23 Responses to “Vegetable & Egg Casserole”

1. sonu Says:
   November 6th, 2008 at 7:44 pm

   hi hetal and anuja,
   you both have such an awsome website. its so easy to follow and very straightfarward. This cassarole dish looks very appealing in color and taste and i will definately try to make it on the weekend for brunch.
   thanks again.

   [Reply]

2. Porlu Says:
   November 7th, 2008 at 12:03 pm

   Will that be good enough if I prepare that dish without cheese and egg……….the dish sounds superb. If so i will definately try that out.

   Thanks

   [Reply]

3. hetal Says:
   November 7th, 2008 at 12:33 pm

   Hi Porlu,

   Unfortunately, eggs are essential to this recipe (cheese is not). Eggs bind the whole mixture together and makes it cut-able.

   [Reply]

4. Tanya O'Gorman Says:
   November 13th, 2008 at 12:49 am

   You guys are AWESOME and have some fantastic recipes to share!

   [Reply]

5. nayna patel Says:
   November 15th, 2008 at 7:02 pm

   Your website is awesome!

   [Reply]

6. Rachana Says:
   November 17th, 2008 at 12:45 am

   hi Hetal & Anjua,

   the recipe looks awesome. I cant wait to try it out. keep posting recipes like these. can we have more egg recipes?

   [Reply]

7. pat Says:
   November 17th, 2008 at 9:04 am

   Hi
   Ur website is really great.
   I am a real hopeless cook…but ur recipes look easy n delicious n turn out that way too!
   I made ur casserole for my 7 yr old and he asked for a second helping…which means “thumbs up ” from someone who detests eating anything!!!
   If u could link certain ingredients liek salsa in this recipe - so those who are clueless about cooking could check it up faster.
   keep up the great work

   [Reply]

8. sumi jomy Says:
   February 14th, 2009 at 10:49 am

   hi anuja and hetal,

   could you tell me an easy method of making the

   salsa which you used in your recipe

   thank you

   [Reply]

9. hetal Says:
   February 16th, 2009 at 4:17 am

   Hi Sumi,

   The salsa we used is Pace Picante Sauce. You can really use any salsa but if it’s not available, here is an easy way to make it at home.

   Boil water in a medium pot. With a sharp knife, make a slight “X” at the bottom of some tomatoes. Add them to the boiling water and cook for 1 minute (blanch). Remove them and place them into a bowl of ice water. The “X” will make it easy to peel the tomatoes. Blanch some peppers, onions and garlic as well. You can leave them whole. Remove all the veggies from the ice water and coarsely blend them into a salsa with some coriander leaves. Add, salt, cumin powder, lime juice and a little vinegar.

   [Reply]

10. sumi jomy Says:
    February 16th, 2009 at 7:50 am

    hello hetal,

    thanks a lot for the response and god

    willing i will make it and let u know how it came.

    [Reply]

11. booner20 Says:
    April 12th, 2009 at 11:46 pm

    Made this for easter brunch today for 8 people. I know it says it serves 6, but it turned out perfect because we had some other dishes to go along with it. It was a huge hit! My uncle said it was as good as or better than any egg dish he ever had in any reataurant - my aunt took our printed out copy of the recipe with them so they could make it again at home.

    I used tostito’s medium salsa because my dad forgot to pick some up beforehand, and that is all they had at the 711 on the way to his place. So this might have been even better with a higher quality store bought or home made salsa.

    Thank you for this awesome recipe!

    [Reply]

    

    hetal Reply:
    April 13th, 2009 at 3:16 am

    Hi Booner,

    We’re so glad you enjoyed this recipe. Happy Easter to you and your family!

    [Reply]

12. Shivani Says:
    May 8th, 2009 at 9:25 pm

    Is there an alternative to french bread that I can use in this recipe? Thanks!

    [Reply]

    

    hetal Reply:
    May 8th, 2009 at 10:02 pm

    Hi Shivani,

    Any bread that holds up will work (Italian is good). Although you can use regular sandwich bread, it tends to be a little soggy.

    [Reply]

13. afreen Says:
    May 21st, 2009 at 5:24 am

    do you guys know which cheeses are animal fat free. Usually, I dont try cheese recipes boz i dont want to consume animal fat. i just love these recipe n i want to try it so badly. please reply soon

    thx

    [Reply]

    

    hetal Reply:
    May 21st, 2009 at 11:48 am

    Hi Afreen,

    Most cheese is made from milk so we are not aware of any without animal fat. Just curious…a major ingredient in this recipe is eggs — are you ok with that?

    [Reply]

    

    afreen Reply:
    May 21st, 2009 at 8:02 pm

    hello
    thx for replying so fast. I mean pig fat specifically. I dont eat pork. yes, i am ok with eggs and milk, but not any animal meat fat in cheese.

    [Reply]

    

    hetal Reply:
    May 21st, 2009 at 9:14 pm

    I guess you’re talking about the rennet that is used to coagulate cheese. But from what I understand, rennet is from cow, not pig. I’m not aware of any specific brands that have rennet free cheese. Sorry.

    

    anuja Reply:
    May 22nd, 2009 at 12:02 am

    Here is some info. we found, thanks to Trader Joe’s…
    http://www.traderjoes.com/Attachments/rennet_test.pdf
    Hope this helps.

14. afreen Says:
    May 22nd, 2009 at 6:42 am

    thxs a lot both of you.

    I sended you guys an email about a request, so i was just curious that if you received it or not. if not then i would send it again.

    thx once again

    [Reply]

    

    hetal Reply:
    May 23rd, 2009 at 11:04 pm

    What was your request? We usually note down the request, not who it’s from :).

    [Reply]

15. Hina Says:
    June 5th, 2009 at 4:58 am

    Hi Hetal & Anuja,

    This is my first message to you guys, so I have to tell you that I absolutely love you guys. Everytime I see a new recipe of yours, I go up to my husband and say, “I love Hetal & Anuja!” He must be loving you guys too cuz he’s pretty pleased with the recipes I’ve tried so far. This one is something I’m definitely making the next time our family gets together on a weekend.

    I have a question though. You say we can prep this up and put in the fridge overnight, and bake in the morning. I was wondering.. won’t the bread get soggy overnight with the milk & eggs etc.?

    [Reply]

    

    anuja Reply:
    June 9th, 2009 at 1:31 am

    Yes, it does and still tastes great. But it is an option when you have a ton of guests and don’t want to be dealing with it in the morning.

    [Reply]

Before you ask a question, we request you to scan the comments section to see if your question has been answered before. This will help reduce duplicate questions and the need to repeat the answers. We appreciate your support on this.

Leave a Reply (Comments do not appear immediately)

Name

Mail (will not be published)

Website

Click to cancel reply