Besides Barbecue

Summer entertaining usually means a barbecue. If you want to offer an alternative to vegetarian guests, add a sturdy vegetarian casserole to the menu. Those who eat grilled meats, poultry and seafood will enjoy it as a side dish; those who don’t can add a salad and warm crusty bread for a full meal.

These casseroles are full-flavored, dominant dishes that can be made ahead and baked just before serving. For big crowds, they are easily doubled or tripled.

Mandel is author of “Celebrating the Midwestern Table” (Doubleday & Co., 1996).

SANTA FE SPICY BAKED BLACK BEANS (VEGETARIAN; LOW-FAT COOKING)

Pinto beans or black-eyed peas may be substituted for some of the black beans to add variety.

1 tablespoon oil

1 large white onion, diced

1 to 2 tablespoons pureed chipotle chiles in adobo sauce

1/2 cup catsup

1/2 cup tomato juice

2 tablespoons dark brown sugar, packed

1 tomato, seeded and diced, plus 1/2 tomato, seeded and diced, optional

1/4 cup cider vinegar

1/4 cup red wine vinegar

1/4 cup molasses

2 dried ancho chiles, softened in hot water, drained and stemmed

Salt

1/2 to 1 cup water

3 (15-ounce) cans low-sodium black beans, rinsed and drained

Corn tortillas, optional

2 tablespoons minced cilantro, optional

2 tablespoons sliced green onions, optional

Sour cream, optional

Heat oil in 1-quart saucepan over medium-high heat. When hot, add onion and stir-fry until softened, about 4 minutes. Add 1 tablespoon chipotle puree, catsup, tomato juice, brown sugar, 1 diced tomato, cider vinegar, red wine vinegar, molasses, ancho chiles, salt to taste and 1/2 cup water and stir well. Taste and add more chipotle puree if desired. Simmer uncovered 10 minutes.

Puree in food processor. Pour into 2-quart casserole and stir in beans. Cover and bake at 350 degrees 1 hour. Taste and add salt if needed. Add up to 1/2 cup more water if mixture is too thick.

Serve hot in warm corn tortillas if desired. Garnish with remaining diced tomato, cilantro, green onions and sour cream if desired.

8 to 10 servings. Each of 10 servings without tortilla or garnishes:

185 calories; 205 mg sodium; 0 cholesterol; 2 grams fat; 27 grams carbohydrates; 12 grams protein; 6.32 grams fiber.

BAKED PENNETTE WITH VEGETABLES AND CHEESE (VEGETARIAN)

Fresh basil and grated Parmesan cheese are delicious additions. Pennette, a small version of penne pasta, works especially well in casseroles, but penne can also be used.

10 ounces pennette

Salt

2 tablespoons olive oil

5 cups (3/4-inch-diced) assorted vegetables, such as mushrooms, zucchini, eggplant or roasted peppers

1/2 teaspoon fennel seeds

Red pepper flakes

2 teaspoons minced garlic

1 (26-ounce) jar spicy pasta sauce

3 cups shredded skim mozzarella or Monterey Jack cheese

Grated Parmesan cheese

Cook pasta in plenty of boiling salted water until tender but still firm, 10 to 12 minutes, or according to package instructions. Drain and toss with 1 tablespoon olive oil.

Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat. When hot, add vegetables and fennel seeds. Sprinkle with 1/2 teaspoon salt and stir-fry just until vegetables are barely tender, about 3 minutes. Stir in red pepper flakes to taste, garlic and pasta sauce. Taste and adjust seasoning; mixture should be highly seasoned.

Transfer mixture to large bowl. Add pasta and toss well. Layer 1/2 pasta in shallow, greased 2 1/2-quart casserole. Sprinkle with 1 1/2 cups mozzarella. Top with remaining pasta and sprinkle with remaining mozzarella. (Recipe can be prepared several hours ahead and kept at room temperature.)

Bake at 350 degrees, tented loosely with foil, 35 minutes. Remove foil and bake until sizzling and edges of cheese are browned, 10 to 15 minutes. Let rest 10 minutes before serving. Pass Parmesan cheese separately.

6 servings. Each serving without Parmesan cheese:

362 calories; 463 mg sodium; 15 mg cholesterol; 10 grams fat; 49 grams carbohydrates; 17 grams protein; 2.77 grams fiber.

BAKED CORN PUDDING WITH CRISP CRUMBS (VEGETARIAN)

Frozen corn can be substituted for the fresh corn, but if you do, add a few pinches of sugar to boost the flavor. Masa harina or masa flour (often used for making tamales) is sold in most supermarkets.

CORN PUDDING

2 cups corn kernels cut from cobs

6 large green onions including 2 inches of green tops, thinly sliced, about 1/2 cup

1 (8 1/2-ounce) can creamed corn

2 tablespoons oil

2 tablespoons masa harina or yellow cornmeal

1 large egg, beaten

1/4 cup milk

1/4 teaspoon ground cumin

1/4 teaspoon salt

TOPPING

1 cup fresh bread crumbs

2 tablespoons melted butter

Salt

CORN PUDDING

Combine corn kernels, green onions, creamed corn, oil, masa harina, egg, milk, cumin and salt in 1-quart bowl and stir until well mixed. Transfer to shallow greased 4-cup casserole.

TOPPING

Toss crumbs with melted butter. Season with salt to taste. Sprinkle evenly over Corn Pudding.

Bake at 350 degrees until golden brown and sizzling, about 50 minutes. Serve hot.

4 servings. Each serving:

469 calories; 843 mg sodium; 71 mg cholesterol; 17 grams fat; 59 grams carbohydrates; 10 grams protein; 1.25 grams fiber.