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.
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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Someone else is bringing potatoes. Would love your recipes for broccoli casserole and calico beans. Thanks
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.
GREEN BEAN AND FETA SALAD
(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!
SPINACH & ARTICHOKE CASSEROLE
(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
VIDALIA ONIONS AU GRATIN
(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.
BROCCOLI WITH MUSTARD SAUCE
(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
I lied, one more of my favorites, a little different.
BLACK-EYED PEAS WITH SPINACH
(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)
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 untiltender. Add tomatoes and cook for10 minutes.
Boil noodles per package instructions and drain. coat with small amount ofolive oil.
Mix and fry beef and pork until browned.
Pour all into large casserole dish. Add corn, olives(include liquor) andgrated 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.
Description: "Casserole" - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 793 Calories; 44g Fat (50.3%calories from fat); 40g Protein; 58g Carbohydrate; 3g Dietary Fiber; 203mgCholesterol; 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
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)
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.
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.
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.
* Exported from MasterCook *
SWISS VEGETABLE MEDLEY
Recipe By :Serving Size : 6 Preparation Time :0:00Categories : 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!
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