|Buffets and Potlucks|
Don't be stuck bringing the same old dishes. This inexpensive, index card size spiral-bound recipe book contains dozens of delicious recipes for p...
Results 1 - 10 of 20 for potluck vegetables
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Drain whole kernel ... Fold in drained vegetables. Turn into ... bread crumbs. Sprinkle on top of mixture. Bake uncovered at 375 degrees for 30-35 minutes.
Toss a couple cups each of cut up broccoli, cauliflower and carrots with 1 package Good Seasons Italian dressing powder mix. Let set in refrigerator ...
Sear meat in ... water. Add all vegetables and let come ... 1 to 1 1/2 hours. Stir often so vegetables will not stick. Add additional water if too thick.
Mix all together in casserole. Top with bread crumbs and butter. Bake 375 degrees, 30-35 minutes.
Drain corn, mushrooms, ... Fold in drained vegetables. Pour into ... of vegetable mixture. Bake uncovered at 375 degrees for 30 minutes. Serves 12 to 15.
Drain whole kernel ... soup. Fold in vegetables. Turn into ... crumbs. Sprinkle atop mixture. Bake, uncovered, at 375 degrees for 30-35 minutes or until hot.
Drain can of corn and mushrooms. Cook broccoli and cauliflower, cut up when done, drain. Combine cream corn, cheese and soup in a 12 x 7 1/2 x 2 inch ...
Preheat oven to ... soup. Fold in vegetables and place in ... butter and mix with potato chip crushed and sprinkle on top. Bake uncovered for 30-35 minutes.
Drain whole corn, cauliflower, broccoli, and mushrooms. Cut up large pieces of cauliflower. Combine with all other ingredients. Put in 12 x 7 1/2 x 2 ...
Drain whole corn, ... Fold in drained vegetables. Turn into ... mixture. Bake, uncovered, in a 375 degree oven 30-35 minutes or until hot. Serves 12-15.
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