I need a vegetable dish recipe to take to our church's harvest dinner. Any ideas?

Question

No potato dishes, please. I want to take something original, no green bean casseroles here :)

Answer 1

I have something you can try.. it is so delicious and people will be begging for the recipe....

Corn Thing
1 cup sour cream
8 oz. box Jiffy corn mix
2 eggs
2-3 tablespoons sugar
1/2 cup butter
1 can creamed corn

Melt butter in pan. mix remaining ingredients in a 8 1/2 round baking dish to 375 degrees for 40-45 minutes until golden brown.

Enjoy!

Answer 2

What about Broccoli casserole? I love that stuff. Check out the recipes on www.allrecipies.com.

Or try this one...

CORN CASSEROLE
2-3/4 eggs, beaten
1-1/3 (15 ounce) cans cream-style corn
1-1/3 (8 ounce) containers sour cream
1/3 cup butter, melted
1-1/3 (15.25 ounce) cans whole kernel corn, drained
2 cups shredded Cheddar cheese
2/3 cup chopped onion
1-1/3 (4 ounce) cans diced green chilies, drained
1-1/3 (8.5 ounce) packages dry corn muffin mix


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
In a large mixing bowl, combine eggs, cream style corn, sour cream and melted butter. Stir in whole kernel corn, cheese, onion and chilies. Stir in the corn muffin mix until just moistened.
Bake in a preheated 350 degrees F (175 degrees C) oven for 75 minutes; or until an inserted knife comes out clean and the top is golden. Let stand 5 minutes before serving.

(This is an amazing dish, and this recipe serves 12)

Answer 3

Corn Casserole

2 cans cream corn
1 stick of butter (melted)
3 eggs
3 tbsp sugar
3 tbsp flour
1/3 cup milk

Mix everything together. Bake at 375 for about 30 minutes or until set.

Answer 4

Spinach Squares... easy take along.

2 ( 10 oz) pkg frozen chopped spinach, thawed
3/4 C. cooked rice
1/4 C. green onions
1 C. shredded Swiss or cheddar cheese
1 can cream. chicken soup
1/8 tsp Each: salt, pepper, oregano
3 eggs, lightly beaten
1/4 C soft breadcrumbs
3 T. Parmesan cheese
1 T. melted butter

Drain spinach well. Combine spinach and next three ingredients. Set aside.

Combine soup with seasonings and eggs; add to spinach mixture and stir well. Pour mixture into lightly greased 8 in square dish.

Combine breadcrumbs with melted butter and Parmesan. Sprinkle over spinach mixture.

Bake for 35 min at 350. Let stand for 10 minutes and then cut into squares. This is good at room temperature.

Answer 5

Four Bean Salad
1 can cut green beans (not French cut)
1 can cut wax beans
1 can garbonzo beans
1 can kidney beans
Open and drain all beans. (I save the liquid and cook dry beans.)
In a medium sized bowl whisk together:
1/2 cup vegetable oil (not olive oil)
1/2 cup white sugar
1/2 cup red wine vinegar
1 T parsley
1/2 t salt
1/4 t black pepper
Place beans in a large bowl. Pour whisked dressing over beans. Mix thoroughly. Cover and refridgerate. Mix repeatedly until ready to serve.
Yum!

Answer 6

Stuffed mushrooms

6 oz mushrooms
1 egg
olive oil
1cup Italian seasoned bread crumbs
salt

take them stems off(reserve you need the stems), in a bowl take the tops and coat with olive oil salt and pepper

OK in a separate bowl chop those stems finely add the egg and the bread crumbs, stir up tiny pinch of salt too.

take the tops, line them up in a baking dish take a teaspoon and spoon the bread crumb mixture into each and every one.
bake at 350 degrees F for 15 minutes and enjoy good appetizers for thanksgiving. Double triple quadruple the recipe as needed

Answer 7

Creamed Asparagus Bake

2 10oz pkgs frozen asparagus cuts
1 can campbells cream of asparagus soup
2 Tbsp milk
Cook the asparagus as the package says and then add to soup and milk on the stove top. Heat until warm. Put the mixture in a glass baking dish and top with grated parmesan cheese. Bake in oven on 350 till cheese begins to melt.

Answer 8

ROAST SQUASH MEDLEY

1 large acorn squash, peeled and cubed
1 small butternut squash, peeled and cubed
2 large white potatoes, cubed
2 large red potatoes, cubed
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1 small onion, quartered
12 whole garlic cloves, peeled
1 tsp. salt
1 tsp. garlic powder
1/2 tsp. pepper
1/2 c. olive oil

In a large bowl, toss all ingredients until well coated. Arrange mixture in a single layer in two greased 15” x 10” x 1” baking pans. Bake, uncovered, at 425 F. for 20-30 minutes or until vegetables are tender, stirring occasionally. Makes 6 servings.

GLAZED WINTER VEGETABLES

4 large sweet potatoes, peeled, halved lengthwise and cut into 1/2-inch slices
2 medium acorn squash, peeled, seeded and cubed
2 large russet potatoes, peeled, halved lengthwise and cut into 1/2-inch slices
1 lb. baby carrots
1 c. packed brown sugar
1/2 c. water
1/2 c. butter or margarine, melted
1/2 c. molasses
2 tsp. ground cinnamon
2 tsp. vanilla extract
1 tsp. salt

Divide vegetables among four greased 13-in. x 9-in. x 2-in. baking pans. In a bowl, combine the brown sugar, water, butter, molasses, cinnamon, vanilla and salt. Drizzle over vegetables; toss to coat. Cover and bake at 425 F. for 30 minutes. Stir vegetables. Bake, uncovered, for 15-20 minutes longer or until vegetables are tender. Makes 24 servings.

Answer 9

okay here goes my fav;
1 16oz bag frozen brocolli,carrot,cauliflower combination,thawed and drained
1 can cream of mushroom soup,1c shredded swiss cheese,1/3 c sour cream,1/4 tsp pepper,1 small can frenchs fried onions
Combine all ingredients except 1/2 c of cheese and 1/2 can onions. Pour into 1 qt casserole . bake covered at 350 degrees for 30 min or untill veggies are tender . top with remaining cheese and onions. bake uncovered 5 min or untill golden on top . good luck and god bless.

Answer 10

Go to foodtv.com and do a search for "better than grandma's creamed corn", it's an Alton Brown Recipe. Super easy to make, you can use frozen corn and it's absolutely Delicious. It's something you can eat a room temp. if you can't use a crock pot to keep it warm. Try it, you'll be glad you did.