85 vegetable bake casserole Recipes

cheesy chicken & rice casserole, prep : 5 min. bake: 50 min. makes: 4 servings, cream of chicken soup (regular or 98% fat free), water, uncooked regular long-grain white rice, onion powder, ground black pepper, frozen mixed vegetables, skineless , boneless chicken breast halves, shredded cheddar cheese

whole wheat bread, cubed, soft tofu, drained and crumbled, gimmie lean sausage flavor, red bell pepper, chopped, green bell pepper, chopped, onion, chopped, garlic cloves, chopped, soymilk, dried thyme, dried basil, dried dill weed, dried rosemary, sea salt, vegetable oil, plus more, vegetable oil , for baking

yellow cornmeal, flour, baking powder, sugar, salt, baking soda, vegetable oil, buttermilk, egg, butter, melted, cooked chicken breasts (cut into bite- size pieces), yellow onion (chopped ), celery (thin chopped ), salt, fresh ground pepper, cream of chicken soup, chicken broth, butter

beef or 2 lbs veal, cut up, flour, paprika, onion (1 lb.), cream of chicken soup, baking powder, salt, poultry seasoning, celery seed, dry onion flakes, poppy seed, vegetable oil, milk, sour cream, butter, breadcrumbs

zucchini, sliced thin, flour, baking powder, onion, chopped, cheese, shredded, vegetable oil, salt, pepper, eggs, beaten

cornmeal, salt, baking soda, eggs, beaten, milk, drops hot pepper sauce, vegetable oil, cooked rice, shredded cheddar cheese, cream-style corn, chopped onion, chopped green chilies

lean ground beef, vegetable oil, salt, pork and beans or 1 (16 oz) can baked beans, barbecue sauce, any brand, brown sugar (or & splenda), refrigerated biscuits, shredded cheddar cheese

vegetable oil, chopped white onion, butter softened, cream cheese softened, whole kernel corn drained, creamed corn, chopped green chilies, sugar, salt, freshly ground black pepper, fried onions divided

egg noodles, uncooked, vegetable oil, boneless skinless chicken breast cut into 1/2-inch cubes, red onion, diced, curry powder, low-sodium chicken broth, cornstarch, evaporated skim milk, frozen peas, sliced mushrooms, lemon juice, dry bread crumbs

vegetable oil, onion, diced, sweet red pepper, diced, kielbasa, diced (about 8 oz.), lean ground beef, chili powder, salt, ground black pepper, tomato puree (passata), molasses, brown sugar , packed, dry mustard, wine vinegar, navy beans, drained and rinsed, all-purpose flour, baking powder, salt, cayenne pepper, butter, chilled and cut into cubes, buttermilk, cheddar cheese, shredded

olive oil, garlic cloves, minced, onion, minced, whole tomatoes, drained and crushed in hands, fresh ground pepper , generous amount, fresh basil, chopped or 1 tsp dried basil, butter, cut into bits, vegetable broth, cornmeal, cold water, salt, parmesan cheese, grated, parmesan cheese, grated, part-skim mozzarella cheese, grated, feta cheese, crumbled

baking potatoes , like russets, about 2 1/4 lb, cardoons, milk, chopped fresh thyme, minced garlic, red pepper flakes, salt and freshly ground black pepper, scamorza or mozzarella, sliced 1/2-inch thick, red bell peppers , roasted, peeled, seeded and cut into pieces, tomatoes , about 1 1/4 lb, cut in half lengthwise, yellow onion, about 10 oz, sliced 1/2-inch thick, green zucchini , sliced on the bias 1/2-inch thick, extra-virgin olive oil, grated pecorino

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.

dried yellow split peas, water, salt, vegetable oil, cumin seeds, chopped fresh cilantro, grated fresh coconut or 1 cup flaked sweetened coconut, minced serrano chile (about 8 chiles), grated peeled gingerroot, salt, garlic cloves, minced, baking potatoes, peeled and cut into 1-inch cubes (about 1 1/4 lb), sweet potatoes, peeled and cut into 1-inch cubes (about 1 1/4 lb), eggplant, cut into 1-inch cubes (about 1 1/4 lb), water, fresh cilantro sprigs (optional)

ground spicy sausage, vegetable oil, chopped white onions, tomato sauce, beef broth, salt, sage, chopped green peppers, garlic, dumplings, white corn meal, flour, baking powder, rosemary, salt, egg, milk, vegetable oil

yellow cornmeal, baking powder, baking soda, salt, nonfat buttermilk, frozen egg substitute, thawed, green chiles, undrained, vegetable cooking spray, chopped cooked turkey breast, canned no-salt-added chicken broth, undiluted, chopped onion, chopped celery, frozen egg substitute, thawed, chopped fresh parsley, rubbed sage, salt, pepper, hot sauce, reduced-calorie margarine, all-purpose flour, evaporated skimmed milk, canned no-salt-added chicken broth, undiluted, salt, pepper

dried porcini, water, fresh cultivated white mushrooms, unsalted butter, extra-virgin olive oil, onion, chopped, salt, freshly milled white pepper, heavy cream, olive oil or vegetable oil for oiling boards and baking dish, recipe basic polenta, cornmeal , 6 cups water, and 2 tsp salt, shredded fontina, freshly grated parmigiano

chopped sweet onion, chopped celery, chopped baby carrots, butter, diced petite tomatoes; well drained, sweet creamed corn, jiffy cornbread mix, eggs; well beaten, kraft shredded cheese ; for vegetable mixture, kraft shredded cheese ; for baking on top, white pepper