Scalloped corn is a comforting casserole that features this all-American veggie topped with tasty bread crumbs. It’s good in cool-weather months using frozen corn, though it’s absolutely fantastic in late summer using fresh corn. Though kind of a simple and humble dish, it’s also welcome at the Thanksgiving table. Photos by Rachael Braun. more→
Eggplant and peppers, two companionable vegetables, are combined in a delicious casserole with a creamy, cheesy (vegan) topping. Serve with a simple grain or pasta dish (or serve over grains or pasta) and a colorful salad augmented by beans or chickpeas. more→
This delicious classic casserole, a vegetable-filled shepherd’s pie, requires 30 to 40 minutes of hands-on time, plus about an equal amount of baking. So, while it may not qualify as a quick dish to make when you come home from work, it’s a comforting weekend meal. It’s substantial and filling.
This luscious one-dish meal and its accompanying photo were contributed by Ellen Kanner. Serve with black beans and a green salad for a hearty winter meal. more→
I’ve long enjoyed making and serving bread puddings, which offer a great way to use up the last few pieces of bread in a loaf and vegetables that are getting a bit tired. This is sort of a cousin to baked stuffings, but with more emphasis on the vegetables than the bread. For a gluten-free version, simply make this using gluten-free bread. However, this works best with a really sturdy crusty bread. Using a softer bread can make this come out mushy. more→