Please share your favorite recipe for a side vegetable?

Question

Here is one of mine:

ZUCCHINI CASSEROLE

3 large zucchini (cubed with peel on)
1 large onion, peeled and chopped
16 oz. shredded cheese
1 can cream of celery soup
2 eggs (beaten)
2 tablespoons mayonaise
2 tablespoons sugar
3 cups bread crumbs
1 stick margerine, melted
Microwave onion just until slightly tender.
Add next 5 ingredients and mix well. Pour 1/2 into 15 X 11 X 2 casserole. Stir margerine into bread crumbs and sprinkle 1/2 on first layer of zucchini mixture.
Repeat layers.
Bake at 350 degrees for 35 to 45 minutes.

Answer 1

3-4 cups of cooked broccoli
8 oz cream cheese
2 cups chedder grated
1 cup sour cream
mix everything but the broccoli then put half the broccoli in a casserole dish and put half the cheese mix over it and repeat.

mmmm sooo good. I made this for a potluck not too long ago and everyone asked for the recipe.

Answer 2

Italian Roasted Vegetables
Ingredients:
1 pound unpeeled red potatoes (3-4 medium)
2 large carrots
1 large yellow summer squash
1 large zucchini
8 ounces fresh large mushrooms

1/4 cup olive oil
2 garlic cloves, pressed
2 teaspoons Italian seasoning
1/2 teaspoon salt
1/4 teaspoon ground black pepper


Directions:
1.Preheat oven to 425°F. Cut potatoes in half lengthwise using Crinkle Cutter; cut each half lengthwise into 1-inch-wide wedges. cut carrots diagonally into 2-inch lengths. Cut summer squash and zucchini into 2-inch pieces. Cut mushrooms in half.
2.Place vegetables in large bowl; toss with oil. Press garlic over vegetables using Garlic Press. Sprinkle with Italian seasoning, salt and black pepper; toss to coat evenly.
3.Spread vegetables in single layer on Stoneware Bar Pan. Bake 40-45 minutes or until golden brown and crisp-tender, stirring after 20 minutes.
Yield: 6 servings

Nutrients per serving: Calories 170, Total Fat 9 g, Saturated Fat 1.5 g, Cholesterol 10 mg, Carbohydrate 21 g, Protein 4 g, Sodium 210 mg, Fiber 3 g Fiber 4 g

Cook’s Tips: Pantry Italian Seasoning Mix can be substituted for the Italian seasoning.

Answer 3

Confetti Potato Salad
Not your same old potato salad.

Prep: 30 minutes
Refrigerate: 1 hour
Servings: Serves 4
3 medium Yukon Gold potatoes, blanched and diced
1/2 cup French green beans, blanched and diced
1/4 cup calamata olives, pitted and diced
1/4 cup red bell pepper, diced
1/4 cup yellow bell pepper, diced
1/2 cup mayonnaise
1 Tbsp. fresh tarragon, chopped
1 Tbsp. fresh chives, chopped
-- salt and pepper, to taste



Combine all ingredients in large bowl, toss and season with salt and pepper, to taste.
Chill until ready to serve.

This is really good stuff...

Answer 4

I will have to try your recipe, it sounds delish. I have 2 favs, here they are. Hope you enjoy them.


Mushrooms Polonaise
1 1/2 lb Mushrooms, sliced
1 Onion, chopped
3/4 cup Butter
2 tablespoons Flour
1 cup Sour cream
1 cup Heavy cream
1/2 tsp Nutmeg
Pepper
1/2 cup Parsley, chopped
1/4 cup Bread crumbs






Preheat oven to 350F. Place mushrooms and onion in a heavy nonstick skillet with a tiny bit of olive oil. Cook slowly until wilted but not browned. Add 1/2 cup of butter. When butter has melted, add flour and cook, stirring constantly, for 5 minutes over very low heat. Stir in sour cream and heavy cream with a wooden spoon, then add nutmeg and pepper to taste. Continue to cook, uncovered until mixture has thickened. Stir in parsley. In another pan, lightly saute bread crumbs in 1/4 cup of butter. Pour mushroom mixture into a buttered shallow casserole. Sprinkle top with sauteed bread crumbs. Bake until mixture has set and bread crumbs have browned a little more.
6 servings.


Plantation Casserole
An easy and tasty vegetable casserole with a little bacon for crunch and extra flavor.
1 can (approx. 15 ounces) green beans, drained, about 2 cups
1 can (approx. 15 ounces) carrots, drained, about 1 1/2 to 2 cups
1 can (approx. 12 to 15 ounces) corn, drained, about 1 1/2 to 2 cups
1 can (10 3/4 ounces) condensed cream of mushroom soup
6 to 8 slices bacon, cooked and crumbled
1/4 teaspoon pepper
Biscuits
3/4 cup cornmeal
1 1/2 cups all-purpose flour, sifted before measuring
1 tablespoon baking powder
1 teaspoon salt
1/3 cup shortening
2/3 cup milk






Preheat oven to 425°.
Combine drained or thawed vegetables, soup, bacon, and pepper in a 2-quart casserole. Place in oven and bake for 10 minutes while preparing biscuits.
Sift together the cornmeal, flour, baking powder, and salt. Cut in shortening until mixture resembles coarse crumbs. Add milk and mix just until mixture is moistened. Turn out onto lightly floured surface and knead for a couple of seconds. Roll out to 1/2-inch thickness and cut with a biscuit cutter or doughnut cutter. Arrange over the hot casserole and bake for 12 to 16 minutes longer, until biscuits are hot and browned.
Serves 8.

Answer 5

a half pound or so of fresh or 3 cans of whole green beans drained well. Tossed in 2 tablespoons of better and french fry seasoning. It is so good you just heat them till they are warm through. My husband eats them like they are going out of style.

Answer 6

Garlic Green Beans

Steam fresh green beans
Meanwhile, saute finely choped garlic in butter
When the beans are cooked, combine the two ingredients. Voila

Answer 7

Take a couple of cans of sweet peas, drain the liquid out, take a large can of cream of mushroom soup and put it in the boiler with the peas. add one can of water and simmer for about 20 minutes seve hot.

Answer 8

roasted asparagus - line ur asparagus on a cookie sheet, drizzle with olive oil, salt and pepper, crush a garlic or two - roast on high for about 20 minutes, squeeze fresh lemon juice on top when its done.

string beans with shallots - steam ur string beans, sautee your shallots in butter and olive oil, salt, pepper, pinch of cinamon.. toss the steamed string beans with the shallots..

Answer 9

Dilled Peas
Steam peas, add sour cream and dill and butter to taste.

Honeyed Carrots
Steam carrots, add butter and honey and salt and pepper to taste.

Answer 10

Mine's steamed asparagus with hollandaise. And hollandaise isn't hard to make from scratch either. It can be done while the asparagus steams.