Vegetables & Side Dishes

Cauliflower Supreme

Summary

Yield
4 Servings
SourceJoan Howison (1989)
Prep time20 minutes
Cooking time15 minutes
Total time35 minutes

Ingredients

1⁄2 pk
noodles (4-oz, fine)
6 T
parsley (chopped)
3 T
butter
1⁄4 t
salt
1⁄2 c
mayonnaise
1 T
onion (grated)
1
cauliflower (fresh)
1 T
lemon juice
1
egg white (beaten stiff)

Instructions

Cook cauliflower just until tender; do not overcook. Drain it and keep it hot. Cook noodles. Drain, mix with parsley, margarine and salt. Turn into baking dish and top with cauliflower. Combine mayonnaise, onion and lemon juice and fold into whipped egg white. Spread on top of cauliflower. Place under broiler for 3 to 4 minutes, until puffed and brown.

Cindy's Potato Casserole

Summary

Yield
6 Servings
SourceLaura L. Griffin (1999)
Prep time15 minutes
Cooking time45 minutes
Total time1 hour

Ingredients

2 lb
frozen hash browns (thawed)
1⁄2 c
butter
1 cn
cream of chicken soup
8 oz
sour cream
1⁄2 c
onion (chopped)
10 oz
sharp cheddar (grated)
 
salt (to taste)
 
pepper (to taste)
2 c
cornflakes (crushed)
1⁄4 c
butter (melted)

Instructions

Mix first seven ingredients together. Place in greased pan. Top with a mixture of the cornflakes and butter. Bake, uncovered, at 350° for 45 minutes.

Broccoli & Rice Casserole

Summary

Yield
4 Servings
SourceJanice Newman (1982)
Prep time20 minutes
Cooking time1 hour
Total time1 hour, 20 minutes

Ingredients

2 pk
broccoli spears (frozen)
3⁄4 c
celery (chopped)
1⁄3 c
onion (chopped)
1⁄2 c
margarine (melted)
1 pk
Cheez Whiz (8-oz jar)
2 cn
cream of mushroom soup
2 c
Minute Rice

Instructions

Cut up and thaw broccoli spears. Mix all ingredients together and pour into buttered casserole. Bake 1 hour at 325°, uncovered. Can use spinach in place of broccoli.

Zucchini Stuffing Casserole

Summary

Yield
6 Servings
SourceAnn Moore, Main Library (2007)
Prep time30 minutes
Cooking time40 minutes
Total time1 hour, 10 minutes

Ingredients

4
medium zucchini, sliced
3⁄4 c
carrots, shredded
1⁄2 c
onion, chopped
6 T
margarine, divided
2 1⁄4 c
herbed stuffing cubes
1 cn
condensed cream of chicken soup
1⁄2 c
sour cream

Instructions

Preheat oven to 350°. Cook zucchini in a small amount of boiling water until tender; drain. In saucepan, cook carrot and onion in 4 tablespoons margarine until tender. Remove from heat. Stir in 1½ cups bread stuffing cubes, soup and sour cream. Gently stir in zucchini. Turn in 1½ quart casserole. Melt remaining 2 tablespoons margarine. Add remaining stuffing cubes. Toss gently and sprinkle on top of casserole. Bake for 30 to 40 minutes. 

Tasty Zucchini Casserole

Summary

Yield
1 Servings
SourceToni Tessman (1982)
Prep time20 minutes
Cooking time50 minutes
Total time1 hour, 10 minutes

Ingredients

6 c
zucchini (sliced)
1⁄2 c
onion (chopped)
1 cn
cream of chicken soup
1 c
sour cream
1 c
carrots (shredded)
 
salt (to taste)
 
pepper (to taste)
1⁄2 pk
herb-seasoned stuffing mix (8-oz)

Instructions

Cook zucchini and onions together over low heat 5 minutes. Drain well. Combine remaining ingredients together. Add zucchini and onions. Place in buttered 9 x 13-inch baking dish. Cover with foil. Bake at 350 degrees for 45 minutes.

Sweet Potato Souffle

Summary

Yield
8 Servings
SourceMary Hayes (2003)
Prep time1 hour, 20 minutes
Cooking time35 minutes
Total time1 hour, 55 minutes

Ingredients

4 c
sweet potatoes (mashed)
1 c
sugar
2
eggs
1⁄2 c
milk
1⁄2 t
salt
1 t
vanilla
2⁄3 c
butter or margarine (melted and divided)
1 c
brown sugar
1⁄2 c
flour
1 c
pecans or walnuts (chopped)

Instructions

Preheat oven to 350°. Mix sweet potatoes, sugar, eggs, milk, salt, vanilla and half of the melted butter or margarine. Pour into buttered pan. Mix brown sugar, flour, nuts and remaining melted butter or margarine. Crumble topping evenly over potato mixture. Bake for 35 to 45 minutes, uncovered.

Green Bean Casserole I

Summary

Yield
10 Servings
SourceBess Mealer (1983)
Prep time20 minutes
Cooking time45 minutes
Total time1 hour, 5 minutes

Ingredients

3⁄4 lb
mushrooms (fresh)
1
onion (large, sliced in rings)
1⁄2 c
butter
1⁄4 c
flour (plain)
1 c
milk
1 c
half & half
12 oz
sharp cheddar cheese (grated)
1⁄8 t
Tabasco (or to taste)
3 t
soy sauce
1 t
salt
1⁄2 t
pepper
30 oz
frozen French-style green beans (cooked and drained)
5 oz
water chestnuts (drained and sliced)
1⁄2 c
slivered almonds
16 oz
bean sprouts (drained)

Instructions

Preheat oven to 350°. Sauté mushrooms and onions in butter until soft. Add flour; stir until smooth. Add milk and half & half slowly, stirring over low heat until mixture thickens. Add cheese, Tabasco, soy sauce, salt and pepper. Mix until cheese melts. Add green beans, bean sprouts and water chestnuts to sauce. Pour into a 3-quart flat casserole. Sprinkle almonds on top. Bake 20 to 25 minutes. Yields 10 to 12 servings. (Perfect to serve with ham.) 

Microwaved Cheese-Stuffed Mushrooms

Summary

Yield
30 Servings
SourceSandi Snider (1982)
Prep time20 minutes
Cooking time15 minutes
Total time35 minutes

Ingredients

30
mushrooms (medium, fresh, about 1 lb)
4 sli
bacon
2 T
onion (chopped)
1⁄4 c
Parmesan cheese (grated)
1⁄4 c
sour cream
2 T
fine dry bread crumbs

Instructions

Clean mushrooms. Remove stems and finely chop. Arrange bacon in a 1-quart round glass casserole. Cover and microwave on high 3 to 4 minutes, or until crisp. Remove and crumble. Pour off all but 1 tablespoon drippings. Add onion and chopped mushroom stems to drippings. Microwave on high 3 to 4 minutes, or until just tender. Stir in sour cream, Parmesan cheese and bread crumbs. Spoon about 2 teaspoons stuffing into each mushroom cap. Arrange in 2 (8-inch) round glass cake pans. Microwave one dish at a time on high for 3 to 4 minutes. Makes 30 appetizers.

Pasta with Artichokes

Summary

Yield
2 Servings
SourceMary Ellen Jenkins (1996)
Prep time15 minutes
Cooking time5 minutes
Total time20 minutes

Ingredients

2 T
olive oil
4 T
butter
3 T
capers (drained)
1
lemon (zest the lemon and squeeze lemon juice)
1 cn
sliced mushrooms (small, drained, not marinated)
1 pk
artichokes (1 jar, packed in water, not marinade)
 
pasta (enough for 2 servings)

Instructions

Start pasta. Heat olive oil in saucepan. Melt 2 tablespoons of butter in oil. Add lemon zest, lemon juice, capers, mushrooms and artichokes. Cook over medium heat, approximately 3 minutes. Remove from heat and melt remaining 2 tablespoons of butter into mixture. Drain pasta and mix with sauce.

Barefoot Contessa’s Parmesan Roasted Asparagus

Summary

Yield
6 Servings
SourceSharon Hammond, Main Library (2006)
Prep time10 minutes
Cooking time20 minutes
Total time30 minutes

Ingredients

2 1⁄2 lb
fresh asparagus
2 T
olive oil
1⁄2 t
kosher salt
1⁄4 t
freshly ground black pepper
1⁄2 c
freshly grated Parmesan cheese
2
lemons (cut in wedges, for garnish)

Instructions

Preheat the oven to 400 degrees. If the stalks of the asparagus are thick, peel the bottom half of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15-20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute. Serve with lemon wedges. 

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