VEGETABLE BUFFET PLATTER
This colorful appetizer adds flavor and crunch to any buffet table. Served with a creamy butterrmilk dressing, these veggies won't last long!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 25m
Yield 6
Number Of Ingredients 13
Steps:
- In tightly covered container, shake all dressing ingredients until well blended.
- Arrange vegetables in separate sections on serving platter. Serve with dressing.
Nutrition Facts : Calories 175, Carbohydrate 10 g, Cholesterol 10 mg, Fat 3, Fiber 3 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 140 mg
HOT VEGETABLE BUFFET
A great and easy vegetable casserole we have been serving for years! Few ingredients and almost no prep time make it great for large family dinners!
Provided by DERBYDAY53
Categories Corn Side Dishes
Time 55m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Layer the green beans, corn and lima beans in a 9x13 inch baking dish. In a medium bowl, whisk together the cream and mayonnaise. When that is blended, stir in the shredded cheese. Spread evenly over the vegetables in the dish.
- Bake for 50 minutes in the preheated oven, or until the sauce is bubbling and the top is slightly browned.
Nutrition Facts : Calories 520.5 calories, Carbohydrate 19.5 g, Cholesterol 87.4 mg, Fat 44.6 g, Fiber 3.7 g, Protein 13.1 g, SaturatedFat 17.5 g, Sodium 445.1 mg, Sugar 3.5 g
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