11 - 20 of 46 for baked squash tomato casserole

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Place first 3 ... each layer with butter, bacon and cheese. Cover with bread crumbs. Bake at 400 degrees for 30 minutes, uncovered. No moisture is needed.

Wash vegetables and ... tomatoes and top with cheese. Bake uncovered until cheese is ... 350°F oven. Let cool 2 minutes and serve. Makes 4 servings.

Prepare meatballs (see ... 3 1/2 quart) casserole. Add eggplant, ... Cover tightly and bake in a 350 ... 1 hour, mix squash, okra, and ... juice and distribute tomato slices over top. ... mixture into 48 balls.

Fry meat, onions, ... Cook eggplant or squash in salted water ... pour over all. Put buttered crumbs and cheese on top. Bake at 325 degrees for 1 1/2 hours.

Mix vegetables together ... 350 degree oven. Bake 1-1 1/2 hours ... stir vegetables occasionally; to preserve color, don't lift cover off for very long.

Boil squash in salted water ... cracker crumbs, salt, pepper and sugar. Put in buttered baking dish, dot with butter. Bake at 375 degrees for about 45 minutes.

Pour into a greased 9 x 13 inch pan. Dot with butter and cover. Bake at 350 degrees for one hour. Uncover and bake about 10 minutes more.

Slice enough vegetables to fill your casserole dish. Over this, ... crumbs on top. Bake 1 hour in ... or until done. Can also be baked in microwave oven.

Saute bacon in ... bacon and cheese. Bake uncovered in preheated ... bubbly throughout. If using fresh tomatoes, add with zucchini eggplant, onion mixture.

Wash squash, slice into ... for 5 minutes. Pour sauce over squash. Cover with buttered crumbs and bake, uncovered for 30 minutes at 350 degrees. Serves 6.

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