Soem Food for dinner........friends?

Question

I'm having dinner with my friends and I wanna bring something too. Anyway, I need it to be really simple and easy to make. I don't wanna spend too much time on it....no more than 20 minutes!! I'm not a cook....(:
Right now I'm just thinking about making pillsbury cookies but it's kinda lame...
Thanks!

Answer 1

Lynn's Broccoli Rice Casserole

½ cup chopped onion
½ cup chopped celery (*I will often leave out if I have none)
4 T. margarine
2 cups cooked rice
1 (10½ oz) can cream of mushroom soup
2 (10-oz) pkg. frozen chopped broccoli, barely cooked and drained
1 (8 oz) jar Cheese Whiz (*I will often use a chub of Kraft Garlic Cheese or Tostitoes Nacho Cheese, whatever I have around)
1 4-oz) can water chestnuts, diced

Saute’ onions and celery in margarine. Mix all ingredients. Put into a greased 2-qt. baking dish. Bake at 350ºF for 25 minutes or until bubbly. Serves 8. Enjoy!!

--River Road Recipes II cookbook
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Zucchini Gratin

6 tablespoons (3/4 stick) unsalted butter, plus extra for topping
1 pound yellow onions, cut in 1/2 and sliced (3 large)
2 pounds zucchini, sliced 1/4-inch thick (4 zucchini)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
2 tablespoons all-purpose flour
1 cup hot milk
3/4 cup fresh bread crumbs
3/4 cup grated Gruyere

Preheat the oven to 400 degrees F.
Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.
Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.

--The Barefoot Contessa Cookbook
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Impossibly Easy Vegetable Pie

2 cups chopped broccoli or sliced fresh cauliflower
1/3 cup chopped onion
1/3 cup chopped green bell pepper
1 cup shredded Cheddar cheese (4 ounces)
1/2 cup Original Bisquick® mix
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs

1. Heat oven to 400ºF. Grease 9-inch pie plate. Heat 1 inch salted water to boiling in medium saucepan. Add broccoli; cover and heat to boiling. Cook about 5 minutes or until almost tender; drain thoroughly. Stir together cooked broccoli, onion, bell pepper and cheese in pie plate.

2. Stir remaining ingredients until blended. Pour into pie plate.

3. Bake 35 to 45 minutes or until golden brown and knife inserted in center comes out clean. Cool 5 minutes.

--Betty Crocker
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VEGGIE GARDEN SQUARES

2 (8 oz) cans crescent roll dough
2 (8 oz) package cream cheese, softened
½ cup mayo
1 (1 oz) package dry ranch dressing mix
½ cup shredded cheddar cheese
¼ cup sliced black olives
½ cup each of: broccoli, carrots, cauliflower, green bell pepper, red or green onions, crumbled bacon (this is a very forgiving recipe, so use whatever veggie combination you like or have on-hand)


1. Preheat oven to 375 degrees

2. Roll out crescent dough onto a large baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet. Bake 10-13 minutes in preheated oven, or until golden brown. Allow to cool.

3. Combine cream cheese and mayo with the package of ranch dressing mix.

4. Spread the cream cheese mixture over the cooled crust. Arrange cheese, olives and veggies on top cheese mixture like a pizza. Chill for at least 30 minutes to firm. Cut into squares or bite size pieces to serve.