California Blend Vegetable Casserole Recipes

CALIFORNIA CASSEROLE

Steps:

• Preheat oven to 350°. In a large skillet, cook beef, green pepper and onion over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in the next 11 ingredients. Add noodles. , Pour into a greased 13x9-in. baking dish. Cover and bake 50 minutes. Sprinkle with cheese; bake 10 minutes longer or until cheese is melted.

CALIFORNIA VEGETABLE BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add frozen vegetables, cover, and steam until tender, 4 to 6 minutes. Transfer vegetables to a baking dish.
• Mix mayonnaise, sour cream, onion, and Cheddar cheese in a bowl; pour over vegetables. Stir crackers and melted butter in another bowl and sprinkle over vegetables.
• Bake in the preheated oven until golden brown and bubbly, about 30 minutes.

CALIFORNIA CHICKEN CASSEROLE

Steps:

• In a large bowl, combine soup and milk. Stir in the vegetables, chicken, 1-1/4 cups cheese, pimientos, salt and pepper. Transfer to a greased 9-in. square baking dish. , Cover and bake at 350° for 40 minutes. Uncover; top with remaining cheese. Bake 5-10 minutes longer or until bubbly. Let stand for 5 minutes. Serve with rice.

CALIFORNIA BLEND CASSEROLE

Steps:

• 1. In large bowl, melt margarine in microwave. Let cool a little, sprinkle with garlic powder and salt. Mix. Then mix in sour cream and mayo. Add veggies, stir to coat them. Add crushed club crackers and cheese. Pam 9x13 well, them put in mix. Bake at 400 degrees for 30 min until cheese melted and veggies done. Could take a little longer. Serve.
• 2. Made in NC last night, with a sleeve of ritz crackers. They loved it...

CALIFORNIA CHICKEN CASSEROLE

Steps:

• Preheat oven to 350'F.
• In greased 9"x13" glass dish, mix together the soup, mayonnaise, spices, onion and lemon juice.Spread evenly in bottom of pan.
• Spread chicken over the soup mixture. Do not stir. Sprinkle the vegetables over top of the chicken. Again, do not stir.
• Lay cheese slices over top of the vegetables breaking several slices in half to cover entire surface.
• Stir together the corn flake crumbs and butter until well blended. Spread the crumb mixture over the cheese, leveling to make an even top.
• Bake uncovered for 30 minutes until heated through and the soup mixture has formed a custard with the chicken and vegetables.

GRANDMA'S CALIFORNIA BLEND VEG CASSEROLE

Steps:

• Cook Vegetables on stove drain when done. -
• Spray 9x13 pan.
• Dumb Vegetables in the 9x13. - I usually sprinkle with pepper and McCormick Season Salt
• Sprinkle both cheeses over vegetables.
• Crush crackers and sprinkle on top of the cheese.
• Drizzle the melted butter all over the casserole.
• Bake for 30 minutes in a 350° oven. or until the cheese has melted and the crackers started to brown.

CHEESY CALIFORNIA CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Combine water and margarine in a saucepan and bring to a boil. Stir stuffing mix into water and margarine until moistened; cover, remove from heat, and let stand 5 minutes. Fluff with a fork.
• Spread cooked chicken into bottom of the prepared baking dish and spread frozen vegetables over chicken. Top vegetables with American cheese slices in a layer. Mix cream of mushroom soup, garlic powder, marjoram, thyme, and sage in a bowl and spread over cheese slices. Sprinkle stuffing over top of casserole in an even layer.
• Bake in the preheated oven until casserole is bubbling and browned, about 1 hour.