Veggie Casseroles

[MerryPoppins]

I know the green bean casserole has become a classic at Thanksgiving. I really like it. Thought if you were looking for a change, I'd share a couple of other vegetable recipes that would be another option. If anyone else has one, please share!

Painted Desert Casserole (one of my favorites!)

1 can asparagus
1 can green beans
1 can peas
1 can cream of mushroom soup
1 can sliced water chestnuts
1 can sliced mushrooms
1/4 lb. butter or margarine, melted
bread crumbs
1/2 lb. shredded cheddar cheese

Layer drained vegetables in a 9 X 13 glass baking dish. Spread with undiluted soup. Top with cheese. Shake on some bread crumbs and drizzle with melted butter. Bake at 350 for 40 minutes.

Squash Casserole (even my DD who hates squash likes this)

2 lbs. yellow squash, chopped
2 small onions, chopped
1 can cream of chicken soup
1 pt. sour cream (I have used low-fat)
1 can sliced water chestnuts, drained
1 stick butter or margarine
1 lg. pkg. Pepperidge Farms cornbread stuffing mix
2 c. shredded cheddar

Cook squash and onion in small amount of water until tender. Mix soup, sour cream and water chestnuts into drained squash. Melt margarine and mix with stuffing. Line large casserole with half the stuffing mix. Top with squashand grated cheese. Then add a layer of remaining stuffing mix. Bake at 350 for 30-40 minutes.

 

[crazyme5kids]

Here is one my friend just gave me. She swears it is delicious and said I have got to try it.

3 packages frozen chopped brocoli
1 package cauliflour
4 oz. chedder cheese (grated)
3/4 cup mayo
1 can cream of celery soup
2 eggs
3 tbls. onion (chopped)
34 ritz crackers finely smashed mixed with 1/2 cup melted butter

Mix all ingrediants (except for the cracker mixture) together. throw it in a casserole dish and top it with the cracker mixture.

Bake at 350, she didn't say how long, so I am guessing 30-45 minutes.

 

[piratesmate]

Our other "standard" is:

Corn Pudding

2 c grated corn
2 eggs
1 tsp salt
1/8 tsp pepper
1 Tbl sugar
2 Tbl butter
1 Tbl flour
1 c milk

Grate corn & add salt, sugar, pepper, flour & melted butter. Add beaten eggs & milk. Pour into a greased baking dish & bake at 350 for 35 minutes. Serves 6.

It is done when the center is "set" - like any custard - & a knife comes out clean.

The original says "fresh corn preferred" but I always use frozen & use the blender to "grate". I only grate until it is sort of like creamed corn - not totally mush. It screws up the baking time if you don't defrost the corn first though. (I know - I've tried it!) Doubling the recipe also extends the baking time - if you use one dish.

Deb

 

[annemariec]

Glad I came to this board tonight!

Thanks for the recipes! I'll probably use one of them tomorrow morning. I was wondering what dish I could bring...One of these will be just the ticket!

Annemarie

 

[dmfuru]

Deb,

When you grate the frozen corn do you defrost first then grate or do you grate when the corn is still frozen then defrost it before you bake? I would think the corn would grate easier if they were still frozen.

 

[piratesmate]

I think the original recipe intended to have you run an ear of corn over a grater. I usually combine all ingredients after defrosting the corn. Then I use a hand blender to both blend the milk, eggs, etc AND to "chop" the corn. I don't do it with it still frozen because 1) I'm not sure the hand blender is up to it and 2) I found out a long time ago that frozen corn really affects the baking time.

Does that help?

Deb

 

[annemariec]

MerryPoppins, I made the Painted Desert Casserole for Thanksgiving! It was a hit. I had everything on hand (except for asparagus & water chessnuts -- I made a few veggie substitutes) Everyone loved it!!

Thanks for sharing!
Annemarie

 

[MerryPoppins]

Glad to hear they liked it. It's always been a family favorite of ours.