Vegetable Casseroles..for Vegetarians

Broccoli Casserole

• 2 pkgs. broccoli spears, cooked and drained
• 1 roll Kraft garlic cheese
• 1 can cream of mushroom soup
• 1 sm. onion, chopped fine
• 1 pkg. slivered almonds
• 1/2 sick oleo, melted

Preheat oven to 350. Grease casserole dish. Cook and drain broccoli spears. Cool. In saucepan slowly melt margarine and soup; add cheese - cook slowly until all ingredients are melted and blended well. Add onions and 1/3 of the almonds.

Layer in greased casserole - broccoli then soup and cheese mixture. Repeat layers til all ingredients are used finishing with the soup mixture. Sprinkle remaining almonds over top. Bake at 350 uncovered until almonds are brown and soup mixture bubbles.

Broccoli Casserole II

• 1 pkg frozen chopped broccoli
• 1/2 can cream of mushroom soup
• 3/4 cup grated sharp cheddar cheese
• 1/8 cup mayonnaise
• 1 egg, beaten
• salt and pepper
• 1/2 cup cheese cracker crumbs

Cook broccoli 5 min, drain. Combine other ingredients for sauce except crumbs. Pour sauce over broccoli and place in greased casserole. Top with cheese cracker crumbs. Bake at 400 for 30 min. Serves 6-8.

TIP Do not sub salad dressing for mayonnaise.

Eggplant Casserole

• 1 eggplant
• 1/2 cup chopped bell pepper
• 3/4 cup grated cheese
• 1 cup Pepperidge Farm Seasoned Cornbread Stuffing
• 1 t. salt
• 1 T. minced onion 1/2 t. pepper
• 1 T. butter

Peel and dice eggplant and boil til tender. Drain, mash and add remaining ingredients reserving small amount of cheese and stuffing for topping. Dot with butter, put on topping and bate at 325 for 30 minutes.

English Pea Casserole

• 1 can English Peas
• 1 can Cream of Mushroom Soup
• Pinch of Onion Powder
• 3 boiled eggs
• 2 oz Velveeta Cracker Crumbs

Drain peas and reserve about 1/2 liquid. Mix peas, eggs, diced cheese, soup and onion powder in mixing bowl. Add small amount of liquid to desired consistency. Pour into casserole and top with cracker crumbs. Bake 30 minutes at 350.

Hominy

• 1 can hominy
• 1 1/2 small onions, chopped
• 1/4 medium bell pepper, sliced
• 1/3 small jar pimento

Drain liquid from hominy into saucepan. Add onions and cook about 2-3 minutes; add bell pepper strips and cook one minute. Add hominy and pimento.

Heat through. Remove from heat. Salt and pepper to taste. (add 2-3 Tsp. butter if desired) Set aside for 5 minutes to let flavors blend. May be prepared ahead of time and reheated. Serves 4

Spinach Casserole

• 2 (10-oz.) pkgs. frozen spinach
• 8 T. butter
• 2 (2-oz.) pkgs. cream cheese, softened
• 1 (7.5-oz.) can artichoke hearts
• 1 T. lemon juice
• 8 T. grated Parmesan cheese
• Bread crumbs
• Salt
• Pepper
• Garlic salt

Preheat oven to 350°. Drain and quarter artichoke hearts. Cook spinach until thawed. Drain thoroughly. Melt butter, then add cream cheese until melted. Add spinach and drained artichoke hearts. Add lemon juice, salt, pepper and garlic salt to taste. Add 4 tablespoons Parmesan cheese and stir well. Spread into casserole and top with bread crumbs and remaining Parmesan cheese. Bake for 30 minutes.

Spinach and Cheese Casserole

• 1 (8.5-oz.) pkg. corn muffin mix
• 2 eggs (beaten)
• 1 (8-oz.) ctn. sour cream
• 1 (10.5-oz.) can French onion soup (undiluted)
• 1 (10-oz.) pkg. frozen chopped spinach (thawed and drained)
• 1 stick margarine (melted)
• 1 c. shredded Cheddar cheese

Combine first 6 ingredients. Stir until blended. Spoon mixture into a greased 9 x 13 x 2-inch baking dish. Bake at 350° for 25 minutes. Top with cheese and bake an additional 5 minutes.

Spinach-Arichoke Casserole

• 1/2 cup butter
• 2 lbs. fresh spinach or 2 pkg frozen (10 oz size)
• 1/2 c. grated parmesan cheese
• 1 pint sour cream
• 1/2 c. minced onion
• salt and pepper
• 1 14 oz can artichokes

Cook spinach, drain and chop. Saute onions in butter. Mix all ingredients and place in buttered casserole dish. Sprinkle extra parmesan on top. Bake at 350 for 25-30 minutes. Serves 6.

Mexican Spinach

• 4 T. butter
• 1/2 c. chopped onion
• 2 c. tomato puree
• 1 pkg frozen spinach, (thawed)
• 1 t. salt
• 1/8 t. pepper
• 1-2 T. chilli powder
• 2 T. lemon juice
• 1/2 cup grated cheese

Melt butter and saute onions until golden brown. Add puree and seasonings. Simmer 5 minutes. Add spinach and pour into 1 quart casserole dish. Top with cheese and bake 20 minutes at 350.

Red Cabbage

• 1 med. red cabbage
• 1 T. oleo
• 1 C. red currant jelly
• 1 T. vinegar
• Salt to taste
• 1 T. sugar

Shred cabbage fine. In large saucepan heat the oleo, sugar, vinegar and jelly. Add cabbage and simmer for about 2 hours stirring occassionally. Season to taste with salt. (may add more sugar, vinegar or jelly). HINT- taste better 2nd day.

Cabbage Casserole

• 1 pt. water
• 1 med. head cabbage, chopped
• 1 c. instant rice
• 1 1/2 tsp. salt
• 1 stick margarine

sauce:

• 2 T. margarine
• 2 T. flour
• 1 c. milk
• 1/2 lb. Velveeta cheese

Put water in large pan; add salt, sugar and margarine. Heat to boiling; add cabbage; 2 to 3 minutes after adding cabbage, add the rice. Cook til tender (about 20 minutes).

Meanwhile, make sauce. Cook 1 cup milk, margarine and flour until medium thick. Add Velveeta cheese and stir until melted. Remove from heat. Drain cabbage and rice. Place in a casserole dish. Pour cheese sauce over mixture.

Bake at 350 until lightly brown (about 30 minutes).

Veg-All Casserole

• 2 cans Veg-All
• 1 cup grated cheese
• 1 cup mayonnaise
• 1 cup onion
• 1 cup celery

Mix and put in buttered casserole. Top with 1 pack of a 3 pack box of Town House Crackers crushed and 1 stick butter melted. Bake at 350 for 30 minutes.

Zuccini Casserole

• 1 can Del Monte Italian Zuccini Squash
• Velveeta
• well buttered bread crumbs

Pour squash into casserole. Place sliced cheese on top - completely cover with cheese. Bake at 350 until bubbly.

Green Bean and Corn Casserole

• 1 can French-style green beans, drained
• 1 can whole kernel corn, drained
• 1/2 c. chopped onions
• 1/2 c. sour cream
• 1/2 c. pimento drained
• 1/2 c. grated sharp Cheddar cheese
• 1 can cream of celery soup, undiluted

Mix beans and corn. Pour into a 2-quart casserole dish. Mix other ingredients and pour over beans and corn. Place topping over casserole.

Topping:

• 1 stick margarine, melted
• 1 stack Ritz crackers, crumbled

Sprinkle Ritz crackers over casserole and drizzle margarine over crackers. Bake at 375° for 30 minutes, then reduce heat to 350° and cook for another 20-30 minutes.

English Pea Casserole

• 1 can English peas
• 2 or 3 boiled eggs
• 1 can onion rings (dried)
• 1 can cream of mushroom soup
• 1 c. grated cheese
• salt and pepper to taste

Drain English peas; put in bottom of bowl. Mix in a little pea soup with mushroom soup. Put on top of peas. Put boiled eggs on soup, cheese on next. Top with can onion rings; cook until it bubbles.

Squash Casserole

• 1 onion, chopped fine
• 3-4 c. cooked squash
• 1 c. sour cream
• 1 can cream of chicken soup
• 1 sm. jar chopped pimento
• 1/2 stick melted butter
• 3/4 c. cornbread crumbs
• 1 c. cheese grated
• salt and pepper to taste

Combine soup, onions, squash, salt pepper, sour cream, pimento and bread crumbs. Mix well. Pour into greased casserole pan. Add cheese on top. Bake at 400 for 20 minutes.

Squash and Rice Casserole

• 1 stick butter
• 2 c. Minute Rice
• 2 c. chopped squash
• 1/2 c. chopped onion
• 1/4 c. chopped bell pepper
• 1 can cream of chicken soup mixed with milk to make 2 c.
• Salt and pepper to taste

Melt butter in casserole dish. Add rice; layer squash; sprinkle with onions and bell pepper. Pour soup mixture on top. Cook at 350° for 1 hour.

Cauliflower and Broccoli Casserole

• 1 bunch broccoli
• 1 head cauliflower
• 2 T. olive oil
• 1/4 c. minced onion
• 1 clove garlic, minced
• 1 can fat free soup (chicken, celery or mushroom)
• 1 can French-fried onion rings
• 1/4 c. water
• 1 pkg. Ritz Crackers (not whole box)
• 1/4 c. melted margarine

Preheat oven to 350. Steam broccoli and cauliflower till cooked but still firm. Saute onion and garlic in olive oil. Mix in soup and water to sauteed mixture. Add the broccoli and cauliflower and onion rings. Stir gently till broccoli, cauliflower and onion rings are well coated.

Pour all the mixture into a greased casserole dish. Crush 1 package Ritz crackers. Crumble on top of the casserole. Pour the melted margarine on top of crackers. Bake in oven about 15-20 minutes until bubbly.

Corn Casserole

• 1 can whole kernel corn
• 1 can cream-style corn
• 1 stick butter
• 1/2 c. flour
• 1/2 c. half-and-half
• salt and pepper to taste

Spray pan with pam. Place flour, butter, salt, pepper and half-and-half in skillet. Pour in corn. Cook for 30-45 minutes or until thick.

Vege-All Casserole

• 2 cans Veg-All (drained)
• 1 c. chopped onion
• 1 c. water chestnuts (chopped)
• 1 c. grated Cheddar cheese
• 3/4 c. mayonnaise
• 1 roll Ritz crackers (crushed)
• 1/2 stick margarine (melted)

Mix Veg-All, onion, water chestnuts, cheese and mayonnaise together. Pour into casserole dish. Top with crackers mixed with melted oleo. Bake at 350° for 30 minutes.

Vegetable Casserole II

• 2 cans mixed vegetables
• 1 can corn
• 1 c. grated cheese
• 1 onion (diced)
• 1 c. mayonnaise
• 1 can onion rings

Mix mixed vegetables, corn, cheese, diced onion and mayonnaise. Pour into casserole dish sprayed with Pam. Bake approximately 20 minutes at 350° then add can of onion rings. Bake for approximately 10 minutes longer.

Vegetable Casserole III

• 1 pkg. frozen peas and carrots
• 1/2 c. chopped celery
• 1/2 c. chopped onions
• 1/8 lb. oleo
• 1 sm. jar pimentos
• 1 can cream of mushroom soup
• 2 hard-boiled eggs
• 1 T. salt

Cook vegetable until tender. Add butter and salt, then chopped pimento and eggs; add to this mixture mushroom soup. Pour in baking dish; top with cracker crumbs. Cook in oven (350°) until mixture is thoroughly hot and topping is brown.

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