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Seasoned Cooking January 2001 Issue
Victoria's Vegetarian Victuals
Quick Comfort Casseroles to Fight Winter Chills
by Victoria Smith
Table of Contents Printable View  

Broccoli, Cheese, and Rice Casserole
  • 1 cup instant rice -- uncooked
  • 1/2 cup onion -- chopped
  • 1/4 cup skim milk
  • 4 ounces light cheese -- cubed
  • 2 tablespoons light margarine -- softened
  • 20 ounces chopped broccoli -- thawed and drained
  • 10 ounces reduced fat cream of mushroom soup -- undiluted
Preheat oven to 350º F. Combine all ingredients in a large bowl, and spoon into a 2 quart casserole. Bake at 350º F for 45 minutes.
  • Yields: 8 servings
  • Preparation Time: 50 minutes

Cheesy Zucchini Casserole
  • 2 tomatoes, peeled cut into wedges
  • dash garlic powder
  • 2 small zucchini, sliced
  • 1/2 cup shredded cheddar cheese
  • 2 small yellow squash, sliced
  • 1/2 cup grated parmesan cheese
  • 1/8 tsp. thyme
  • 1/3 cup bread crumbs
  • 1/2 tsp. basil
  • 1 cup mozzarella cheese
Combine tomatoes, zucchini, squash, seasonings, and cheddar cheese. Place in 1 1/2 quart casserole.

Top with parmesan cheese and bread crumbs. Bake at 350º F about 45 minutes until vegetables are tender. Sprinkle with mozzarella cheese. Let stand 5 minutes before serving.

  • Yields: 6 servings
  • Preparation Time: 55 minutes

Chick Pea and Rice Casserole
  • 2 cups rice (uncooked)
  • 1 can chick peas (garbanzo beans)
  • 1 Tablespoon olive oil
  • 1 Tablespoon lemon juice
  • 1 medium onion, chopped
  • salt & pepper to taste
  • assorted herbs (fresh or dried) to taste
Cook the rice. Drain the chick peas. Mix all the ingredients while rice is still hot. Serve immediately.
  • Yields: 4 servings
  • Preparation Time: 20 minutes

Corn Zucchini Casserole
  • 2 cups shredded zucchini, packed tightly (Squeeze ALL the water from the zucchini after shredding)
  • 1 can (1 lb.) creamed corn
  • 3 ex-large eggs, slightly beaten
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/4 cup finely chopped onions
  • 1 cup shredded sharp cheddar cheese
Combine the zucchini, corn, eggs, seasonings and 1/2 cup of cheese in a lightly greased 1 1/2 quart casserole dish. Sprinkle the remaining 1/2 cup of cheese over the top. Bake in a 350º F oven for 45-50 minutes until well set.
  • Yields: 4 servings
  • Preparation Time: 45 minutes

Hash Brown Casserole
  • 12 ounces frozen hash brown potatoes unthawed
  • 10 ounces cream of celery soup, condensed undiluted
  • 3 cups shredded sharp cheddar cheese packed
  • 1 cup sour cream
  • 1 cup finely chopped onion
  • 6 ounces french-fried onions -- canned
Preheat oven to 350º F. Combine the first five ingredients in a large bowl. Transfer to 13 x 9 x 2-inch glass baking dish. Bake until the top is slightly golden, about 1 hour 10 minutes. Sprinkle with onions. Bake until golden brown, about 5 minutes.
  • Yields: 4 servings
  • Preparation Time: 1 hour and 25 minutes

Mixed Vegetable Casserole
  • 1 large bag frozen mixed vegetables
  • 1 cup chopped celery
  • 1 cup grated cheese
  • 1 cup mayonnaise
  • 1 cup chopped onion
  • 1 stack Ritz crackers
  • 1 stick margarine or butter
  • 1 can cream of celery soup
Preheat the oven to 350°F. Cook the vegetables until tender. Mix in onion, celery, cheese, soup and mayonnaise. Mix with vegetables; season to taste. Melt margarine and add crumbled Ritz crackers. Put the vegetable mixture into 9" x l2" flat casserole dish and top with crumbled Ritz crackers. Bake for 35 minutes.
  • Yields: 4 servings
  • Preparation Time: 45 minutes

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Article copyright © 2001 - 2005 Victoria Smith
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