Vegetables

[Guardian Angel]

Vegetable Casserole

1 can French style green beans, drained
1 can whole kernel corn, drained
8 oz sour cream
1/2 cup diced onions
1 cup cream of celery soup
1 cup grated mild cheddar cheese
1/2 cup chopped almonds (optional)
1 stick butter, melted.
1 cup crushed cracker crumbs

Mix sour cream, onions, and cream of celery soup. Pour green beans and corn into casserole dish. Pour mixture over top. Top with cracker crumbs and pour the butter over crackers. Add the cheese and almonds. Bake at 350 for 30 minutes.
 
 

[Guardian Angel]

Asparagus Casserole

1 (10 1/2 oz) cans Green Giant Cut Asparagus spears drained.
4 eggs hard cooked and sliced
4 oz (1 cup) shredded cheddar cheese
1-3 Tbls butter
10 3/4 oz can condensed cream of mushroom soup
1 Tbls sesame seeds
10 oz can big flaky biscuits.

Heat oven to 375.  Layer half the asparagus, eggs and cheese in ungreased 10x6 or 12x8 baking dish; repeat layers.  Dot with butter.  Spoon soup evenly over layers.  Bake at 375 for 15 minutes or until bubbly.

Sprinkle sesame seed on waxed paper.  Separate dough into 10 biscuits.  Press one side of each biscuit in seeds; arrange seed side up over hot mixture.  Return to oven and bake 18-22 minutes or until golden brown.
 
 

[Guardian Angel]

Sweet and Sour Green Beans

2 cans French style green beans heated

Saute' 1 med onion and 6 strips of bacon.  Add to green beans.

Stir in 1/2 cup sugar
1/4 cup vinegar
Mix well and let set over night.
Heat and sprinkle with slivered almonds.
Serve as a side dish

 
 

[Guardian Angel]

Sweet Potato Casserole

4 medium sweet potatoes cooked and mashed.
Add:
1 stick butter
1 1/2 cups sugar
1/2 tsp nutmeg
1 tsp cinnamon
1 cup milk
2 eggs
Beat together well.  Place in Pyrex baking dish and bake for 15 minutes at 350.
Remove from oven and add topping

Topping:

3 cups crushed corn flakes
1 cup chopped pecans
1 stick butter
1/2 cup brown sugar

Mix well and top potatoes.  Put back into oven and bake until casserole bubbles.
 
 

[Guardian Angel]

Zucchini Casserole

3 cups zucchini squash thinly sliced
1 cup Bisquick
1/2 cup chopped onion
1/2 cup Parmesan cheese grated or shredded
2 Tbls parsley flakes
1/2 tsp salt
1/2 tsp seasoned salt
1/2 tsp Oregano
Pepper to taste
1 tsp Garlic powder
1/4 cup oil
4 eggs beaten

Combine all ingredients except squash.  Mix well.  Stir in squash, spread evenly in greased 9x13 pan.  Bake at 350 for 30 minutes.
 
 

[Nan]

My Zucchini Casserole

Zucchini chopped bite sixe pieces
green pepper chopped
onion chopped
Hot italian sausage cooked and chopped into size pieces
Lg can sliced mushrooms
Favorite spaghetti sauce
Mozzarella Cheese shredded

Add all ingredients to baking dish and top with Cheese. Bake in a 350 degree oven until vegetables are tender, about 1 hour.

Not sure on any amounts I just kind of throw it all together.

[Guardian Angel]

Nan, you must cook the way I do.... I never measure, just toss it in.....LOL

[Nan]

Thats the only way I know GA. Start out with a recipe sometimes, but then I make changes here and there and before its over with I've got my own recipe. Spent too many weekends and holidays cooking with Grandma I think.

[pnbzmom]

Aunt Tilly's Green Beans

4 tablespoons butter
4 tablespoons flour
1/2 average sized onion
16 oz. container sour cream
4 cans drained french cut green beans
12 oz. bag of mozzarella cheese ( I like mine cheesy)
salt and pepper

heat oven to 350 degrees
saute onion in butter.  stir in flour (like your making a white sauce).  add sour cream.  salt and pepper to taste.  bring to simmer.  add green beans.  pour into a 9 x 13 casserole dish.  top with cheese.  bake in oven until cheese is bubbly and brown on the edges.

[Guardian Angel]

One of the ladies from church makes a casserole that sounds just like this except she uses corn.  It is delicious.

[Guardian Angel]

Mom's Baked Beans........


4 cans Showboat Pork n Beans
1 cup catsup
1 green pepper finely chopped
1 medium onion finely chopped
2 cups brown sugar

Mix all ingrediants together well.  Pour into 9x13 baking pan cover and bake at 350 for 1 hour.  Turn the oven off and leave beans there for about 15 minutes or longer to set.

[Guardian Angel]

Fried Green Tomatoes

4 large green tomatoes
2 cups plain wite cornmeal
1 1/2 tsp salt
pinch of black pepper
1/2 cup cooking oil

Wash the tomatoes and pat dry.  Cut tomatoes in 1/4 inch slices.  Sprikle with salt and pepper.  Dip each slice in cornmeal and lay aside on waxed paper.  Heat Oil.  Fry tomato slices until golden brown.  Drain on paper towels.  Serve hot.

[Guardian Angel]

Fried Okra

1 lb small okra pods
3/4 cup corn meal
salt and pepper
1/2 cup cooking oil or bacon fat

Wash okra and cut off the ends of the pods.  Cut into 1/2 inch slices.  Moisten slightly and shake in paper bag containing corn meal salt and pepper.  Fry in hot fat until golden brown.  Drain on paper towels and serve hot.

[Guardian Angel]

Onion Casserole

1 stick butter
6 medium onions, sliced
1 can cream of chicken soup
1 cup milk
Salt and pepper to taste
3/4 lb swiss cheese
French bread slices, buttered.

Saute onion slices in butter until tender.  Put in a buttered baking dish.  In a small bowl, combine soup, milk, salt and pepper.  Pour over onions.  Cover with swiss cheese, then place buttered French bread on top to cover completely.  Bake at 350 for 30 minutes till golden brown.

[Guardian Angel]

Potato Casserole

1 (30 oz) frozen shredded hash brown potatoes thawed
1 (16 oz ) sour cream
1 (8 oz ) sharp cheddar cheese shredded
1 ( 10 oz ) can cream of chicken soup
1/2 cup chopped onion
1/4 cup butter melted
2 Tbsp. chopped fresh parsley
1/2 tsp pepper
1/4 tsp salt

In large bowl combine all ingredients.  Transfer to ungreased 2 quart baking dish.  Bake, uncovered at 350 for 1 hour or until heated through.