Episode 93: Not your mama’s tuna casserole! Cooking our favorite, updated veggie-forward casseroles at home

Have you ever found yourself craving the comfort and ease of a homemade casserole dish, but you just wish it could be full of vibrant flavors and veggies instead of something bland and starchy? 

In this episode, we’re sharing delicious vegetarian casseroles that offer solutions for those of us seeking hearty but not heavy dishes that are perfect for weeknight meals, potlucks, or even your next dinner party. 

You will discover:

1. Casseroles that emphasize veggies, herbs, and flavor, yielding delicious modern meals that are hearty but not heavy 

2. Six recipes that can be adapted for any dietary need, including dairy-free and gluten-free options.

3. Time-saving tips for making casseroles ahead and freezing them for future enjoyment

Tune in now to learn how to transform your home cooking with modern vegetarian casseroles that are sure to become your new go-to dishes!

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Links to from this week’s show:

Kari and Sonya’s recipes for Mediterranean quinoa casserole, Ratatouille casserole, and Cheesy baked polenta casserole with greens and summer herbs 

Heidi Swanson’s quinoa patties

Eggplant and bulgur stuffed vegetables from Gourmet Magazine 

Sonya’s stuffed tomato recipe 

Smitten Kitchen’s ratatouille

Layered Eggplant, Zucchini and Tomato Casserole from Food & Wine

Our favorite brand of mandoline

Summer squash gratin by Laura Rege for Food & Wine

Classic Jiffy corn casserole from The Kitchn

Scratch-made corn casserole with poblano from My Texas Kitchen and also from Eating Well 

Farro and cauliflower parm by Sarah DiGregorio for the NY Times

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