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Results 41 - 50 of 111 for garden casserole
Mix garden peas, water chestnuts, mushroom soup, ... 1 1/2 quart casserole. Sprinkle with cheese. Mix ... in a 400 degree oven for 15 minutes.
Melt butter in large skillet; saute onion and garlic until tender. Dredge squash and eggplant in flour to coat lightly. Add squash, ...
Preheat oven to 400 degrees. Grease 13"x9" pan (glass). Sprinkle salt on zucchini, placed in bowl; set 10 minutes. Squeeze dry with paper ...
Place all sliced vegetables in microwavable pan and mix all other ingredients. Toss lightly. Cover and microwave on full power for 8- 10 ...
Blend soup, mayonnaise, and lemon juice. Stir in chicken, slightly cooked vegetables, and water chestnuts. Spread in greased 9 x 13 inch ...
Spread cooked rice in the bottom of an 8 inch baking dish. Drop spoonfuls of Ricotta cheese over rice and spread gently to cover rice. ...
Sprinkle zucchini and eggplant with salt and let stand 5 minutes. Wipe dry. Turn slices over and repeat process. Meanwhile, saute garlic in ...
Grease 9 x 13 inch ... juice. Pat into casserole. Top with remaining squash, ... 15 minutes longer. Serves 8 to 10. Use more tomatoes if needed.
Heat oven to 400 degrees. ... remaining cheeses. Bake for 25-35 minutes or until cheese is melted and casserole is heated through. 6 servings.
Cut the zucchini and tomatoes in 1/2 inch slices, the onion in thin slices. Place alternating sliced in an oiled baking dish. Mix together ...
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