Company Vegetable Casserole Food
VEGETABLE CASSEROLE, ITALIAN STYLE
This delicious Italian vegetable casserole could be served as a side dish or vegetarian main course, with a side salad and crunchy Italian bread.
Provided by Karen Ciancio
Categories Main or Side Side Dish
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 350ºF.
- Sauté the onion, celery and garlic in the oil until they are soft. Add the zucchini, tomatoes and green pepper, and brown them lightly. Season with salt and pepper. Place the vegetable mixture with all of the juices in a casserole dish, and sprinkle the top with the crumbs and parmesan cheese.
- Bake at 350ºF for 30 minutes.
Nutrition Facts : Calories 168 kcal, Carbohydrate 14 g, Protein 6 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 6 mg, Sodium 234 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
COMPANY VEGETABLE CASSEROLE
A neighbor passed this recipe on to me. I make the vegetable casserole for family dinners, reunions and potlucks, and the response is almost always the same when people taste it: "Can I have the recipe?" -Leora Clark, Lincoln, Nebraska
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the beans, corn, soup, sour cream, cheese and onion. Pour into an ungreased 2-qt. baking dish. , Combine the butter, crumbs and almonds; sprinkle over vegetables. Bake, uncovered, at 350° for 35-40 minutes or until bubbly.
Nutrition Facts : Calories 221 calories, Fat 15g fat (7g saturated fat), Cholesterol 27mg cholesterol, Sodium 679mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein.
COMPANY VEGETABLE CASSEROLE
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
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 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.
COMPANY VEGETABLE CASSEROLE
This is a great dish if you are having a dinner party or going to a potluck dinner. Even people who don't like Brussels Sprouts love this and request it for the next dinner. Very seldom is there any left over. Can't remember who gave me this recipe years ago. Guess my age is getting to me. I should have written it on the recipe. ...
Provided by Nancy Goddard
Categories Side Casseroles
Time 1h
Number Of Ingredients 5
Steps:
- 1. Pre-cook veggies 7 to 8 min. or according to pkg directions. NO SALT
- 2. Mix Soup & Milk together.
- 3. Drain veggies and put all ingredients together in greased 2 or 3 quart casserole.
- 4. Bake at 325 deg. for 45 min. or till bubbly. SERVES 6 to 8.
- 5. You can increase amount of veggies if you want to stretch it a few more servings. I used 16 oz. bags for 11 people and we only had 1 small helping left. YOU DON'T HAVE TO INCREASE THE SAUCE. THERE IS PLENTY.
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