Oriental Green Vegetable Casserole Recipes

CROWD-PLEASING VEGETABLE CASSEROLE

Steps:

• Stir the soup, 1 cup cheese, sour cream, black pepper, vegetables and 1 can onions in a 3-quart shallow baking dish.
• Bake at 400 degrees F for 20 minutes or until the vegetable mixture is hot and bubbling. Stir the vegetable mixture. Sprinkle with the cheese and remaining onions.
• Bake for 5 minutes or until the onions are golden brown.

MOM'S GREEN BEAN VEGETABLE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a casserole dish.
• In a bowl, stir together the cream of celery soup, sour cream, Cheddar cheese, onion, and salt until well combined. Mix the green beans and corn together in the prepared dish, and spread the soup mixture over the vegetables. Place the crushed crackers in a bowl and stir in the butter. Spread the crumbs over the casserole.
• Bake in the preheated oven until the casserole is bubbling and the crumb topping is golden brown, about 45 minutes.

ORIENTAL GREEN BEAN CASSEROLE

Steps:

• Combine soup, flour and milk.
• Layer half the beans, water chestnuts, bean sprouts, soup mixture and chopped onion in a 2-quart casserole.
• Sprinkle with half of cheese and salt; repeat layers.
• Bake at 400 degrees for 30 minutes.
• Top with French fried onions the last 5 minutes.

ASIAN VEGETABLE CASSEROLE/VEGGIE BAKE

Steps:

• Preheat the oven to 350° and spray a 9x13-inch pan with some Pam.
• Heat some oil in a large skillet.
• Sauté the garlic and onion until the onion begins to brown and releases its natural sugars.
• Add the carrots, zucchini and red pepper and sauté for a few minutes until the vegetable begin to get soft.
• Add the mushrooms and cabbage and stir all the vegetables together.
• Add the soy and rice vinegar.
• Cover to steam the cabbage.
• In a large bowl, beat the eggs and add the remaining ingredients.
• When the cabbage is soft, add the vegetables to the large bowl and stir immediately so as not to allow the eggs to cook from the heat of the vegetables.
• Pour the mixture into the prepared pan and bake for 20-30 minutes until the egg sets.

SUPREME GREEN VEGETABLE BAKE

Steps:

• In a large bowl, combine the first five ingredients. Fold in broccoli and spinach. Transfer to a greased 13x9-in. baking dish. Sprinkle with French-fried onions. , Bake, uncovered, at 350° for 20-25 minutes or until a thermometer inserted in the center reads 160° and top is lightly browned.

ASIAN WILD RICE CASSEROLE

Steps:

• Combine the cornstarch, water, soy sauce and bouillon until blended. In a nonstick skillet, saute the celery, onion and mushrooms in oil for 8 minutes. Add cabbage and saute for 2-3 minutes longer or until cabbage is just crisp-tender; stir in water chestnuts., Stir soy sauce mixture and add to the skillet. Bring to a boil; cook and stir over medium heat for 2 minutes or until thickened. Stir in rice., Pour into an 11x7-in. baking dish coated with cooking spray. Cover and bake at 350° for 25-30 minutes or until heated through.

ORIENTAL CASSEROLE

Steps:

• Preheat oven to 350°. Lightly grease a deep 2-quart casserole.In a 10-inch skillet over medium heat, sauté green onions and green pepper in hot oil 3 minutes. Add 1 cup water bring to a boil.Meanwhile, in a small bowl, combine cornstarch, brown sugar, and ginger. Add 1/3 cup soy sauce and 2 tablespoons water and stir until smooth. Stir into boiling mixture in skillet. Cook and stir until thick and bubbly. Remove from heat.Stir in chicken, chow mein vegetables, peas, and water chestnuts. Pour into casserole.Bake 30 minutes or until heated through. Stir casserole before serving. Serve with chow mein noodles and pass additional soy sauce.