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Results 1 - 10 of 248 for fresh vegetable casseroles
Preheat oven to 350°F. In ... tablespoon Kosher salt. If fresh green beans are not available, ... spoon, transfer cooked vegetables to a bowl filled with ... before baking, if desired.
Saute onion in butter until ... Add seasonings. Cover and bake at 350 degrees for 1 hour until vegetables are tender, stirring once. 8 servings.
Mix together then add 4 hard cooked eggs, cut into cubes. Refrigerate (will keep for several days). Best when you let it set overnight ...
Choose 2 or 3 vegetables and boil with onion until ... ingredients and mix carefully. Bake in buttered 2 1/2 quart casserole 30 minutes at 350 degrees.
Combine first 8 ingredients in ... season with a pinch of garlic powder and (or) pepper. Continue cooking over low heat until vegetables are done.
Grease 9x13x2 inch glass dish. Place sliced carrots first, salt slightly. Then place onion rings, zucchini and salt lightly and last ...
Prepare vegetables. In a large bowl ... quart dish. Pour egg mixture over top. Bake in preheated 325 degree oven for 35 to 40 minutes until set.
Melt butter. Add carrots, celery ... Simmer 30 minutes. Add fresh green beans, tomatoes and seasonings. Heat. Note: I precook the green beans.
This recipe is very rich and I make it to feed about 10 people (as I usually make this for Holidays such as Thanksgiving, Christmas, etc.) ...
Preheat oven to 350 degrees. Place the butter, onions, green pepper, carrots, celery, and green beans in a large heavy pot. Cover and cook ...
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