GARDEN CASSEROLE
This delicious cheesy casserole is made with the bounty from my garden. The dish includes a sunny medley of summer vegetables like eggplant, zucchini and tomatoes. It's so nice to cook with those abundant crops. -Phyllis Hickey, Bedford, New Hampshire
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Cut eggplant into 1/2-in. thick slices; sprinkle both sides with 3 teaspoons salt. Place in a deep dish; cover and let stand for 30 minutes. Rinse with cold water; drain and dry on paper towels., Cut eggplant into 1/2-in. cubes. Transfer to a large skillet; saute in oil until lightly browned. Add onions and zucchini; cook 3 minutes. Add garlic; cook 1 minute longer. Add the tomatoes, celery, parsley, basil, pepper and remaining salt; bring to boil. Reduce heat; cover and simmer for 10 minutes. Remove from the heat; stir in Romano cheese. , Pour into a greased 13x9-in. baking dish. Combine crumbs and butter; sprinkle on top. Bake, uncovered, at 375° for 15 minutes. Sprinkle with mozzarella cheese. Bake 5 minutes longer or until cheese is melted.
Nutrition Facts :
TUNA GARDEN CASSEROLE
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 2 quart casserole dish.
- Bring a large pot of salted water to a boil, add penne pasta, and cook 10 minutes or until al dente; drain.
- Heat the oil in a large wok or skillet over medium-high heat. Mix in onion and cook 5 minutes. Stir in the celery and bell pepper and continue cooking for another five minutes. Mix in the garlic, salt and pepper and continue cooking 3 minutes. Pour in sherry; stir in the kale and cover. Reduce heat to medium and cook for 5 minutes, stirring occasionally, until the kale has wilted.
- Transfer wok mixture to a large bowl. Mix in the cooked pasta, soup, vegetable broth, and tuna. Pour mixture into the prepared casserole dish. Top with a layer of mozzarella followed by a layer of bread crumbs. Bake uncovered in the preheated oven for 25 minutes.
Nutrition Facts : Calories 284 calories, Carbohydrate 38.6 g, Cholesterol 21.3 mg, Fat 7.8 g, Fiber 3.5 g, Protein 14.3 g, SaturatedFat 3.4 g, Sodium 472.4 mg, Sugar 3.3 g
ROASTED GARDEN HARVEST CASSEROLE WITH RED POTATOES
This tangy dish was inspired by grandmother, Mamitsa, who immigrated from Greece in the early 1900's. She was a fantastic cook and a real inspiration to the whole family. It's a great hot side dish for a BBQ and easy to make for a small family or a crowd and easy to adjust to whatever is available from the garden or produce aisle. I have created all kinds of variations over the years as more ingredients became more easily available, so feel free to experiment! I cut the potatoes into 8ths, the broccoli into individual florets and the zucchini into 1/2 inch thick coins to make sure the cooking time was about the same for everything. Feel free to substitute any combination of the following cauliflower, broccollini, mushrooms, artichoke hearts, asparagus, roasted red peppers, onions, as much or as little garlic as you like, possibly some cherry tomatoes at the end for color! It's a fantastic way to take advantage of summer's bounty!
Provided by Pegasus from SF
Categories Potato
Time 55m
Yield 1 casserole, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- Spray a 9-13 casserole with non-stick spray.
- Clean and prepare the potatoes and veggies, dumping them into a bowl large enough to hold them all.
- Wash and peel the yellow peel off a large lemon and add to a food processor with the juice from the lemon (being careful to remove bitter seeds), garlic cloves, Italian seasoning, salt, pepper, Worcestershire sauce and olive oil. Process til the lemon peel almost disappears, about 3 minutes. LASTLY, add the red pepper flakes and stir in -- don't process the pepper seeds.
- Pour the lemon garlic mixture over the veggies and toss til everything is well coated. Pour out into the prepared baking dish. (Can be made ahead to this point, covered and refrigerated. Bring to room temperature before baking).
- Bake, uncovered, for a total of 35-40 minutes til the everything is golden and the potatoes are fork tender. If adding cherry tomatoes, put them in half way through the baking process and toss through with a wooden spoon. Sprinkle with parmagiano cheese and serve.
Nutrition Facts : Calories 171.2, Fat 10.6, SaturatedFat 1.5, Sodium 503.1, Carbohydrate 18.5, Fiber 2.6, Sugar 3.1, Protein 3.2
EIGHT-LAYER CASSEROLE (BETTER HOMES & GARDEN)
Very delicious casserole that even the kids will love. You can use any noodles really or mix together leftovers you have. Also, you can use ground chicken or turkey instead of beef and neufchatel cream cheese instead of regular cream cheese to make it a bit healthier. You can prepare this up to 24 hours ahead of time and backs for an hour.
Provided by michellemo87
Categories Vegetable
Time 1h25m
Yield 1 1/2 cup, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Grease 2 quart casserole or 2 quart square baking dish. Prepare noodles and set aside.
- Meanwhile, brown ground meat in a large skillet and drain off the fat. Stir in tomato sauce, basil, sugar, garlic, salt, and pepper into skillet. Bring mixture to boiling; reduce heat. Simmer uncovered for 5 minutes.
- Beat together the sour cream and cream cheese in a medium bowl until smooth. Stir in the milk and onion.
- Layer in prepared dish: half the noodles (2 cups), half of the meat mixture (1.5 cups), half of the cream cheese mixture (1 cup), and all of the spinach. Top with remaining meat mixture and noodles. Refrigerate remaining cream cheese mixture.
- Cover casserole with lightly greased foil. Bake at 350 degrees F for about 45 minutes. Spread with remaining cream cheese mixture, sprinkle with cheddar cheese, and bake an additional 10 minutes uncovered.
- Let stand 10 minuted before serving.
GARDEN PATCH VEGETABLE CASSEROLE
My children love the garden mix vegetables (cauliflower, broccoli, and carrots). This recipe is nice for family gatherings, pot lucks or to add that special touch to a simple meal.
Provided by Audrey M
Categories Cauliflower
Time 21m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Microwave Directions.
- Combien soup, sour cream and milk in a large mixing bowl.
- Stir in vegetables, cheese and 2/3 cup French Fried Onions.
- Spoon into microwavable 2 quart oblong baking dish with lid.
- Cover and microwave on HIGH 10 minutes or until vegetables are tender; stir halfway through.
- Uncover; and sprinkle remaining French Fried Onions on top and microwave for 1 additional minute.
- Oven Directions.
- Prepare casserole as mentioned above.
- Bake, covered, in a 400 degree oven 45 minutes or until vegetables are tender.
- After 45 minutes, stir and add remaining French Fried Onions on top. Cook for one additional minute.
GARDEN VEGETABLE CASSEROLE (MICROWAVE)
Fast, fresh and if you grow zucchini or crookneck squash, this recipe will become your favorite! Have had this recipe for years, no idea of source. Alter the seasonings to your tastes. Enjoy!
Provided by Kauaian cook
Categories Vegetable
Time 18m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place sliced vegetables in microwave casserole dish.
- Mix seasoned salt, thyme and basil.
- Toss with vegetables.
- Cover casserole and cook at full power 8-10 minutes.
- Sprinkle Parmesan cheese over hot vegetables.
- Cover and let melt (about 1 minute).
Nutrition Facts : Calories 41, Fat 1, SaturatedFat 0.5, Cholesterol 2.2, Sodium 46.4, Carbohydrate 6.7, Fiber 1.8, Sugar 3.7, Protein 2.7
CHEESY GARDEN CASSEROLE
We could make a meal just from this yummy casserole! We aren't veggie-sauruses, but this is so good you just can't believe it. You could always add some grilled chicken.
Provided by Chef PotPie
Categories Cheese
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Cook veggies in salted water until tender, 5-7 minutes; drain.
- Put cooked rice in bottom of 9X13 baking dish.
- Place veggies over rice. Cover with marinara sauce. Cover with foil and bake 375°F 30 minutes.
- Combine cheeses, spread over top. Place back in oven for 5 minutes or so, until cheese has melted.
Nutrition Facts : Calories 321.9, Fat 15.1, SaturatedFat 8.3, Cholesterol 38.2, Sodium 663, Carbohydrate 33.3, Fiber 5.6, Sugar 10, Protein 13.9
MIDNIGHT GARDEN CHICKEN CASSEROLE RECIPE - (5/5)
Provided by Melzie
Number Of Ingredients 7
Steps:
- Combine beans, corn, soup, cooked chicken, cooked rice, milk, and half the onions. Pour into 2 qt. baking dish. Bake at 350 for 30 minutes. Top with remaining onion rings. Bake 10 minutes or until golden brown.
ZUCCHINI GARDEN CASSEROLE
Zucchini is best picked when it's small and tender. Store it in your shed or garage...or, when the weather is freezing, keep it in a cool room of your basement.-Dordana Mason, Iowa City, Iowa
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, saute zucchini in oil until crisp-tender. Arrange half of the zucchini in a greased 13x9-in. baking dish. Layer with half of the tomatoes. , In a large bowl, combine the rice, green pepper, onion, parsley, and seasonings. Crumble beef over mixture and mix well. Stir in tomato sauce. Spoon over tomato layer. Top with remaining tomatoes and zucchini., Cover and bake at 375° for 1 hour or until a thermometer reads 160°. Uncover and sprinkle with cheese. Bake 15 minutes longer or until cheese is melted.
Nutrition Facts : Calories 291 calories, Fat 13g fat (6g saturated fat), Cholesterol 65mg cholesterol, Sodium 685mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 3g fiber), Protein 23g protein.
CHEESY GARDEN CASSEROLE
I've been making this casserole since the 80's. Amazingly enough, even the kids would ask for it! And it always goes over well at our potlucks, too!
Provided by Chef Potpie (Laurel)
Categories Side Casseroles
Time 1h
Number Of Ingredients 8
Steps:
- 1. Cook veggies in simmering salted water until tender, 5-7 minutes; drain.
- 2. Place cooked rice in bottom of sprayed 9X13 baking dish.
- 3. Place vegetables over rice. Cover with marinara sauce. Cover with foil and bake 375°F 30 minutes.
- 4. Combine cheeses, spread over top. Place back in oven for 5 - 8 minutes or so, until cheese has melted.
GARDEN PATCH CASSEROLE
My kids like this one, I like because its perfect for a quick preparation. I like to add a few more spices, garlic etc, let me know what you think
Provided by kzbhansen
Categories Corn
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Beat or blend cottage cheese, sour cream, flour, eggs and seasonings.
- Fold into veggies.
- Pour into a 2-quart casserole.
- Top with parmesan cheese.
- Bake at 325°F for 45 minutes.
Nutrition Facts : Calories 372.8, Fat 16.8, SaturatedFat 8.5, Cholesterol 188.6, Sodium 1793.9, Carbohydrate 36.1, Fiber 6.9, Sugar 5.7, Protein 25.4
PIGS IN THE GARDEN CASSEROLE
I made this recipe up on a whim... it was cold outside and I wanted to make a new casserole that my husband and kids would love. I have a 2.5 year old that is very picky and she ate 3 of her normal portions of this... AMAZING! This truly is a yummy dish that your whole family will enjoy. You can modify it a little to make it slightly healthier, but this is definately one of those recipes to make on you "cheat day" and enjoy!!
Provided by Tylers Wife and Chef
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Pre heat oven to 350, spray 9 x 13 with cooking spray and set aside.
- Bring all vegetable to boil and boil for 10 minute.
- In large skillet cook the bacon until crispy then set bacon aside, but leave grease in skillet.
- In the skillet, add the ranch, salsa, chopped up sausage and crumble the bacon over top. Mix together and cook til mix simmers.
- Drain vegetables and spead them into 9 x 13 in even layer.
- Pour the sausage mix down middle of vegetable mix length wise of dish. Cover the rest of the exposed vegetables on either side of sausage mix with the shredded chesse.
- Bake casserole for 15 to 20 min and enjoy!
CHEESY GARDEN CASSEROLE
Number Of Ingredients 7
Steps:
- In a 2-quart glass casserole, place rice. Cut vegetables into 1- to 2-inch slices or pieces. Place over rice.Pour sauce and water over vegetable mixture. Cover tightly with plastic wrap, piercing to allow steam to escape. Microwave at 100% power (700 watts) for 14 to 16 minutes or until vegetables are fork tender.Remove plastic wrap from casserole. Sprinkle cheeses over the vegetables. Cover with a foil tent and let stand for 5 minutes. Remove foil and microwave at 100% power for 1 to 2 minutes to reheat and melt cheese before serving.
Nutrition Facts : Nutritional Facts Serves
GARDEN POTATO CASSEROLE
A slow cooker recipe that makes using the garden veggies easy for anyone to cook. Dad passed this one to me
Provided by Sharon Whitley
Categories Potatoes
Time 7h20m
Number Of Ingredients 9
Steps:
- 1. Place potatoes, bell pepper, onion, 1 tablespoon butter, thyme and black pepper in slow cooker, mix well.
- 2. Evenly layer squash over potato mixture; add remaining 1 tablespoon butter.
- 3. Cover and cook on LOW 7 hours or on HIGH 4 hours
- 4. Remove potato mixture to serving bowl. Sprinkly with cheese; let stand 2-3 minutes until cheese melts.
MIDGNIGHT GARDEN CHICKEN CASSEROLE
This quick and easy recipe is ready in a jiffy, especially if you have leftover cooked chicken and rice! From the "Lone Star Cookbook 1997-98", Aggie Moms Club, Texarkana TX
Provided by loof751
Categories Chicken
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Drain the beans and corn. Preheat the oven to 350 degrees.
- In a large bowl, combine beans, corn, soup, chicken, rice, and milk.
- Spray a 2-quart baking dish with cooking spray. Pour chicken and vegetable mixture into the dish.
- Bake at 350 degrees for 20 minutes. Top casserole with onion rings. Bake an additional 10 minutes, or until golden brown and bubbly.
Nutrition Facts : Calories 514.9, Fat 19.6, SaturatedFat 8.1, Cholesterol 86.7, Sodium 992.4, Carbohydrate 54.9, Fiber 5.4, Sugar 5.4, Protein 32.5
ZUCCHINI GARDEN CASSEROLE
Steps:
- Spray a 2-quart covered casserole, or microwave-safe dish, with non-stick cooking spray. Add vegetables and dressing. In the microwave, cook on high for 10 minutes, stirring after every 3 minutes. Meanwhile, cook rice according to package directions, omitting butter and salt. Serve the vegetables with rice, spooning the juices over he rice.
GARDEN CASSEROLE
Number Of Ingredients 15
Steps:
- Cut eggplant into 1/2-in.-thick slices sprinkle both sides with 3 teaspoons salt. Place in a deep dish cover and let stand for 30 minutes. Rinse with cold water drain and dry on paper towels. Cut into 1/2-in. cubes and sauté in oil until lightly browned, about 5 minutes. Add onions, garlic and zucchini cook 3 minutes. Add tomatoes, celery, parsley, basil, pepper and remaining salt bring to a boil. Reduce heat cover and simmer for 10 minutes. Remove from the heat stir in Romano cheese. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Combine crumbs and butter sprinkle on top. Bake, uncovered, at 375° for 15 minutes. Sprinkle with mozzarella cheese. Return to the oven for 5 minutes or until cheese is melted.© Copyright Reiman Publications, 1993-1997
Nutrition Facts : Nutritional Facts Serves
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