17 layer vegetable casserole Recipes

vegetable oil, diced zucchini, chopped onion, coarsely shredded fresh spinach, frozen whole kernel corn, pace enchilada sauce, corn tortillas (6 inch), shredded monterey jack cheese, chopped fresh cilantro leaves

boneless chicken, cut in bite size pieces (mixture of white and dark), vegetable oil, onion, chopped, garlic, green chilies, cream of chicken soup, grated cheddar cheese, frito corn chips or 1 bag tortilla chips

vegetable oil cooking spray, cooked macaroni (or other pasta), tomato, sliced, salt & fresh ground pepper, sharp cheddar cheese, shredded, olive oil, sweet onion, chopped, fresh spinach, sole, sharp cheddar cheese, shredded

canola oil (or vegetable), sweet onion, chopped, garlic clove, minced, cooked and shredded chicken breasts, enchilada seasoning (or taco), water, soft flour burrito-size flour tortillas, dark red kidney beans, drained, frozen corn, thawed, shredded cheddar cheese, shredded monterey jack cheese, salsa (mild ), cilantro, divided

water, black beans, drained, red kidney beans, drained, vegetable oil or 1 tsp cooking spray, sliced onions, sliced zucchini , on the thin side but not so thin they fall apart when cooked, juillened red and yellow sweet bell peppers, poblano chiles, sliced into rings, garlic, minced, whole kernel corn, fresh or frozen and thawed, cumin, red pepper flakes, flour tortillas or 5 fresh corn tortillas, green taco sauce , like tomatillo, shredded jalapeno jack cheese or 2 cups regular monterey jack cheese

white onion, vegetable oil, ground beef, salt, freshly ground black pepper, cinnamon, corn, sliced salami, fresh tomatoes, oregano, gouda cheese shredded, breadcrumbs, butter

ground beef, sliced potatoes, sliced carrots, sliced green bell peppers, sliced onion, sliced tomatoes, cooked rice

scalloped potatoes mix, cream of mushroom soup, water, garlic pepper seasoning, frozen broccoli carrots cauliflower mix, thawed and drained, frozen stir fry vegetables, thawed and drained (broccoli, snap peas, water chestnuts, etc), chicken breast tenders, paprika

layer 1: 2 cans french style green beans, drained, layer 2: 1 can white corn, drained, layer 3: mix together and spread over vegetables), grated sharp cheddar cheese, chopped onion (optional), carton (16 oz) sour cream, sliced water chestnuts, drained, cream of celery soup, layer 4: combine 1 stick melted butter and 1 stack ritz crackers, crushed. bake at 400 in a 9x13 pan for 40 minutes.

red onions (1 lb. total), peeled and thinly sliced, olive oil, salt and pepper, firm-ripe red or yellow tomatoes, chopped fresh basil leaves, fresh thyme leaves or dried thyme, garlic, peeled and chopped, zucchini, rinsed, ends trimmed, and thinly sliced

raw converted rice, water, raw minute brown rice, tomato paste, tomato juice or 1/4 cup vegetable juice, garlic powder, onion powder, brown sugar, oregano, black pepper, dried basil, dried parsley, salt, crushed tomatoes, cabbage leaves, olive oil, extra lean ground beef, onion, grated, carrot, finely grated, stalk celery, diced

celery roots (celeriac; about 4 medium), peeled, quartered, thinly sliced (about 7 cups), russet potatoes (about 4 large), peeled, thinly sliced (about 7 cups), ground nutmeg, onion, thinly sliced, garlic cloves, minced, grated gruyere cheese (about 8 oz), canned low-salt chicken broth or canned vegetable broth, whipping cream

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.

sliced potato (1-2 inch layer), sliced onion (1-2 inch layer), sliced carrot (1-2 inch layer), uncooked rice, peas (with liquid ), pork sausage, vegetable soup, tomato soup , diluted with, water, salt and pepper

sausage, sliced potato, sliced onion, rice, sliced carrot, crushed tomatoes, vegetable juice, breadcrumbs, butter