|Williams-Sonoma Mastering: Soups & Stews|
|by Marie Simmons|
Colorful Carrot-Ginger Soup, sophisticated Shrimp Bisque, hearty Irish Lamb Stew -- these time-honored soups and stews are favorite dishes of near...
Tip: Try cauliflower casserole for more results.
Results 1 - 10 of 18 for zucchini cauliflower casserole
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Mix celery, onions, ... drain. In large casserole dish, layer each ... cheese sauce. Bake at 350 degrees until cheese is all melted, approximately 30 minutes.
Layer sliced vegetables ... in a glass casserole dish. Sprinkle Parmesan ... other favorites. Cover with plastic wrap and microwave on high for 14 minutes.
Steam rice with bouillon cubes. Steam vegetables until tender; add carrots, green onion, soy sauce and cooked rice. Spread rice mixture in shallow ...
Preheat oven to 350 degrees. Combine rice and half of cheese. Mix well. Place in bottom of 10 x 6 x 2 inch baking dish. Meanwhile, steam the ...
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.
Saute vegetables lightly ... ingredients in a casserole and sprinkle with 1/2 cup shelled almonds and 1/2 ... cheese. Heat until cheese melts. Serves 4.
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.
Combine frozen vegetables with cream of celery soup until well mixed. Cover vegetables with cheese slices. Spread Ritz cracker crumbs and melted ...
Slice and layer into large, flat casserole. Top with ... degrees for 30-45 minutes, depending on quantity used. Cauliflower should still be slightly crunchy.
Cook onion and ... Add carrots, tomatoes, zucchini, green beans, peas and cauliflower. Top with ... paprika. Bake in 400 degree oven for 1 1/2 hours. Serves 12.
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