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Vegetable Casserole Help Please
Vegetable Casserole Help Please
Hi everyone
Does anyone have a great receipe for a vegetable casserole or a vegetable dish of some kind. I have to take it to a dinner tomorrow evening for a "basic" dinner - stuffed date app's, filet mignon (on the grill), twice baked pot, my vegetable dish, garlic bread, salad, and homemade coconut cake for dessert.
Thanks guy's
Pia
Does anyone have a great receipe for a vegetable casserole or a vegetable dish of some kind. I have to take it to a dinner tomorrow evening for a "basic" dinner - stuffed date app's, filet mignon (on the grill), twice baked pot, my vegetable dish, garlic bread, salad, and homemade coconut cake for dessert.
Thanks guy's
Pia
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sailorgirl
- Posts: 1644
- Joined: Mon Oct 30, 2006 3:03 pm
Creamed Spinach goes well with beef
3 tbsp. butter
4 tbsp. flour
1 1/4 tsp. salt
1 c. whole milk
1/2 c. sour cream - can be low-fat
2 tbsp. butter
2 tbsp. onion, minced
1/4 c. water
20 oz. frozen spinach, chopped
1/4 c. Parmesan cheese
Melt 3 Tbsp. butter in a small saucepan on Med-Low heat. Stir in flour and salt until creamed together. Stir in milk a little at a time. Increase the heat to Medium. Constantly stir with a whisk until mixture is thick and smooth.
Remove from heat and set aside.
Melt 2 Tbsp. butter in a 2 quart saucepan over Medium heat, add onions and cook until transparent. Add spinach and water to pan, lower the heat and cover. Stir several times until spinach is almost completely cooked.
When spinach is almost done, add white sauce, sour cream and Parmesan cheese. Stir well and simmer until completely blended.
Serves 6
If broccoli is not too off the chart expensive I also have a good one for spicy garlicy roasted broccoli. Very simple can be eaten room temp
3 tbsp. butter
4 tbsp. flour
1 1/4 tsp. salt
1 c. whole milk
1/2 c. sour cream - can be low-fat
2 tbsp. butter
2 tbsp. onion, minced
1/4 c. water
20 oz. frozen spinach, chopped
1/4 c. Parmesan cheese
Melt 3 Tbsp. butter in a small saucepan on Med-Low heat. Stir in flour and salt until creamed together. Stir in milk a little at a time. Increase the heat to Medium. Constantly stir with a whisk until mixture is thick and smooth.
Remove from heat and set aside.
Melt 2 Tbsp. butter in a 2 quart saucepan over Medium heat, add onions and cook until transparent. Add spinach and water to pan, lower the heat and cover. Stir several times until spinach is almost completely cooked.
When spinach is almost done, add white sauce, sour cream and Parmesan cheese. Stir well and simmer until completely blended.
Serves 6
If broccoli is not too off the chart expensive I also have a good one for spicy garlicy roasted broccoli. Very simple can be eaten room temp
A friend of mine gave me this recipe. She entertains a lot and has a very large family and she says that everyone loves it. My husband and SIL didn't think much of the recipe when I told them I was going to make it for our Thanksgiving get together, but they and everyone else ended up loving it.
I have since passed the recipe on to another friend and that family loves it too. They tried it with cream of asparagus soup the second time they made it and liked it that way also. Actually the original recipe (you can see I have made notes in my version) called for cream of mushroom. I'm thinking whatever soup you like would work.
Carrot Casserole
INGREDIENTS:
5 cups carrots(about) – look for thick ones, cut in about three sections and then quarter lengthwise the pieces thick enough, or half the thinner pieces
3 tablespoons butter
1 onion, chopped
1 (10.75 ounce) can condensed cream of celery soup
salt and pepper to taste
1/2 cup cubed cheese whiz
DIRECTIONS:
1. Preheat oven to 350 degrees F. Grease a 2 quart casserole dish.
2. Bring a pot of water to a boil. Add carrots and cook until tender but still firm, about 5 minutes; drain. NOTE – you could microwave the carrots until just tender – OR – next time I make these I do not intend to precook the carrots at all.
3. Melt 3 tablespoons butter in a medium saucepan. Saute onions and stir in soup, salt, pepper and cheese. Stir in cooked carrots. Transfer mixture to prepared dish.
4. Bake in preheated oven for 20 to 30 minutes, or until heated through – NOTE – I prepared the carrots a few hours before baking. I left them in the dish at room temperature and it took about an hour to get them bubbly. This is why I want to try them without boiling first next time – if they take an hour to get bubbly, why precook?
I have since passed the recipe on to another friend and that family loves it too. They tried it with cream of asparagus soup the second time they made it and liked it that way also. Actually the original recipe (you can see I have made notes in my version) called for cream of mushroom. I'm thinking whatever soup you like would work.
Carrot Casserole
INGREDIENTS:
5 cups carrots(about) – look for thick ones, cut in about three sections and then quarter lengthwise the pieces thick enough, or half the thinner pieces
3 tablespoons butter
1 onion, chopped
1 (10.75 ounce) can condensed cream of celery soup
salt and pepper to taste
1/2 cup cubed cheese whiz
DIRECTIONS:
1. Preheat oven to 350 degrees F. Grease a 2 quart casserole dish.
2. Bring a pot of water to a boil. Add carrots and cook until tender but still firm, about 5 minutes; drain. NOTE – you could microwave the carrots until just tender – OR – next time I make these I do not intend to precook the carrots at all.
3. Melt 3 tablespoons butter in a medium saucepan. Saute onions and stir in soup, salt, pepper and cheese. Stir in cooked carrots. Transfer mixture to prepared dish.
4. Bake in preheated oven for 20 to 30 minutes, or until heated through – NOTE – I prepared the carrots a few hours before baking. I left them in the dish at room temperature and it took about an hour to get them bubbly. This is why I want to try them without boiling first next time – if they take an hour to get bubbly, why precook?
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beachplums
- Posts: 38
- Joined: Sun Feb 08, 2009 3:28 pm
- Location: MA & OH
Hi Pia,
What is available for vegetables right now? Tell me what you can buy and I'll give you a recipe for something yummy.
I usually make broccoli, spinach, mushrooms, or asparagus when I make steak for John...sometimes cauliflower.
Also, are you cooking in advance and reheating?
What is available for vegetables right now? Tell me what you can buy and I'll give you a recipe for something yummy.
I usually make broccoli, spinach, mushrooms, or asparagus when I make steak for John...sometimes cauliflower.Also, are you cooking in advance and reheating?
It's like looking in your soup and finding a whole different alphabet.
Anything in a can or frozen 
Seriously (well actually I was) but as far as fresh - well as you know it is hit or miss and Josephine is closed on Monday
I can make ahead and then bake at my friends house. I will go into town tomorrow am.
Just remember it's me were talking about here
Thanks soooo much
Pia
Seriously (well actually I was) but as far as fresh - well as you know it is hit or miss and Josephine is closed on Monday
I can make ahead and then bake at my friends house. I will go into town tomorrow am.
Just remember it's me were talking about here
Thanks soooo much
Pia
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sailorgirl
- Posts: 1644
- Joined: Mon Oct 30, 2006 3:03 pm
B&J in VA wrote:Hi SailorGirl,
Can you share your recipe for spicy garlicy roasted broccoli? Sounds yummy. My hubby loves anything spicy and garlicy.
Thanks
In a bowel mix about 1/3 cup olive oil 6-8 cloves of garlic chopped, kosher salt 1 tsp, itsp cayane pepper, black pepper. Cut up a head of broccoli in spears, toss in bowl, spread on shallow pan and roast at 425 for about 10 minutes. Watch it they can burn.
Here are a couple of ideas for you. I have made all of these and like them very much.
Sugared asparagus
3 tbsp. butter
2 tbsp. brown sugar
2 lbs. asparagus, cut into 2” pieces
1 cup chicken broth
Heat butter and sugar until sugar dissolves. Add asparagus and sauté 2 minutes. Add broth, bring to a boil, reduce heast and simmer about 8 minutes, until asparagus is crisp tender.
Creamy Corn, from Martha Stewart everyday food
• 1 box (10 ounces) frozen corn kernels
• 1/4 to 1/2 cup whole milk
• 3 ounces cream cheese, cut into pieces
• 2 tablespoons snipped fresh chives
• Coarse salt and freshly ground pepper
In a medium saucepan, simmer corn and 1/4 cup milk over medium heat until corn is tender, 5 to 7 minutes. Remove from heat; stir in cream cheese and chives. Season with salt and pepper. If desired, adjust consistency with a little more milk.
Pioneer Woman’s Whisky Glazed Carrots. Link here:
http://thepioneerwoman.com/cooking/2008 ... eague-yum/
Creamed spinach with crumb topping, from epicurious.
http://www.epicurious.com/recipes/food/ ... ing-105813
Sugared asparagus
3 tbsp. butter
2 tbsp. brown sugar
2 lbs. asparagus, cut into 2” pieces
1 cup chicken broth
Heat butter and sugar until sugar dissolves. Add asparagus and sauté 2 minutes. Add broth, bring to a boil, reduce heast and simmer about 8 minutes, until asparagus is crisp tender.
Creamy Corn, from Martha Stewart everyday food
• 1 box (10 ounces) frozen corn kernels
• 1/4 to 1/2 cup whole milk
• 3 ounces cream cheese, cut into pieces
• 2 tablespoons snipped fresh chives
• Coarse salt and freshly ground pepper
In a medium saucepan, simmer corn and 1/4 cup milk over medium heat until corn is tender, 5 to 7 minutes. Remove from heat; stir in cream cheese and chives. Season with salt and pepper. If desired, adjust consistency with a little more milk.
Pioneer Woman’s Whisky Glazed Carrots. Link here:
http://thepioneerwoman.com/cooking/2008 ... eague-yum/
Creamed spinach with crumb topping, from epicurious.
http://www.epicurious.com/recipes/food/ ... ing-105813
It's like looking in your soup and finding a whole different alphabet.