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Results 101 - 110 of 2,670 for casserole vegetable
101. VEGETABLE CASSEROLE
Cook vegetables until barely tender; drain. Mix ... 2 quart shallow casserole. Mix 4 tablespoons melted ... 350 degrees for 1/2 hour. Serves 6.
Separate cauliflower and broccoli into ... Spoon half of vegetables into greased 1 1/2 quart casserole; spoon 1/2 of soup ... more minutes until bubbly.
Brown thighs in butter or oil and place in casserole (one layer only). Saute onions ... over chicken and vegetables. Bake at 375 degrees for 40 minutes.
In large skillet, stir fry broccoli and carrots in butter 3 minutes. Add squash and asparagus; stir fry until crisp-tender. Reduce heat to ...
About one hour before serving: ... 2 1/2 quart casserole dish, place half of chicken, ... with half of vegetables and repeat with remaining chicken, ... is fork-tender. Serves 4.
Brown each meat, onions and ... meat in buttered casserole, layer of potatoes, then ... browning. Left over vegetables including corn may be used.
Combine vegetables, soup, 1/2 cup cheese, ... into a 1-quart casserole. Bake, covered, at 350 ... and onions; bake, uncovered, 5 minutes longer.
Cook vegetables partially and drain. Set aside. ... Layer bottom of casserole dish with 1/3 vegetables, then ... Alternate until everything is used.
Cook frozen vegetables for 5 minutes, drain. Mix ... crackers. Melt stick of butter and drizzle over crackers. Bake at 350°F for 45 minutes.
Preheat oven at 350 F. ... water off of vegetables. Return to medium heat. ... Serve hot. Makes 8 servings. Per serving 500 calories, 7 fat grams.
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