Category Archives: 11. Vegetables

Baked Corn Casserole

Corn Casserole

Baked Corn Casserole

Makes 8 servings

 

2 eggs

3 Tablespoons sugar

3 Tablespoons flour

1 can cream corn

1 can corn drained

1 cup cracker crumbs

Salt and pepper to taste

2/3 cup milk

1/4 cup butter melted

 

In a medium sized bowl beat eggs

Next add sugar and flour, mix well

Stir in creamed corn, drained corn, cracker crumbs, salt and pepper

Carefully mix in milk until well blended

Pour into a buttered 2 qt casserole dish and top with melted butter

Bake at 350 degrees for 75 minutes or until casserole is set

Allow to cool for 5 minutes before serving

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Honey Glazed Carrots

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Honey Glazed Carrots

Makes about 6 servings

 

3 tablespoons butter

1/2 sweet onion diced

1/2 cup vegetable or chicken stock

2 cans 14.5 oz Sliced Carrots, well drained

1/4 cup honey

1/2 teaspoon salt more or less to taste

1/4 teaspoon pepper more or less to taste

1 tablespoon honey

Garnish with Dried or Fresh Parsley

 

Preheat oven to 400 degrees

Melt butter in cast iron pan over medium-high heat

Toss the onions in the pan and cook for about 5 minutes, stirring occasionally

Add the stock to the pan, cook over medium-heat for about 3 minutes

Toss the carrots in the pan, stir, drizzle with 1/4 cup honey

Add salt and pepper

Carefully place the cast iron pan in the preheated 400 degree oven

Cook for 25 to 30 minutes

Drizzle another tablespoon of honey over top of the carrots, stir

Serve from cast iron pan or transfer to a large serving bowl

Garnish and enjoy!

Green Bean Casserole

Green Bean Casserole Pic from Campbells

Green Bean Casserole

Makes 6 servings

 

1 (10.75 ounce) can Cream of Mushroom Soup

1/3 cup milk (optional)

1 teaspoon Worcestershire sauce

1/8 teaspoon ground black pepper

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/2 cup shredded cheddar cheese

4 cups fresh green beans steamed for 7-8 minutes

French Fried Onions

Bread crumbs

 

Stir soup, milk, Worcestershire sauce, pepper, garlic powder, onion powder, cheddar cheese, beans and 1 1/3 cups onions in 9×13 baking pan

Sprinkle the top of the dish with bread crumbs

Bake at 350 degrees covered for 25 minutes or until hot

Top with remaining onions

Bake for 5 minutes more uncovered

*I forgot to get a picture of our dish before we plated our meals.  I attached a picture from the Campbell’s website that looks very close to how ours came out.

*I want to add that leftovers are not as flavorful as fresh, so this might be one dish that you make close to the serving side for your group.

Oven Roasted Potatoes

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Oven Roasted Potatoes

Makes about 2-3 Servings

 

1 Quart Jarred Potatoes

Olive Oil

Adobo

Garlic Salt

Turmeric

Paprika

Thyme

 

Preheat oven to 475 degrees

In a bowl large enough to toss in, add all above ingredients

Toss until well coated

Spread in a single layer on oven pans

Bake in a preheated oven

Using a flat spatula, scrape and flip potatoes about every 10 minutes

Mine were done after 30 minutes

 

You can also use fresh cut potatoes for this.  You will need to add to the cooking time since they are fresh cut.

 

Parmesan Stuffed Tomatoes

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Parmesan Stuffed Tomatoes

2 ripe Tomatoes, sliced

3 Tablespoons Mayonnaise

6 Tablespoons Parmesan cheese

1 Tablespoon Dijon Mustard

1 teaspoon Chopped Garlic

 

1 teaspoon dried oregano

salt and pepper to taste

1 teaspoon chopped fresh parsley

1/4 cup shredded mozzarella cheese

Seasoned bread crumbs

 

Slice tomatoes in half, clean out insides and lay out on a paper towel to let the liquid drain.  Topping will stay on better

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Arrange tomato slices in a single layer on a baking sheet

In a small bowl, mix together mayonnaise, Parmesan, Dijon mustard, and garlic

Use a spoon to top each tomato slice with a small amount of the mayonnaise mixture

Season with oregano, and salt and pepper to taste

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Sprinkle with bread crumbs, mozzarella and then top with parsley

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Broil 5-10 minutes

Serve immediately

 

3 Cheese Potatoes

 

3-cheese-potatoes

3 Cheese Potatoes

Makes 4-6 servings

 

4 cups cubed potatoes

1 medium onion, chopped

3 tablespoons grated Parmesan Cheese

1 tablespoon minced chives

1/2 teaspoon season salt

1/4 teaspoon pepper

2 tablespoons butter

1/2 cup crumbled, cooked bacon

1/2 cup shredded mozzarella cheese

1/2 cup shredded cheddar cheese

 

Peel and chop potatoes into 1 inch cubes

Bring a large pot of water to a boil and add potatoes

Boil about 15 minutes, until a fork stabbed potato falls off the fork

Preheat oven to 350 degrees

Drain potatoes and set aside

 

In a large bowl, combine chopped onion, parmesan cheese, chives, salt and pepper

Stir in cooked potatoes and mix well

Mix in bacon, mozzarella and cheddar cheese

Top with butter

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Bake in preheated oven for 25-30 minutes, covered, until cheese is melted and center if bubbly

cheese-potatoes

You can also use canned potatoes for this to save cooking time

Baked Brown Sugar Sweet Potatoes

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Makes about 8 servings

8 cups sweet potatoes cut into chunks

1 teaspoon cinnamon

1 teaspoon vanilla

1/2 cup butter

1 cup brown sugar

1 teaspoon salt

Mini marshmallows

 

Peel and chunk sweet potatoes into bite size pieces

Bring a large pot of water to a hard boil and add sweet potato chunks

Boil for approximately 15 minutes

While the potatoes are boiling,

Preheat oven to 350 degrees

 

Melt butter in a small sauce pan over low heat

Add cinnamon, vanilla, brown sugar and salt

Stir well to combine

Drain sweet potatoes and pour into a greases 9×13 pan

 

Pour butter mixture over potatoes

I used a spatula to flip and coat the potatoes in the mixture

Bake in the preheated oven for 15 minutes

 

Remove from oven and top with mini marshmallows, about half a bag or so

Return to oven for 10-15 minutes or until marshmallows start to brown

Enjoy!!!!