Vegetable Dishes

If you have a recipe to share, post it at the Keeping Room and we will save it here!

 

Corn Casserole from Dawn

 

Corn Casserole

1-box Jiffy Corn Muffin Mix

1-Well beaten egg

1-can cream corn

1-whole corn drain

2-TBS melted butter or margarine

chives n pepper to taste.

Potatoes scalloped ( may use crock pot  4 hrs)

Ingredients


5 large potatoes, peeled and thinly sliced 3/4 cup chopped onion 3 tablespoons butter or margarine 1/4 cup all-purpose flour 1 3/4 cups chicken broth 2 tablespoons mayonnaise 3/4 teaspoon salt 1/8 teaspoon pepper Paprika

Directions

In a greased 2-1/2-qt. baking dish, layer potatoes and onion. In a saucepan, melt the butter; stir in flour until smooth. Gradually add broth, mayonnaise, salt and pepper; cook and stir for 2 minutes or until thick and bubbly. Pour over potatoes. Sprinkle with paprika. Cover and bake at 325 degrees F for 2 hours or until tender.





Corn Pudding (Bev)
 2 eggs, slight beaten 1 can whole kernel corn, drained 1 can cream style corn 1 c. sour cream Chopped onion (opt) 1/2 c. melted butter 1 c. shredded cheddar cheese 1 pkg. Jiffy Cornbread mix chopped red pepper (opt) Mix corns,peppers, onions, sour cream, butter, and cheese. Add eggs. Fold in corbread mix (don't beat). Pour into greased 9 x 13 pan and bake at 350 for 50-55 min.

Corn Bread Pudding  Taste of home/ Carole /Darlene  ( 3 ways)

12 ServingsPrep: 5 min. Bake: 40 min.Ingredients

2 eggs

1 cup (8 ounces) sour cream

1 can (15-1/4 ounces) whole kernel corn, drained

1 can (14-3/4 ounces) cream-style corn

1/2 cup butter, melted

1 package (8-1/2 ounces) corn bread/muffin mix

1/4 teaspoon paprika

Directions

In a large bowl, combine the first five ingredients. Stir in corn bread mix just until blended. Pour into a greased 3-qt. baking dish. Sprinkle with paprika.

Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 160°. Serve warm. Yield: 12 servings.

Nutrition Facts: 1 serving (1 each) equals 249 calories, 14 g fat (8 g saturated fat), 73 mg cholesterol, 461 mg sodium, 26 g carbohydrate, 1 g fiber, 4 g protein.

********

carole adds.... That's pretty much how I make mine but I don't use eggs. I cheat and buy the bread and cornbread crumbs! Mine is not soupy either. I also put dressing around my turkey....when it's done, I dip it out and put more in. (I do that several times) I think it tastes so much better when it has actually been cooked with the turkey.

Darleme adds.....Here is our old family favorite handed down from my grandmother. we really don't have a "recipe"...we just adjust according to how many people we are feeding.
Bake 2-3 pans of cornbread...do not bake until brown or crusty..just until done. White bread or left over biscuits(we eyeball this,lol....maybe 4-5 pieces of white bread and biscuits). Crumble this together. Take a bunch of green onions. chop along with some celery...saute in a couple of pats of butter until onion/celery is clear.(don't saute green onion tops). pour into bread. Add 4-5 chopped hard boiled eggs, some of the green onion tops, salt, lots of coarse ground black pepper, poultry seasoning to taste. Shred baked turkey or boiled hen into dressing. Pour chicken stock into dressing until it is soupy and then bake until dressing is moist and not soupy and golden brown. we don't use sage in our dressing.


Roasted Cauliflower


· 1 head of cauliflower



· 2-3 cloves of garlic, peeled and coarsely minced



· Lemon juice (from 1/2 or a whole lemon)



· Olive oil



· Coarse salt and freshly ground black pepper



· Parmesan cheese



Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer in an oven-proof baking dish. Toss in the garlic. Squeeze lemon juice over cauliflower and drizzle each piece with olive oil. Sprinkle with salt and pepper. If the oven hasn't reached 400°F yet, set aside until it has.



Place casserole in the hot oven, uncovered, for 25-30 minutes, or until the top is lightly brown. Test with a fork for desired doneness. Fork tines should be able to easily pierce the cauliflower. Remove from oven and sprinkle generously with Parmesan cheese. Serve immediately.



MAKE AHEAD POTATO CASSEROLE


4 c. cubed cooked potatoes
1 can cream of chicken soup

1 c. shredded cheddar cheese

1/4 c. minced onion

1 tbsp. lemon juice

Salt & pepper to taste

Place potatoes in bottom of buttered baking dish. Combine remaining ingredients and alternate layers (end with cheese layer on top). Refrigerate. Bake in 325 degrees for 45 minutes

********

Sweet Potato Crisp ( P &R Delphi forum)

4 cups mashed cooked sweet potatoes

1-1/3 cups white sugar

3 eggs

3 tablespoons and 1 teaspoon butter, melted

2/3 cup milk

3/4 teaspoon salt

1-1/4 teaspoons vanilla extract

1-1/3 cups packed light brown sugar

1-1/3 cups coarsely chopped pecans

2/3 cup all-purpose flour

3 tablespoons and 1 teaspoon melted butter

Preheat the oven to 350 degrees F (175 degrees C). Butter a 9 inch square baking dish.

In a medium bowl, mix together the sweet potatoes, white sugar, eggs, 2 1/2 tablespoons melted butter, milk, salt and vanilla until well blended. Spread evenly in the prepared baking dish.

In a separate bowl, stir together the light brown sugar, pecans and flour. Stir in remaining 2 1/2 tablespoons of butter to make the crumb topping. Spread topping over the sweet potatoes.

Bake for 25 to 30 minutes in the preheated oven, until topping is browned and crispy.

Italian Bean and Sausage Pasta .(Blondie)

2 1/2 - 3 cups dried rotini pasta

1 pckg smoked turkey sausage - cut into 1/4" slices

2 cans (15oz) Italian cut green beans, drained

2 cans (15oz) Italian stewed tomatoes - I don't drain these

2 oz parmesean cheese, grated (I go a little heavy)

*Cook pasta according to package directions; drain.

*Meanwhile, cook and stir sausage in large skillet over medium-high heat, 2 to 3 minutes or until browned.

*Stir in beans and undrained tomatoes. Bring to boil; reduce heat. Simmer, uncovered 2 to 3 minutes. Stir in pasta. Top with cheese.

Baked Corn (I make this every Thanksgiving)

In the blender add the following:

2 cans of whole kernal corn (drained)

1/2 cup of sugar

1 egg

dash of salt & pepper

1 cup of milk

blend all ingredients until well mixed

slightly butter a glass 9x9 glass baking dish

bake at 350 until golden brown

Green Bean Casserole

Preparation Time 0:45

Serves 4

2 cans green beans -- (15 oz)

1 can cream of mushroom soup

1 can French's French Fried Onions

1/2 cup sour cream

1/2 cup grated cheddar cheese

salt and pepper -- to taste

Drain the 2 cans of green beans. In a mixing bowl combine the drained green beans, cream of mushroom soup, sour cream, grated cheese, salt and pepper, and half of the french fried onions. Mix well then place in a casserole dish. Cover the top with the rest of the french fried onions. Bake in a 350 degree oven for 30 minutes with a cover on the dish. Remove the cover and cook for another 10 minutes.


Yellow Squash/ Zucchini Casserole (Helen E)

Stir together 4 to 5 cups of cubed zucchini or squash, 1 1/2 cups Bisquick or Jiffy Mix, 1/2 cup oil, 1 cup milk, 1 small chopped onion. Add 1 1/2 cups cubed Velveeta cheese. Season to taste with 1 tsp garlic salt, 1 tsp Italian seasoning, and pepper. Beat 4 eggs and mix in last. Pour into casserole dish and bake at 350 for 40 to 50 minutes. Goes good at potlucks.