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.
VEGETABLE NOODLE CASSEROLE
This recipe I got out of the Taste Of Home Magazine a number of years ago and have been making it ever since. It has been taken to potlucks many times. So easy to put together. I hope you enjoy it as much as we do.
Provided by Dotty2
Categories Vegetable
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl combine the soups, milk,3/4 cup parmesan cheese, garlic, parsley, pepper and salt; mix well.
- Add noodles and vegetables and mix well.
- Pour into a greased 9x13 pan.
- Sprinkle with remaining parmesan cheese.
- Cover with foil and bake at 350°F for 45-50 minutes.
Nutrition Facts : Calories 382, Fat 10.5, SaturatedFat 4.6, Cholesterol 68.3, Sodium 629, Carbohydrate 56.7, Fiber 3.2, Sugar 2.7, Protein 16.8
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.
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
LAMB AND VEGETABLE CASSEROLE
This in response to a request, I have not tried it but it sounds wonderful, if you try it please let me know how it is. (From "The Wine and Food of Europe - Marc & Kim Millon). Called Ghivetch. Finally got around to trying this yesterday, served to company and everyone loved it! wish I had tried it sooner, served with a tomato salad and chunks of French bread to sop up the delicious juices. The topping is quite different (for us anyway) kinda like a frittata--very good.)
Provided by Derf2440
Categories One Dish Meal
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat half of the oil in a large casserole.
- Add onions and sauté until soft and golden.
- Add lamb and brown on all sides, (I would add any bones to the browning and into the casserole, to get all the goodness from them, just remove the bones before serving.) Mix in chillies, salt and pepper.
- Pour enough water just to cover the meat.
- Cover and cook slowly (simmer) for 1 hour.
- Add potatoes, eggplant, green peppers and beans to the casserole with enough water to cover ingredients.
- Put into preheated oven 350°F for a further 1 hour.
- Place tomatoes on top and cook for a further 10 minutes.
- Mix eggs, yogurt and parsley together, Pour over the casserole, and return to oven, uncovered until eggs have set and turned golden.
- Serve immediately.
EASY VEGETABLE CASSEROLE
This is my own version of vegetable casserole. I had some can food items in my pantry and I thought why not try to make a vegetable casserole with using all foods that I had on hand in pantry and refrigerator. You may use most any canned vegetable in this recipe and season to your desire.
Provided by Marsha D.
Categories Weeknight
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven 350'. Spray a large baking dish with cooking spray.
- Peel potatoes,slice and cube them and place in a pot add 2 c water and chicken bouillon and bring to a boil.
- Boil 5 to 7 minutes. Drain potatoes. Place potatoes in ice water to get a quick chill. Drain potatoes again.
- In a large bowl add carrots, veg-all, and potatoes. Set aside.
- In another large bowl combine mushroom soup, mayonnaise, sour cream and milk. Stir to combine.
- Add cheddar cheese, ranch dressing mix, seasoning salt and black pepper to soup mixture. Stir to combine mixture well.
- Stir soup mixture in with the vegetables. Stir to combine well.
- Place vegetable mixture in baking dish.
- Sprinkle mozzeralla and sharp cheddar cheese over top.
- Sprinkle club crackers crumbs over top of cheeses.
- Pour melted butter over top.
- Place in oven and bake 30 to 35 minutes or until bubbly.
Nutrition Facts : Calories 546.1, Fat 33.3, SaturatedFat 17.1, Cholesterol 79.1, Sodium 1466.6, Carbohydrate 43.1, Fiber 7.4, Sugar 10.7, Protein 20.8
LAMB CASSEROLE
Lamb Forequarter Casserole. This casserole is so yummy! The trick is to cook it slowly for at least two and a half hours. It can also be done in the slow cooker. The lamb just falls off the bone when it is done correctly. Warning...if it is not cooked long enough the lamb will be tough! I always taste the sauce after an hour and a half to see if it needs anything added. I hope you enjoy this. By the way the recipe only allows me to put the chops as shoulders but I buy them labeled forequarters.
Provided by ozzygirl
Categories Stew
Time 2h50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 180°C.
- Lightly seal the lamb forequarter pieces with some oil in a large frying pan and then remove from the pan.
- Using same pan add onion, garlic and carrot and lightly fry until onions are clear.
- Add the tomato base (pasta sauce), stock and water and stir. Add oregano, salt and paper. Add the lamb forequarter pieces again and mix through.
- Remove from heat and transfer into casserole dish.
- Add peas.
- Add more water and tomato base (pasta sauce) if needed. The lamb forequarters should be almost covered.
- Bake in oven for at least two and a half to three hours at 180°C Check after one and a half hours, stir through, add water/base if necessary.
- Serve with boiled potatoes.
Nutrition Facts : Calories 89, Fat 1.1, SaturatedFat 0.2, Sodium 235.6, Carbohydrate 17, Fiber 3.5, Sugar 8.2, Protein 3.6
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