Cucumber Casserole Recipes

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CUCUMBER CASSEROLE



Cucumber Casserole image

From the Northland's Garden Club. I've never heard of baking cucumbers before. But this looks interesting.

Provided by Recipe Junkie

Categories     Onions

Time 45m

Yield 10-12 serving(s)

Number Of Ingredients 6

2 large cucumbers
1 onion, sliced
1 (6 ounce) package pepperidge farm salad dressing mix
1 (10 ounce) can cheese soup
1/2 cup milk
butter

Steps:

  • Cut peeled cucumbers into chunks.
  • Put in suacepan with onion and parboil in salted water.
  • Cucumbers should be just slightly cooked.
  • Drain all water.
  • Place a layer of cucumber/onion mixture in a casserole.
  • Sprinkle with dressing mix.
  • Dressing mixture should be 1/4 to 1/2" thick.
  • Dot with butter.
  • Continue layers until all cucumbers are used.
  • Dilute 1 can (10 ounces) cheese soup with 1/2 c milk.
  • Pour on top of layers of cucumber and dressing mix.
  • Sprinkle on top with dressing mix.
  • Bake at 350 until bubbly.

Nutrition Facts : Calories 55.8, Fat 2.8, SaturatedFat 1.8, Cholesterol 8.2, Sodium 219.4, Carbohydrate 6.2, Fiber 0.7, Sugar 1.6, Protein 2.1

SAUTEED CUCUMBERS



Sauteed Cucumbers image

You may not have considered cucumbers for a vegetable sauté, but these will change your mind.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 25m

Number Of Ingredients 4

1 medium-size English cucumber
1 tablespoon butter
1/4 teaspoon salt
Chopped fresh dill, or parsley

Steps:

  • Peel cucumber, and cut into large chunks.
  • In a skillet, melt butter over medium heat. Add cucumber and salt, and cook, tossing occasionally, until tender, about 5 minutes. Serve sprinkled with dill or parsley.

Nutrition Facts : Calories 39 g, Fat 3 g

JULIA CHILD'S BAKED CUCUMBERS WITH ALL VARIATIONS



Julia Child's Baked Cucumbers With All Variations image

This recipe comes from Mastering the Art of French Cooking, 1961. 'If the natural moisture content is now withdrawn beforehand, cucumbers exude so much water as they are heated that you usually end up with a tasteless mush and swear never to cook cucumbers again. Blanching for 5 minutes before cooking will remove unwanted water, but also most of the cucumber flavor. A preliminary sojourn in salt draws out the water and also the bitterness, if they are the bitter European type, yet leaves the flavor, which a little vinegar and salt accentuates. We have found the following method delicious, and suggest it for all cooked cucumber recipes. Baked cucumbers go with roast, broiled, or sauteed chicken or veal.

Provided by davinandkennard

Categories     Vegetable

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 8

6 cucumbers (about 8 inches long)
2 tablespoons wine vinegar
1 1/2 teaspoons salt
1/8 teaspoon sugar
3 tablespoons melted butter
1/2 teaspoon dill or 1/2 teaspoon basil
4 tablespoons minced scallions
1/8 teaspoon pepper

Steps:

  • Peel the cucumbers.
  • Cut in half lengthwise and scoop out the seeds with a spoon.
  • Cut into lengthwise strips about 3/8 inch wide.
  • Cut strips into 2 inch pieces.
  • Toss the cucumber in a bowl with the vinegar, salt and sugar.
  • Let stand for 30 minutes to several hours.
  • Drain and pat dry in a towel.
  • Preheat oven to 375.
  • Toss the cucumbers in a baking dish with the butter, herbs, scallions and pepper.
  • Set uncovered in the middle level of the preheated oven for about an hour, tossing 2-3 times, until cucumbers are tender, but still have a suggestion of crispiness and texture. They will barely color during cooking.
  • Variation One: Parslied Cucumbers.
  • In a warm vegetable dish toss with 2 Tbsp minced parsley.
  • Variation Two: Creamed Cucumbers.
  • Boil 1 cup whipping cream until it has reduced by half. Season with salt and pepper, fold into the hot baked cucumbers, sprinkle with parsley and serve.

Nutrition Facts : Calories 97.8, Fat 6.1, SaturatedFat 3.8, Cholesterol 15.3, Sodium 638.7, Carbohydrate 11.3, Fiber 1.6, Sugar 5.2, Protein 2.1

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