From Shelly Carey
Ingredients
17 oz can Veg-All (can of mixed vegetables)
1 cup onion, chopped
1/8 cup butter (1/2 a stick)
1 cup shredded cheddar cheese
½ cup mayonnaise
1 can water chestnuts, drained and patted dry
Ritz cracker crumbs
Directions
Sauté onions with ½ stick butter. After onions caramelize, combine onions and all ingredients in a small casserole dish. Sprinkle to with Ritz cracker crumbs.
Bake at 350 degrees for 30 minutes. Serve warm.
Showing posts with label 6- Vegetables: Green. Show all posts
Showing posts with label 6- Vegetables: Green. Show all posts
Friday, November 21, 2008
Vegetable / Green: Swiss Vegetable Medley
From Marlene Winter
Note: This is a great holiday dish
Ingredients
1 (16 oz) bag frozen vegetable combination (broccoli, carrots, cauliflower) thawed & drained
1 (10.75 oz) can cream of mushroom soup
1 (4 oz) cup shredded Swiss cheese
1/3 cup sour cream
¼ teaspoon Durkee ground black pepper
1 (4 oz) jar diced pimento, drained (optional)
1 (2.8 oz) Durkee French Fried Onions
Directions
Preheat oven to 350 degrees. In large bowl, combine vegetables, soup ½ cup cheese, the sour cream, pepper, pimento and ½ can French Fried Onions. Pour into shallow 1-quart casserole. Bake, covered at 350 degrees for 30 minutes (or until vegetables are done). Sprinkle remaining cheese and onions in diagonal rows across top; bake, uncovered, 5 minutes or until onions are golden brown.
Prepared time: 5 minutes
Microwave Directions: Prepare vegetable mixture as above; pour into shallow 1-quart microwave-safe casserole. Cook, covered, on high 8 to 10 minutes or until vegetables are done. Stir vegetables halfway through cooking time. Top with remaining cheese and onions as above; cook, uncovered, 1 minutes or until cheese melts. Let stand 5 minutes.
Note: This is a great holiday dish
Ingredients
1 (16 oz) bag frozen vegetable combination (broccoli, carrots, cauliflower) thawed & drained
1 (10.75 oz) can cream of mushroom soup
1 (4 oz) cup shredded Swiss cheese
1/3 cup sour cream
¼ teaspoon Durkee ground black pepper
1 (4 oz) jar diced pimento, drained (optional)
1 (2.8 oz) Durkee French Fried Onions
Directions
Preheat oven to 350 degrees. In large bowl, combine vegetables, soup ½ cup cheese, the sour cream, pepper, pimento and ½ can French Fried Onions. Pour into shallow 1-quart casserole. Bake, covered at 350 degrees for 30 minutes (or until vegetables are done). Sprinkle remaining cheese and onions in diagonal rows across top; bake, uncovered, 5 minutes or until onions are golden brown.
Prepared time: 5 minutes
Microwave Directions: Prepare vegetable mixture as above; pour into shallow 1-quart microwave-safe casserole. Cook, covered, on high 8 to 10 minutes or until vegetables are done. Stir vegetables halfway through cooking time. Top with remaining cheese and onions as above; cook, uncovered, 1 minutes or until cheese melts. Let stand 5 minutes.
Vegetable / Green: Shelly Butterworth’s Broccoli Casserole
From Shelly Carey
Note: The crushed red pepper in this recipe makes it a little hot for some people’s taste. You can omit the red pepper or put in less if you want the dish less spicy.
Ingredients
2 (10 oz) boxes frozen chopped broccoli, thawed
1 (10.75 oz) can cream of mushroom soup
2 cups mayonnaise
2 eggs
3 Tablespoons minced onion
3 Tablespoons crushed red pepper (or less. To taste)
1 small box Cheez-It crackers
3-4 Tablespoons butter, melted
Directions
Thaw broccoli completely by defrosting in microwave. Drain. Crush Cheez-It crackers in a Ziploc bag. Add melted butter to Cheez-Its.
Combine all remaining ingredients in a bowl. Add cooked broccoli to mixture. Pour into casserole dish. Cover with cracker crumb mixture. Bake at 350 degrees for 45 minutes.
Note: The crushed red pepper in this recipe makes it a little hot for some people’s taste. You can omit the red pepper or put in less if you want the dish less spicy.
Ingredients
2 (10 oz) boxes frozen chopped broccoli, thawed
1 (10.75 oz) can cream of mushroom soup
2 cups mayonnaise
2 eggs
3 Tablespoons minced onion
3 Tablespoons crushed red pepper (or less. To taste)
1 small box Cheez-It crackers
3-4 Tablespoons butter, melted
Directions
Thaw broccoli completely by defrosting in microwave. Drain. Crush Cheez-It crackers in a Ziploc bag. Add melted butter to Cheez-Its.
Combine all remaining ingredients in a bowl. Add cooked broccoli to mixture. Pour into casserole dish. Cover with cracker crumb mixture. Bake at 350 degrees for 45 minutes.
Vegetable / Green: Linda's Baked Beans
From Shelly Carey
Ingredients
2 (1 lb) cans of pork and beans
2/3 cup brown sugar
1 teaspoon mustard
½ cup ketchup
1 package Eckrich smoky links, cut-up
Directions
Add all ingredients to a crock pot. Cook on low for 3-4 hours.
Ingredients
2 (1 lb) cans of pork and beans
2/3 cup brown sugar
1 teaspoon mustard
½ cup ketchup
1 package Eckrich smoky links, cut-up
Directions
Add all ingredients to a crock pot. Cook on low for 3-4 hours.
Vegetable / Green: Green Bean Casserole
From Jackie Schuler
Ingredients
2 cans of Cream of Mushroom Soup
1 cup Milk
2 teaspoons soy sauce
1/4 teaspoons ground pepper
8 cups of cut green beans
1 can (6 oz) of French Fried Onions (2 3/4 cups)
Directions
Stir soup, milk, soy sauce, black pepper and 1-1/3 cups onion in a 3 quart casserole dish. Bake at 350 degrees for 25 min. Stir. Top with remaining onions. Bake for 5 minutes more.
Ingredients
2 cans of Cream of Mushroom Soup
1 cup Milk
2 teaspoons soy sauce
1/4 teaspoons ground pepper
8 cups of cut green beans
1 can (6 oz) of French Fried Onions (2 3/4 cups)
Directions
Stir soup, milk, soy sauce, black pepper and 1-1/3 cups onion in a 3 quart casserole dish. Bake at 350 degrees for 25 min. Stir. Top with remaining onions. Bake for 5 minutes more.
Vegetable / Green: Green Bean Bundles
From Shelly Carey
Note: These are a "fancy" way to serve green beans, but the glaze and bacon combination makes them taste just as good as they look.
Ingredients
16 ounces whole green beans (in cans), drained
1 package Maple-flavored bacon
Glaze ingredients
½ cup brown sugar
6 Tablespoons butter
1/8 teaspoon garlic powder
Directions
Preheat oven to 375. Cut uncooked bacon strips in half lengthwise. Take 7 green beans, gather together and tie the bacon around the green bean bundle. Put the loose bacon ends under the green beans bundle. Repeat until all green beans are used.
Melt the butter, brown sugar and garlic powder together in the microwave. Put green bean bundles on pan. Spoon the glaze over the green bean bundles.
Cover and bake for 40 minutes. Uncover pan and continue baking for 5 minutes. Remove bundles from the pan drippings and place the bundles on a serving platter.
Serves 4-6.
Note: These are a "fancy" way to serve green beans, but the glaze and bacon combination makes them taste just as good as they look.
Ingredients
16 ounces whole green beans (in cans), drained
1 package Maple-flavored bacon
Glaze ingredients
½ cup brown sugar
6 Tablespoons butter
1/8 teaspoon garlic powder
Directions
Preheat oven to 375. Cut uncooked bacon strips in half lengthwise. Take 7 green beans, gather together and tie the bacon around the green bean bundle. Put the loose bacon ends under the green beans bundle. Repeat until all green beans are used.
Melt the butter, brown sugar and garlic powder together in the microwave. Put green bean bundles on pan. Spoon the glaze over the green bean bundles.
Cover and bake for 40 minutes. Uncover pan and continue baking for 5 minutes. Remove bundles from the pan drippings and place the bundles on a serving platter.
Serves 4-6.
Vegetable / Green: Granny's Secret Baked Beans
From Shelly Carey
Ingredients
3-4 small cans of Pork ‘n Beans
1 lb ground beef
1 package of thick-sliced bacon (optional)
1 green bell pepper
1 Vidalia onion
mustard
1/4 cup brown sugar (or to taste)
BBQ sauce
Directions
Crumble up the ground beef and brown in a pan. Cook half the package of bacon.
Drain. Chop up one onion and one green pepper. Combine the baked beans, raw pepper and onion and beef. Crumble up the cooked bacon and add to the bean mixture. Reserve half of the bacon (this half is uncooked) for the top of the dish.
Flavor the beans with a squirt of mustard (1 Tablespoon?), ¼ cup barbecue sauce (or to taste), and brown sugar.
Add the beans to an oven-safe dish. Top the beans with the remaining raw bacon slices. Bake for 30-45 minutes at 350 degrees, until the bacon looks done. Broil for a minute or two if the bacon still doesn’t look done.
Ingredients
3-4 small cans of Pork ‘n Beans
1 lb ground beef
1 package of thick-sliced bacon (optional)
1 green bell pepper
1 Vidalia onion
mustard
1/4 cup brown sugar (or to taste)
BBQ sauce
Directions
Crumble up the ground beef and brown in a pan. Cook half the package of bacon.
Drain. Chop up one onion and one green pepper. Combine the baked beans, raw pepper and onion and beef. Crumble up the cooked bacon and add to the bean mixture. Reserve half of the bacon (this half is uncooked) for the top of the dish.
Flavor the beans with a squirt of mustard (1 Tablespoon?), ¼ cup barbecue sauce (or to taste), and brown sugar.
Add the beans to an oven-safe dish. Top the beans with the remaining raw bacon slices. Bake for 30-45 minutes at 350 degrees, until the bacon looks done. Broil for a minute or two if the bacon still doesn’t look done.
Vegetable / Green: Broccoli Rice Casserole
From Shelly Carey
Ingredients
2 (10 oz) packages frozen chopped broccoli
3 cups instant rice
1 (10.75 oz) can cream of mushroom soup
1 (10.75 oz) can cream of chicken soup
1 ¼ cups water
1 (16 oz) package American cheese, cubed
1 Tablespoon butter
3/4 cup celery, chopped
1 large onion, chopped
½ - 1 teaspoon Old Bay seasoning (or salt)
Pepper, to taste
Directions
Cook broccoli and rice according to package directions. Preheat oven to 350 degrees.
In a large microwave-safe bowl, add cream of mushroom soup, cream of chicken soup, 1 1/4 cups water and cubed American cheese. Microwave for 1-2 minutes, or until cheese melts.
Melt butter in a large skillet over medium-high heat, and sauté celery and onion until translucent
In a large mixing bowl, combine broccoli, rice, soup and cheese mixture, celery and onion. Season with Old Bay seasoning and pepper. Pour mixture into a 9x13 inch baking dish.
Bake in the preheated oven for 45 minutes, until bubbly and lightly brown.
Ingredients
2 (10 oz) packages frozen chopped broccoli
3 cups instant rice
1 (10.75 oz) can cream of mushroom soup
1 (10.75 oz) can cream of chicken soup
1 ¼ cups water
1 (16 oz) package American cheese, cubed
1 Tablespoon butter
3/4 cup celery, chopped
1 large onion, chopped
½ - 1 teaspoon Old Bay seasoning (or salt)
Pepper, to taste
Directions
Cook broccoli and rice according to package directions. Preheat oven to 350 degrees.
In a large microwave-safe bowl, add cream of mushroom soup, cream of chicken soup, 1 1/4 cups water and cubed American cheese. Microwave for 1-2 minutes, or until cheese melts.
Melt butter in a large skillet over medium-high heat, and sauté celery and onion until translucent
In a large mixing bowl, combine broccoli, rice, soup and cheese mixture, celery and onion. Season with Old Bay seasoning and pepper. Pour mixture into a 9x13 inch baking dish.
Bake in the preheated oven for 45 minutes, until bubbly and lightly brown.
Vegetable / Green: Fresh Asparagus
From Mary Carey
Note: This recipe came from Mary Ann Roers, Tracy’s 1st babysitter in South Dakota. When Tracy was born, we had a wonderful couple nearby with 3 kids about the same age as ours. Mary Ann helped me really enjoy South Dakota. They were actually from a bordering city in Minn. Jim, I, Joe, Doug and Kathy had someplace to go and Mary Ann and her kids offered to watch Tracy as a baby. So, she was Tracy's first babysitter!!
Ingredients
1 bunch of fresh asparagus.
Dash salt
2 Tablespoons butter, melted
1 teaspoon soy sauce
1 teaspoon balsamic vinegar
Directions
Bend one piece of asparagus until it snaps in half. Cut the remaining asparagus to the same length as the “snapped” asparagus. Place on a cookie sheet in one layer. Add salt, to taste. Bake at 400 degrees for just 12 minutes.
After removing from oven, mix the butter, soy sauce and balsamic vinegar. Drizzle over asparagus.
Note: This recipe came from Mary Ann Roers, Tracy’s 1st babysitter in South Dakota. When Tracy was born, we had a wonderful couple nearby with 3 kids about the same age as ours. Mary Ann helped me really enjoy South Dakota. They were actually from a bordering city in Minn. Jim, I, Joe, Doug and Kathy had someplace to go and Mary Ann and her kids offered to watch Tracy as a baby. So, she was Tracy's first babysitter!!
Ingredients
1 bunch of fresh asparagus.
Dash salt
2 Tablespoons butter, melted
1 teaspoon soy sauce
1 teaspoon balsamic vinegar
Directions
Bend one piece of asparagus until it snaps in half. Cut the remaining asparagus to the same length as the “snapped” asparagus. Place on a cookie sheet in one layer. Add salt, to taste. Bake at 400 degrees for just 12 minutes.
After removing from oven, mix the butter, soy sauce and balsamic vinegar. Drizzle over asparagus.
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