Easter dinner and looking for some vegetable casseroles?!
Easter dinner and looking for some vegetable casseroles?
Had green bean casserole for years looking for something new and different. Please provide recipe. Dinner is for about 50 people so I do buffet style
Answers:
Broccoli & Cheddar Casserole
Ingredients
4 medium heads broccoli
3 whole eggs, beaten
1 cup ricotta cheese
1/3 cup grated extra sharp white Cheddar cheese
1 tablespoon cornstarch diluted in 1/2 cup milk
1 medium Vidalia or other sweet onion, chopped
coarse salt
freshly ground black pepper
Method
Preheat the oven to 350°
Boil the broccoli heads in water for about 10 minutes. Drain them, and then chop them coarsely, including the stems
Beat the eggs in a deep bowl, add the ricotta and cheddar cheeses and the cornstarch-milk mixture. Mix thoroughly. Add the chopped onion, salt, and pepper. Add the drained broccoli, mix again, and blend the ingredients well
Butter thoroughly an ovenproof baking dish and place the broccoli mixture in it. Bake for about 30 minutes. Serve hot
i have no idea wooooooo
potatoes
www.cooks.com
Campbells soup website offers lots of ideas with veggies as does Kraft.com. My favorite is Cheesy Potatoes made with frozen hash browns, butter, corn flake crumbs, sour cream and cream of chicken soup. Another twist on green bean casserole I've seen is using assorted frozen veggies (cauliflower, broccoli) instead of just the green beans. Glazed carrots and sweet potatoes topped with marshmallows is different. Eggplant parmesean is also good. As for a cold dish, chop broccoli fine, add chopped imitation crab, add mayo. Real tasty!
baba gannouje made with eggplant and tehini
http://www.bigoven.com/recipe161504...
mixed vegetable masala
http://www.recipezaar.com/86563...
I'm fixing a corn spoonbread, which is like a scalloped corn casserole that you can also serve with salsa and sour cream. I'm also making asparagas bundles with prosciutto:
1 bunch asparagas
10 slices prosciutto
1 cup bread crumbs
2 T olive oil
1 garlic clove, minced
1/4 cup parmesan cheese
1 tsp lemon zest
Salt and pepper to taste.
Clean asparagas and remove tough fibrous stem. Submerge for 1 minute in boiling water and remove. Set aside to cool. Heat olive oil in pan and add garlic. Mix and saute until fragrant and slightly browned. Add bread crumbs and mix to coat them. Remove from heat and add parmesan cheese and lemon zest. Toss to coat and set aside to cool. you can store at this point in an air tight container. Take 4 of the asparagas and bundle by wrapping a piece of prosciutto around them. Place in buttered baking dish. When bundles are complete, top each of the prosciutto pieces with some of the bread crumbs. Season with salt and pepper and bake for 20 minutes in 375 degree oven. Remove and serve immediately.
Spinach Mushroom and Artichoke Casserole
2 tablespoons unsalted butter, plus 2 teaspoons
3/4 cup chopped yellow onions
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons minced garlic
1 pound button mushrooms, wiped clean and sliced
2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
2 (14-ounce) cans artichoke hearts, drained and quartered
1 (15-ounce) container ricotta
1 cup grated monterey jack
1/2 cup crumbled feta
6 eggs
1/8 teaspoon nutmeg
1/4 cup dried bread crumbs
1/2 cup Parmesan
Preheat oven to 350 degrees F. Lightly grease a 9 by 13-inch glass baking dish with 2 teaspoons of the butter and set aside.
In a large skillet, melt the remaining butter over medium-high heat. Add the onions, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper, and cook, stirring, until soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the mushrooms and cook until they give up their liquid, about 5 minutes. Remove from the heat.
In a large bowl, combine the spinach, artichoke hearts, mushroom mixture, ricotta, jack, and feta, and toss to combine.
In a separate bowl, beat the eggs, nutmeg, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Add to the spinach mixture. Add the bread crumbs and mix well. Transfer to the prepared dish and top with a layer of Parmesan. Bake until the casserole is firm and the top is golden, about 45 to 50 minutes.
Remove from the oven and serve.
This is a good receipe & can be easily multiplied:
Cauliflower Gratin
1 (3-pound) head cauliflower, cut into large florets
Kosher salt
4 tablespoons (1/2 stick) unsalted butter, divided
3 tablespoons all-purpose flour
2 cups hot milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
3/4 cup freshly grated Gruyere, divided
1/2 cup freshly grated Parmesan
1/4 cup fresh bread crumbs
Preheat the oven to 375 degrees F.
Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.
Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.
Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.
I like to make cheesy potatoes and then add in 1 can of cut corn.
CHEESY SCALLOPED POTATOES
Recipe By : Pamela Creeden
Serving Size : 4 Preparation Time :0:00
Categories : Side Dishes & Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------------------------...
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
salt & pepper -- to taste
1 1/4 cups milk
3/4 cup Velveeta cheese -- shredded or diced
3 medium potatoes -- peeled and sliced
1/2 cup cheddar cheese -- shredded
For sauce, melt butter, stir in flour, salt and pepper. Add milk all at
once. Cook and stir till thickened and bubbly. Stir in Velveeta cheese
until melted. Remove from heat. Place half the sliced potatoes in a greased
1 quart casserole. Cover with half the sauce. Repeat layers. Sprinkle with
cheddar cheese.
Bake, covered, in a 350F degree oven for 35 minutes. Uncover; bake 30
minutes more or till potatoes are tender. Let stand 5 minutes.
This is an amazing dish and no one will guess it has spinach as a major ingredient. I cut the bread crumbs down to one cup. Enlist someone to pick the stems off the spinach for you, as that takes the longest time and is tedious. I'd make a double dose of this along with some of the other great sounding recipes...
Dottie's Spinach
From Comfort Me With Apples by Ruth Reichl (Random House, $13.95)
2 pounds (about 3 10-ounce bags) fresh spinach, coarse stems removed
1 stick (1/2 cup) unsalted butter
2 onions, chopped
Salt and pepper
1 head garlic, peeled and chopped
1/2 teaspoon cayenne pepper
12 ounces cheddar cheese, grated
2 cups fresh bread crumbs
Wash the spinach well and drain it in a colander. Put half of the spinach, with water clinging to its leaves, in a heavy 6- to 8-quart pot and cook over moderate heat, covered, stirring occasionally, until slightly wilted, about 1 minute. Add the remaining spinach and continue to cook over moderate heat, covered, stirring occasionally, until wilted, but still bright green, about 1 minute more. Drain the spinach in a colander. When the spinach is cool enough to handle, squeeze it dry in small handfuls and chop finely.
Preheat the oven to 350 degrees.
Melt the butter in a large, deep, heavy skillet over moderate heat until the foam subsides. Cook the onion in the butter, with salt and pepper to taste, stirring, until softened, about 8 minutes. Stir in the garlic and cayenne and cook, stirring, until the garlic is softened. Add the spinach and cook, stirring, for 2 minutes. Add the cheese and cook over moderately low heat, stirring, until the cheese is melted and all the ingredients are combined well. Season the mixture with salt and pepper and spread in a well-buttered heavy 1 1/2 - to 2-quart shallow baking dish. Sprinkle the top evenly with bread crumbs and bake in the middle of the oven until golden brown on top and bubbling, 20 to 25 minutes. Serves 6 as a side dish.