Green Bean Or Vegetable Medley Casserole Food

VEGETABLE MEDLEY CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 7x11 inch baking dish.
• In a large bowl, mix together the mushroom soup, sour cream, Monterey Jack and Colby cheeses.
• Combine the vegetables, water chestnuts, salt and pepper with the soup mixture. Stir together and pour into baking dish.
• Bake uncovered for 30 minutes. Remove from oven, top with onions and bake 10 minutes longer.

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.

GREEN BEAN OR VEGETABLE MEDLEY CASSEROLE

Steps:

• Stir soup, sour cream, pepper, veggies, 2/3 cup of fried onions and 1/4 cup swiss cheese in 2 quart casserole.
• Cover and bake 40 minutes at 350.
• Sprinkle remaining cheese & onions over and bake for another 5 minutes.

VEGETABLE MEDLEY CASSEROLE

Steps:

• Preheat your oven to 350F degrees.
• Fill a large saucepan with one to two inches of water, and add your potatoes, carrots, cauliflowerets, and green beans; Bring to a boil over high heat, reduce to simmer, cover and cook for approximately 10 minutes.
• Remove from heat and drain in colander.
• If you wish to save the juices for another use, make sure to drain the veggies over a dish to catch the juices.
• Thats what I do!
• Heat oil in large skillet over medium high heat and add your onions and garlic.
• Stir and saute them until they are soft, approximately 3-5 minutes.
• Add your tomatoes, salt and pepper, and thyme, and stir, reduce heat to simmer, and cover and cook for 5 minutes to allow flavors to develop.
• Remove from heat and keep covered; set aside.
• Spread potato mixture over bottom of greased medium casserole or baking pan, add salt and pepper to taste, and then sread half of your tomato mixture over the potato layer.
• Continue by layering your zucchini slices and chopped green pepper on top of the tomato mixture, and then pour the remaining tomato mixture on top of the zucchini-green pepper layer.
• Bake in oven, covered, for approximately 50 to 60 minutes until all of your veggies are tender.
• ENJOY!

GREEN BEAN MEDLEY

Steps:

• Steam or cook carrots and green beans in boiling water.
• Cook until tender, but still firm.
• Melt butter over medium heat.
• Saute onions and mushrooms until almost tender.
• Reduce heat, cover, and simmer for 3 minutes.
• Stir in green beans, carrots, seasoned salt, garlic, and white pepper.
• Cover and cook five minutes on low heat.

SAUTEED VEGETABLE MEDLEY

Steps:

• Toss vegetables together in a medium bowl.
• In a medium saute pan, heat the butter and water together over medium heat. Add the vegetables to the pan and turn the heat to medium high. Toss the vegetables, by gently moving the pan back and forth over the flame. Cook the vegetables for 3 to 4 minutes, or until heated through. Season with salt and pepper. Transfer the vegetables to a serving bowl and serve immediately.
• Cook the vegetables in 1 to 2 tablespoons extra virgin olive oil or butter, without the water. Do this over high heat and brown and crisp the vegetables slightly.
• Add 1 to 2 teaspoons of minced garlic, minced shallot, a teaspoon of grated peeled fresh ginger to the pan before adding the vegetables. - Enhance the vegetables at the end of cooking with a tablespoon or so of minced fresh herbs, like chopped flat-leaf parsley, dill, mint, basil, cilantro, or thyme.
• Bring a large pot of water to a boil and salt it generously. Fill a large bowl with ice water, and put a colander or strainer in it. Add the vegetable to the boiling water and cook, uncovered, until crisp tender, or the desired degree of doneness. Scoop the vegetable from the water and immediately put them in the ice water, to stop the cooking and set their color. Cool and drain, and use as desired. When blanching a mix of vegetables, don't cook them together since they may not all cook at the same time. Start with the lightest colored or mildest flavored vegetable, and blanch and refresh each vegetable, one after the other, until cooked as desired.

GREEN BEAN AND MUSHROOM MEDLEY

Steps:

• Place green beans and carrots in 1 inch of boiling water. Cover, and cook until tender but still firm. Drain.
• Melt butter in a large skillet over medium heat. Saute onions and mushrooms until almost tender. Reduce heat, cover, and simmer 3 minutes. Stir in green beans, carrots, salt, seasoned salt, garlic salt, and white pepper. Cover, and cook for 5 minutes over medium heat.

COLORFUL VEGETABLE MEDLEY SIDE DISH

Steps:

• In a small saucepan, heat bouillon and water for 1 minute; stir well. Stir in the salt, garlic powder, pepper and 1 teaspoon oil., In a large nonstick skillet or wok, stir-fry the broccoli, carrots, onion and celery in remaining oil for 2-3 minutes. Add the bouillon mixture; cook and stir for 3 minutes. Add zucchini and red pepper; stir-fry for 3 minutes. Add mushrooms and cabbage; stir-fry 1-2 minutes longer or until crisp-tender.

THE GREAT GREEN VEGETABLE MEDLEY

Steps:

• Preheat oven to 350°F.
• Steam or boil broccoli, beans and peas together until tender, drain and set aside.
• cook1/2 cup onions in 2 tbsp of butter till tender.
• Add cornstarch, salt, pepper and sour cream; mix well.
• Stir in green vegetables.
• Put in a greased 2 qt casserole dish.
• Mixture can be refrigerated overnight at this point and finished before cooking.
• Top with grated cheese.
• Combine remaining 2 tbsp of butter and cracker crumbs; sprinkle over cheese.
• Bake 30 minutes.

BAKED VEGETABLE MEDLEY

Steps:

• Place the cauliflower, broccoli and carrots in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam 7-9 minutes or until crisp-tender. , Meanwhile, in a large skillet, saute mushrooms and onions in butter until tender. , Drain vegetables. In a large bowl, combine soup, milk and cheese sauce. Add vegetables and mushroom mixture; toss to coat. Transfer to a greased 2-qt. baking dish. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 40-45 minutes or until bubbly.

CREAMY VEGETABLE MEDLEY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook vegetables according to package directions; drain. In a large bowl combine vegetables, mushroom soup, 1/2 cup cheese, sour cream, 1/2 can fried onions and pepper. Transfer to a deep pie plate.
• Bake in preheated oven for 30 minutes. Sprinkle with remaining cheese and fried onions; bake 5 minutes longer.

FRESH GREEN BEAN MEDLEY

Steps:

• Place beans in a large saucepan and cover with water. Bring to a boil. Cover and cook for 4-7 minutes or until crisp-tender., Meanwhile, in a large nonstick skillet, saute the red pepper, onions and mushrooms in oil until tender. Add garlic; cook 1 minute longer. Drain beans; stir into vegetable mixture. Add the vinegar, basil, salt and pepper; heat through.

CREAMY FRENCH FRIED VEGETABLE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Place frozen vegetables in a strainer and run warm water to separate and melt ice crystals. Drain very well.
• Spray casserole with Pam. Mix veggies with a little garlic salt and a little of the cream style corn in casserole.
• Top with remaining cream style corn and sprinkle with french fried onions.
• Cover and bake 30 minutes. Uncover and bake till onions are crispy approximately 5-6 minutes. Serve hot.
• You may divide the vegetable into separate ramikins and then top with creamed corn and onions before baking for presentation as individual portions.

ROASTED GREEN VEGETABLE MEDLEY

Steps:

• Preheat oven to 425°. Place first 7 ingredients in a large bowl; toss with 2 tablespoons oil. Divide between two 15x10x1-in. pans coated with cooking spray., Roast until tender, 20-25 minutes, stirring occasionally. Transfer to a large bowl. Mix remaining ingredients with remaining oil; toss with vegetables.