Best Baked Vegetable Casserole Recipes
BAKED RICE, CHEESE AND VEGETABLE CASSEROLE
Provided by Jackie O'Halloran
Categories Cheese Rice Vegetable Side Bake Broil Vegetarian Corn Swiss Cheese Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6 to 8
Number Of Ingredients 9
Steps:
- Melt butter in heavy large skillet over medium-low heat. Add onion and bell pepper and sauté until tender, about 8 minutes. Add corn and tomato and sauté 3 minutes. Add rice, 1 cup cheese, cream and thyme and stir until cheese melts and mixture is heated through. Transfer mixture to 8-cup soufflé dish.
- Preheat broiler. Sprinkle remaining 1 cup cheese over rice mixture. Broil until cheese melts, about 2 minutes.
BAKED VEGETABLE CASSEROLE
This comes from my sisters employees cookbook St. Law Psychiatric Center 1890-1990 Centennial Cookbook. The cook was Vickie Miller. You can interchage zuchinni for summer squash, or use both. My grandkids loved this one.
Provided by Jane Whittaker
Categories Vegetables
Time 1h5m
Number Of Ingredients 9
Steps:
- 1. Boil veggies for 5 minutes, drain well.
- 2. Melt butter and toss into stuffing mix.
- 3. Spread 1/2 dressing and spread in a greased casserole.
- 4. In a large bowl combine the drained veggies, soup, sour cream, salt and pepper,and cheese
- 5. Spread veggies over the stuffing.
- 6. Top with rest of stuffing mix.
- 7. Bake in a pre heated 350° for 30 to 40 minutes, or until slightly brown and bubbly.
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