|by A. Zee|
An engaging and informative adventure through the captivating world of Chinese cuisine, with folklore and anecdotes.
Tip: Try squash casserole for more results.
1 - 10 of 11 for cauliflower squash casserole
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Cook until tender. Layer each vegetable, season. Crumble 3 slices of cooked bacon. Put over top of vegetables after cooking.
Combine all vegetables ... over vegetables. Cover casserole tightly with lid ... Serves 4-6. Serve with brown rice, French bread and salad or as a side dish.
Choose 2 or ... until fork tender. Drain. Add remaining ingredients and mix carefully. Bake in buttered 2 1/2 quart casserole 30 minutes at 350 degrees.
Cut all except ... vegetables. Put in casserole dish and top ... Pour in oven and bake about 20 minutes or until hot through and through at 350 degrees.
Layer sliced vegetables ... in a glass casserole dish. Sprinkle Parmesan ... other favorites. Cover with plastic wrap and microwave on high for 14 minutes.
Mix celery, onions, ... drain. In large casserole dish, layer each ... cheese sauce. Bake at 350 degrees until cheese is all melted, approximately 30 minutes.
Steam vegetables; melt butter and stir flour in; add salt and milk; cook until thick; add cheese; stir until cheese is melted; pour over vegetables. ...
Place vegetables in an ungreased large casserole, toss well. ... Bake in a preheated 350 degree oven for 1 hour, stirring occasionally. Makes 12 servings.
Melt butter and ... half in a casserole dish and press ... in casserole dish. Top with rest of stuffing mix. Bake at 350 degrees about 20 to 30 minutes.
Prepare the vegetables. Place cauliflower, cabbage, carrots and squash in vegetable steamer, ... coated. Assemble the casserole. Preheat oven ... hot chapatis. Serves 4.
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