Vegetable Ring Casserole Recipes

LAYERED VEGETABLE ENCHILADA CASSEROLE

Layered Vegetable Enchilada Casserole image

Provided by Food Network

Time 45m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 tablespoon vegetable oil
2 small zucchini, diced (about 2 cups)
1 large onion, chopped (about 1 cup)
2 cups packed coarsely chopped fresh spinach leaves
1 cup frozen whole kernel corn
2 1/3 cups prepared enchilada sauce
12 corn tortillas (6-inch)
2 cups shredded Monterey Jack cheese (about 8 ounces)
Chopped fresh cilantro leaves

Steps:

Heat the oven to 350 degrees F.
Heat the oil in a 10-inch skillet over medium-high heat. Add the zucchini and onion and cook for 5 minutes or until they're tender. Stir in the spinach and corn. Cook and stir until the spinach is wilted.
Spread 1/2 cup enchilada sauce in a 3-quart shallow baking dish. Line the bottom of the baking dish with 6 tortillas, overlapping as needed. Spread with half the remaining enchilada sauce. Top with the vegetable mixture and half the cheese. Top with the remaining tortillas and enchilada sauce.
Bake for 20 minutes. Top with the remaining cheese and bake for 5 minutes or until the cheese is melted. Sprinkle with the cilantro before serving, if desired.

COMPANY VEGETABLE CASSEROLE

Company Vegetable Casserole image

My grandma Lorraine Stromgren would listen to WCCO Radio's Joyce Lamont as she broadcasted a daily recipe. My grandma would sit by the radio with pencil in hand to write down those recipe favorites! A cookbook was published in 1979 after 10 years of recipes being broadcasted. Of over 2,000 recipes that had been broadcasted, the cookbook has the recipes that were the listeners' favorites.

Provided by BeccaB3c

Categories Onions

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

2 (10 ounce) packages frozen cut green beans
1 (1 lb) can bean sprouts, drained
1 (8 ounce) can water chestnuts, drained and sliced
1 (4 ounce) can mushroom pieces, drained
1 small onion, minced
1 (10 3/4 ounce) can cheddar cheese soup
1 (3 1/2 ounce) can French fried onion rings

Steps:

Cook beans according to package directions but less time than that called for- Drain.
Toss beans with drained bean sprouts, drained and sliced water chestnuts, and drained mushrooms.
Turn mixture into a 2-quart shallow casserole.
Combine minced onino and cheese soup, and pour this sauce over the vegetables.
Bake uncovered for 25 minutes at 350 degrees.
Sprinkle onion rings over the top and bake for 10 minutes more.

Nutrition Facts : Calories 161.2, Fat 4.6, SaturatedFat 2.7, Cholesterol 11.7, Sodium 393.6, Carbohydrate 26.7, Fiber 5.9, Sugar 6.1, Protein 7.4

VEGETABLE RING

Vegetable Ring image

Make and share this Vegetable Ring recipe from Food.com.

Provided by Fouzia Parkar

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 cup grated carrot
1 cup zucchini
1/2 cup red capsicum, chopped
1 cup shallot, chopped
1 cup mushroom, chopped
1 cup cheddar cheese, grated
1/4 cup parmesan cheese, grated
3 eggs, lightly beaten
1/2 cup whole wheat flour
freshly ground black pepper

Steps:

Combine together all the ingredients in a bowl.
Place this mixture into a greased 23cm ring mould.
Cook on medium-high for 15 minutes.
Allow to stand covered for 5-10 minutes before unmoulding onto serving plate.

Nutrition Facts : Calories 302.2, Fat 15.4, SaturatedFat 8.3, Cholesterol 174.7, Sodium 355.5, Carbohydrate 24.1, Fiber 3.4, Sugar 3.8, Protein 18.5

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