MIXED VEGETABLE CASSEROLE
"I found a recipe for a layered veggie casserole, then modified it to use produce I had on hand," says Marilou Robinson of Portland, Oregon. "I sometimes sprinkle bread crumbs or grated cheese on top for a tasty variation."
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first seven ingredients. Place half in a greased 1-1/2-qt. baking dish. , In a small bowl, combine the sugar, flour, oregano, salt and pepper. Sprinkle half over vegetables in the baking dish. Layer with remaining vegetables and seasoning mixture. Dot with butter. , Cover and bake at 350° for 55-60 minutes or until vegetables are tender.
Nutrition Facts : Calories 132 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 254mg sodium, Carbohydrate 19g carbohydrate (10g sugars, Fiber 5g fiber), Protein 3g protein.
MIXED VEGETABLE CASSEROLE
My grandmother used to make this at Thanksgiving and Christmas to fill out the usual sweet potato casserole and dressing menu. This was always one of my favorites. It is very easy and very tasty! It is a good way to get your kids (and reluctant DH's) to eat their vegetables!
Provided by breezermom
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Cook the frozen vegetables according to the package directions. Drain well.
- Combine cooked vegetables, onion, celery, cheese, and mayonnaise in a large bowl, stirring well.
- Spoon the mixture into a greased 11 x 7 x 1 1/2 inch baking dish.
- Combine cracker crumbs and butter. Stir well. Sprinkle crumb mixture evenly over the casserole. Bake at 350 degrees for 30 to 35 minutes or until thoroughly heated.
Nutrition Facts : Calories 218.7, Fat 16.6, SaturatedFat 10.4, Cholesterol 45.3, Sodium 236.6, Carbohydrate 12.9, Fiber 3.7, Sugar 1.2, Protein 6.5
MIXED VEGETABLE CASSEROLE
You can get this super-creamy, nicely-cheesy mixed vegetable casserole into the oven in 10 minutes flat.
Provided by My Food and Family
Categories Recipes
Time 45m
Yield 8 servings, 1/2 cup each
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Mix cracker crumbs and butter until blended.
- Combine remaining ingredients in 1-qt. casserole; top with crumb mixture.
- Bake 35 min. or until heated through.
Nutrition Facts : Calories 150, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
CHICKEN AND PASTA CASSEROLE WITH MIXED VEGETABLES
I dreamt up this recipe on my way home from work one night to use the ingredients I had on hand. It's a great comfort food for chilly winter evenings!
Provided by JENTOP
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking dish.
- Bring a large pot of lightly salted water to a boil. Place fusilli pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
- Heat the oil in a skillet over medium heat. Place chicken in the skillet, and season with minced onion, salt and pepper, garlic powder, basil, and parsley. Cook until chicken juices run clear. Mix in the cooked pasta, cream of chicken soup, cream of mushroom soup, and mixed vegetables. Transfer to the prepared baking dish.
- In a small bowl, mix the bread crumbs, Parmesan cheese, and butter. Spread evenly over the casserole.
- Bake 30 minutes in the preheated oven until bubbly and lightly browned.
Nutrition Facts : Calories 394.9 calories, Carbohydrate 35.4 g, Cholesterol 47 mg, Fat 19.8 g, Fiber 3.7 g, Protein 19.8 g, SaturatedFat 5.9 g, Sodium 926 mg, Sugar 2.8 g
MIXED VEGETABLE BAKE
Simple seasonings are all you need to flavor colorful roasted vegetables.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray.
- Place potatoes, onion and carrots in baking dish; toss with half each of the oil, garlic, thyme, tarragon, salt and pepper. Bake 10 minutes.
- Meanwhile, in medium bowl, toss bell pepper and zucchini with remaining oil and seasonings. Stir into mixture in baking dish. Bake 30 to 35 minutes longer or until vegetables are tender; stirring halfway through bake time.
Nutrition Facts : Calories 180, Carbohydrate 21 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 4 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 4 g, TransFat 0 g
MIXED VEGETABLE CASSEROLE
Vegetables in a creamy, cheesy sauce. Everyone wants the recipe after they have tried it!
Provided by Linna
Categories Side Dish Casseroles
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl combine the mixed vegetables, onion, soup, mayonnaise and cheese. Mix well and spread mixture into a 9x13 inch baking dish. Top with the cracker crumbs.
- Bake about 30 minutes, or until browned and bubbly.
Nutrition Facts : Calories 589.3 calories, Carbohydrate 35.4 g, Cholesterol 38.7 mg, Fat 42.9 g, Fiber 5.1 g, Protein 13.9 g, SaturatedFat 10.2 g, Sodium 1434.7 mg, Sugar 8.8 g
MOM'S MIXED VEGETABLE CASSEROLE
This recipe was the only way my mom could get me to eat mixed vegetables! It's still one of my favorites!
Provided by ajl694s
Categories Vegetable
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Pour half of margarine into 9x13 pan.
- Add vegetables, celery soup, and water chestnuts.
- Place sliced cheese on top, enough to cover all.
- Sprinkle with cracker crumbs.
- Pour the rest of margarine over all.
- Bake at 350 for 45 minutes.
Nutrition Facts : Calories 247.2, Fat 17.7, SaturatedFat 3.3, Cholesterol 5.5, Sodium 758.5, Carbohydrate 18.6, Fiber 4.7, Sugar 4.5, Protein 4.5
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