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Results 81 - 90 of 248 for fresh vegetable casseroles
Cook frozen vegetable until tender crisp. If using fresh mushrooms saute just until tender. ... 30 minutes. Top with crumbs and bake 15 minutes.
Heat oven to 375°F. Grease ... heat; stir in vegetables and 1 1/2 C. of ... until biscuit topping is a golden brown. Serves 5 to 6 servings.
Preheat oven to 375 degrees. ... 9"x13" pan with vegetable oil. If using fresh spinach, rinse thoroughly and remove ... Bake 25 to 30 minutes.
In a small bowl, whisk together the cumin, chili powder, cinnamon, vinegar, 1 of the garlic cloves, (minced and mashed to a paste with a ...
In medium mixing bowl combine cracked wheat, water and broth mix; set aside. In a 9" non-stick skillet heat oil; add bell pepper, scallions ...
Place eggplant slices on a cookie sheet; brush with melted butter and sprinkle with salt and pepper. Broil 6 inches from heat 5 minutes or ...
Slice enough vegetables to fill your casserole dish. ... top. Bake 1 hour in 350 degree oven or until done. Can also be baked in microwave oven.
Saute onions and mushrooms in butter. Blend in flour. Stir in milk, dill and nutmeg until mixture boils and thickens. Fold in drained ...
In 3 quart saucepan heat ... mixture thickens and vegetables are softened 10 to 15 ... augratin dishes or casseroles spoon half of the bean ... fat - 15 calories.
Put all vegetables in just enough boiling salted ... brownish or puffy). If not using right away, will keep in refrigerator for a couple of days.
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