Vegetables & Side Dishes

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.

Easy Garden Vegetable Pie

Summary

Yield
6 Servings
SourceBecky Rayl (1989)
Prep time
15 minutes
Cooking time
35 minutes
Total time
50 minutes

Ingredients

2 c
chopped broccoli (1 pkg. frozen chopped broccoli, must be thawed and drained)
1⁄2 c
onion (chopped)
1⁄2 c
green pepper (chopped)
1 c
cheddar (shredded, 4 oz.)
1 1⁄2 c
milk
3⁄4 c
Bisquick baking mix
3
eggs
1⁄4 t
pepper

Instructions

Heat oven to 400 degrees. Lightly grease any pie plate. Mix broccoli, onion, green pepper and cheese in pie plate. Beat remaining ingredients until smooth, 15 seconds in blender or 1 minute with a hand beater. Pour over other ingredients in pie plate. Bake 35 to 40 minutes, or until golden brown and knife inserted comes out clean. Let stand for 5 minutes before cutting. This recipe is a quick dinner and can be easily doubled for company.

Roasted Peppers, Onions & Mushrooms

Summary

Yield
6 Servings
SourceTerri McKeown (2004)
Prep time
20 minutes
Cooking time
30 minutes
Total time
50 minutes

Ingredients

1
onion (medium to large, cut into 1-inch wedges)
8 oz
baby portobella mushrooms (sliced)
1
red bell pepper (cut into 3/4-inch thick strips)
1
yellow bell pepper
1 T
balsamic vinegar
1 T
extra-virgin olive oil
2 clv
garlic (crushed)
1 t
dried Italian seasoning
1⁄4 t
salt
1⁄4 t
black pepper (coarsely ground)

Instructions

Preheat oven to 450°. Coat a large shallow roasting pan (at least 11 x 13 inches) with nonstick cooking spray. Spread veggies in pan. Mix rest of ingredients in a small dish, then add to veggies. Toss to mix. Bake for about 30 minutes, stirring every 10 minutes, or until the vegetables are tender and nicely browned. Serve hot.

Roasted Vegetable Melange

Summary

Yield
4 Servings
SourceNancy Hartshorn (2001)
Prep time
10 minutes
Cooking time
20 minutes
Total time
30 minutes

Ingredients

2
6-oz. yellow straight neck squash
2
(6-oz.) zucchini
2
red peppers (medium)
2
yellow peppers (medium)
1
red onion (medium)
1⁄2 lb
mushrooms
1⁄4 c
olive oil
1⁄2 t
dried thyme (or 1 1/2 tsp. fresh thyme)
1⁄2 t
pepper
 
salt

Instructions

Preheat oven to 400°. Cut squash, zucchini and peppers into 2 x 1 1/2-inch strips. Slice red onion. Cut mushrooms in quarters if large. Place all vegetables in large roasting pan or casserole. Mix together oil, thyme and pepper. Pour over vegetables in pan and mix well. Cook 20 minutes, until tender-crisp, stirring occasionally. Add salt to taste.

Vegetables Au Gratin II

Summary

Yield
8 Servings
SourceDiane Bare (1987)
Prep time
10 minutes
Cooking time
1 hour, 10 minutes
Total time
1 hour, 20 minutes

Ingredients

1 cn
16-oz. solid pack tomatoes
2 cn
16-oz. whole onions
1 pk
9-oz. frozen corn
1⁄4 c
butter
1 clv
garlic (crushed)
1⁄3 c
flour
2⁄3 c
milk
3⁄4 t
salt
1⁄8 t
basil
1⁄8 t
pepper
1⁄8 t
oregano
1⁄4 t
sugar
1 c
cheddar cheese (grated, divided)

Instructions

Drain tomatoes and onions very well. Thaw a package of frozen corn. Melt butter and brown garlic in butter. Stir in flour. Add milk, salt, pepper, basil, oregano and sugar. Cook until thick. Stir in 1/2 cup cheese. Add the well-drained tomatoes to the cheese sauce. Cook until thickened again. Put the corn and onions into a 1 1/2 - or 2-quart casserole. Pour cheese-tomato sauce over vegetables. Top with the other 1/2 cup grated Cheddar cheese. Bake at 350° for 50 minutes, uncovered.

Vegetables Au Gratin I

Summary

Yield
6 Servings
SourceCarol Kirsch (1980)
Prep time
10 minutes
Cooking time
1 hour
Total time
1 hour, 10 minutes

Ingredients

1⁄4 c
butter
3⁄4 c
green pepper (chopped)
1 clv
garlic (crushed)
1⁄4 c
flour
1 2⁄3 c
milk
3⁄4 t
salt
1⁄8 t
pepper
1⁄8 t
basil
1⁄8 t
oregano
1⁄4 t
sugar
1 c
sharp cheddar cheese (grated)
1 c
tomatoes (chopped and well drained)
9 oz
frozen corn (thawed)
1
pearl onions (jar, drained)

Instructions

Melt butter. Add green pepper and garlic. Cook until pepper is barely tender. Stir in flour and salt. Gradually add milk, stirring constantly, until thickened. Add spices and sugar. Stir in 1/2 cup grated cheese. Add the tomatoes, corn and onions and put into an 8-cup casserole. Sprinkle with the remaining 1/2 cup cheese. Bake, uncovered, for 50 minutes at 350°. (The casserole will thicken as it cools.)

Veggie Quick-Fix

Summary

Yield
4 Servings
SourceCarol Deshler (1996)
Prep time
10 minutes
Cooking time
15 minutes
Total time
25 minutes

Ingredients

1
onion (medium, chopped)
1
green pepper (seeded and chopped, small)
1
zucchini (medium, chopped)
2 clv
garlic (minced)
2 T
olive oil
1 cn
14.5-oz. chili-style stewed tomatoes
1 cn
15-oz. dark red kidney beans
1⁄2 t
oregano
1⁄4 t
salt
1⁄4 t
pepper

Instructions

Cook first 4 ingredients in olive oil in a large skillet over medium-high heat until tender. Stir in tomatoes and next 4 ingredients. Top each serving with shredded cheese. Serve over brown rice.

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