Veg Main Dish Recipes

Because I don't even buy meat anymore (except for the healthy ones, like breakfast sausage, bacon, hot dogs, and frozen popcorn chicken... ... ...) I'm forced to turn side dishes into the main dish. Here are some that I've recently tried and liked.

PENNE RIGATE with BROCCOLI (my favorite)
by Anna Boiardi (Chef Boyardee's daughter)
as found on NPR.org
Serves 4

1 1/2 lbs. broccoli, washed - use only florets and cut into small pieces
1 lb. penne rigate
3/4 c. extra virgin olive oil
2/3 c. finely grated pecorino romano cheese (I use fresh parmesan - so much better) + more for serving
salt & pepper
-Bring a big pot of water to a boil. Once it comes to a boil, add a good handful of salt (apprx 1/4 c.), enough that you can taste it. Set a fine strainer in the sink. Add broccoli and wait for it to return to a boil. Add the pasta and cook for time recommended on box. Drain the penne and broccoli in the colander and dump them into a large serving bowl. Add the EVOO & cheese and mix well with a wooden spoon so that the pasta is coated and bits of broccoli are well distributed throughout, creating a nice, green-speckled sauce. Sprinkle w/ a little more cheese and top w/ a little pepper.

CHILE RELLENO CASSEROLE (super fast prep)
by Cindy & Mindy (whoever they are)

2 sm. cans chopped green chiles
1 can evaporated milk
4 eggs
1/4 c. flour (I used Harina de Maiz)
1 lb. shredded cheddar cheese
1 lb. shredded monterey jack cheese (I didn't have this on hand, so I just used cheddar)
1 (8-oz) can tomato sauce
-Preheat oven to 325. Spread chiles on bottom of 9x13 pan and top with cheeses. In a bowl, mix milk, eggs, and flour. Pour over cheese and bake for 30 min. Top w/ tomato sauce and bake for 10-15 more minutes.

SUMMER SQUASH CASSEROLE (requires a bit of prep work, but comes together fast)
by Carolyn Johnson (lady in my ward)

2 lbs yellow summer squash (or a mixture of zucchini) (makes about 6 c.)
1/2 c. chopped onion
1 can cream of chicken soup (I use the can that's a combo of Cr.o.Mush w/ Cr.o.Chk)
1 c. sour cream
1 c. grated carrot
1/2 c. milk
1/2 c. grated cheese
1 (6-oz) box/pkg stovetop stuffing (I thought it could have used two packages)
1/4 c. hot water (more if you use more stuffing)
2 Tbsp butter, softened
-350. Slice squash and chop onion. In a LARGE pot, boil squash and onion w/ some salt for about 5 min; drain. Meanwhile grate carrots and cheese. In same pot, add soup, sour cream, grated carrots, milk, and cheese. In a separate bowl, use a fork to combine stuffing, water, and butter. Spray a 9x13 pan w/ cooking spray and spread 1/2 of squash mixture in bottom. Sprinkle w/ 1/2 of stuffing. Repeat. Bake at 350 for 30 min.