ISO: ideas for hot vegetable dish for potluck... | Taste of Home Community
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ISO: ideas for hot vegetable dish for potluck...

Last post Jun 24, 2008 7:20 PM by Pegg_KS . 8 replies.

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  • ISO: ideas for hot vegetable dish for potluck...

     I need ideas for a vegetable hot-dish.  Nothing too out of the ordinary, but maybe different than green bean casserole. Thanks for any ideas.

  • Re: ISO: ideas for hot vegetable dish for potluck...

    How about a broccoli casserole, potato casserole, squash casserole or calico beans?

    If any of these sound good, I'll be happy to share the recipe for any or all of them.

    I have taken all of them to church potluck suppers. 




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  • Re: ISO: ideas for hot vegetable dish for potluck...

     Someone else is bringing potatoes.  Would love your recipes for broccoli casserole and calico beans.  Thanks

  • Re: ISO: ideas for hot vegetable dish for potluck...


    Hi, are you insistant on being a hot veggie dish?  I'll post a few of my favorites, but this 1st one is cold, great for the summer and very tasty.





    (Source: cllw, TOH website)

    Serves 8; Prep time: 15 minutes; Total time: 25 minutes



    2 pounds green beans, trimmed

    coarse salt and ground pepper

    1/3 cup olive oil

    2 tablespoons white-wine vinegar

    1 teaspoon Dijon mustard

    2 cups quartered cherry tomatoes

    1/2 cup sliced scallions

    1/2 cup crumbled feta cheese


    1. Cook beans in a large pot of boiling salted water until crisp-tender, 6 to 8 minutes. Drain in a colander; run under cold water to stop cooking.
    2. Whisk oil with vinegar and mustard; season with salt and pepper.
    3. Toss beans with vinaigrette, tomatoes, scallions, and feta.






    This is sooooooo good, and easy!






    (Source: Linzie, TOH website)



    2 packages (10 oz. each) frozen chopped spinach, thawed and squeezed dry


    1 can (13-3/4 oz.) artichoke hearts packed in brine, drained, rinsed, and chopped


    1/2 cup heavy cream

    1 large clove garlic, pressed

    Salt & pepper to taste

    2/3 cup Parmesan cheese

    1 package (8 oz.) cream cheese, softened

    1 cup milk






    as you can see I get most of my favorites from the bb





    (Source: Nrthwds, TOH website, from: America's Best-Loved Community Recipes)

    makes 6 servings


    2 Tbsp butter

    5 medium Vidalia Onions, quarter, thinly slice and separate (about 5 cups)

    2 cups (8 oz) shredded Cheddar Cheese (I cut back on this)


    1/3 cup packaged biscuit mix (Bisquick)

    1/8 tsp Pepper

    1/2 cup (2 oz) shredded Cheddar Cheese


    Preheat oven to 350°F. Grease a 1-1/2 qt casserole dish.
    In a large saucepan, melt butter. Add onions & cook, covered, over med-low heat for 10-15 minutes or until tender, stirring occasionally. Remove from heat. Stir in the 2 cups cheese, biscuit mix and pepper. Transfer mixture to casserole dish. Sprinkle with the remaining 1/2 cup shredded cheese.
    Bake uncovered for 30 minutes. Serve immediately. Good with grilled/broiled burgers, steaks or chops.




    One more for now~

     This has been reviewed on this bb by a few people.




    (Source: Cooking Light)



    1/2 cup low sodium chicken broth, plus more if needed for thinning sauce


    1/2 tsp dried thyme, crushed


    3 cups broccoli florets


    2 tbsp non-fat or low-fat sour cream (I use real)


    2 tsp all-purpose flour


    2 tsp Dijon mustard

      In a medium saucepan, bring the 1/2 cup broth and thyme to boil over high heat. Add broccoli, return to a boil. Reduce heat, cover and simmer 5 minutes or until tender-crisp. Do not drain. With a slotted spoon, remove broccoli from saucepan. Set aside and keep warm.Meanwhile, in a small bowl, stir together remaining the ingredient. Stir sour cream mixture into cooking liquid remaining in saucepan. Cook and stir over medium heat until thickened, about 2 minutes. Do not let boil. Cook one minute more, stirring constantly. (If sauce is too thick, add more broth, 1 tbsp at a time until desired consistency is reached) Return broccoli to saucepan with sauce. Stir gently until well coated. Serves: 4 


    Preheat oven to 350 degrees. In bowl, combine spinach, artichokes, cream, garlic, salt, pepper and 1/3 cup Parmesan.
    In small bowl, with mixer at medium speed, beat cream cheese until fluffy, occasionally scraping bowl with spatula. Reduce speed to low; gradually add milk, mixing just until well blended.
    Spoon spinach mixture into shallow 1-1/2 qt. casserole or 8x8 glass baking dish that has been coated with non-stick spray. Pour cream cheese mixture evenly over spinach mixture. Sprinkle with remaining 1/3 cup Parmesan. Bake 25-30 minutes, or until edges bubble and top is golden.





    I lied, one more of my favorites, a little different.





     (Source: Moosehead Restaurant Cooks at Home)



    1 medium onion, chopped


    1 tbsp vegetable oil (I use olive)


    10 oz fresh spinach


    3 cups or 2 (16 oz) cans of drained, rinsed cooked black-eyed peas


    Ground black pepper to taste


    Pinch of cayenne or crushed red pepper flakes (Optional)


      In a large skillet sauté onions in oil for a few minutes or until soft. Add the rinsed, stemmed and coarsely chopped spinach to the skillet. Stir for a minute or two until it wilts. Add the black-eyed peas, black pepper and cayenne if desired. Bring to a simmer on medium heat. Serve right away, or cover and keep warm on low heat.Makes 4 servings



  • Re: ISO: ideas for hot vegetable dish for potluck...

           You might enjoy this. I copied it from a 60 year old cook bo0ok my ghrandmother had from her church group. 

                             TALARINI     y     :Serving Size  : 6     Preparation Time :0:00

    Amount  Measure       Ingredient -- Preparation Method
    --------  ------------  --------------------------------
      1         tablespoon  minced garlic
      1                     large onion
      1                     bell pepper
      1       16 oz package  egg noodles
         1/4           cup  vegetabl oil
      1         tablespoon  chili powder
      1          8 oz. can  tomatosauce
      1         15 oz. can  whole kernel corn
      1         16 oz. can  black olives, pitted
         1/2         pound  sharp cheddar cheese -- grated
      1              pound  ground beef
         1/2         pound  ground pork

    Mince and fry garlic, diced onions and diced bell peppers in oil until
    tender. Add tomatoes and cook for10 minutes.

    Boil noodles per package instructions and drain. coat with small amount of
    olive oil.

    Mix and fry beef and pork until browned.

    Pour all into large casserole dish. Add corn, olives(include liquor) and
    grated cheese. stir together. Reserve enough cheese to sprinkle over top.
    Add a dash of paprika.

    Bake slowly at 300 degrees F for about one hour or until hot and bubbly.

                                        - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 793 Calories; 44g Fat (50.3%
    calories from fat); 40g Protein; 58g Carbohydrate; 3g Dietary Fiber; 203mg
    Cholesterol; 337mg Sodium.  Exchanges: 3 1/2 Grain(Starch); 4 Lean Meat;
    1/2 Vegetable; 6 Fat.

    Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

  • Re: ISO: ideas for hot vegetable dish for potluck...


    Usually I like a more healthy version of veggie dishes but this turned out to be VERY addicting. I  still owe Star a review on this. I made 1/2 and it still made quite a bit.


    Absolute BEST Yellow Squash Casserole

    (posted by Star_ I believe she got from Paula Deen)

    This is my very favorite Squash casserole in the world and an added benefit is that Sydney really likes it, and she would NEVER eat yellow squash before we started making this one. When I warm it up the next day, I make a little more of the Ritz topping and warm it back up in the oven so that the topping is crisp again, and it's just as good as the first day you made it. Another tip is that I don't saute the squash and onion separately as the original recipe called for....that took longer and used more pans....I just do them both in a little butter and oil. I start the squash first since it takes longer and add the onion after about 10 minutes.

    6 cups yellow squash, sliced into ½ inch rounds- (5 or 6 medium sized ones)
    2 Tbsp oil plus 4 tbsp butter
    2 medium sweet onions, cut into slices (DELICIOUS with vidalias)
    3/4 cup sour cream
    1 1/2 cups sharp cheddar cheese, shredded
    1 tsp salt
    1/2 tsp garlic powder
    1/2 tsp pepper
    4 Tbsp butter
    2 sleeves Ritz crackers, crushed

    Preheat oven to 350

    Saute squash and onion in oil and butter over medium-low heat until tender, about 15 to 20 min.
    Mix squash, onion, sour cream, cheese, salt, garlic powder and pepper. Pour into a medium, buttered casserole dish (use my medium oval white casserole) Melt 4 Tbsp butter and mix with crackers. Top casserole with buttered cracker mix and bake for 30 to 40 minutes or until bubbly and browned on top.

     Broccoli Casserole

    1 (10 oz.) pkg. frozen chopped broccoli

    1/2 cup mushroom soup, undiluted

    1/4 cup mayonnaise

    1/2 tsp. minced fresh onion

    1/2 cup shredded sharp cheddar cheese 

    1 egg, beaten

    cheese cracker crumbs (Cheez-Its, etc.)

    Cook broccoli 5 minutes in boiling water. Drain. Mix soup, mayonnaise, onion, cheese and egg with broccoli. Put in a lightly greased 1 1/2 qt. casserole dish. Top with cracker crumbs. Bake for 400 degrees for 20 minutes.

    * This is better (but not necessary) if mixed and refrigerated the day before it is baked. 


    Calico Beans

    1/4 lb. bacon, fried and broken into pieces

    2 (15 oz) cans pork n beans, undrained

    2 (15 oz) cans kidney beans (your choice of light or dark), undrained

    2 (15 oz) cans lima beans, undrained

    1 Tbsp. mustard

    2 Tbsp. brown sugar

    1/2 cup ketchup

    2 Tbsp. vinegar

    1/2 cup chopped onions

    1 lb. ground beef, browned and drained

    salt and pepper to taste 

     Brown ground beef with chopped onions. Drain. Put all ingredients into a crock pot. Cook on HIGH for 1 1/2 hours or on LOW for 5-6 hours.

    * I serve cornbread with this dish.



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  • Re: ISO: ideas for hot vegetable dish for potluck...

    Every year our church feeds all of the fair & carnival workers one day at lunch.  Each Sunday schools class is given an assignment - vegetable, salad, chips, desserts etc.  I just got back from helping with that today.  We had mixed vegetable casseroles, broccoli with light cheese sauce, corn, lima beans, baked beans, green beans, corn on the cob, macaroni  & tomatoes plus various types of potato dishes.  I was surprised that the plain veggies went before the casseroles.  I won't bore you with all of the salads, fruit & desserts plus fried chicken & ham. 

    The carnival workers especially were so appreciative of having real food instead of the fried options that we look forward to at the fair.  We had a new carnival this year so they were really in awe of all the food we had.  I think we feed about 125 people today plus several takeout plates for later.

    Another part of the ministry is to give gift bags with sample size lotions, soaps, tooth paste etc for the workers.  We also take carryout type styrofoam containers so that they can also go back and fix a plate for supper.  We want them to take all of the food because we dump most of the leftovers as we hold this outside under a tent.


  • Re: ISO: ideas for hot vegetable dish for potluck...

    * Exported from MasterCook *

                              SWISS VEGETABLE MEDLEY

    Recipe By     :
    Serving Size  : 6     Preparation Time :0:00
    Categories    : Casseroles                      Cheese
                    Side Dish                       Vegetables

      Amount  Measure       Ingredient -- Preparation Method
    --------  ------------  --------------------------------
      1            Package  frozen vegetable combination -- (16 oz.) thawed and drained
      1                Can  cream of mushroom soup or chicken soup
      1                Cup  grated Swiss cheese
         1/3           Cup  sour cream
         1/4      Teaspoon  pepper
      1                Jar  diced pimento -- (4 oz.)
      1                Can  French fried onions

    Combine vegetables, soup, 1/2 c. cheese, sour cream, pepper, pimento, and 1/2 can onions. Stir well. Pour into greased casserole. Bake covered at 350 º for 25 minutes. Top with remaining cheese and onions. Bake uncovered for 5 minutes.

    Real crowd pleaser when I take this to a pot luck!