This isn't a veg casserole, but it's always a winner!!
Been making it for years.
Belong to KT forum, and everyone that has made it, gives rave reviews.

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You serve it hot, but it's yummy cold, when you get a craving.
Be sure and double, sometimes, I've even tripled.

Pineapple Casserole

1 - 20 oz can pineapple chunks, drained (keep juice)
3 Tbl flour
1/4 cup melted butter
1/2 cup sugar
1 cup grated cheese ***do NOT used pkged grated, does NOT work) And cheddar, of course Grate your own.
1/2 cup crushed saltines **I use but you can use Ritz crackers

preheat oven to 350.
Combine flour, sugar and 3 Tbl juice.
Add cheese, pineapple.
Spoon into greased casserole
Mix cracker crumbs with butter, and top casserole with crumbs.

Bake 25 minutes or until bubbly

Hint: 23 saltine crackers makes a cup

This casserole posted by seagrass is great. I use a little bit less nutmeg.

GRATIN OF CAULIFLOWER WITH GINGERED CRUMBS

1 1/2 pounds cauliflower, leaves trimmed, core removed
3 Tbsps. unsalted butter
2 Tbsps. all-purpose flour
1 cup light cream or half-and-half
1 tsp. fresh lemon juice
1/4 tsp. freshly grated nutmeg
dash of hot pepper sauce
1/4 cup grated Swiss cheese
1/4 cup fresh breadcrumbs
1/8 tsp. ground ginger
2 Tbsps. freshly grated Parmesan cheese

Preheat oven to 350 F.

Cook cauliflower in at least 3 quarts of boiling water until just tender, 10-12 minutes. Rinse under cold water - drain. Cut or break into floweretes. Put in a well-buttered 2 quart casserole.

Melt 2 Tbsps. butter in a medium saucepan over medium-low heat. Stir in the flour. Cook, stirring constantly, 2 minutes. Whisk in the cream. Raise the heat slightly and cook until thick. Add the lemon juice, nutmeg, hot pepper sauce and cheese. Spoon sauce over cauliflower.

Melt remaining 1 Tbsp. butter in a small skillet over medium heat. Stir in breadcrumbs and ground ginger. Cook, stirring constantly, until golden. Spoon crumbs over cauliflower and sprinkle with Parmesan cheese. Bake in the oven until bubbly, 15-20 minutes.

Serves 4

I like to take a broccoli casserole....

Here are some great recipes posted recently:

Broccoli Casseroles on the Recipe Exchange

Cindy

Ok, It's stretching the vegetable theme, but I love these! They've gone over well at various potlucks and parties. I originally got the recipe from www.allrecipes.com a couple years ago. It was submitted by Wima Scott. I use canned crab meat.

CRAB STUFFED MUSHROOMS
INGREDIENTS:

* 1 pound fresh mushrooms
* 7 ounces crabmeat
* 5 green onions, thinly sliced
* 1/4 teaspoon dried thyme
* 1/4 teaspoon dried oregano
* 1/4 teaspoon ground savory
* ground black pepper to taste
* 1/4 cup grated Parmesan cheese
* 1/3 cup mayonnaise
* 3 tablespoons grated Parmesan cheese
* 1/4 teaspoon paprika

DIRECTIONS:

1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a medium bowl, combine crabmeat, green onions, herbs, and pepper. Mix in mayonnaise and 1/4 cup Parmesan cheese until well combined. Refrigerate filling until ready for use.
3. Wipe the mushrooms clean with a damp towel. Remove stems. Spoon out the gills and the base of the stem, making deep cups. Discard gills and stems. Fill the mushroom caps with rounded teaspoonfuls of filling, and place them in an ungreased shallow baking dish. Sprinkle tops with Parmesan and paprika.
4. Bake for 15 minutes. Remove from oven, and serve immediately

the cauliflower recipe ruthanna posted is quite good! and i have made a scalloped pineapple dish very similar to glenda's that i really like to serve with a baked ham. if those don't grab you, how about a big pan of roasted veggies that were drizzled with olive oil and herbs of your choice? you could use whatever appealed to you and locally available and people could just spoon out whatever they preferred. we love potatoes and onions and parsnips and carrots but as i said, whatever is available will work.

we also loved roasted asparagus. ted is perfectly happy to drizzle on store-bought basil vinegarette. i prefer a bit of olive oil and a little balsamic vinegar and black pepper and love a few shavings of parmesano reggiano right after they come out of the oven.

now how did i miss that broccoli thread, cindy? i love the stuff just about any way you can serve it! too bad it's not quite as popular with ted...

I'm a giant broccoli casserole fan, but occasionally I make something else! This is the recipe as written, but I generally add the butter when I'm baking it and I cut back on the amount of butter and add some minced onion.

Baked Shredded Carrots
Shared by Olga
Introduction Serves 4, or double-triple for a buffet.
Ingredients

1 pkg. carrots, peeled and coarse-shredded on the grater
Juice of one orange and 1/2 grated rind of an orange
1/2 cup melted butter
1 tsp. salt
1/2 tsp. pepper
Directions
Shred the carrots into an ungreased casserole, with orange rind and
juice. Cover and bake 30 minutes at 325 F. At serving time, season
and add the melted butter, stirring to mix well.

This is good, you can mix it up ahead of time, and then bake it plus since you cut it into squares, it is easy to serve:
Zucchini Casserole
3c shredded zucchini
1c Bisquick
1/2c finely chopped onion
1 lg clove minced garlic
1/2c Parmesan cheese
2T parsley
1 tsp seasoned salt
1/2 tsp oregano
dash pepper
1/3c salad oil
4 beaten eggs
Mix all ingredients. Pour into a 9x13" sprayed baking dish. Bake til set and
browned 45 minutes-1 hour at 350°. Cut into squares to serve.