|A Birdwatcher's Cookbook|
|by Erma J. Fisk|
Erma J. Fisk, world-travelling ornithologist and bird-bander, shares the wealth of her years of travel in this delightful collection of food, peop...
Results 1 - 10 of 51 for easy vegetable casseroles
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Prepare sour cream ... cook frozen Parisian-style vegetables according to package ... Bake 5 minutes more. Trim with parsley, if desired. Makes 10 servings.
Cook until tender ... and drain. Place in casserole dish. Mix together: Pour over vegetables and sprinkle with: Bake at 350 degrees for 30 to 40 minutes.
Drain Veg-all and mix all ingredients in a 1 1/2 casserole. Top with crumbled Ritz crackers and dot with butter. Bake 350 degrees for 45 minutes.
About one hour ... with half of vegetables and repeat with ... salt, paprika, then vegetables. Cover; bake 50 minutes until chicken is fork-tender. Serves 4.
Thaw frozen vegetables and put into ... bake in 350 degree oven about 30 minutes. Top with onion rings or chips. Return to oven to heat onions thoroughly.
Layer all vegetables in oiled baking pan. Top with tomato sauce, then cheeses. Bake at 350 degrees for 1 hour. NOTE: Add any other vegetables of your choice.
Mix above well ... 1 pkg. Ritz crackers (crushed) Mix butter and crackers together well. Sprinkle evenly over vegetable mixture. Bake until hot to serve.
Parboil vegetables about 5 minutes. ... and pour over top and sprinkle with cubed cheese. Cover with cracker crumbs. Bake at 350 degrees for 30-35 minutes.
Combine vegetables, mayonnaise and ... degrees for 45 minutes. NOTE: 1 1/2 cups diced cooked chicken can be added and casserole may be served as main dish.
Butter casserole dish. Cook frozen vegetables as directed. Add ... Place in casserole. Top with a layer of dressing mix. Cook at 300 degrees for 45 minutes.
Result Page: 1
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