Vegetable-Celery Casserole

Here's another clipping from the newspaper. It looks easy.

CELERY CASSEROLE

6 cups sliced celery (sliced diagonally)

2 cans cream of chicken soup

1 can sliced water chestnuts, drained

2-ounce jar diced pimento

1 cup breadcrumbs (Some toast some buttered bread to make these)

Cook celery in a small amount of water only until tender crisp, about 8-10 minutes, and drain. Combine all remaining ingredients except bread crumbs. Place in a 2 quart casserole(Some used a 7x11 inch dish) and top with bread crumbs. Bake at 350 degrees, uncovered, for about 25-30 minutes. Makes 4-6 servings.

Vegetable-Broccoli/Chicken Casserole

Here's another recipe I got from a make and take meals that I went to. It's great to make ahead, divide into smaller portions if necessary, and freeze for a later meal.

BROCCOLI/CHICKEN CASSEROLE

1 (10oz.) pkg. Frozen broccoli, thawed

1 (10.75 oz) can cream of chicken soup

1 (10.75 oz) can cream of mushroom soup

1 (6 oz.) pkg. herb flavored stuffing mix

1/2 c. butter, melted

Place broccoli and soups in a buttered 1-1/2 quart casserole dish, mix well. Toss stuffing with butter in a mixing bowl; add to casserole dish. Stir gently to mix. Bake at 350 degrees for 40 to 45 minutes.

Makes 4 to 6 servings.

Vegetable -Corn Casserole

Lots of people love corn and I can say that I like corn, but it isn't my favorite. A friend shared this recipe with me and today I thought it might be the one to post.

CORN CASSEROLE

1 stick oleo

1 bell pepper -chopped

1 onion -chopped

1 can cream corn

2 eggs

1 cup minute rice(raw)

1-8 oz jar Cheez Whiz-jalapeno

1 small jar pimientos

Grated cheese

Saute pepper and onion in oleo. Add corn and eggs. Salt and pepper to taste. Add rice-melt cheez whiz in microwave-Mix together-cover with grated cheese. Bake at 350 degrees for 30 mins in a 9x13 greased dish.

Vegetable -Carrot Souffle

Carrots are one of my favorite vegetables. I found this recipe in the newspaper and wanted to share.

CARROT SOUFFLE

1 pound fresh carrots

1/2 stick margarine, melted

1 cup sugar

3 eggs

1 teaspoon baking powder

3 tablespoons flour

1 teaspoon vanilla

Cook carrots; drain and combine with melted margarine in mixing bowl. Blend with electric mixer until well blended. Add rest of ingredients and mix well. Pour into greased casserole and bake 45 minutes at 350 degrees.

Vegetable -Squash Casserole

This squash casserole is a little different from the other one that I posted first. See which one you might perfer. I love squash any way it is prepared.

SQUASH CASSEROLE

2 pounds yellow squash

1 stick margarine

1 can cream of chicken soup

1 onion, finely chopped

1 bell pepper, chopped

2 cups sweet milk

1 pan baked corn bread

Cook and drain squash. Saute onions, bell pepper and celery in margarine. Crumble baked corn bread in milk. Mix all ingredients and pour into greased casserole dish and bake at 350 for 35 minutes. Sprinkle grated cheese on casserole and bake 5-10 minutes longer or omit cheese if preferred.

Vegetable -Sweet Potato Fluff

Thanksgiving cooking is on my mind so I am searching for recipes. I came across this one clipped from the paper and thought I would share it with you. If you have a great sweet potato recipe, send it to me and I will post it.

SWEET POTATO FLUFF

4 to 6 medium sweet potatoes, cooked and mashed ( or two 15 -ounce cans sweet potatoes, drained)

6 tablespoons butter (or margarine)

About 36 large marshmallows

1/2 cup brown sugar

1 teaspoon vanilla

Mix potatoes (need to be hot), butter, 24 marshmallows, brown sugar and vanilla. Beat with mixer until light and fluffy. Place in a buttered 2-quart casserole dish. Top with remaining marshmallows. Bake at 350 degrees for about 20 minutes or until bubbly. Makes about 6 to 8 servings.

Vegetable -Green Bean Casserole

Green beans are my favorite vegetable. This recipe was in the paper and was clipped out and saved to make. I hope you enjoy it!

GREEN BEAN CASSEROLE

2 tablespoons margarine, melted

2 tablespoons flour

1 tablespoon sugar

8 ounces sour cream

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

2 (15 ounce) cans green beans, drained (any style will do, but some like French-style best)

8 ounces grated milk cheddar cheese

1 can French fried onion rings

Add flour and sugar to margarine. Stir until flour is absorbed. Stir in sour cream. Add seasonings. In a 3-quart casserole, layer beans, sauce and cheese. In that order. Repeat layers, and top with onion rings. Bake for about 40 minutes or until bubbly. Makes six to eight servings.

Vegetable -Sweet Potato Casserole

Sweet potatoes are good all year and many include them in their Thanksgiving menu. Here's a recipe that I cut from the paper.

SWEET POTATO CASSEROLE

For the casserole:

2 eggs, lightly beaten

2 cups cooked sweet potatoes, mashed

6 tablespoons unsalted butter or margarine, melted

plus extra for greasing the baking dish

1 & 1/4 cups granulated sugar

1 cup milk

1/4 teaspoon nutmeg

1/2 teaspoon cinnamon

For the topping:

6 tablespoons unsalted butter or margarine, softened

1/2 cup firmly packed dark brown sugar

3/4 cup cornflakes

1/2 cup chopped pecans

To make the casserole: Preheat oven to 400 degrees. Lightly grease an 8-by-8-inch baking dish or other casserole dish and set aside. In a large bowl, lightly beat eggs. Add sweet potatoes, butter, sugar, milk, nutmeg, and cinnamon and blend well. Pour into baking dish and bake for 20 to 30 minutes, until center is almost set but still jiggles.

To make the topping: In a bowl, mix the top butter and brown sugar until smooth. Gently mix in cornflakes and pecans. Spread evenly over baked casserole. Return casserole to the oven and bake for 10 minutes. Let cool for 5 minutes before serving.Makes eight servings. Preparation time is 20 minutes and cooking time is 35-40 minutes.

Vegetable -Rice Dressing

This was a recipe that was printed in the newspaper. It was entered as one of the recipes that taste just like mom (or dad) used to make. I haven't made it, but it may be one I'll try in the future.

RICE DRESSING

2 cups rice, cooked

1 large pan corn bread

1 can cream of chicken soup

5 boiled eggs

1 medium onion, chopped

Salt and pepper to taste

Mix together all ingredients and cook until lightly browned at 350 degrees. Serves 5 to 6.

Vegetable -Squash Casserole

We have a community newpaper where I live and there is a section of recipes in each issue. This recipe came from that collection of recipes. I have been steaming my vegetables recently, but might give this recipe a try soon. Put a comment if you try it and let me know what you think.

SQUASH CASSEROLE

2 lbs. yellow squash

1 onion, chopped

1 cup cream of mushroom soup

2 eggs

2 cups milk

1 cup grated cheese

1/2 stick margarine

bread crumbs

Slice squash. Add onions and cook in a small amount of water until tender. Drain. Mix together beaten eggs, milk, and soup. In a baking dish layer squash mixture, then a layer of cheese, and then bread crumbs. Repeat until gone. Pour milk mixture over it. Top with crumbs and dot with margarine. Bake 35 minutes at 325 degrees and then 10 minutes at 350 degrees.