Cucumber Casserole – An Easy Casserole Recipe
A Vegetable Side Dish for Kids and Vegetarians
Aug 27, 2009
Cucumbers are bountiful during the summer and often leave many gardeners wondering what to do with cucumbers. Most often, cucumbers are eaten raw and it is quite rare to see cooked cucumbers on many dining tables. The following recipe seeks to expand the uses for cucumbers by making it the star ingredient in this casserole.
Cucumber casserole is an easy vegetable casserole to make and a creative way to use up any extra cucumbers. A mix of fresh cucumbers, green peppers, celery, and onion, the vegetable packed side dish is bound together using beaten eggs and milk. The casserole is hearty enough that it could be served as a main dish, especially in a vegetarian household.
Since the cheese and eggs make a savory encasement for the veggies, cucumber casserole might also be a good way to get both kids and adults to eat their vegetables. Try the recipe as shown or substitute other vegetables to suite everyone's tastes. Not only will the family enjoy this interesting casserole, but dinner guests are sure to be impressed with such an uncommon cucumber use.
Cucumber Casserole
Serves 6-8
Ingredients:
- 3 medium cucumbers
- 1/2 small green pepper, diced (also known as capsicum)
- 1/2 cup celery, diced
- 1 medium onion, diced
- 1 cup grated cheddar cheese (or cheese of choice)
- 5 soda crackers, crumbled finely
- 2 tablespoons melted butter (or margarine)
- 2 eggs, lightly beaten
- 1 1/2 cups milk
- 1/2 teaspoon salt
Directions:
- Preheat oven to a temperature of 350F (170C)
- Grease a small casserole dish with butter and set aside
- Peel the cucumbers and then slice into quarters lengthwise. Using a spoon, scrape out the seeds from the center of each cucumber quarter and discard the cucumber seeds. Dice cucumbers into small pieces.
- In a small pot, add the cucumbers and diced green peppers along with 1 inch of water. Bring to a boil and continue simmering for 10 minutes. Drain off the water and leave the vegetables in the pot.
- To the pot, stir in the celery, onion, cheddar cheese, crumbled crackers, melted butter, beat eggs, milk and salt. Stir to combine.
- Pour mixture into the greased baking dish and place into the oven
- Bake for 35 minutes or until set in the center
- Serve while still hot
Not only does this casserole use up an extra supply of cucumbers, it can be made any time of year. For an added bit of excitement, a different selection of vegetables could be used. If using firm vegetables, like rutabagas or carrots, they should be first be boiled (see step 4). Add it to an upcoming menu or try it during the holiday season for an alternative casserole side dish.
For more casserole recipe ideas, these articles may be of interest:
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