts: 3/4 cup: 141 calories, 6g fat (4g saturated fat), 23mg cholesterol, 208mg sodium, 19g carbohydrate (6g sugars, 3g fiber), 3g protein. 14/33 Crumb-Topped Broccoli Bake 5 Reviews Crumb-Topped Broccoli Bake Recipe photo by Taste of Home Total Time 1 hour 10 min Servings 6 servings Go to Recipe From the Recipe Creator: Broccoli is one of the main crops grown in this area. This recipe has pleased just about everyone

who has tried it, including some who said they didn’t like broccoli

who has tried it, including some who said they didn’t like broccoli. —Hope Huggins, Santa Cruz, California Nutrition Facts: 1 each: 252 calories, 17g fat (10g saturated fat), 142mg cholesterol, 772mg sodium, 15g carbohydrate (4g sugars, 1g fiber), 10g protein. 15/33 Two-Bean Tomato Bake 4 Reviews Contest Winner Test Kitchen Approved Two-Bean Tomato Bake Recipe photo by Taste of Home Total Time 1 hour 10 min Servings 16 servings Go to Recipe From the Recipe Creator: Parmesan cheese, basil and garlic spice up this mouthwatering medley of beans, mushrooms, onion and tomatoes. It’s even more flavorful when you use your

garden harvest

garden harvest. We love the cheesy crumb topping because it adds a fantastic crunch.—Dorothy Rieke, Julian, Nebraska Nutrition Facts: 1 serving: 124 calories, 8g fat (5g saturated fat), 21mg cholesterol, 283mg sodium, 12g carbohydrate (4g sugars, 4g fiber), 4g protein. 16/33 Veggie Mac and Cheese 20 Reviews Test Kitchen Approved Veggie Macaroni & Cheese Recipe photo by Taste of Home Total Time 45 min Servings 12 servings Go to Recipe From the Recipe Creator: This creamy mac and cheese definitely doesn’t come from a box! Fresh veggies add crunch and color and will leave everyone asking for seconds. —Marsha Morril,

Harrisburg, Oregon Nutrition Facts: 1 cup: 200 calories, 11g fat (6g saturated fat), 33mg cholesterol, 391mg sodium, 15g carbohydrate (3g sugars, 2g fiber), 10g protein. 17/33 Pineapple Casserole 5 Reviews Test Kitchen Approved Pineapple Casserole Recipe photo by Taste of Home Total Time 45 min Servings 8 servings Go to Recipe From the Recipe Creator: When I make pineapple casserole, I double the amount —because guests frequently request a second helping for dessert! Sweet-tangy fruit is even better combined with savory cheddar cheese and buttery cracker crumb topping. —Catherine Ann Goza, Leland, North Carolina Nutrition Facts: 3/4 cup: 514 calories,

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