Every housewife knows how to cook a tasty and fragrant vegetable casserole. This dish is made quickly and without any efforts, in addition, any products are suitable for it, since it is universal and quite variable. Typically, a multicooker is used to bake goodies: the dish prepared in it turns out to be more juicy and useful than its counterpart made in the oven.
Baking principles
There are many recipes for casseroles. For their preparation, housewives purchase the following products: zucchini, eggplant, zucchini, carrots, onions, mushrooms, tomatoes, beans, peas, cauliflower, broccoli, potatoes and other vegetables. Sometimes the ingredients are baked separately, often combined with each other, adding meat, cheese, rice or cottage cheese. In addition, the solid components are poured with sauce, which is made from sour cream, eggs, milk, flour, tomato paste or mayonnaise. Fat-free kefir or yogurt is used in dietary dishes. And this is not a complete list of ingredients for casseroles: in fact, any product from the refrigerator can become a part of the delicacy. The main thing is not to be afraid of experiments and manifestations of your own imagination.
Vegetable casseroles in a slow cooker turn out no worse than in an oven. Their lower part, as a rule, turns out to be slightly fried, the top remains light. For cooking, the “Baking” mode is used, the time is set differently depending on the components and capabilities of a modern stove: from 20 to 60 minutes.
Frozen Vegetable Casserole
This dish is suitable for everyone who wants to get rid of extra pounds, since they cook it in accordance with the principles of dietary nutrition according to Ducane. The recipe for a vegetable casserole in a slow cooker involves the use of such ingredients: 400 grams of frozen asparagus beans and cauliflower, as well as 300 g of fresh pumpkin and white cabbage, 2 pieces of carrots and onions. All vegetables must be washed thoroughly. Two kinds of cabbage are finely chopped, the remaining components are cut into thin plates.
Vegetable oil is not used in the Ducan power system. Instead, you can pour a little water (50-100 ml) or soy sauce in the multicooker bowl so that the vegetables do not burn. Components are laid out in layers, their order depends on your preferences. Typically, fresh vegetables are laid to the bottom, while the frozen components make up the top layers. The casserole is cooked for about half an hour in the "Baking" mode. The dish is served hot.
Vegetable casserole with cheese
The taste of this dish is very similar to vegetable pizza. And all thanks to the classic combination of spicy garlic and hard cheese. A crock-pot in this case is used both for stewing vegetables and for baking goodies in order to avoid unnecessary dirty dishes. The components that are included in the dish are as follows: one large clove of garlic, 200 grams of ordinary cheese, tomatoes and bell pepper, two small zucchini, onion head, two tablespoons of sour cream, 120 ml cream, salt and Provence herbs.
To make a vegetable casserole with
cheese in a slow cooker tender and tasty, we clear all components from the skin, including tomatoes. Tomatoes and peppers are cut into cubes and sent to the bowl of the “miracle oven”, the bottom of which is smeared with butter or vegetable oil. Add salt and bake for about 20 minutes. During this time, we cut zucchini and onions in half rings, add them to the stewed vegetables. Knead and sprinkle with Provencal herbs. We cook for another 20 minutes. After we spread the chopped garlic, grated cheese, fill the dish with a mixture of cream and sour cream and keep in the slow cooker for another 15 minutes until fully cooked.
Eggplant Parmigiano
This is an Italian dish, which also contains cheese: 150 grams of tender, soft mozzarella and 50 grams of hard parmesan. In addition to them, we need 2 eggplant, 3 tomatoes, a little salt and basil. Like other vegetable casseroles in a slow cooker, this one requires preliminary preparation of vegetables. First, clean the eggplants and cut them into thick circles. We select the program “Frying” and cook blue vegetables for 20 minutes in this mode, periodically turning them over so that they brown on both sides. We take out half the eggplant. On the remaining mass, spread a bowl of two grated tomatoes, which turned into tomato puree, and a few basil leaves.
Cut two mozzarella balls into circles and spread it on top of the vegetables. We fall asleep with half grated parmesan. And then again - eggplant, tomatoes, basil and cheese. The casserole is cooked for 30 minutes in a slow cooker in the "Baking" mode. Served as a main course with bread or garlic croutons. The casserole goes well with ketchup or tomato paste.
Zucchini casserole
The dish is very nutritious and healthy. Vegetable casserole from zucchini in a slow cooker turns juicy and tender. To please your loved ones with this recipe, you should cook in advance: two large zucchini, three eggs, a briquette of processed cheese, a few cloves of garlic, salt and pepper to taste. Zucchini are thoroughly washed, since the skin is not removed from them. Then remove the stalk of the vegetable and cut it into circles. Chop the garlic finely, cut the cheese into thin strips. We mix these components and put them in a bowl, previously anointed with oil. Season them with seasonings, salt and pepper. We turn on the stove in the "Frying" mode and wait until the cheese is completely melted.
Beat the eggs. Pour them into the squash mixture, mix gently and cook for half an hour using the Baking program. The temperature is set at 150 °. In the process of cooking zucchini can put a lot of juice. If you notice this at the end of the process, then leave the dish to bake for another 10 minutes. In this case, do not close the lid so that the excess liquid evaporates. Very easy to prepare vegetable casseroles. In a slow cooker, they quickly reach full readiness, saving you time and effort. And the zucchini dish is no exception.
Mushroom Diet
The dish turns out beautiful, as the vegetables do not lose their shape. Combining the main ingredients with a delicious sauce, we get a light snack, which is suitable for diet food. We take the components in equal amounts - 200 grams each. The list includes mushrooms, peas, corn, kohlrabi, broccoli, celery, carrots, peppers, tomatoes, onions. For pouring you will need a glass of milk, 2 eggs and some spices. Vegetable casseroles in a slow cooker are aromatic if you add a little greenery: dill, parsley, cilantro or basil. Use the herb you like best for this recipe.
To begin with, wash and clean large vegetables, cut into small cubes. If they were frozen, put them immediately in the bowl. They do not require preliminary defrosting. Cut the mushrooms into plates and fry with part of the onion in a pan or in a slow cooker. To them we add vegetables and spices, as well as chopped herbs. We spread the mass into a container and fill it with a pre-prepared mixture of eggs and milk beaten until smooth. Cook for 20–25 minutes in the “Rice” mode. Casserole can be served with grated cheese and crunchy croutons.
Meat option
The dish is very saturated. Vegetable casserole with minced meat in a slow cooker turns out so delicious, as if it was cooked in a real Russian oven. The recipe usually includes such components: 600 grams of minced meat, 500 grams of frozen broccoli, one each of yellow and red peppers, two zucchini, carrots, greens to taste, two tomatoes, three slices of loaf, 50 g of milk and one egg. Grind carrots and zucchini on a coarse grater, cut pepper into strips. Fry all the vegetables in a pan.
Peel the tomatoes and cut them into cubes. We chop greens. Cook the broccoli for 15 minutes in salted water and put it in a colander. Stuffing the minced meat thoroughly with your hands and mix with spices and a loaf previously soaked in milk. Lay out in a bowl in layers: half minced meat,
fried vegetables, broccoli and leftover meat. Sprinkle with tomatoes and herbs on top. The dish needs to be cooked in a slow cooker for 45 minutes in the "Baking" mode.
Useful Tips
A good option for a light diet dinner is a vegetable casserole. In a Redmond multicooker or in a modern stove from another manufacturer, it will turn out to be really tasty if all the components are chopped finely. In this case, the dish is baked evenly. The bowl itself cannot be washed in a dishwasher or immersed for a long time in water - such actions destroy the coating. Also, a wet container is not recommended to be inserted into a slow cooker, as this may break the technique.
Do not remove the finished casserole immediately from the bowl. Wait 10 minutes: it will cool slightly, become denser and you will have a chance to get it in its entirety, and not in parts. It is convenient to take the dish out of the bowl using a flat tray: attach it to the surface of the casserole and turn the bowl over. If you plan to use this method, think over the order of the layers in advance, laying them out the other way around. In order not to do these complex manipulations, cover the bottom of the bowl with baking paper, leaving long edges. So you will not only easily remove the casserole from the container, but also avoid burning the dish. Enjoy your meal!