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How to Make Tasty Vegetarian Casseroles to Freeze

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"How to Make Tasty Vegetarian Casseroles to Freeze"
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As a single person living on a budget I try to get the most out of the food I buy.  I waste nothing, even using the stalks of vegetables such as broccoli for soups, and the peelings of vegetables boiled up and sieved to make stock.  I also cook wholesome, healthy dishes in bulk and freeze them in individual portion sizes to save time and money.  Vegetarian casseroles are particularly suited to doing this.  These are two of my tasty favorites using in the first red kidney beans and in the second aduki beans for good sources of protein.  Both of these dishes are suitable for open freezing but I prefer to use square Pyrex freezer-to-oven dishes that have plastic tops so they can be stacked easily. 

 Squash and Sweet Potato Casserole

1 tablespoon of olive oil

1 tablespoon olive oil
1 medium onion - diced
1 butternut squash - diced
2 sweet potato - diced
2 cloves garlic - crushed
1 can chopped tomatoes
1 tablespoon tomato puree
1 small can red kidney beans
¾ pint of vegetable stock

2 teaspoons mixed dried herbs

Black pepper


Clean and prepare vegetables and chop into medium sized chunks.

In a pan:
Heat olive oil over a slow/low heat
Cook onion until transparent
Add squash, sweet potato and garlic and cook for 1 minute
Add remaining ingredients
Bring to boil.

Reduce heat and simmer until vegetables are soft

Transfer to one large or four single-portion ovenproof freezer dishes

Wait until perfectly cold and freeze.


Sprinkle top with grated cheese

Cook in a moderate oven (200 degrees) for around 40 minutes.

Check center of casserole is piping hot and the topping is brown.

If the top browns before the casserole is quite hot, cover the top with foil to continue cooking.

Serve on a bed of pasta and with garlic bread

Aduki Bean Pie


1 tablespoon olive oil
1 onion - diced
4 carrots - diced
4 ounces pre-prepared aduki beans
1 can tomatoes
2 cloves garlic
2 tablespoons tomato paste
1-2 teaspoons mixed dried herbs
1-2 pints vegetable stock
1 tablespoon of HP brown sauce Black pepper
Mashed potato for topping


Clean and prepare vegetables Heat the oil in a large pan
Cook onions over a slow/low until transparent
Add carrots and cook for 3 minutes
Add remaining ingredients except topping and HP sauce
Bring to the boil Reduce heat and simmer for 30 minutes or until the carrots are cooked
add HP sauce
Transfer to 1 large ovenproof freezer casserole dish or 4 individual ones
Top with mashed potatoes
Wait until it is completely cold before freezing.


Remove from freezer and defrost for 2 hours.

Bake in medium oven (200 degrees) for around 40 minutes until the center is piping hot and the top brown and crisp. If the top browns before the center is piping hot, cover the top with foil to continue cooking without burning the top.
Serve with fresh green vegetables

More about this author: Ann Miller

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