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Food court 1-16

Published: Wednesday, Jan. 15, 2014 12:30 p.m. CDT

It’s time to prepare some good vegetable dishes to go along with some of your meals planned for the winter. You can never get too many vegetables in your diet!

Sunshine on The Table

2 1/2 cups finely shredded carrots

2 cups cooked rice

2 eggs, beaten

2 cups diced Velveeta cheese

1 15-ounce can cream style corn

1/4 cup half and half cream

2 tablespoons (1/4 stick) margarine, melted

2 tablespoons dried minced onion

1 teaspoon seasoned salt

1/2 teaspoon white pepper

In a large bowl, combine all ingredients. Spoon into buttered 3-quart baking dish. Bake, uncovered, at 350° for 40 minutes or until set.

Corn with an Attitude

1 15-ounce can whole kernel corn

1 15-ounce can cream style corn

1/2 cup (1 stick) margarine, melted

2 eggs, beaten

1 8-ounce carton sour cream

1 6-ounce package jalapeno cornbread mix

1/2 cup shredded cheddar cheese

Mix all ingredients, except cheese, in large bowl. Pour into buttered 9-by-13-baking dish. Bake, uncovered, at 350° for 35 minutes. Uncover and sprinkle cheese on top of casserole. Return to oven for 5 minutes.

Impossible Broccoli Pie

1 16-ounce package frozen broccoli spears, thawed

1 12-ounce package shredded cheddar cheese, divided

1/2 cup chopped, onion

3 eggs, slightly beaten

3/4 cup buttermilk biscuit mix

1 1/2 cups milk

3/4 teaspoon salt

3/4 teaspoon pepper

Cut large chunks of broccoli into smaller pieces and discard some of the stems. In large mixing bowl, combine broccoli, 2/3 of the cheese and all the onion and mix well. Spoon into a greased 10-inch deep dish pie plate. In the same mixing bowl, mix eggs and biscuit mix and beat for several minutes. Add milk, salt and pepper and mix until fairly smooth. Pour over broccoli and cheese mixture. Bake, uncovered, at 350° for 35 to 40 minutes or until knife inserted in center comes out clean. Top with remaining cheese and bake just until cheese melts. Let stand 5 minutes before slicing to serve.

Broccoli Cauliflower Casserole

1 10-ounce box frozen broccoli florets, thawed

1 10-ounce box frozen cauliflower, thawed

1 egg, beaten

2/3 cup mayonnaise

1 10-ounce can cream of chicken soup, undiluted

1/4 cup milk

1 onion, chopped

1 sweet red bell pepper, seeded, chopped

1 cup grated Swiss cheese

1 cup seasoned bread crumbs

1/8 cup (1/4 stick) margarine

Paprika

Cook broccoli and cauliflower as directed on boxes. Drain well and place in a large mixing bowl. In a saucepan, combine egg, mayonnaise, soup, milk, onion, bell pepper and cheese and mix well. Heat just enough to be able to mix well. Spoon into mixing bowl with broccoli, cauliflower and mix well. Pour into a 2 1/2-quart buttered baking dish. Combine bread crumbs and margarine and sprinkle over broccoli and cauliflower mixture. Sprinkle paprika over top. Bake, uncovered, at 350° for 35 minutes.

Cauliflower Melody

1 head cauliflower, cut into floret

1 15-ounce can Italian stewed tomatoes, undrained

1 onion, finely chopped

1 green, bell pepper, julienne

1 tablespoon sugar

1 teaspoon salt

1/2 teaspoon white pepper

1 tablespoon cornstarch

1/4 cup (1/2 stick) margarine, melted

1 cup shredded cheddar cheese

1 cup Italian seasoned bread crumbs

Cook cauliflower in large saucepan with salted water for about 10 minutes or until tender crisp and drain well. Combine stewed tomatoes, onion, bell pepper, sugar, salt, pepper, cornstarch and melted margarine and mix well. Transfer cauliflower and tomato mixture to a 2-quart casserole dish and sprinkle cheese, then bread crumbs over top. Bake, uncovered, at 350° for 35 minutes.

Crunchy Cauliflower and Friends

1 large head cauliflower, broken into florets

1 zucchini cut in large pieces

1 sweet red bell pepper, julienne

1 8-ounce can whole kernel corn, drained

1 teaspoon seasoned salt

1 8-ounce carton sour cream

1 cup grated cheddar cheese

1/2 cup crushed corn flakes

3/4 cup crushed buttery cracker crumbs

1/2 teaspoon salt

1/8 teaspoon cayenne pepper

1/3 cup Parmesan cheese

In a large saucepan, combine cauliflower, zucchini and bell pepper; cover and cook in small amount of water for 5 to 7 minutes and drain. In large bowl, combine cauliflower, zucchini, mixture, corn, seasoned salt, sour cream and cheddar cheese and mix just until sour cream and cheddar cheese coats vegetables. Combine corn flakes, cracker crumbs, salt and cayenne pepper. Sprinkle crumb mixture over vegetables and mix lightly just until vegetables are covered. Spoon vegetables into greased 9-by-13-inch baking dish. Sprinkle Parmesan cheese over top of casserole. Bake, uncovered, at 325° for about 30 minutes or until crumbs are lightly browned.

Confetti-Squash Casserole

1 pound yellow squash, sliced

1 pound zucchini, sliced

1 large onion, chopped

3/4 cup chopped green bell pepper

1 10-ounce can cream of chicken soup, undiluted

1 8-ounce carton sour cream

1 4-ounce jar chopped pimento, drained

1 8-ounce can sliced water chestnuts, drained

2 small carrots, grated

1/2 cup (1 stick) margarine

1 6-ounce box herb stuffing mix

Cook squash, zucchini, onion and bell pepper in salted water for barely 10 minutes or until just tender crisp and drain well. (Be sure to not overcook). In separate bowl, combine, chicken soup, sour cream, pimento, water chestnuts and carrots and mix well. Melt margarine in large saucepan and add stuffing, mix with its seasoning packet. Add squash, bell pepper mixture and soup-carrots mixture and mix gently, but well. Spoon into a buttered 3-quart baking dish. Bake, uncovered, at 325° for 35 minutes.

Deluxe Green Beans

2 15-ounce cans French style green beans, drained

1 10-ounce can cream of chicken soup, undiluted

1 15-ounce can shoe peg corn, drained

1 onion, chopped

1 sweet red bell pepper, chopped

1 cup finely chopped celery

1 8-ounce can sliced water chestnuts, drained

1 8-ounce carton sour cream

1 cup grated Velveeta cheese

3 tablespoons margarine

1 cup crushed butter flavored crackers

1/3 cup slivered almonds

In large bowl, combine green beans, soup, corn, onion, bell pepper, celery, water chestnuts, sour cream and cheese and mix well. Transfer to greased 9-by-13-inch baking dish. In skillet, melt margarine and add cracker crumbs and almonds. Cook over low heat and stir until lightly browned. Sprinkle over top of casserole. Bake, uncovered, at 350° for 45 minutes or until topping is golden brown.

Cheddar Broccoli Bake

1 10-ounce can cheddar cheese soup

1 8-ounce package Cheddar Jack cheese

1/3 cup milk

1/2 teaspoon seasoned salt

1/2 teaspoon white pepper

1 cup chopped celery

1 sweet red bell pepper, julienne

1 16-ounce bag frozen broccoli florets, cooked

1 can French fried onion rings

In a bowl, combine soup, cheese, milk, seasonings, celery, bell pepper and broccoli and mix well. Pour into buttered 3-quart casserole dish. Cover and bake at 325° for 25 minutes. Uncover, sprinkle onion rings over casserole and return to oven for 15 minutes or until onion rings are golden.

If you have any recipes you would like to share with our other readers, you can send them to my email at judyd2313@frontier.com or drop a line to my attention to the BCR, P.O. Box 340, Princeton, IL 61356.

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