|by R Douglas Bailey|
R. Douglas Bailey's 1907 text is an in-depth handbook on brewer's analysis.
Results 21 - 30 of 2,560 for vegetable casserole
Separate cauliflower and ... Spoon half of vegetables into greased 1 1/2 quart casserole; spoon 1/2 ... Remove cover and bake 10 more minutes until bubbly.
Dice onion and ... cook with frozen vegetables until tender in ... soup to greased casserole dish. Dot with ... Bake at 350 degrees for about 40 minutes.
Drain all vegetables: 1 can ... peas In large casserole, add green ... to other mixture. Put French fried onions on top and bake at 350 degrees until hot.
Cook vegetables until tender. Place ... or Corning Ware casserole dish, approximately 9x13x2 ... Bake at 350 degrees until bubbly, approximately 20 minutes.
Peel and cook ... Pour into ungreased casserole dish. Sprinkle the ... bread crumbs. Dot with butter. Cook at 350 degrees for 30 minutes covered. Serves 6.
In a casserole dish mix the ... 1/2 hours. I often vary the vegetables depending on what I have on hand. Zucchini is good as well as any fresh vegetables.
Place vegetables in bottom of large greased casserole dish. Mix celery ... dressing crumbs. Drizzle with melted butter. Bake in 350 degree oven for 30 minutes.
Thaw vegetables, drain. Put in 9 x 13 inch casserole dish. In a ... remaining cheese and rest of onion. Bake 1/2 hour more or until bubbling and browned.
Mix all ingredients except Ritz crackers and butter. Place in 9 x 13 pan. Crush crackers and mix with melted butter. Spread over mixture. Bake at ...
Cook first 3 ... and put into dish. Heat cheese, milk, and soup. Pour over vegetables. Top with onion rings. Bake uncovered at 350 degrees for 30 minutes.
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