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.
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
VEGETABLE CASSEROLE
While vacationing in France, I learned the importance of serving foods that look as good as they taste. This simple side dish is colorful and has guests for seconds.-Sarah Burks, Wathena, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the first five ingredients. Spoon into a greased 1-1/2-qt. baking dish. Combine the cracker crumbs and butter until crumbly; sprinkle over the top. Bake, uncovered, at 350° for 30-35 minutes or until heated through.
Nutrition Facts : Calories 523 calories, Fat 46g fat (14g saturated fat), Cholesterol 56mg cholesterol, Sodium 539mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 4g fiber), Protein 8g protein.
VEGETARIAN CASSEROLE
A Mediterranean one-pot stew with peppers, courgettes, lentils, sweet smoked paprika and thyme
Provided by Caroline Hire - Food writer
Categories Dinner, Main course
Time 50m
Number Of Ingredients 15
Steps:
- Heat 1 tbsp olive or rapeseed oil in a large, heavy-based pan. Add 1 finely chopped onion and cook gently for 5 - 10 mins until softened.
- Add 3 sliced garlic cloves, 1 tsp smoked paprika, ½ tsp ground cumin, 1 tbsp dried thyme, 3 sliced carrots, 2 finely sliced celery sticks, 1 chopped red pepper and 1 chopped yellow pepper and cook for 5 minutes.
- Add two 400g cans tomatoes, 250ml vegetable stock (made with 1 stock pot), 2 thickly sliced courgettes and 2 sprigs fresh thyme and cook for 20 - 25 minutes.
- Take out the thyme sprigs. Stir in 250g cooked lentils and bring back to a simmer. Serve with wild and white basmati rice, mash or quinoa.
Nutrition Facts : Calories 216 calories, Fat 5.1 grams fat, SaturatedFat 0.7 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 16.1 grams sugar, Fiber 9.8 grams fiber, Protein 12.3 grams protein, Sodium 1.6 milligram of sodium
20 VEGETABLE CASSEROLES YOUR FAMILY WILL LOVE
These tasty vegetable casserole recipes are perfect for Meatless Monday! From butternut squash to sweet potatoes to broccoli and Brussels sprouts, these hearty dishes are just too good.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a vegetable casserole in 30 minutes or less!
Nutrition Facts :
VEGETABLE CASSEROLE
I got this recipe from a co-worker about 10 years ago. I taken it to several dinners and everyone loves it. It's very easy to make and requires very little prep time.
Provided by Tisy Adams
Categories Cauliflower
Time 55m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Cook vegetables according to package instructions, but not completely done.
- In separate bowl mix soup and mayonnaise together and set aside.
- Add to a buttered casserole dish, 1 layer of vegetables, 1/2 onions, 1/2 soup mix and 1/2 cheese.
- Repeat layers ending with cheese on top.
- Top off with crushed Ritz crackers and dot with butter or margarine.
- Bake at 350°F for 30-35 minutes until golden brown.
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- Sweet Potato Casserole. This is the quintessential side dish casserole you'll find on most fall holiday menus. This version is a rich combination of sweetened, buttery mashed sweet potatoes with the crunchy pecan topping everyone loves.
- Cheddar Green Bean Casserole. This no-soup green bean casserole is made with a homemade seasoned white sauce and soft buttered breadcrumb topping. It's a nice alternative to the classic green bean casserole.
- Cauliflower and Cheese Bake. This cauliflower casserole is made with lightly steamed cauliflower florets, a simple cheddar sauce, and soft bread crumb topping.
- Butternut Squash and Apple Casserole. Butternut squash doesn't have to be a hum-drum side dish. This casserole brings the rich flavors of butternut squash and apples together with a brown sugar crumble topping.
- Scalloped Corn Casserole. This tasty corn casserole can be made with canned, fresh, or frozen corn. The red and green bell peppers give it a festive look, but you can make it without peppers if you prefer.
- Hash Brown Casserole With Sour Cream. Add this hash brown casserole to your brunch or dinner menu. It's always a big hit, and it's an easy preparation.
- Loaded Cauliflower Bake. This recipe is a combination of mac and cheese and a loaded baked potato but made a bit healthier with cauliflower. The vegetable is roasted first and then added to a cheese sauce studded with bacon and green onions.
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- Easy Asparagus Casserole With Mushrooms. Fresh asparagus makes a fabulous side dish, and the simple white sauce and buttered bread crumb topping make it an easy preparation.
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