|The New Orleans Italian Cookbook|
|by Italian-American Society of Jefferson|
Shrimp Italian, Crabmeat Contessa, Stuffed Artichokes -- in New Orleans, Italian cooking means a unique combination of spices, sauces, and flavors.
Results 31 - 40 of 50 for brussel sprouts cauliflower casserole
Cook all vegetables ... Place in large casserole dish. In saucepan, ... carefully. Bake at 375 degrees for 30 minutes. Top with onion rings last 5 minutes.
Cook vegetables one ... cooked vegetables in casserole dish. Spread mushroom ... thoroughly in 350 degree oven. Cheese must be melted, croutons will be crisp.
Pour boiling water ... Arrange in large casserole: 1st, brussel sprouts; 2nd, broccoli spears; 3rd, cauliflower. Prepare sauce ... degrees. Serves 10 to 12.
Cook vegetables as ... put all in casserole, add mushroom soup and stir lightly. Spread cheese on top ... Bake in moderate oven 350 degrees until brown.
Cook first two ingredients. Put in cauliflower and finish cooking; ... pepper. Put in casserole dish, then beat ... everything and put in oven to heat through.
Put vegetables in a pan. Parboil 5 minutes. Arrange in baking dish. Pour over vegetables, 2 cans of undiluted cream of mushroom soup. Bake at 350 ...
Boil cauliflower, broccoli and brussel sprouts for about 5 ... cheese is melted. Add vegetables to sauce. Top with croutons. Bake 1 hour at 350 degrees.
Par boil vegetables and drain (use same water, one vegetable at a time). Melt butter and saute minced onion for 5 minutes, until tender. Add ...
Combine and cook vegetables until tender. Place in buttered dish. Mix the cream of mushroom soup and the jar of Cheez Whiz together and pour over the ...
Par boil vegetables and place in greased 9"x13" pan. Mix soup, milk, mushrooms and cheese together and pour over vegetables. Bake at 325 degrees for ...
top of page