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Results 11 - 20 of 47 for vegetarian casseroles
Cook egg noodles. In frying pan, simmer onion, garlic, tomatoes, cumin, chili powder, and pinto beans, drained. In a 2-quart casserole ...
Prepare rotini and vegetables separately, drain. Combine rotini, vegetables, tomato soup, sour cream, onion and 1 cup cheese in 3 quart ...
Saute vegetables in butter. Layer vegetable and cheese in large casserole dish. Top with bread crumbs. Sprinkle with paprika. Bake 45 ...
Preheat oven to 350 degrees. Cook macaroni as directed on box. Spread one layer in bottom of casserole pan (glass works best); then spread ...
Bring 2 cups water to a boil in a large saucepan or heat proof casserole. Stir in rice, vegetables, onion soup mix, thyme and basil. Cover; ...
Place the zucchini in a colander and toss it with salt. Set it aside to drain for at least 15 minutes. Then press the zucchini against the ...
Saute onions and garlic in water in a large saucepan, until transparent. Add remaining ingredients except string beans. Cover and saute ...
Place 1/2 of cooked macaroni in baking dish. Add vegetables one at a time. Cover with shredded Cheddar cheese. Add remaining macaroni and ...
Saute first three ingredients in oil until tender but not brown. Stir in noodles, Jack cheese, broccoli, salt and pepper. Turn into an ...
Melt butter; add flour and stir. Add milk and stir until thick. Add cheese and stir until melted. Add frozen vegetables and wild rice. Pour ...
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