Vegetables & Side Dishes

Broccoli & Cheese Delight

Summary

Yield
6 Servings
SourceDr. Ruth Browning
Prep time
10 minutes
Cooking time
30 minutes
Total time
40 minutes

Ingredients

1
frozen broccoli (bag, or 2 boxes)
8 oz
Velveeta cheese
4 T
margarine
 
Ritz crackers (crushed)

Instructions

Cook and drain broccoli. Put broccoli and cheese in a greased baking dish. Top with crackers. Cut margarine over top. Bake at 350 degrees for 20 minutes.

Broccoli Casserole

Summary

Yield
6 Servings
SourceCindy S. Koehler (1983)
Prep time
10 minutes
Cooking time
20 minutes
Total time
30 minutes

Ingredients

2 pk
broccoli (10-oz, chopped)
1 c
mayonnaise
4 T
lemon juice
3
hard-boiled eggs (chopped fine)
 
water chestnuts (chopped)

Instructions

Cook broccoli. Drain and put in casserole dish. Mix mayonnaise and lemon juice in saucepan and heat until blended. Mix sauce in casserole with broccoli. Sprinkle eggs and water chestnuts over the top. Serves 6 to 8.

Portuguese Green Beans

Summary

Yield
6 Servings
SourceGale McLinn (2001)
Prep time
20 minutes
Cooking time
35 minutes
Total time
55 minutes

Ingredients

1 1⁄2 lb
green beans (fresh)
2 T
olive oil
1⁄2 lb
bacon (chopped)
1⁄2 c
ham (chopped)
2 clv
garlic (chopped)
2
onions (small, chopped)
10
stuffed green olives (sliced)
1⁄2 c
dry white wine
1⁄4 t
nutmeg
 
salt (to taste)
 
pepper (to taste)

Instructions

Place green beans in hot salted water. Bring to a boil and cook for 10 minutes, or until stiff a bit crisp. Drain and place in cold water. Sauté bacon, ham, garlic, onions and sliced olives in olive oil. Add white wine and nutmeg. Drain beans well and add to wine mixture. Simmer, covered, for 10 minutes. Add salt and pepper to taste.

Epicurean Green Beans

Summary

Yield
6 Servings
SourceRobin Obetz (1978)
Prep time
20 minutes
Cooking time
45 minutes
Total time
1 hour, 5 minutes

Ingredients

1 lb
green beans (fresh, cut in 1-inch pieces)
1 c
mushrooms (fresh, sliced)
1 T
onion (chopped)
2 T
butter
3 T
all-purpose flour
1⁄2 t
salt
1⁄4 t
thyme (crushed)
1 ds
pepper
2 c
milk
4 sli
bacon (crisp cooked crumbled)
1 pk
frozen pattie shells (10-oz ctn of 6, baked, or may use shells from the bakery)

Instructions

Cook beans, covered, in small amount of boiling salted water until tender, about 15 minutes. In 2-quart saucepan, cook mushrooms and onions in butter until tender. Blend in flour, salt, thyme and pepper. Add milk, all at once. Stir constantly until mixture thickens and bubbles. Stir in beans. Heat through. Add bacon. Put hot mixture into prepared pattie shells and if desired, garnish with additional bacon. Can be served as a Main Course.

Swiss Beans

Summary

Yield
8 Servings
SourceJean Ross (2002)
Prep time
10 minutes
Cooking time
30 minutes
Total time
40 minutes

Ingredients

2 pk
frozen French-style green beans
1⁄2 c
butter
1 T
onion (minced)
1⁄3 c
flour
1⁄2 t
dry mustard
1 t
salt
1⁄4 t
pepper
2 c
milk
1⁄4 lb
Swiss cheese (cubed or shredded)
1⁄4 c
cashews (chopped)

Instructions

Preheat oven to 350 degrees. Cook beans until just tender; drain. Melt butter. Add onion and brown lightly. Stir in flour, mustard, salt and pepper. Gradually add milk; cook and stir until thickened. Add cheese and stir until melted. Combine sauce and beans. Pour into greased 1 1/2-quart casserole. Sprinkle with cashews. Bake about 20 minutes.

Crockpot Green Bean Casserole

Summary

Yield
8 Servings
SourceDot Bowser (1980)
Prep time
15 minutes
Cooking time
7 hours
Total time
7 hours, 15 minutes

Ingredients

2 lb
fresh green beans (washed and cut up)
1 cn
10 1/2-oz. cream of mushroom soup (undiluted)
1 cn
French-fried onion rings
1 c
cheddar cheese (grated)
1 cn
water chestnuts (thinly sliced)
 
slivered almonds (optional)
 
Salt and pepper (to taste)
1⁄2 c
water

Instructions

Spread in layers as listed above, making about 3 layers. Save enough French- fried onion rings to crumble and sprinkle over top about 20 minutes before serving. Add 1/2 cup water and cook on High for 7 to 10 hours or on low 12 to 18 hours. If using frozen green beans, use 4 packages of cut-up green beans. Cook on High 4 to 5 hours or on low 8 to 10 hours.

Green Bean Casserole III

Summary

Yield
8 Servings
SourceAbby Myeress (2003)
Prep time
10 minutes
Cooking time
30 minutes
Total time
40 minutes

Ingredients

1
10-oz. box frozen chopped spinach
1
9-oz. box frozen green beans
1⁄2 c
onions (chopped)
1⁄4 c
water
1⁄8 t
garlic powder (or to taste)
1 t
dried basil (or to taste)
1⁄8 t
pepper
1 t
salt
3
eggs (beaten)
1 oz
lowfat American or other cheese (grated)

Instructions

Preheat oven to 350°. Thaw spinach and green beans. Combine all ingredients except eggs and cheese. Cover and simmer 10 minutes, stirring occasionally. Remove from heat. Gradually combine vegetable mixture with beaten eggs. Stir well and place into 8-inch baking dish. Bake for 20 minutes. Sprinkle cheese on top and bake an additional 2 to 3 minutes.

Green Bean Casserole II

Summary

Yield
8 Servings
SourceAmy Dailey (1986)
Prep time
10 minutes
Cooking time
1 hour
Total time
1 hour, 10 minutes

Ingredients

1⁄2 lb
bacon
1
onion (medium, chopped)
1 cn
16-oz. stewed tomatoes (up to 2 cns)
3 cn
16-oz. cut green beans (up to 4 cns)
1 1⁄2 c
sharp cheddar cheese (shredded)

Instructions

Fry bacon until crisp; crumble and set aside. Sauté onion in bacon drippings until tender. Drain off excess drippings. Add stewed tomatoes and heat. Drain cans of green beans and place in 2 quart* casserole dish. Add tomato mixture and crumbled bacon and mix. Top with shredded cheese. Bake for 30 minutes at 350°. *Use larger size casserole dish when using 4 cans of green beans.

Green Bean Casserole I

Summary

Yield
10 Servings
SourceBess Mealer (1983)
Prep time
20 minutes
Cooking time
45 minutes
Total time
1 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.) 

Mixed Vegetable Bake

Summary

Yield
6 Servings
SourceLaura Griffin (1992)
Prep time
20 minutes
Cooking time
1 hour, 10 minutes
Total time
1 hour, 30 minutes

Ingredients

1
yellow onion (large)
2
carrots
1
zucchini
1 T
butter or margarine
3 clv
garlic (minced)
6 T
dill or parsley (finely chopped)
1 T
lemon juice
1 T
all-purpose flour
3 c
small curd cottage cheese
1 c
cream cheese
1⁄2 c
Parmesan cheese (grated)
4
eggs (slightly beaten)
 
Dash salt and pepper

Instructions

Peel onion and chop fine. Peel and grate carrots. Peel and grate zucchini. In a skillet, sauté onion in butter until soft. Add carrots and zucchini. Sauté until soft. Sprinkle with flour. Stir to combine. Add garlic, dill or parsley, lemon juice, cottage cheese, cream cheese and Parmesan cheese. Add eggs. Season to taste. Pour mixture into a large, lightly greased pan. Smooth top. Bake at 375° for about 1 hour, or until mixture is set and lightly brown on top. Let sit for a couple of minutes before serving.

Pages

Subscribe to Vegetables & Side Dishes