I am not personally a big fan of cooked vegetables. Give me a
fresh salad any day! There are a lot of ways you can disguise
vegetables so that your family will eat them, however, and baked
vegetable casseroles are an easy way to add vegetables to your
holiday meal in a way that your whole family will enjoy. These
recipes are probably too high in calories for everyday meals, but
make a great treat for the holidays.
Baked Corn
1 c. bread crumbs
2 tbsp. butter
1 c. corn, canned or frozen (cooked)
2 eggs
1 can cream of mushroom soup
1/4 c. chopped onion
1/4 tsp. salt
1/8 tsp. pepper
Brown crumbs in butter, add drained corn, slightly beaten eggs,
soup, onion, and seasonings. Pour into buttered baking dish. Bake
at 350 degrees for 40 minutes or until inserted knife comes out
clean.
Cheese Scalloped Carrots
12 medium carrots, sliced
1 small onion, minced
1/4 c. butter
1/4 c. flour
1 t. salt
1/4 t. dry mustard
2 c. milk
1/8 t. pepper
3/4 c. chopped celery
1/2 lb. shredded cheddar cheese
3 c. buttered fresh bread, cut in small pieces
Early in the day, cook carrots until tender. Meanwhile, gently
cook onions and celery in butter. Stir in flour, salt, mustard
and pepper. Add milk and cook until smooth. In a 2-qt. casserole,
arrange a layer of carrots, a layer of cheddar cheese, and repeat
until all are used, ending with carrots. Pour mustard-onion sauce
over, then top with bread. Refrigerate until ready. About 45
minutes before serving, bake in a 350 degree oven for 35 to 40
minutes.
Green Bean Casserole
2 cans French style green beans
1 can mushrooms
1 can mixed Chinese vegetables
1 can water chestnuts, sliced thin
1 medium onion, chopped
1 cup celery, chopped
1 can cream of celery soup
1 can cream of chicken soup
3/4 pound grated cheese
1 can french-fried onion rings
Drain vegetables. Saute onion and celery in small amount of
margarine. Combine all ingredients (except onion rings) and place
in casserole. Bake at 400 degrees for 20 to 30 minutes. Cover
with onion rings and bake 10 minutes at 300 degrees.
Cheesy Baked Onions
4 yellow onions, peeled, sliced
1/2 c. margarine
25 Ritz crackers, crushed
1/3 cup grated Parmesan cheese
Cook onions in margarine until transparent. Spread 1/2 of the
onions in a 2-quart buttered casserole dish. Top with 1/2 of the
crackers, 1/2 of the cheese. Repeat layers. Bake uncovered at 325
degrees for 30 minutes.
Squash Casserole
3 pounds yellow squash
2 carrots, grated
1 large onion, chopped fine
1 can cream of chicken or cream of mushroom soup
1/2 pkg. seasoned bread crumbs
1 (6 oz.) carton sour cream with chives
1/2 c. margarine or butter
Boil squash. Drain and mash. Mix all ingredients except bread
crumbs and margarine. Melt 1/4 cup margarine in 3-quart casserole
before adding ingredients. Mix 1/4 cup margarine with bread
crumbs. Sprinkle over top. Bake at 325 degrees for 1 hour.
