Easy Casseroles Cookbook

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Barbara C. Jones

Simple Recipes

for Convenient Meals & Side Dishes

Easy

ASSEROLES

COOKBOOK

ASSEROLES


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Easy Casseroles Cookbook1st Printing March 2006

Copyright 2006

By Cookbook Resources LLC, Highland Village, Texas. All rights reserved

ISBN 1-931294-84-4 Paper Edition

Library o Congress Number:

2004112393

All Rights Reserved. No part o this book may be reproduced in any orm without written

permission rom the publisher, except or brie passages included in a review appearing in a

newspaper or magazine with permission rom the publisher.

Illustrated by Nancy Murphy Grith

Printed in USA

Edited, Designed and Published in the

United States o America

by Cookbook Resources, LLC

541 Doubletree Drive

Highland Village, Texas 75077

Toll ree 866-229-2665www.cookbookresources.com


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Recipes in Easy Casseroles are mostly amily recipes that are easyenough or everyday, but nice enough or company and riendsor weekend entertaining. These dishes are great or potlucks, newneighbors, church suppers, supper clubs and un socials.

They are easy recipes because they dont require lots o preparationtime or special ingredients. You probably have all the ingredientsin your kitchen already, but i you have to go to the grocery store,

the ingredients are easy to nd.

They are also versatile, colorul and sometimes modern adaptationso old amily recipes many o us enjoyed in our early years. Andthey are tasty and delicious enough to be modern amily classics.They are the meals that kids and parents request over and over andbecome avorite ood memories.

And Salads Too...As an added addition to our outstandingcasserole recipes, we have added several great salad recipes thatare new, dierent and a little out o the ordinary. They are tastyaccompaniments to our casseroles and make any meal complete.

We hope you enjoy this wonderul collection o everyday andentertaining recipes that will make your lie easier and your diners

as happy as can be.

Enjoy!

Brbra C. Jone

Introduction


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CASSEROLE-DISH SIZES ............................................ 6

FREEZING TIPS ..........................................................6

BRUNCH CASSEROLES ..............................................7These dishes are wonderul or late-morning breakasts or late-night

snacks. And the best thing about them is you can make them ahead o

time and pull them out o the reezer when youre ready.

SIDE-DISHES CASSEROLES ...................................... 31Here are some dierent pasta dishes, super veggies and rice dishes that

go with any entree you have. They all make perect accompaniments.

VEGETABLES CASSEROLES ......................................53Delicious casseroles or all vegetables make this section a blessing.

Dress up any vegetable and make it the centerpiece o your meal.

CHICKEN CASSEROLES ......................................... 119There are no ordinary chicken dishes in this section. Each has its own

distinct favor, colorul combination o vegetables and pastas and special

delicious tastes.

BEEF CASSEROLES ................................................. 173From Heavy to light, spicy to regular, these bee casseroles join the ranks

o everyday avorites and anticipated main dishes.

PORK CASSEROLES................................................ 205Pork chops, tenderloins, Italian sausages and ham are chopped,

sliced, cubed and smothered or extraordinary dishes that make meals

special.

ONTENTSONTENTS


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SEAFOOD CASSEROLES ........................................ 229Creamy, crunchy, savory and succulent describe many o these casseroles

and Davey Jones would surely approve o them all.

SALADS..................................................................253Instead o mixed green salads, you can do something dierent with

these new, out o-the-ordinary, delicious salads that add so much to

any meal.

MASTER GROCERY LIST .................................265-266

INDEX .............................................................268-285

ORDER FORM ................................................286-287


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CASSEROLE DISH SIZESChoosing casserole dishes today is lots o un, but may be a little conusing becausethere are so many dierent shapes and sizes. Listed below are the most common sizes,

but dont hesitate to try a beautiul dish with a lid and handles that would look great onyour table.

One o the best things about casseroles is that you serve the recipe in the same dishyou cooked it in. I the dish has handles, it makes serving much easier and theclean-up is limited. I you only have 1 casserole or baking dish, your best bet is probably the13 x 9 x 2-inch baking dish. Most o the casseroles in this book work with this dish.Weve also listed several casseroles that are big enough, you can make 2 smaller casserolesand reeze one or a later date.

Dish Sizes Approximate Volume8 x 8 x 2 square 8 cups11 x 7 x 2 rectangular 8 cups9 x 9 x 2 rectangular 10 cups13 x 9 x 2 rectangular 15 cups1-quart casserole 4 cups2-quart casserole 8 cups

2 -quart casserole 10 cups

3-quart casserole 12 cups

Casserole Freezing TipsThe best way to save time and money is to make a large casserole, put it into 2 smaller

dishes and reeze 1 or another day. When you have an extra casserole in the reezer,youll never be caught without a meal ready to go. Freezing suggestions are listed withmost o the recipes in this cookbook. Here are a ew more helpul tips or reezingcasseroles.

1. Always let casserole cool beore reezing.2. Reduce cooking time o casserole by 10 to 20 minutes, so it will not dry out when itis reheated.3. Always cover the casserole beore putting it in the reezer.

4. I the nal ingredients are added to the top o the casserole or added crunch (potatochips, ried onion rings), dont reeze them, but wait to add them when you reheat it.5. Use an oven-to-reezer container so you dont have to change dishes.6. Reduce the seasonings slightly because they may intensiy with time.7. Store in reezer no more than 2 to 4 weeks to maintain reshness and moisture.9. Derost in rerigerator.


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runchB


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8 Brunch

An Apple or BreakastThis is a really neat breakast casserole to go along with your baconand eggs and a delicious way to serve ruit with breakast or brunch!

4-5 tart cooking apples, peeled, sliced cup chopped pecans 180 ml cup golden raisins 120 ml6 tablespoons brown sugar 90 ml

teaspoon cinnamon 2 ml cup ( stick) butter 60 ml6 eggs1 cups orange juice 360 ml1 cup our 240 ml3 tablespoons sugar 45 mlMaple syrup

Sauteapples,pecans,raisins,brownsugar,cinnamon

and butter in large skillet, until apples begin to soten,about 6 minutes, and stir oten.

Placeinbuttered9x13(23x33cm)inchbakingdish.

Inmixingbowl,combineeggs,orangejuice,ourand teaspoon (4 ml) salt, beat slowly until mixture issmooth and stir around edges o bowl.

Pouroverapplemixture.Sprinklewithsugarandalittle cinnamon.

Bakeuncoveredat400(204C)forabout20to25 minutes or until knie inserted in center comes outclean. Serve with maple syrup.


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9Brunch

Breakast Tortillas cup chopped onion 180 ml cup ( stick) butter 60 ml cup our 60 ml cup milk 180 ml1 pint hal-and-hal cream .5 kg1 (7 ounce) can chopped green chilies 198 g10 eggs3 avocados8 (8-inch) our tortillas 8 (20 cm)1 (8 ounce) package shredded

Monterey Jack cheese 227 g

Sauteonioninbutterinlargeskillet.Stirinourand cook on low 1 minute and stir constantly. Addmilk and cream and cook on medium heat and stirconstantly, until mixture thickens. Add green chilies,

1 teaspoon (5 ml) salt and garlic powder. Removesauce rom heat and set aside.

Inanotherskillet,scrambleeggslightlyandremoverom heat.

Mashavocadosandsprinklewithalittlesalt.

Spreadtortillasoncounteranddip2tablespoons(30 ml) sauce, one-eighth o the eggs and one-eighth

o avocados on each tortilla.Rollandplaceseam-sidedownongreased9x13-inch

(23 x 33 cm) baking dish. Pour remaining sauce overtortillas.

Bakecoveredat325(162C)forabout25minutesorjust until tortillas are hot and bubbly.

Removefromoven,sprinklecheeseovertopand

return to oven or about 10 minutes.

Tip: To remove tortillas rom baking pan, always use a long, widespatula so the tortillas do not break up.


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10 Brunch

Breakast Bake1 pound hot sausage, cooked, crumbled .5 kg

2 tablespoons dried onion akes 30 ml1 cup shredded cheddar cheese 240 ml1 cup biscuit mix 240 ml5 eggs

2 cups milk 480 ml

Placecooked,crumbledsausageinsprayed

9 x 13-inch (23 x 33 cm) baking dish. Sprinkle withonion fakes and cheese.

Combinebiscuitmix,eggsandalittlesaltandpepperin mixing bowl. Beat well with ork (not mixer). Addmilk, stir until airly smooth and pour over sausagemixture.

Bakecoveredfor35minutes.Tip: To use this recipe or a brunch or morning bridge club,

just add 1 (8 ounce/227 g) can whole kernel corn,drained, to make it a little heartier.


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11Brunch

Overnight BreakastThis is French toast the easy way and its not just

or company! The kids will love it too.

7 cups small cubed French bread,bottom crust removed 1.6 ml

cup chopped pecans 180 ml1 (3 ounce) package cream cheese, sotened 84 g

4 tablespoons sugar 60 ml1 (8 ounce) carton whipping cream 227 g cup real maple syrup 120 ml6 eggs, slightly beaten1 teaspoon vanilla 5 ml teaspoon ground cinnamon 2 ml

Placecubedbreadingreased9x13-inch(23x33cm)baking dish and press down gently. Sprinkle withpecans.

Inmixingbowl,beatcreamcheeseandsugaruntilfuy and gradually mix in whipping cream andsyrup.

Whiskeggs,vanilla,cinnamonandalittlesaltinseparate bowl and old into cream cheese-whipping

cream mixture. Slowly pour this mixture evenly overbread.

Coverandrefrigerateovernight.

Removefromrefrigerator20minutesbeforebaking.

Bakecoveredat350(176C)for30minutesoruntil

center sets and top is golden brown. To serve, cutinto squares and serve with maple syrup.


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12 Brunch

Quick BreakastSandwiches

8 slices white bread*Butter, sotened

2 cups cooked, fnely chopped ham 480 ml1 cup shredded Swiss cheese 240 ml3 eggs, beaten123 cups milk 400 ml1 tablespoon dried, minced onion akes 15 ml1 teaspoon prepared mustard 5 ml

Trimcrustsoffbreadslices.Spreadbutteron1sideo each slice o bread. Place 4 slices in buttered8-inch (20 cm) square baking pan.

Topbreadsliceswithchoppedhamandremaining

bread slices, buttered side up. Sprinkle with shreddedSwiss cheese.

Combineeggs,milk,onionakes,preparedmustardwith a little salt and mix well. Slowly pour over breadslices. Cover and rerigerate overnight or at least8 hours.

Removebakingpanfromrefrigeratorabout10 minutes beore cooking. Bake uncovered at 325(162C)for30minutesoruntilcentersets.

To serve, cut into 4 sandwiches.

*Tip: Use regular bread slices, not thin sandwich slices.


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13Brunch

Elegant Eggs cup plus 60 ml

2 tablespoons butter 30 ml6 tablespoons our 90 ml

2 teaspoons dried dill weed 10 ml cup dry white wine 120 ml cup clam juice 120 ml1 cups whipping cream 360 ml1 cups grated parmesan cheese 300 ml

14 hard-boiled eggs2 (6 ounce) cans shrimp, drained, veined 2 (168 g)1 cups dry breadcrumbs 360 ml1 teaspoon Creole seasoning 5 ml

Meltcup(60ml)butterinsaucepanandstirinfour and dill weed. Cook on medium heat or about2 minutes, but do not brown.

Stirinwine,clamjuiceandcreamandcook,stirringconstantly, until sauce thickens. Stir in parmesancheese and set aside.

Cuteggsinhalflengthwiseandplaceeggs,yolksideup, in buttered, shallow baking dish.

Coverwithshrimpandpoursauceovertopofshrimp.

Melt2tablespoons(30ml)butter.Combinebreadcrumbs, Creole seasoning and melted butter.Sprinkle on top o sauce-covered with shrimp. Letstand at room temperature or 30 minutes.

Bakeuncoveredat375(190C)for20minutesor

until casserole is hot and bubbly.


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14 Brunch

Fiesta Eggs1 pound sausage .5 kg green, red bell pepper, chopped3 green onions, chopped1 (10 ounce) can tomatoes and green chilies 280 g cup hot, chunky salsa 120 ml4 ounces cubed processed cheese 114 g10 eggs, slightly beaten cup sour cream 120 ml

23 cup milk 160 ml

Slowlybrownsausage,bellpeppersandonionsinskillet and drain.

Dryskilletwithpapertowels.Pourtomatoesandgreen chilies, salsa and processed cheese in skilletand cook. Stir constantly, only until cheese melts.

Remove rom heat.

Inbowlbeateggs,1teaspoons(7ml)salt,sourcream and milk and old in sausage mixture andtomato-cheese mixture. Transer to greased7 x 11-inch (18 x 28 cm) baking dish.

Bakeuncoveredat325(162C)forabout25minutes

or until center sets.


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15Brunch

Bacon & Eggs Anyone?This casserole is also great or a late-night supper. You really

dont need anything else with it except biscuits or toast.

2 potatoes, peeled, cubed cup ( stick) 60 ml

plus 3 tablespoons butter 45 ml cup our 60 ml1 pint hal-and-hal cream .5 kg

1 (16 ounce) package shredded cheddar cheese .5 kg1 teaspoon Italian seasoning 5 ml12 hard-boiled eggs, sliced1 pound bacon, cooked, slightly crumbled .5 kg1 cups breadcrumbs 360 ml

Cookpotatoesinsaltedwaterjustuntiltender,butdonot overcook. Drain well.

Inlargesaucepanmeltcup(60ml)butterandstirin four. Cook, stirring constantly, 1 minute or untilsmooth.

Graduallyaddcreamandcookovermediumheat,stirring constantly, until sauce thickens.

Addcheddarcheese,Italianseasoning,teaspoon(2 ml) each o salt and pepper to taste, stirring

constantly, until cheese melts. Remove rom heat. Inbuttered9x13-inch(23x33cm)bakingdish,layer

hal o egg slices, hal o bacon and hal o cheese sauce.

Spoonpotatoesovercheesesauceandtopwithremaining egg slices, bacon and cheese sauce. Melt3 tablespoons (45 ml) butter and combine withbreadcrumbs. Sprinkle over top o casserole.

Coverandrefrigerateovernight.Beforebakingremovecasserolefromrefrigeratorandletstandforabout20minutes.Uncoverandbakeat350(176C)for30minutes.


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16 Brunch

Baked-Stued Eggs6 hard-boiled eggs cup resh very fnely chopped

mushrooms caps 120 ml3 tablespoons butter 45 ml1 tablespoon white wine Worcestershire sauce 15 ml

2-3 dashes hot sauce

Spliteggslengthwise.Removeyolks,setwhitesaside

and mash yolks.

Sautemushroomsinbutter.Addmushroomsandseasonings to yolks and mix well.

Stuffintoegg-whiteshellsandarrangeinbuttered,shallow baking dish.

Cheese Sauce:

3 tablespoons butter 45 ml3 tablespoons our 45 ml cup milk 180 ml

23 cup shredded cheddar cheese 160 ml cup seasoned breadcrumbs 120 ml

Insaucepan,combinebutterandourandcookonmedium heat just until butter and four mix well.

Addmilkslowlyandcook,stirringconstantly,untilmixture is smooth and thick. Remove rom heat, oldin cheese and stir until cheese melts.

Pourcheesesauceovereggsandsprinklewithbreadcrumbs.

Bakeuncoveredat350(176C)for20minutes.


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17Brunch

Tortilla Egg Rolls sliced resh mushrooms1 onion, chopped cup chopped green bell pepper 120 ml cup chopped sweet red bell pepper 120 ml cup ( stick) butter 60 ml6 eggs1 cups hal-and-hal cream, divided 360 ml1 cup ully cooked, shredded ham 240 ml1 (10 ounce) can cream o mushroom soup,

divided 280 g8-10 (8-inch) our tortillas 8-10 (20 cm)1 cups shredded cheddar cheese 360 mlSautemushrooms,onionandbothbellpeppersin

butter and set aside.

Inseparatebowl,whiskeggs,cup(120ml)cream,hamandteaspoon(1ml)eachofsaltandpepper.Pour egg-ham mixture into skillet with mushroom-pepper mixture.

Cook,stirringconstantly,overmediumheatuntileggsare almost set, but not dry. (Do not overcook eggs.)

Inbuttered9x13-inch(23x33cm)bakingdish,spread hal o soup in baking dish.

Spreadtortillasoutoncounterandplace3tablespoons(45 ml) egg-ham mixture in center o each tortilla.Sprinkle each with 1 tablespoon (15 ml) cheese. Rolland place seam-side down over soup.

Mixremainingsoupwith1cup(240ml)creamandpour over tortillas.

Bakecoveredat325(162C)forabout25minutesoruntil tortillas are hot.

Removefromovenandsprinkleremainingcheeseovertop o casserole. Return to oven or 5 minutes or untilcheese melts.


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18 Brunch

Sausage Quiche1 (9-inch) deep-dish uncooked pie shell 23 cm1 (7 ounce) can whole green chilies 198 g1 pound hot sausage, cooked, crumbled .5 kg4 eggs, slightly beaten

2 cups hal-and-hal cream 480 ml cup grated parmesan cheese 120 ml cup grated Swiss cheese 180 ml

Linepieshellwithsplit,seededgreenchilies.Sprinklesausage over chilies.

Combineeggs,cream,bothcheesesandabout teaspoon(1ml)eachofsaltandpepper.Slowly

pour over sausage.

Coveredgeofpastrywiththinstripoffoiltoprevent

excessive browning.Bakeat350(176C)for35minutesoruntilcenter

sets and is golden brown. Allow quiche to set at roomtemperature or 5 minutes beore slicing to serve.


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19Brunch

Quick Quiche cup (1 stick) butter, melted 120 ml1 cups hal-and-hal cream 360 ml3 green onions, with tops, chopped cup biscuit mix 120 ml1 cup grated Swiss cheese 240 ml cup chopped ham 180 ml4 eggs, beaten

Grease10-inch(25cm)deeppieplate.

Combinebutter,cream,greenonions,biscuitmixandteaspoon(1ml)eachofsaltandpepper.Blendwell with mixer and pour into pie plate.

Sprinklebatterwithcheeseandham.Pushmeatbelow surace with back o spoon.

Beateggsinsamemixingbowlandpouroverhamand cheese.

Bakeat350(176C)for35minutesoruntilcentersets.

Allowtositatroomtemperatureabout10minutes

beore slicing.


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20 Brunch

Quesadilla Pie1 (4 ounce) can chopped green chilies 114 g pound sausage, cooked, crumbled 227 g

2 cups shredded cheddar cheese 480 ml3 eggs, well beaten1 cups milk 360 ml cup biscuit mix 180 mlHot salsa

Sprinklegreenchiliesinsprayed9-inch(23cm)pie pan. Add layer o cooked sausage and layer ocheddar cheese.

Inseparatebowl,combineeggs,milkandbiscuitmixand mix well.

Slowlypouroverchilies,sausageandcheese.

Bakeat350(176C)for35minutesoruntilcentersets. Serve with salsa on top o each slice.

Tip: To give this pie a little more zip, use hot sausage and a ewdrops o hot sauce!


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21Brunch

Chion-Cheese SoueWOW! Is this ever good. It is light and uy, but still very rich.It must be the Old English cheese that gives it that special cheese

avor. This recipe is placed in the Brunch section, but it can easilybe served at lunch. It is even good letover when warmed up.

12 slices white bread, crust removed*2 (5 ounce) jars Old English cheese spread,

sotened 2 (143 g)6 eggs, beaten3 cups milk 710 ml cup (1 stick) butter, melted 180 ml

(Besuretouseadishwithhighsidesbecausesoufewill rise and all slightly. The baking dish will be ull.)

Cuteachsliceofbreadinto4trianglesandspoondab

o cheese on each.Placetrianglesevenlyin1layerinsprayed9x13-inch

(23 x 33 cm) baking dish.

Combineeggs,milk,butterandaboutteaspoon(2 ml) salt and mix well. Slowly pour mixture overlayers o bread.

Coverandchill8hours.

Removefromrefrigeratorabout20minutesbeforebaking.

Bakeuncoveredat350(176C)for1hour.

*Tip: Be sure to use regular slices, not thin slices.


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22 Brunch

Hot Tamale-Cheese Fiesta2 (13 ounce) jars bee tamales with sauce 2 (370 g)1 (10 ounce) can cream o mushroom soup 280 g

2 teaspoons taco seasoning 10 ml1 (8 ounce) package shredded Mexican 4-cheese

blend, divided 227 g

Drainsaucefromtamalesintocupandsetaside.Puttamales onto plate and remove paper rom tamales.

Placetamales,sidebyside,inbakingdish.Sprinkleone-ourth o cheese over top o tamales.

Combinecup(120ml)saucefromtamales,mushroom soup and taco seasoning and mix well.

Poursaucemixtureovertamalesandcheese.

Bakeat350(176C)for5to10minutestoheattamales thoroughly.

Removefromovenandpourone-halfofremainingcheese over top and heat until cheese melts.


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23Brunch

Cinnamon Soue1 loa cinnamon-raisin bread1 (20 ounce) can crushed pineapple,

with juice 567 g1 cup (2 sticks) butter, melted 240 ml cup sugar 120 ml5 eggs, slightly beaten cup chopped pecans 120 ml

Removeverythincrustsfrombread.Tearbreadintosmall pieces and place in buttered 9 x 13-inch(23 x 33 cm) baking dish.

Pourpineappleandjuiceoverbreadandsetaside.Cream butter and sugar. Add eggs to butter-sugarmixture and mix well.

Pourcreamedmixtureoverbreadandpineapple.Sprinkle chopped pecans over soufe. Bakeuncoveredat350(176C)for40minutes.


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24 Brunch

French Toast on the TownCrisp bacon is a must to serve with this French toast. The

only real problem with this recipe is that your weekendguest will come back next weekend or more.

cup (1 stick) butter 120 ml1 cup frmly packed light brown sugar 240 ml3 tablespoons corn syrup 45 ml7 slices white bread, crust removed*6 eggs, beaten1 cups hal-and-hal cream 360 ml teaspoon vanilla 2 ml1 teaspoon almond extract 5 ml teaspoon ground cinnamon 1 ml

Insaucepanmeltbutter,addbrownsugarandcornsyrup, and stir until they blend well.

Pourmixtureinto9x13-inch(23x33cm)bakingdish. Place bread slices over butter sugar mixture insingle layer. (Six slices will t in baking dish. Cut1 remaining bread slice to t around edges o dish.)

Combineeggs,cream,vanilla,almondextract,cinnamonandteaspoon(2ml)saltandmixuntil

they blend well. Slowly pour over bread slices. Coverand rerigerate overnight.

Uncoverandbakeat350(176C)forabout35 minutes or until golden brown. When serving, cutinto squares and lit up with square spatula so brownsugar mixture comes with each serving.

*Tip: Be sure to use regular slices and not thin slices.


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25Brunch

Sausage-Apple RingThis is a un way to serve scrambled eggs and sausage! Yourguest will really be impressed! It sounds like a lot o trouble,

but it really isnt. You are just doing a lot o ipping.

2 pounds bulk sausage 1 kg1 cups crushed cracker crumbs 360 ml

2 eggs, slightly beaten cup milk 120 ml cup minced onion 60 ml1 cup very fnely chopped apple 240 mlScrambled eggs

Thoroughlycombinesausage,crackercrumbs,eggs,milk, onion and chopped apple. (This will requirea good bit o mixing to get everything worked intosausage.)

Pressinto9-inch(23cm)ringmold.(Presswellbecauseyou will have holes in the bottom i sausage is notpressed down well.)

Withknife,easearoundtopofedgeandcenteredgeoring mold and turn onto shallow baking pan or sheetcake pan with edges.

Bakeat350(176C)for45minutes,thendrainfat.(The best way I have ound to drain at and to get ringon serving plate is to spoon o at in center o ring,then take several paper towels and place around ring toabsorb at around edges. Let cool a little.)

Layplate,upsidedownontopofring.Flipagainandyour ring center will be ready to be lled with eggs.

Coverandrefrigerate.

Forbreakfastthenextmorning,justreheatringforabout 15 minutes.

Whileringisreheating,scrambleaboutadozeneggsand ll center o ring.


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26 Brunch

Green Chili PuThis recipe is so versatile! You can cut it in little squares andserve warm as an appetizer or brunch or or lunch. And, itgoes well with any Mexican meal, morning, noon or night.

10 eggs cup our 120 ml1 teaspoon baking powder 5 ml1 (16 ounce) carton small curd cottage cheese .5 kg1 (8 ounce) package shredded

Monterey Jack Cheese 227 g1 bunch green onions, with tops, chopped1 (8 ounce) package shredded cheddar cheese 227 g cup (1 stick) butter, melted 120 ml1 (7 ounce) can chopped green chilies 198 g

Beateggsinbowluntillightandlemon-colored.Add

our,bakingpowderandteaspoon(2ml)saltandbeat until smooth.

Addcottagecheese,mozzarellacheese,greenonions,cheddar cheese, butter and green chilies. Stir untilthey mix well.

Pourintobuttered9x13-inch(23x33cm)baking

dish.Bakeuncoveredat350(176C)for40minutesor

until top is slightly brown around edges and centerappears rm. Serve immediately. Salsa may be servedon the side.


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27Brunch

Ranch Sausage and GritsCan you fnd a tall, lanky Texan to invite to breakast? Hell be

putty in you hands i you serve him this sausage and grits.

1 cup instant grits 240 ml1 pound hot sausage .5 kg teaspoon minced garlic 2 ml1 (8 ounce) package shredded sharp cheddar

cheese, divided 227 g cup hot salsa 120 ml cup ( stick) butter, melted 60 ml

2 eggs, beaten

Cookinstantgritsin2cups(480ml)boilingwateraccording to package directions.

Inskillet,brownandcooksausageandgarlicand

drain.Combinecookedgrits,sausage,halfcheese,salsa,

melted butter and eggs and mix well.

Pourintobuttered9x13-inch(23x33cm)bakingdish.

Bakeuncoveredat350(176C)for50minutes.Remove rom oven and sprinkle remaining cheeseover casserole. Return to oven or 10 minutes.


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28 Brunch

Curried Fruit Medley1 (29 ounce) can sliced peaches, drained 805 g

2 (15 ounce) cans pineapple chunks, drained 2 (425 g)1 (10 ounce) jar maraschino cherries, drained 280 g1 cup packed brown sugar 240 ml1 teaspoon curry powder 5 ml cup ( stick) butter, sliced 60 ml

Pourfruitin9x13-inch(23x33cm)bakingdish.

Combinebrownsugarandcurryandstirwell.Sprinkle over ruit and dot with butter.

Bakecoveredat350(176C)for30minutesoruntilis hot and bubbles around edges.


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29Brunch

Pineapple-CheeseCasserole

This is really a wonderul and dierent combination o avors. It isgreat served at brunch or great served with a sandwich at lunch.

1 (20 ounce) can pineapple chunks, drained 567 g1 cup sugar 240 ml

5 tablespoons our 75 ml1 cups shredded cheddar cheese 360 ml1 stack round, buttery crackers, crushed cup (1 stick) butter, melted 120 ml

Butter9x13-inch(23x33cm)bakingdishandlayerin ollowing order: pineapple, sugar-four mixture,shredded cheese and cracker crumbs.

Drizzlemeltedbutterovercasserole.

Bakeuncoveredat350(176C)for25minutesoruntil bubbly.


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30 Brunch

Breakast-Ready Casserole6 English mufns, halved1 pound hot sausage, cooked, drained .5 kg1 (8 ounce) package shredded cheddar-jack

cheese, divided 227 g5 eggs, beaten1 (10 ounce) can cream o mushroom soup 280 g

2 cups milk 600 ml

Linesprayed9x13-inch(23x33cm)bakingdishwith English-mun halves and cooked sausage.

Inseparatebowlcombinehalfcheese,eggs,soupandmilk and mix well.

Gentlypourcheese-soupmixtureoversausageandmuns. Sprinkle remaining cheese over top o

casserole.

Bakeat325(162C)for65to70minutes.Testtobesure center o casserole sets.

Letrestfor10or15minutesbeforeslicingandserving.


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Side

ishes


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32 Side Dishes

Spinach-Cheese ManicottiThis does take a little extra time to fll the shells, but it is

really a special dish and well worth the time it takes!

1 onion, minced2 teaspoons minced garlic 10 ml1 (15 ounce) carton ricotta cheese 425 g1 (3 ounce) package cream cheese, sotened 84 g1 (8 ounce) package shredded mozzarella

cheese, divided 227g1 (3 ounce) package grated parmesan

cheese, divided 84 g2 teaspoons Italian seasoning 10 ml1 (10 ounce) box rozen chopped spinach,

thawed, drained 280 g9 manicotti shells, cooked1 (26 ounce) jar spaghetti sauce 737 g

Sauteonionandgarlicinalittleoilinskilletandsetaside.

Inmixingbowl,combinericotta,creamcheese,halfmozzarella, hal parmesan cheese, Italian seasoning, teaspoon(2ml)eachofsaltandpepperandbeatuntil

they mix well.

Drainspinachwithseveralpapertowelsandsqueezeuntil spinach drains well. Add spinach and onion tocheese mixture and mix well.

Spoonthismixtureintomanicottishells1teaspoon(5 ml) at a time. (Be careul not to tear shells.)

Pourhalfofspaghettisauceinbottomofgreased9 x 13-inch (23 x 33 cm) baking dish. Arrange shellsover sauce and top with remaining sauce.

Coverandbakeat350(176C)for30minutes.Remove rom oven, uncover and sprinkle remainingcheeses over top. Return to oven just until cheese melts.


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Side Dishes 33

Conetti OrzoThis is really good. The alredo sauce gives it a very mild,

pleasing avor. (Sure beats buttered rice.)

8 ounces orzo pasta 227 g cup (1 stick) butter 120 ml3 cups broccoli orets, stemmed 710 ml1 bunch green onions, with tops, chopped1 sweet red bell pepper, seeded, chopped

2 cups celery, chopped 480 ml1 clove garlic, minced teaspoon cumin 2 ml

2 teaspoons chicken bouillon 10 ml1 (8 ounce) carton sour cream 227 g1 (16 ounce) jar creamy alredo sauce .5 kg

Cookorzoaccordingtopackagedirections,however,

it is best to stir orzo several times during cookingtime. Drain.

Whileorzoiscooking,meltbutterinskilletandsautebroccoli, onions, red bell pepper, celery, garlic andcumin and cook just until tender-crisp.

Addchickenbouillontovegetables.

Spoonintolargebowlandfoldinsourcream,alfredosauce, 1 teaspoon (5 ml) each o salt and pepper andorzo. Spoon into buttered 9 x 13-inch (23 x 33 cm)baking dish.

Thisisreadytocook,butyoumayrefrigerateitandcook later. Ater it has come to room temperature,cookcoveredat325(162C)for30minutes.

Tip: This can easily be made into a main dish by adding3-4 cups (1 L) chopped, cooked chicken or turkey.


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34 Side Dishes

Carnival CouscousTake a back seat rice! Couscous is here!

1 (6 ounce) box herbed-chicken couscous 168 g cup ( stick) butter 60 ml1 sweet red bell pepper, minced1 yellow squash, seeded, minced1 cup resh broccoli orets, fnely chopped 240 ml1 cup celery, chopped 240 ml

Cookcouscousaccordingtopackagedirections,butomit butter called or on box.

Withbutterinsaucepan,sautebellpepper,squash,broccoli and celery and cook about 10 minutes oruntil vegetables are almost tender.

Combinecouscous,vegetablesandteaspoon(2ml)each o salt and pepper and serve.

Tip: I you want to make this in advance, place couscousand vegetables in buttered baking dish and mix well. Bakecovered at 325 (162 C) or about 20 minutes.

ouscous is an ideal side dish or any entree because it

absorbs avors as it soaks up liquid. Couscous is a fne, tiny,

round Middle Eastern pasta that is oten thought o as a grain.

C


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Side Dishes 35

Curried Couscous1 cups chicken broth 360 ml cup golden raisins 120 ml1 teaspoon curry powder 5 ml1 cup uncooked couscous 240 ml13 cup oil 80 ml

2 tablespoons lemon juice 30 ml1 teaspoon sugar 5 ml cup slivered almonds, toasted 120 ml

2 resh green onions, sliced

Insaucepan,combinechickenbroth,raisins,currypowderandteaspoon(2ml)saltandbringtoaboil.

Removefromheatandstirincouscous.Coverand let stand 5 minutes. Flu with ork and cook,

uncovered.Combineoil,lemonjuice,sugarandalmondsand

toss with couscous.

Sprinklegreenonionovertopandserve.


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36 Side Dishes

Sensational SpaghettiForget the tomato sauce. This is spaghetti to love!

cup (1 stick) butter 120 ml1 teaspoons minced garlic 7 ml1 (12 ounce) package thin spaghetti 340 g1 cup grated parmesan cheese 240 ml1 pint whipping cream .5 kg1 teaspoon dried parsley akes 5 ml

10-12 strips bacon, ried crisp, crumbled

Meltbutterandsautegarlicinlargeskilletuntilslightly brown. Cook spaghetti according to packagedirections and drain.

Addspaghetti,parmesancheese,cream,parsleyakes,andteaspoon(2ml)eachofsaltandpepperand

mix well.Spoonintobuttered2-quart(2L)bakingdish.Coverandbakeat325(162C)justuntilwarm,about15 minutes.

Uncoverandsprinklecrumbledbaconovercasserole.


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Side Dishes 37

Pasta FrittataIt is a great dish or a luncheon or late night supper.

1 onion, chopped1 green bell pepper, chopped1 sweet red bell pepper, chopped

2 tablespoons ( stick) butter 30 ml1 (7 ounce) box thin spaghetti, slightly broken,

cooked 198 g1 (8 ounce) package shredded mozzarella

cheese 227 g5 eggs1 cup milk 240 ml13 cup shredded parmesan cheese 80 ml1 tablespoon dried basil 15 ml1 teaspoon oregano 5 ml

Inskillet,sauteonionandbothpeppersinbutterovermedium heat or about 5 minutes, but do not brown.

Inlargebowlcombineonion-peppermixtureandspaghetti and toss. Add mozzarella cheese and toss.

Inseparatebowl,beateggs,milk,parmesancheese,basil,oregano,teaspoon(2ml)eachofsaltand

pepper. Add spaghetti mixture and pour intobuttered 9 x 13-inch (23 x 33 cm) baking dish.

Coverwithfoilandbakeat375(190C)forabout15 to 20 minutes. Uncover and make sure eggs areset. I not, bake 2 to 3 minutes longer.

Tip: This can be put together, rerigerated and baked later. Let it getto roomtemperature beore placing in oven. Cut into squares to

serve.


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38 Side Dishes

Mushroom Pasta1 onion, chopped1 cup celery, chopped 240 ml1 green and 1 red bell pepper, chopped6 tablespoons ( stick) butter 90 ml113 cups orzo pasta 320 ml1 (14 ounce) can bee broth 396 g1 (7 ounce) can sliced mushrooms, drained 198 g1 tablespoon Worcestershire sauce 15 ml cup chopped walnuts 180 mlChopped green onions or garnish

Sauteonion,celery,bellpepperinbutter.

Cookorzoinbeefbrothand1cup(240ml)waterfor10 to 11 minutes and drain.

Inlargebowl,combineonion-bellpeppermixture,orzo, mushrooms, Worcestershire, walnuts and teaspoon(2ml)eachofsaltandpepperandmix

well.

Transfertobuttered2-quart(2L)bakingdishandbakecoveredat325(162C)for30minutes.

Whenreadytoserve,sprinklechoppedgreenonionsover top o casserole.


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Side Dishes 39

Squash Dressing2 (6 ounce) packages Mexican cornbread mix 2 (168 g)2 eggs113 cups milk 320 ml

2 pounds yellow squash, sliced 1 kg cup (1 stick) butter 120 ml1 cup onion, chopped 240 ml1 cup celery, chopped 240 ml cup green bell pepper, chopped 120 ml1 (10 ounce) can condensed

cream o chicken soup 280 g2 teaspoons chicken bouillon 10 ml

Preparecornbreadaccordingtopackagedirectionswith eggs and milk. Cool and crumble into largebowl.

Combinesquashand1cup(240ml)waterinsaucepan and bring to a boil. Cook about 10 minutesuntil squash is tender. Drain and mash.

Meltbutterinskilletovermediumheatandsauteonion, celery and bell pepper.

Combinecrumbledcornbread,squash,onion

mixture, cream o chicken soup, milk and chickenbouillon. Mix well and spoon into greased9 x 13-inch (23 x 33 cm) baking dish.



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40 Side Dishes

Eggplant FrittataThis is a delicious way to serve eggplant or a light lunch and itis rich enough to be served as the main course. You could put ittogether the day beore the lunch, then cook just beore serving.

3 cups peeled, fnely chopped eggplant 710 ml cup green bell pepper, chopped 120 ml3 tablespoons extra light olive oil 45 ml

1 (8 ounce) jar roasted red peppers,drained, chopped 227 g10 eggs cup hal-and-hal cream 120 ml1 teaspoon Italian seasoning 5 ml13 cup grated parmesan cheese 80 ml

Cookeggplantandbellpepperinoilinskilletfor2 to 3 minutes, just until tender. Stir in roasted red

peppers.

Inmixingbowl,combineeggs,cream,1teaspoonsalt(5ml),Italianseasoningandteaspoon(1ml)pepper and beat just until they blend well.

Addeggplant-peppermixturetoegg-creammixture.Pour into buttered 10-inch (25 cm) pie plate.

Bakecovered325(162C)forabout15minutesoruntil center sets.

Uncoverandsprinkleparmesancheeseovertop.Return to oven or about 5 minutes, just until cheesemelts slightly.

Cutintowedgestoserve.


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Side Dishes 41

Creamy Macaroniand Cheese

Yes, this is more trouble than opening that blue box, but itis well worth the time to make this macaroni and cheese.

1 (12 ounce) package macaroni 340 g6 tablespoons ( stick) butter 90 ml cup our 60 ml

2 cups milk 480 ml1 (1 pound) package cubed processed cheese .5 kg

Cookmacaroniaccordingtopackagedirectionsanddrain.

Meltbutterinsaucepanandstirinour,teaspoon(2 ml) each o salt and pepper until they blend well.

Slowlyaddmilk,stirringconstantly,andheatuntilitbegins to thicken. Add cheese and stir until cheesemelts.

Pourcheesesauceovermacaroniandmixwell.

Pourintobuttered2-quart(2.5L)bakingdish.

Bakecoveredat350(176C)for30minutesoruntilbubbly.


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42 Side Dishes

Unorgettable

Tortellini Bake1 (18 ounce) package rozen cheese tortellini,

cooked, drained 510 g1 (16 ounce) package rozen chopped broccoli,

thawed, drained .5 kg1 (4 ounce) jar diced pimentos 114 g cup chopped onion 120 ml1 clove garlic, minced

2 tablespoons butter 30 ml2 tablespoons our 30 ml1 teaspoon Italian seasoning 5 ml18 teaspoon ground nutmeg .5 ml1 cup hal-and-hal cream 240 ml13 cup grated parmesan cheese 80 ml cup shredded mozzarella cheese 120 ml

Combinetortellini,broccolliandpimentosinlargebowl and set aside.

Sauteonionandgarlicinbutterinsaucepan.Overmediumheat,stirinour,teaspoon(2ml)eachofsalt, seasonsed salt (i you have it) and pepper, Italianseasoning and nutmeg and mix well. Gradually stir

in cream until mixture blends well. Cook, stirringconstantly, until sauce thickens.

Foldinparmesancheeseandstiruntilcheesemelts.Fold in tortellini-broccoli mixture. Spoon intogreased2-quart(2.5L)bakingdish.

Bakecoveredat350(176C)for45minutesoruntilhot and bubbly.

Removefromovenandsprinklemozzarellacheeseover top o casserole. Return to oven or 5 minutes oruntil cheese melts.


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Side Dishes 43

Artichoke SquaresThese artichoke squares are perect or a brunch because

they can be served hot or at room temperature.

2 (6 ounce) jars marinated artichoke hearts,with liquid 2 (168 g)

1 onion, fnely chopped teaspoon minced garlic 2 ml4 eggs, beaten13 cup breadcrumbs 80 ml1 (8 ounce) package cheddar cheese 227 g1 tablespoon dried parsley akes 15 ml

Drainliquid(marinade)from1jarartichokeheartsin skillet, heat and saute onion and garlic. (Discardremaining 1 jar artichoke marinade.)

Chopartichokeheartsandsetaside.Inseparatebowl,combineeggs,breadcrumbs, teaspoon(1ml)eachofsaltandpepper.

Foldincheeseandparsley.Addartichokesandonions and mix well.

Spoonintogreased9-inch(23cm)squarebakingdish.

Bakeuncoveredat325(162C)for30minutes.Allowseveral minutes beore cutting into squares to serve.

Tip: This recipe can be made ahead o time and reheated when ready

to serve.


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44 Side Dishes

Emerald Rice2 (10 ounce) boxes rozen chopped spinach,

thawed, well drained 2 (280 g)1 cups cooked rice 360 ml1 (8 ounce) package shredded cheddar cheese 227 g3 eggs, beaten1 (5 ounce) can evaporated milk 143 g3 tablespoons fnely chopped onion 45 ml

2 tablespoons ( stick) butter, melted 30 ml1 teaspoon chicken bouillon 5 ml teaspoon dried thyme 1 ml18 teaspoon ground nutmeg .5 ml

Cookspinachaccordingtopackagedirectionsanddrain very well.

Stirincookedriceandcheddarcheese.

Inseparatebowl,combineeggsandevaporatedmilkand heat until they blend well.

Addonion,butter,1teaspoonsalt(5ml),bouillon,thyme and nutmeg and mix well.

Transfertogreased2-quart(2L)bakingdish.Cover

andbakeat350(176C)for20minutes.Uncoverandcontinuebakingforanother20minutes

or until knie inserted in center comes out clean.


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Side Dishes 45

Not Just Buttered Rice1 cup uncooked white rice 240 ml6 tablespoons ( stick) butter, melted 90 ml1 teaspoon garlic powder 5 ml cup dried parsley akes 60 ml1 onion, fnely chopped1 egg, beaten1 (16 ounce) box cubed jalapeno

processed cheese .5 kg1 cup milk 240 ml

Inlargebowl,combinerice,1cups(360ml)water,meltedbutter,teaspoon(2ml)eachofsaltandpepper, garlic powder, parsley, onion and egg and mixwell.

Insaucepan,combinecheeseandmilkandheat,

stirring constantly, until cheese melts.Stirintorice-eggmixture.Spoonintobuttered

3-quart (3 L) baking dish.

Bakecoveredat350(176C)for60minutes.Thiscan be cooked, rozen and reheated later.


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46 Side Dishes

A Dierent Stufng1 (6 ounce) package long grain, wild rice 168 g cup ( stick) butter 60 ml1 cups celery, chopped 360 ml1 onion, chopped1 sweet red bell pepper, fnely chopped1 small carrot, fnely grated cup chopped walnuts 180 ml18 teaspoon cayenne pepper .5 ml1 (6 ounce) box chicken stufng mix 168 g1 egg1 cup chicken broth 240 ml

Preparericeaccordingtopackagedirections.

Meltbutterinskilletandsautecelery,onion,bellpepper, carrot and walnuts. Stir in cayenne pepper.

Preparechickenstufngaccordingtopackagedirections.

Inlargebowl,combinerice,celery-carrotmixture,eggand prepared stung mix.

Foldinbrothandspoonintobuttered3-quart(3L)

baking dish.Coverandbakeat350(176C)for35minutes.


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Side Dishes 47

Red and GreenWild Rice

You have rice and vegetables all in one delicious dish -and besides that, you have color and character!

1 (6 ounce) package long grain, wild rice 168 g1 sweet, red bell pepper, julienned

2 small zucchini, julienned2 stalks resh broccoli cut into bite-size pieces head cauliower, cut into bite-size pieces cup (1 stick) butter, melted 120 ml1 teaspoon dried sweet basil 5 ml cup slivered almonds 120 ml1 (8 ounce) package shredded cheddar cheese 227 g

Cookriceaccordingtopackagedirectionsandset

aside.Inlarge-sizebowl,combinebellpepper,zucchini,

broccoli and caulifower. Cover with wax paperand microwave 3 minutes. Turn bowl and stir thevegetables. Microwave 2 more minutes.

Addmeltedbutter,1teaspoon(5ml)eachofsaltand

pepper, basil, almonds and rice and toss together.Spoonintobuttered9x13-inch(23x33cm)baking

dish.

Bakecoveredat350(176C)forabout20minutesoruntil heated thoroughly.

Justbeforeserving,sprinklecheeseovertopandreturn to oven or 5 minutes.


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48 Side Dishes

Creamy Rice Bake1 cup fnely chopped green onions, with tops 240 ml cup ( stick) butter 60 ml3 cups cooked instant white rice 710 ml1 (8 ounce) carton sour cream 227 g cup small curd cottage cheese 180 ml1 cups Monterey Jack cheese 300 ml

Sauteonioninbutterinlargeskillet.

Removefromheatandaddrice,sourcream,cottagecheese,teaspoon(2ml)eachofsaltandpepperandMonterey Jack cheese.

Tosslightlytomixandspoonintogreased2-quart(2 L) baking dish.

Bakecoveredat350(176C)for35minutes.


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Side Dishes 49

Italian Bake1 pound Italian sausage links, sliced .5 kg3 cups resh sliced mushrooms 710 ml1 onion, chopped1 green bell pepper, chopped1 teaspoon minced garlic 5 ml

2 (15 ounce) cans Italian stewed tomatoes 2 (425 g)1 teaspoon Italian seasoning 5 ml8 ounces rotini pasta, cooked al dente,

drained 227 g1 (8 ounce) package shredded mozzarella cheese,

divided 227 g1 (2 ounce) can pitted ripe olives, halved 57 g

CookItaliansausageinlargeskilletuntilslicesarenolonger pink, about 10 minutes. Remove sausage romskillet and save about 2 tablespoons (30 ml) drippings.

Sautemushrooms,onions,bellpepperandgarlicinskillet just until tender-crisp.

Inlargebowl,combinesausage,mushroom-bellpepper mixture, stewed tomatoes, Italian seasoning,pasta and hal o mozzarella cheese and mix well.

Spoonintogreased3-quart(3L)bakingdish.Coverandbakeat350(176C)for30minutes.

Removefromoven,sprinkleremainingcheeseovertop o casserole and return to oven or 5 minutes.

Whenreadytoserve,sprinkleolivesovertopofcasserole.


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50 Side Dishes

A Special Rice cup pine nuts 180 ml3 tablespoons orange juice 45 ml1 cup dried currants 240 ml1 cup brown rice 240 ml1 cup white rice 240 ml

2 tablespoons grated orange zest 30 ml2 tablespoons snipped parsley 30 ml4 tablespoons olive oil 60 ml

1 (3 ounce) package grated parmesan cheese 84 g

Spreadoutpinenutsoverbakingsheetandbakeat 250(121C)for10to15minutesandstironce.

Remove rom oven and set aside.

Pourorangejuiceovercurrantsandsetaside.

Cookbrownriceandwhitericeaccordingtopackagedirections and mix in separate bowl.

Addpinenuts,currants,orangezest,parsley,oliveoil, teaspoon(2ml)eachofsaltandpeppertorice

mixture. Mix thoroughly.

Spoonmixtureintosprayedbakingdish,coverwithfoilandbakeat350(176C)for15to20minutesuntil hot.

Sprinkleparmesancheeseovertop.


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Side Dishes 51

Festive CranberriesWhat a great dish or Thanksgiving or Christmas!

2 (20 ounce) cans pie apples* 2 (567 g)1 (16 ounce) can whole cranberries .5 kg cup sugar 180 ml cup packed brown sugar 120 ml

Topping: cup ( stick) butter 60 ml1 cups crushed corn akes 360 ml

23 cup sugar 160 ml teaspoon ground cinnamon 2 ml1 cup chopped pecans 240 ml

Combinepieapples,cranberriesandbothsugarsinbowl and mix well. Spoon into buttered 2-quart (2 L)

baking dish.

Meltbutterinsaucepanandmixincornakes,sugar,cinnamon and pecans.

Sprinkleoverapplesandcranberries.

Bakeuncoveredat325(162C)for1hour.Thiscan

be served hot or at room temperature.*Tip: Look or pie apples, not apple pie flling.


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52 Side Dishes

Early MorningVegetable Lasagna

This is early morning because its so easy you can make it inthe morning, go to work or play and its ready to pop in the ovenwhenever you are ready. While its cookin, you can be chillin!

1 (14 ounce) can Italian-style stewed tomatoes 396 g

1 cups pasta sauce 360 ml2 cups cottage cheese, drained 480 ml1 cup grated parmesan cheese 240 ml9 lasagna noodles, uncooked, divided4 zucchini, shredded, divided7 (1 ounce) provolone cheese slices,

cut into strips, divided 7 (28 g)

Stirstewedtomatoesandpastasauceandsetaside.

Stircottagecheese,parmesancheese,teaspoon(1 ml) each o salt and pepper.

Spoonone-thirdtomatomixtureintosprayed9 x 13-inch (23 x 33 cm) baking dish.

Place3uncookedlasagnanoodlesovertomato

mixture and top with one-third grated zucchini.Spoonone-thirdcheesemixtureoverzucchiniand

top with one-third provolone cheese strips.

Repeatlayeringproceduretwice.Coverandchillatleast 8 hours.

Removefromrefrigeratorandletstandfor 30minutes.Bakecoveredat350(176C)for45 minutes.

Uncoverandbakeadditional20minutes.Letstand15 minutes beore serving.


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Vegetables


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54 Vegetables

Sunshine On the TableThis is absolutely the prettiest casserole you will place on your

table! And not only pretty, but it is also tasty, delicious,delectable, savory, appetizing, classic and elegant. Need I go

on? Youll never want a simple, buttered carrot again!

2 cups carrots, fnely shredded 600 ml2 cups cooked rice 480 ml2 eggs, beaten2 cups cubed processed cheese 480 ml1 (15 ounce) can cream-style corn 425 g cup hal-and-hal cream 60 ml

2 tablespoons ( stick) butter, melted 30 ml2 tablespoons dried minced onion 30 ml

Combineallingredientsandteaspoon(2ml)eacho salt and pepper in large bowl.

Spoonintobuttered3-quart(3L)bakingdish.

Bakeuncoveredat350(176C)for40minutesoruntil set.


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Vegetables 55

Cheddar-Broccoli Bake1 (10 ounce) can cheddar cheese soup 280 g1 (8 ounce) package cheddar-jack cheese 227 g13 cup milk 80 ml1 cup celery, chopped 240 ml1 sweet red bell pepper, julienned1 (16 ounce) bag rozen broccoli orets,

cooked .5 kg1 (6 ounce) can rench-ried onion rings 168 g

Combinesoup,cheese,milk,celery,bellpepper,broccoliandteaspoon(2ml)eachofsaltandpepper in bowl and mix well.

Pourintobuttered3-quart(3L)bakingdish.Coverandbakeat325(162C)for25minutes.

Uncover,sprinkleonionringsovercasseroleandreturn to oven or 15 minutes or until onion rings aregolden brown.


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56 Vegetables

Broccoli Supreme2 (10 ounce) packages broccoli spears 2 (280 g)1 stick garlic cheese roll1 (10 ounce) can cream o mushroom soup 280 g1 (3 ounce) can sliced mushrooms, drained 84 g cup seasoned breadcrumbs 180 ml

Boilbroccolifor3minutesinsaucepananddrain.Place broccoli in 2-quart (2 L) baking dish.

Inanothersaucepan,combinecheeseroll,soupandmushrooms. Heat on medium, stirring constantly,until cheese melts.

Spooncheese-mushroommixtureoverbroccoli.Sprinkle breadcrumbs over top o casserole.


roccoli is such a wonderul vegetable, so green, pretty and

healthy too! There are so many ways to serve it, plain

buttered, loaded with cheeses, baked in soue, creamed and

crunchy good raw. It really perks upsalad and makes it special.

B


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Vegetables 57

Impossible Broccoli Pie1 (16 ounce) package rozen broccoli spears,

thawed .5 kg1 (12 ounce) package shredded cheddar cheese,

divided 340 g cup onion, chopped 120 ml3 eggs, slightly beaten cup buttermilk biscuit mix 180 ml

1 cups milk 360 mlCutbroccoliintosmallerpiecesanddiscardsome

stems.

Inlargemixingbowl,combinebroccoli,two-thirdso cheese and all onion and mix well. Spoon intogreased 10-inch (25 cm), deep-dish, pie plate.

Mixeggsandbiscuitmixinsamemixingbowlandbeat or several minutes.

Addmilkandteaspoon(4ml)eachofsaltandpepper and mix until airly smooth. Pour overbroccoli and cheese mixture.

Bakeuncoveredat350(176C)for35to40minutes

or until knie inserted in center comes out clean.

Topwithremainingcheeseandbakejustuntilcheesemelts. Let stand 5 minute beore slicing to serve.


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58 Vegetables

Broccoli Soue4 cups resh broccoli orets 1 L5 tablespoons butter, melted 75 ml

2 tablespoons our 30 ml3 eggs, beaten1 cup small curd cottage cheese, drained 240 ml cup hal-and-hal cream 120 ml1 cup shredded cheddar cheese, divided 240 ml cup minced onion 120 ml

Cutbroccoliintoverysmalloretswithverylittlestem. Place forets and 2 tablespoons (30 ml) water inmircrowave-sae bowl. Microwave on HIGH or3 minutes.

Removefrommicrowave,addbutter,sprinkleourover broccoli and toss.

Inbowlwithbeateneggs,addcottagecheese,cream, cup(120ml)cheese,onion,teaspoon(2ml)each

salt and pepper and mix well.

Combinebroccoliandeggmixtureandpourintobuttered 7 x 11-inch (18 x 28 cm) baking dish orsoufedish.Sprinkleremainingcup(120ml)

cheese over top.Bakeuncoveredat350(176C)for30to35minutes

or until center sets.


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Vegetables 59

Broccoli Frittata3 tablespoons butter 45 ml cup onion, chopped 120 ml4 cups resh broccoli orets, without stems 1 L6 large eggs1 (1 ounce) envelope cream o broccoli

soup mix 28 g cup shredded cheddar cheese 120 ml cup milk 120 ml

Meltbutterinskilletandsauteonion.Addbroccoliand 1 tablespoon (15 ml) water. Cook, stirringoccasionally, on low heat or about 5 minutes until

just tender crisp, but still bright green.

Whiskeggs,soupmix,cheese,milk,andteaspoon(2 ml) each o salt and pepper in separate bowl. Fold

in broccoli-onion mixture.Pourintobuttered10-inch(25cm),deep-dishpiepan.Bakeat350(176C)for20to25minutesoruntil

center sets.

Letfrittatacoolfor5or10minutesbeforecuttinginto wedges to serve.


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60 Vegetables

Broccoli-Rice WhizSo easy and so good! And it gives us a vegetable and rice all in one dish.

2 cups instant rice 480 ml cup onion, chopped 180 ml cup sweet red bell pepper, chopped 180 ml cup celery, chopped 180 ml cup ( stick) butter 60 ml1 (8 ounce) jar Mexican processed

cheese spread 227 g1 (10 ounce) can cream o chicken soup 280 g cup whole milk 120 ml

2 (10 ounce) packages rozen chopped broccoli,thawed, drained 2 (280 g)

Cookriceinlargesaucepan.

Sauteonions,bellpepperandceleryinbutter.Addonion-celerymixturetorice.Foldincheese,

chicken soup and milk and mix well.

Heatonlowuntilcheeseandsoupblendswell.Fold in chopped broccoli.

Pourintolargegreased3-quart(3L)bakingdishandbakecoveredat350(176C)for35minutes.


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Vegetables 61

Broccoli-CauliowerCasserole

1 (10 ounce) box rozen broccoli orets,thawed 280 g

1 (10 ounce) box rozen cauliower, thawed 280 g1 egg, beaten

23 cup mayonnaise 160 ml1 (10 ounce) can cream o chicken soup 280 g cup whole milk 60 ml1 onion, chopped1 sweet red bell pepper, seeded, chopped1 cup grated Swiss cheese 240 ml1 cup seasoned breadcrumbs 240 ml

2 tablespoons ( stick) butter 30 ml

Cookbroccoliandcaulioweraccordingtopackage

directions. Drain well and place in large mixing bowl.

Insaucepan,combineegg,mayonnaise,soup,milk,onion, bell pepper and cheese and mix well. Heat justenough to be able to mix well.

Spoonintomixingbowlwithbroccoli-cauliowerandmixwell.Pourintoa2-quart(2.5L)buttered

baking dish.Combinebreadcrumbsandbutterandsprinkleover

broccoli and caulifower mixture.



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62 Vegetables

Cauliower Melody1 head cauliower, cut into orets1 (15 ounce) can Italian stewed tomatoes,

with juice 425 g1 onion, fnely chopped1 green bell pepper, sliced1 tablespoon sugar 15 ml1 tablespoon cornstarch 15 ml cup ( stick) butter, melted 60 ml1 cup shredded cheddar cheese 240 ml1 cup Italian seasoned breadcrumbs 240 ml

Cookcauliowerinlargesaucepanwithsaltedwateror about 10 minutes or until tender-crisp and drainwell.

Combinestewedtomatoes,onion,bellpepper,sugar,

cornstarch,meltedbutterandteaspoon(2ml)eacho salt and pepper and mix well.

Transfercauliowerandtomatomixtureto2-quart (2 L) baking dish and sprinkle cheese, andbreadcrumbs over top.



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Vegetables 63

Baked Cauliower1 (16 ounce) package rozen cauliower,

thawed .5 kg1 egg

23 cup mayonnaise 160 ml1 (10 ounce) can cream o chicken soup 280 g4 ounces Swiss cheese, grated 114 g

2 ribs celery, sliced1 green bell pepper, chopped

1 onion, chopped1 cups round buttery cracker crumbs 360 ml

Butter9x13-inch(23x33cm)bakingdish.Placecaulifower in dish and cover loosely with plasticwrap.

CookonHIGHinmicrowavefor3minutes.Turn

dish and cook another 3 minutes.Inmediumsaucepan,combineegg,mayonnaise,

chicken soup and grated cheese. Heat just untilingredients mix.

Addcelery,bellpepper,onionand1teaspoon(5 ml) pepper to caulifower and mix well. Pour soupmixture over vegetables and spread out.

Sprinklecrackercrumbsontop.

Bakeuncoveredat350(176C)for35to40minutesor until crumbs are light brown.


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64 Vegetables

Cauliower Con Queso1 large head cauliower, broken into orets cup ( stick) butter 60 ml onion, chopped

2 tablespoons our 30 ml1 (15 ounce) can Mexican-stewed tomatoes 425 g1 (4 ounce) can chopped green chilies, drained 114 g1 cups shredded Monterey Jack cheese 360 ml

Cookcaulioweroretsuntiljusttender-crisp,drainand place in buttered 2-quart (2 L) baking dish.

Meltbutterinmediumsaucepan.Sauteonionjustuntil clear, but not brown.

Blendinourandstirintomatoes.Cook,stirringconstantly, until mixture thickens.

Addgreenchiliesandteaspoon(4ml)eachofsaltand pepper.

Foldincheeseandstiruntilitmelts.Poursauceoverdrained caulifower.

Coverandbakeat325(162C)forabout15minutes.

Cauliower may be cooked and buttered, dressed upwith creamy white sauce, cheeses or perked up with Italian

tomatoes. Raw will add avor and crunch to any green

salad. Cauliower is a member o the cabbage amily, but it

beats cabbage by a mile. Mark Twain said cauliower isnothing but cabbage with a college education. Education is good!


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Vegetables 65

Cheese to the Rescue1 large head cauliower, cut into orets1 sweet red bell pepper, sliced cup celery, chopped 120 ml cup (1 stick) butter, divided 120 ml1 (10 ounce) box rozen green peas, thawed 280 g1 (8 ounce) package shredded Mexican 4-cheese

blend, divided 227 g13 cup our 80 ml

1 pint hal-and-hal cream .5 kg cup milk 120 ml

Cookcauliower,incoveredsaucepanwithsmallamount o water until tender-crisp. Dont overcook.

Sautebellpepperandceleryinsmallskilletin3 tablespoons (45 ml) butter.

Addbellpepper,celeryandpeastodrainedcaulifower and toss with hal the cheese.


Combineremainingbutter,our,andteaspoon(2 ml) each o salt and pepper in another saucepanand mix well.

Onmediumhighheatgraduallyaddcreamandmilk.Cook, stirring constantly, until mixture thickens.Pourovervegetables.Coveandbakeat325(162C)or 20 minutes.

Uncoverandsprinkleremainingcheeseovertopofcasserole. Return to oven or 5 minutes.


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Crunchy Cauliower andFriends

1 large head cauliower, broken into orets1 zucchini, cut in large pieces1 sweet red bell pepper, sliced1 (8 ounce) can whole kernel corn, drained 227 g1 (8 ounce) carton sour cream 227 g

1 cup grated cheddar cheese 240 ml cup crushed corn akes 120 ml cup buttery cracker crumbs, crushed 180 ml13 cup grated parmesan cheese 80 ml

Combinecauliower,zucchiniandbellpepperinlarge saucepan, cover and cook in small amount owater or 5 to 7 minutes and drain.

Combinecauliower-zucchinimixture,corn,1 teaspoon (5 ml) each o salt and pepper, sour creamand cheddar cheese and mix just until sour cream andcheddar cheese coats vegetables.

Combinecornakesandcrackercrumbs.

Sprinklecrumbmixtureovervegetablesandmix

lightly.Spoonvegetablesintogreased9x13-inch

(23 x 33 cm) baking dish. Sprinkle parmesan cheeseover top o casserole.

Bakeuncoveredat325(162C)forabout30minutesor until crumbs are light brown.


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Vegetables 67

Grand Cauliower cup cooked, fnely chopped ham 180 ml

2 cloves garlic, fnely minced1 sweet red bell pepper, chopped cup onion, chopped 120 ml6 tablespoons ( stick) butter, divided 90 ml1 (16 ounce) package rozen cauliower,

thawed .5 kg2 tablespoons our 30 ml

1 cups whipping cream 360 ml1 cups shredded cheddar cheese 360 ml cup almond slivers, toasted 120 ml3 tablespoons minced resh parsley 45 ml

Sauteham,garlic,redbellpepperandonioninlargeskillet over medium heat, in 2 tablespoons (30 ml)butter. Add caulifower and 2 tablespoons (30 ml)

water, cover and steam until tender-crisp.Meltremainingbutterinseparateskillet.Addour,

a little salt and pepper and a little bit cream and stirwell to blend.

Addremainingcream,heatandcook,stirringconstantly, until mixture thickens. Add cheese andstir.

Spooncauliower-hammixtureintogreased2-quart (2 L) baking dish. Pour cream mixture overcaulifower. Sprinkle almonds on top o casserole.

Coverandbakeat350(176C)for20minutes,justuntil casserole is hot.


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Spinach EnchiladasWow, are these good and this recipe reezes well.

2 (10 ounce) boxes chopped spinach, thawed,pressed dry 2 (280 g)

1 (1 ounce) envelope dry onion soup mix 28 g3 cups shredded cheddar cheese, divided 710 ml3 cups shredded Monterey Jack cheese or

mozzarella, divided 710 ml

12 our tortillas1 pint whipping cream .5 kg

Uselotsofpapertowelstomakesurespinachiswelldrained.

Combinespinachandonionsoupmixinmediumbowl.Blendin1cups(360ml)cheddarand

1cups(360ml)jackcheeses.Spreadout12tortillasandplaceabout3heaping

tablespoons (45 ml) spinach mixture down middle oeach tortilla and roll.

Placeeachlledtortilla,seam-sidedown,intogreased10 x 14-inch (25 x 36 cm) baking dish.

Pourwhippingcreamoverenchiladasandsprinklewith remaining cheeses.

Coverandbakeat350(176C)for20minutes.

Uncoverandbakeanother10minuteslonger.

Tip: To make ahead o time, reeze beore adding whipping cream

and remaining cheeses. Thaw in rerigerator beore cooking.These enchiladas are great and so much un to make and serve!Eat them all up because the tortillas get a little tough i reheated.


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Spinach DelightThis great casserole may be made in advance

and baked when ready to serve.

2 (10 ounce) boxes rozen, chopped spinach,thawed 2 (280 g)

1 (16 ounce) carton small curd cottage cheese .5 kg3 cups grated white cheddar cheese 710 ml4 eggs, beaten3 tablespoons our 45 ml cup ( stick) butter, melted 60 ml teaspoon garlic salt 2 ml teaspoon celery salt 2 ml teaspoon lemon pepper 2 ml1 tablespoon dried onion akes 15 ml

Drainspinachwellbysqueezingwithseveralpaper

towels.Mixspinach,cottagecheese,cheddarcheese,eggs,

four, butter, seasonings and onion fakes in largebowl.

Pourintobuttered2-quart(2.5L)bakingdish.

Bakeat325(162C)for1hour.


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70 Vegetables

Spinach SpecialEat something green on New Years Day to have money in the New

Year. Its a great tradition and this is the dish to go with the tradition.

3 (10 ounce) packages rozen chopped spinach 3 (280 g)1 onion, chopped cup (1 stick) butter 120 ml1 (8 ounce) package cream cheese, cubed 227 g1 (14 ounce) can artichokes, drained, chopped 396 g

23 cup grated parmesan cheese 160 ml

Cookspinachaccordingtopackagedirectionsinsaucepan. Drain thoroughly and set aside.

Inskilletsauteonioninbutter,stirandcookuntilonion is clear but not brown.

Onlowheataddcreamcheeseandstirconstantlyuntil cheese melts.

Stirinspinach,artichokesandteaspoon(2ml)eacho salt and pepper.

Pourintogreased2-quart(2L)bakingdish.Sprinkleparmesan cheese over top o casserole.



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Vegetables 71

Easy Creamy Spinach2 (10 ounce) packages rozen chopped spinach 2 (280 g)1 (8 ounce) package cream cheese and chives,

sotened 227 g23 cup shredded cheddar cheese 160 ml1 (10 ounce) can cream o celery soup 280 g cup milk 120 ml1 egg, beaten1 cup cheese cracker crumbs 240 ml

Cookspinachinsaucepanaccordingtopackagedirections and drain well.

Addcreamcheeseandcheddarcheesetohotspinach,stir until both cheeses melt and mix well.

Stirinsoup,milkandeggandmixwell.

Pourinto2-quart(2L)butteredbakingdish.Topwithcheese cracker crumbs.

Bakeuncoveredfor350(176C)forabout35 minutes.


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72 Vegetables

Conetti-Squash CasseroleWhat a great vegetable dish and it is a very attractive dish as well!

1 pound yellow squash, sliced .5 kg1 pound zucchini, sliced .5 kg1 large onion, chopped cup green bell pepper, chopped 180 ml1 (10 ounce) can cream o chicken soup 280 g1 (8 ounce) carton sour cream 227 g

1 (4 ounce) jar chopped pimento, drained 114 g1 (8 ounce) can sliced water chestnuts, drained 227 g

2 small carrots, grated cup (1 stick) butter 120 ml1 (6 ounce) box herb stufng mix 168 g

Cooksquash,zucchini,onionandbellpepperinsalted water or barely 10 minutes or until just tender-

crisp and drain well. (Be sure not to overcook).Inseparatebowl,combinechickensoup,sourcream,

pimento, water chestnuts and carrots and mix well.

Meltbutterinlargesaucepanandaddstufngmixwith its seasoning packet.

Addsquash-bellpeppermixtureandsoup-carrotsmixture and mix gently, but well.




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Vegetables 73

Yummy Yellow Squash4 cups squash, sliced 1 L1 onion, chopped1 carrot, fnely grated1 (3 ounce) package cream cheese, sotened,

cubed 84 g1 (4 ounce) jar chopped pimento, drained 114 g1 (8 ounce) carton sour cream 227 g1 cup small curd cottage cheese, drained 240 ml1 cup Monterey Jack cheese 360 ml6 tablespoons ( stick) butter, melted,

divided 90 ml1 (6 ounce) package chicken-avor stufng

mix,divided 168 g

Cooksquash,onionandgratedcarrotwithalittle

salted water in large saucepan until tender-crisp.Drain.

Whilemixtureisstillhot,foldincreamcheeseandstir until it melts.

Addpimento,sourcream,cottagecheese,MontereyJack cheese and about 4 tablespoons (60 ml) melted

butter and mix well.Stirinhalfstufngmixandallofseasoningpackage

included with mix and old into squash mixture.Spoon into lightly greased 3-quart (3 L) baking dish.

Sprinkleremainingstufngovertopanddrizzleremaining melted butter over top.



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74 Vegetables

Posh Squash3 pounds yellow squash, sliced 1.3 kg1 onion, chopped1 (8 ounce) package grated processed cheese 227 g

2 eggs, beaten1 tablespoon sugar 15 ml1 (4 ounce) jar chopped pimentos 114 g6 tablespoons ( stick) plus 90 ml4 tablespoons butter, melted 60 ml

2 cups cracker crumbs 480 ml1 (3 ounce) can ried onion rings 84 g

Boilsquashandonioninlargesaucepanuntiltender.Drain and mash with potato masher.

Addcheese,stirringconstantlyandheatonlowburner just until cheese melts. Add eggs, sugar,

pimentos and 6 tablespoons (90 ml) butter and blendwell.


Mixcrumbsand4tablespoons(60ml)butterandsprinkle over casserole.


Addfriedonionringstotopandbakeadditional10minutes.


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Vegetables 75

Zucchini Bake3 cups zucchini, grated 710 ml1 cups grated Monterey Jack cheese 360 ml4 eggs, beaten teaspoon garlic powder 1 ml

2 cups cheese cracker crumbs 480 ml

Combinezucchini,cheese,eggs,garlicpowderand teaspoon(2ml)eachofsaltandpepperandmix

well. Spoon into buttered 2-quart (2 L) baking dish.

Sprinklecrackercrumbsovertop.

Bakeuncoveredat350(176C)for35to40minutes.

ucchini is a popular summer squash that has a light

and delicate avor. When buying zucchini, select the

smaller ones which will have a thinner skin. This

delicious vegetable can be cooked many dierent

ways or eaten raw in salads. Try adding sliced

or chopped raw zucchini to your next

green salad. Youll love the addition.

Z


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76 Vegetables

Zippy Zucchini4 eggs1 (8 ounce) package shredded Monterey Jack

cheese 227 g4 cups zucchini, grated 1 L1 (4 ounce) cup green chilies, chopped 114 g1 (4 ounce) jar sliced pimentos, drained 114 g1 onion, fnely minced1 teaspoon Creole seasoning 5 ml

1 cups seasoned croutons, crushed 360 ml1 (3 ounce) package grated parmesan cheese 84 g

Beateggswellinlargemixingbowl.Stirincheese,zucchini, green chilies, pimentos, onion, Creoleseasoningandteaspoon(2ml)pepperandmixwell.

Pourintowellgreased2-quart(2L)bakingdish.


Mixcrushedcroutonsandparmesancheeseandsetaside.

After35minutesofbaking,sprinklecroutonmixtureover casserole and bake another 10 minutes.


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Vegetables 77

Zucchini-on-the-Ritz3 pounds zucchini, sliced 1.3 kg1 sweet red bell pepper, fnely diced6 tablespoons ( stick) butter 90 ml

2 tablespoons our 30 ml1 (5 ounce) can evaporated milk 143 g cup milk 60 ml1 (8 ounce) package grated processed cheese 227 g1 (4 ounce) can chopped green chilies 114 g

1 (4 ounce) jar chopped pimentos 114 g2 cups butter crackers, crushed 600 ml13 cup slivered almonds 80 ml

Boilzucchiniandbellpepperinsaucepanjustuntilbarely tender, but do not overcook.

Meltbutterinlargesaucepan,stirinourand

mix well. Slowly add both milks and cook, stirringconstantly on low heat, until white sauce is thick andsmooth.

Stirincheeseandheatjustuntilcheesemelts.

Addchilies,pimentos,alittlesaltandpepperandfoldin cooked, well-drained zucchini-bell pepper mixture.

Pourintogreased3-quart(3L)bakingdishandtopwith cracker crumbs.

Sprinklealmondsovertopofcrumbs.

Bakeuncoveredat325(162C)for35minutesoruntil hot and bubbly.

Tip: This delicious zucchini dish may be made the day beore,but wait to add crumbs and almonds until you cook it.


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78 Vegetables

Not-Your-Banquet BeansYou didnt really want plain green beans, did you?

3 (15 ounce) cut green beans, drained 3 (425 g)1 (8 ounce) can sliced water chestnuts,

drained, chopped 227 g cup slivered almonds 120 ml cup roasted sweet red bell peppers,

chopped 120 ml

1 (16 ounce) package cubed Mexicanprocessed cheese .5 kg

1 cups cracker crumbs 360 ml cup ( stick) butter, melted 60 ml

Placegreenbeansinbuttered9x13-inch(23x33cm)baking dish and cover with water chestnuts, almondsand roasted, red bell pepper.

Spreadcheeseovergreenbean-almondmixture.

Placecasseroleinmicrowaveandheatjustbarelyenough or cheese to begin to melt. (Watch closely).

Combinecrackercrumbsandbutterandsprinkleovercasserole.



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Vegetables 79

Fancy Green Bean Bake2 (16 ounce) packages rozen French-style

green beans, thawed 2 (.5 kg) cup (1 stick) butter 120 ml1 (8 ounce) package resh mushrooms, sliced 227 g1 onion, chopped cup our 60 ml1 pint hal-and-hal cream .5 kg1 cup milk 240 ml

cup roasted red bell peppers, chopped 120 ml2 teaspoons soy sauce 10 ml1 cup shredded cheddar cheese 240 ml

23 cup chopped cashew nuts 160 ml cup chow mein noodles 120 ml

Cookgreenbeansaccordingtopackagedirections,drain and set aside.

Inlargesaucepan,meltbutterandsautemushroomsand chopped onion. Stir in four and cook onmedium heat or 1 minute, stirring constantly.

Graduallyaddcreamandmilkandstiruntiltheyblend.

Addredpeppers,soysauce,cheeseandteaspoon(2 ml) each o salt and pepper. Stir constantly untilcheese melts and mixture is thick.

Combinesauceandgreenbeansandpourintogreased 9 x 13-inch (23 x 33 cm) baking dish.

Combinecashewsandchowmeinnoodlesandsprinkle over top o casserole.



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80 Vegetables

Green Bean Supreme2 tablespoons ( stick) butter 30 ml1 (10 ounce) can cream o mushroom soup 280 g1 (3 ounce) package cream cheese, sotened 84 g3 (15 ounce) cans French-style green beans,

drained 3 (425 g)1 tablespoon dried onion akes 15 ml1 (8 ounce) can sliced water chestnuts,

drained 227 g

teaspoon garlic powder 2 ml1 cups shredded cheddar cheese 360 ml1 cups cracker crumbs 360 ml cup slivered almonds 120 ml

Meltbutterinlargesaucepanandaddsoupandcreamcheese. Cook over low heat, stirring constantly, justuntil cream cheese melts and mixture is airly smooth.

Removefromheatandstiringreenbeans,onionfakes, water chestnuts, garlic powder, cheese and teaspoon(2ml)salt.Mixwell.

Pourintobuttered9x13-inch(23x33cm)bakingdish. Top with cracker crumbs and sprinkle withalmonds.

Bakeuncoveredat350(176C)for30minutesoruntil casserole bubbles around edges.


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Vegetables 81

Bundles o Green3 (15 ounce) cans whole green beans, drained 3 (425 g)1 pound bacon .5 kg

2 (15 ounce) cans new potatoes, drained 2 (425 g)2 (10 ounce) cans festa nacho cheese soup 2 (280 g)1 cups milk 360 ml

Place6to7wholegreenbeansinbundle,wrapwith stripofbaconandsecurewithtoothpicks.

Placebundlesinlargebakingdishsobundlesdonottouch. Place under broiler in oven until bacon cookson both sides.

Spoonoffbacondrippingsandplacepotatoesaroundbundles.

Insaucepancombinenachocheesesoupandmilkand heat just enough to mix well. Pour over greenbeans and potatoes.

Coverandbakeat350(176C)for20minutesorjust until sauce bubbles.


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82 Vegetables

Green Bean Delight cup (4 tablespoons) butter, divided 60 ml cup onion, chopped 120 ml cup celery, chopped 120 ml1 tablespoon our 15 ml1 teaspoon sugar 5 ml1 cup hal-and-hal cream 240 ml3 (15 ounce) cans French-style green beans,

drained 3 (425 g)

cup crushed corn akes 180 ml1 cup shredded Swiss cheese 240 ml

Melt2tablespoons(30ml)butterinskilletandsauteonionandcelery.Stirinour,sugar,teaspoon(2 ml) each o salt and pepper. Cook 1 minute onmedium heat and stir constantly.

Reduceheat,slowlyaddcreamandstiruntilsmooth.Cook and stir over low heat or about 2 minutes untilmixture thickens, but do not boil.

Foldingreenbeans.Spreadintogreased9x13-inch(23 x 33 cm) baking dish.

Meltremainingbutterandtosswithcornakecrumbs, mix in cheese and sprinkle over top ocasserole.

Bakeuncoveredat325(162C)forabout25minutesor until hot.


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Vegetables 83

Deluxe Green Beans2 (15 ounce) cans French-style green beans,

drained 2 (425 g)1 (10 ounce) can cream o chicken soup 280 g1 (15 ounce) can shoe-peg corn, drained 425 g1 onion, chopped1 sweet red bell pepper, chopped1 cup celery, fnely chopped 240 ml1 (8 ounce) can sliced water chestnuts,

drained 227 g1 (8 ounce) carton sour cream 227 g1 cup grated processed cheese 240 ml3 tablespoons butter 45 ml1 cup butter-avored crackers, crushed 240 ml13 cup slivered almonds 80 ml

Combinegreenbeans,soup,corn,onion,bellpepper,

celery, water chestnuts, sour cream and cheese in largebowl and mix well. Transer to greased 9 x 13-inch(23 x 33 cm) baking dish.

Inskillet,meltbutter,andaddcrackercrumbsandalmonds. Cook over low heat and stir until lightbrown. Sprinkle over top o casserole.

Bakeuncoveredat350(176C)for45minutesoruntil topping is golden brown.


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84 Vegetables

Beans and More Beans pound bacon 227 g

2 large onions, chopped1 cup celery, chopped 240 ml1 cup green bell pepper, chopped 240 ml1 cups packed brown sugar 360 ml13 cup cider vinegar 80 ml1 tablespoon prepared mustard 15 ml1 (15 ounce) can kidney beans, rinsed,

drained 425 g1 (15 ounce) can navy beans, rinsed, drained 425 g1 (15 ounce) can lima beans, rinsed, drained 425 g1 (15 ounce) can pork and beans, with liquid 425 g1 (15 ounce) can pinto beans, drained 425 g

Cookbaconinlargeskilletuntilcrispanddrain.

Withbacondrippingsremaininginskillet,sauteonions, celery and bell pepper. Add brown sugar,vinegar, mustard and 1 teaspoon (5 ml) salt.

Combineonion,bellpepper,baconandallbeansinlarge bowl. Pour into buttered 4-quart (4 L) bakingdish.

Coverandbakeat325(162C)for2hours.


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Vegetables 85

Country Baked Beans4 (15 ounce) cans baked beans, drained 4 (425 g)1 (8 ounce) bottle chili sauce 227 g1 onion, chopped pound bacon, cooked, crumbled 227 g

2 cups packed brown sugar 480 ml

Combineallingredientsinungreased3-quart(3L)baking dish. Stir until they blend well.

Bakeuncoveredat325(162C)for55minutesoruntil bubbly around edges.


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86 Vegetables

Corn-Zucchini Success3 zucchini, with peel cup green bell peppers, chopped 120 ml cup red bell pepper, chopped 120 ml cup onion, chopped 120 ml5 tablespoons butter, divided 75 ml cup our 60 ml1 (15 ounce) can cream-style corn 425 g1 (3 ounce) package cream cheese, cubed 84 g

23 cup grated Swiss cheese 160 ml1 (15 ounce) can whole kernel corn, drained 425 g cup chopped pecans 120 ml1 cup seasoned breadcrumbs 240 ml

Gratezucchini,drainwellonpapertowelsandsetaside.

Sautebellpeppersandonionin2tablespoons(30ml)butter in saucepan. Add remaining butter, four andteaspoon(2ml)eachofsaltandpepperandmixwell.

Onmedium-highheat,addcream-stylecorn,stirringconstantly, until mixture thickens.

Addpepper-onionmixture,creamcheeseandSwisscheese and heat on low until cheeses melt.

Addwholekernelcorn,zucchiniandpecansandmixwell. Spoon into butter 2-quart (2 L) baking dish.

Sprinklebreadcrumbsovertopofcasserole.

Bakeuncoveredat350(176C)for30minutesoruntil breadcrumbs are light brown.


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Vegetables 87

Corn With An Attitude1 (15 ounce) can whole kernel corn 425 g1 (15 ounce) can cream-style corn 425 g cup (1 stick) butter, melted 120 ml

2 eggs, beaten1 (8 ounce) carton sour cream 227 g1 (6 ounce) package jalapeno cornbread mix 168 g cup shredded cheddar cheese 120 ml

Mixallingredients,exceptcheeseinlargebowl.



Uncoverandsprinklecheeseontopofcasserole.

Return to oven or 5 minutes.

Tip: You will probably fnd this corn casserole or a very similarversion at church suppers. And the dish will always be emptyat the end o the evening.


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Vegetables 89

Fiesta Corn1 (15 ounce) can cream-style corn 425 g1 (15 ounce) can whole kernel corn, drained 425 g1 bell pepper, seeded, chopped1 onion, chopped1 (4 ounce) can chopped green chilies 114 g

2 tablespoons ( stick) butter, melted 30 ml2 eggs beaten1 tablespoon sugar 15 ml1 cups buttery cracker crumbs, divided 360 ml1 cup shredded 4-cheese blend 240 ml1 cup butter-cracker crumbs 240 ml

2 tablespoons grated parmesan cheese 30 ml

Mixbothcansofcorn,bellpepper,onion,greenchilies,butter,eggs,sugar,cup(120ml)crackercrumbs, cheese and some salt, pepper and cayenne, i

on hand.


Combineremaining1cup(240ml)crackercrumbsand parmesan cheese and sprinkle over casserole.



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90 Vegetables

Scalloped Cornand Tomatoes

2 (15 ounce) cans Mexican-stewed tomatoes,with juice 2 (425 g)

2 (15 ounce) cans whole kernel corn, drained 2 (425 g) cup (1 stick) butter, melted, divided 120 ml1 (8 ounce) package shredded cheddar cheese 227 g1 onion, chopped

2 tablespoons cornstarch 30 ml2 eggs, beaten2 teaspoons sugar 10 ml teaspoon garlic powder 2 ml1 cups round buttery cracker crumbs 360 ml

Mixtomatoes,corn,6tablespoons(90ml)butter,cheese, onion, cornstarch, eggs, sugar and 1 teaspoon

(5 ml) each o salt and pepper. Pour into buttered9 x 13-inch (23 x 33 cm) baking dish.


Insmallbowl,mixcrumbsand2tablespoons(30ml)butter. Sprinkle over top o casserole.

Bakeuncoveredfor15minutesmore.


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Vegetables 91

Asparagus Bake4 (10 ounce) cans whole asparagus, drained 4 (280 g)3 eggs, hard-boiled, sliced

2 tablespoons ( stick) butter, melted 30 ml13 cup milk 80 ml1 cups shredded cheddar cheese 360 ml1 cups cheese cracker crumbs 300 ml

Placeasparagusinbuttered7x11-inch(18x28cm)

baking dish. Arrange hard-boiled eggs on top anddrizzle with butter.

Pourmilkovercasserole.

Sprinklecheeseontop,thenaddcrackercrumbs.



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92 Vegetables

Swiss Asparagus3 (15 ounce) cans asparagus spears, drained 3 (425 g)1 cups sour cream 360 ml cup shredded Swiss cheese 120 ml

2 tablespoons minced onion akes 30 ml teaspoon dry mustard 1 ml teaspoon garlic powder 1 ml1 cup resh breadcrumbs 240 ml

3 tablespoons butter, melted 45 mlPlaceasparagusin1-quart(1.5L)butteredbaking

dish.

Combinesourcream,Swisscheese,onionakes, teaspoon(4ml)salt,teaspoon(1ml)pepper,

dry mustard and garlic powder and mix well to blend.

Spoonsourcreammixtureoverasparagus.

Tossbreadcrumbswithmeltedbutterandsprinkleover casserole.



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Vegetables 93

Asparagus-Cheese Bake3 (15 ounce) cans cut asparagus spears,

with liquid 3 (425 g)3 hard-boiled eggs, chopped cup chopped pecans 120 ml1 (10 ounce) can cream o asparagus soup 280 g cup ( stick) butter 60 ml

2 cups cracker crumbs 480 ml

1 (8 ounce) package shredded MontereyJack cheese 227 g

Arrangedrainedasparagusspearsinbuttered,2-quart(2 L) baking dish. Top with chopped eggs and pecans.

Heatasparagussoup,liquidfromasparagus,butterand some pepper. Pour over asparagus, eggs andpecans.

Combinecrackercrumbsandcheese.Sprinkleovercasserole.



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94 Vegetables

Baked TomatoesThis is a really old recipe, but well worth reviving. People whohad gardens always had plenty o tomatoes and this was theirway o making a hot dish with tomatoes. Try it - youll like it!

2 (15 ounce) cans diced tomatoes, drained 2 (425 g)1 cups toasted breadcrumbs, divided 360 mlScant cup sugar 60 ml onion, chopped cup ( stick) butter, melted 60 ml

Combinetomatoes,1cup(240ml)breadcrumbs,sugar,teaspoon(2ml)salt,onionandbutter.

Pourinto2-quart(2L)butteredbakingdishandcoverwith remaining breadcrumbs.

Bakeuncoveredat325(162C).


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Vegetables 95

Black-Eyed Peas andTomatoes

This dish is a must or Southerners on New Years Day becauseeating black-eyed peas will bring good luck or the coming year!

1 bell pepper, seeded, chopped1 large onion, chopped

2 ribs celery, chopped2 tablespoons ( stick) butter 30 ml2 (15 ounce) can jalapeno black-eyed peas,

drained 2 (425 g)1 (15 ounce) can stewed tomatoes, with liquid 425 g1 teaspoon garlic powder 5 ml cup ketchup 60 ml

2 teaspoons dry chicken bouillon 10 ml

Sautebellpepper,onionandceleryinbuttertotender-crisp, but do not overcook.

Inbowl,combinepepper-celerymixture,black-eyedpeas, stewed tomatoes, garlic powder, ketchup andchicken bouillon. Spoon into 2-quart (2 L) bakingdish.

Coverandbakeat350(176C)forabout20minutesor just until it bubbles.


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96 Vegetables

Crispy Gingered Peas2 (10 ounce) packages rozen peas 2 (280 g)3 tablespoons butter 45 ml1 (6 ounce) can sliced mushrooms, drained 168 g1 (8 ounce) can sliced water chestnuts, drained 227 g1 bunch green onions, chopped1 (4 ounce) jar chopped pimento, drained 114 g teaspoon ground ginger 4 ml teaspoon nutmeg 1 ml1 (14 ounce) can chicken broth, divided 396 g

2 tablespoons cornstarch 30 ml teaspoon garlic powder 1 ml3 tablespoons fnely chopped

crystallized ginger 45 ml

Placepeas,butter,mushrooms,waterchestnuts,greenonions,pimento,ginger,nutmegandallbutcup

(60 ml) chicken broth in large saucepan. Cover andsimmer over low heat or 6 to 8 minutes.

Blendcornstarchandreservedchickenbrothuntilsmooth. Stir into peas-mushroom mixture.

Cookslowly,stirringconstantlyuntilliquidboilsandthickens.

Addteaspoon(2ml)salt,garlicpowderandcrystallized ginger and mix well.

Pourintobuttered2-quart(2L)bakingdishandbakecoveredat325(162C)for20minutes.


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Vegetables 97

Crackered-OnionCasserole

3 cups round buttery cracker crumbs 710 ml cup (1 stick) butter, melted, divided 120 ml

2 onions, thinly sliced1 cup milk 240 ml

2 eggs, slightly beaten1 (8 ounce) package shredded cheddar cheese 227 g

Combineandmixcrackercrumbsandhalfbutter.Place in 9 x 13-inch (23 x 33 cm) baking dish and patdown.

Sauteonionsinremainingbutter.Spreadonionsovercrust.

Combinemilk,eggs,cheeseandalittlesaltandpepper in saucepan. Heat on low just until cheesemelts. Pour sauce over onions.

Bakeuncoveredat300(148C)for45minutesoruntil knie inserted in center comes out clean.

Tip: Serve as a replacement or potatoes or rice.


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98 Vegetables

Smiling Onions6 onions, sliced1 sweet red bell pepper, sliced cup (1 stick) butter, divided 120 ml1 (10 ounce) box rozen green peas, thawed 280 g1 cup slivered almonds, toasted 240 ml1 tablespoon cornstarch 15 ml1 cups hal-and-hal cream 360 ml cup grated parmesan cheese 120 ml

5 strips bacon, cooked, crumbled

Sauteonionsandbellpepperinlargeskillet,in cup(60ml)butter,butdonotletonionsbrown.

Add peas and almonds.

Meltcup(60ml)butterinsaucepan,addcornstarch, 1 teaspoon (5 ml) each o salt and pepper

and stir until smooth. Gradually stir in cream andparmesan cheese and cook, stirring constantly, untilsauce thickens.

Pouroveronionmixture.Spoonintobuttered3-quart (3 L) baking dish.


Removefromovenandsprinklecrumbledbaconovertop o casserole.


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Vegetables 99

Mushroom-Onion Pie1 large onion, halved , thinly sliced

2 cups sliced resh mushroom 480 ml1 tablespoon olive oil 15 ml4 e

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Easy Casseroles Cookbook