Easy Vegetable Casserole Recipes
does anyone have any tasty and easy vegetable casserole recipes to share?
This one is yummy…
***Broccoli-Cauliflower Casserole***
1 head cauliflower, cut into florets
1 head broccoli, cut into florets
2 eggs
1 large onion, peeled and coarsely chopped
1 can (10.75 ounces) condensed cream of mushroom soup
1/2 cup light mayonnaise
2 cups shredded sharp Cheddar cheese
1 box (6 ounces) chicken-flavored stuffing mix
4 tablespoons unsalted butter
Directions
1. Heat oven to 350°F.
2. In a large pot, steam cauliflower for 7 to 8 minutes and broccoli for 5 minutes, or until fork-tender. Set aside.
3. In a food processor or blender, mix together eggs, onion, soup and mayonnaise until smooth.
4. In a 13 x 9 x 2-inch baking dish, spread cauliflower in an even layer. Sprinkle with half the cheese and top with half of the soup mixture. Repeat layering with broccoli and remaining cheese and soup mixture.
5. Prepare stuffing mix following package directions. Spoon stuffing over top of casserole. Bake at 350°F for 45 minutes. Serve warm.
****Cabbage Casserole****
1/2 cup (1 stick) butter plus butter for dish
1 medium-size head green cabbage (about 2 -/2 pounds), cored and thinly sliced
1 large onion, finely chopped
1-1/2 cups milk
4 eggs, lightly beaten
15 salted crackers, finely crushed (about 3/4 cup)
1 teaspoon salt
1/4 teaspoon black pepper
Directions
1. Heat oven to 325°F. Butter 10-cup casserole dish.
2. Melt 1/2 cup butter in large pot. Add cabbage and onion; cook over medium heat until softened, about 20 minutes. Stir in milk; bring to boiling. Lower heat to medium-low; simmer for 5 minutes. Remove pot from heat. Let cool slightly.
3. Gently stir in eggs. Add 1/2 cup crushed crackers, salt and pepper. Pour into prepared casserole dish. Dust top evenly with remaining crushed crackers.
4. Bake in 325°F oven for 30 minutes or until heated through and top is golden brown.
does anyone have any tasty and easy vegetable casserole recipes to share?
This one is yummy…
***Broccoli-Cauliflower Casserole***
1 head cauliflower, cut into florets
1 head broccoli, cut into florets
2 eggs
1 large onion, peeled and coarsely chopped
1 can (10.75 ounces) condensed cream of mushroom soup
1/2 cup light mayonnaise
2 cups shredded sharp Cheddar cheese
1 box (6 ounces) chicken-flavored stuffing mix
4 tablespoons unsalted butter
Directions
1. Heat oven to 350°F.
2. In a large pot, steam cauliflower for 7 to 8 minutes and broccoli for 5 minutes, or until fork-tender. Set aside.
3. In a food processor or blender, mix together eggs, onion, soup and mayonnaise until smooth.
4. In a 13 x 9 x 2-inch baking dish, spread cauliflower in an even layer. Sprinkle with half the cheese and top with half of the soup mixture. Repeat layering with broccoli and remaining cheese and soup mixture.
5. Prepare stuffing mix following package directions. Spoon stuffing over top of casserole. Bake at 350°F for 45 minutes. Serve warm.
****Cabbage Casserole****
1/2 cup (1 stick) butter plus butter for dish
1 medium-size head green cabbage (about 2 -/2 pounds), cored and thinly sliced
1 large onion, finely chopped
1-1/2 cups milk
4 eggs, lightly beaten
15 salted crackers, finely crushed (about 3/4 cup)
1 teaspoon salt
1/4 teaspoon black pepper
Directions
1. Heat oven to 325°F. Butter 10-cup casserole dish.
2. Melt 1/2 cup butter in large pot. Add cabbage and onion; cook over medium heat until softened, about 20 minutes. Stir in milk; bring to boiling. Lower heat to medium-low; simmer for 5 minutes. Remove pot from heat. Let cool slightly.
3. Gently stir in eggs. Add 1/2 cup crushed crackers, salt and pepper. Pour into prepared casserole dish. Dust top evenly with remaining crushed crackers.
4. Bake in 325°F oven for 30 minutes or until heated through and top is golden brown.
does anyone have any tasty and easy vegetable casserole recipes to share?
This one is yummy…
***Broccoli-Cauliflower Casserole***
1 head cauliflower, cut into florets
1 head broccoli, cut into florets
2 eggs
1 large onion, peeled and coarsely chopped
1 can (10.75 ounces) condensed cream of mushroom soup
1/2 cup light mayonnaise
2 cups shredded sharp Cheddar cheese
1 box (6 ounces) chicken-flavored stuffing mix
4 tablespoons unsalted butter
Directions
1. Heat oven to 350°F.
2. In a large pot, steam cauliflower for 7 to 8 minutes and broccoli for 5 minutes, or until fork-tender. Set aside.
3. In a food processor or blender, mix together eggs, onion, soup and mayonnaise until smooth.
4. In a 13 x 9 x 2-inch baking dish, spread cauliflower in an even layer. Sprinkle with half the cheese and top with half of the soup mixture. Repeat layering with broccoli and remaining cheese and soup mixture.
5. Prepare stuffing mix following package directions. Spoon stuffing over top of casserole. Bake at 350°F for 45 minutes. Serve warm.
****Cabbage Casserole****
1/2 cup (1 stick) butter plus butter for dish
1 medium-size head green cabbage (about 2 -/2 pounds), cored and thinly sliced
1 large onion, finely chopped
1-1/2 cups milk
4 eggs, lightly beaten
15 salted crackers, finely crushed (about 3/4 cup)
1 teaspoon salt
1/4 teaspoon black pepper
Directions
1. Heat oven to 325°F. Butter 10-cup casserole dish.
2. Melt 1/2 cup butter in large pot. Add cabbage and onion; cook over medium heat until softened, about 20 minutes. Stir in milk; bring to boiling. Lower heat to medium-low; simmer for 5 minutes. Remove pot from heat. Let cool slightly.
3. Gently stir in eggs. Add 1/2 cup crushed crackers, salt and pepper. Pour into prepared casserole dish. Dust top evenly with remaining crushed crackers.
4. Bake in 325°F oven for 30 minutes or until heated through and top is golden brown.
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