182 vegetable casserole sour Recipes

vegetable oil, sliced onion, divided, garlic cloves, finely chopped, salt, button mushrooms, sliced, jalapeno peppers, seeded and chopped, chopped swiss chard (1 bunch), chopped fresh parsley, divided, water, diced tomatoes, undrained, corn tortillas, quartered, shredded reduced-fat sharp cheddar cheese, low-fat sour cream

vegetable cooking spray, refrigerated or thawed frozen breaded cooked chicken tenders , cut into bite-sized strips, zucchini , cut in half lengthwise and thinly sliced, whole roasted sweet peppers, drained and thinly sliced, uncooked quick-cooking brown rice, condensed cream of celery soup or campbell s condensed 98% fat free cream of celery soup, water, sour cream

vegetable oil, yellow onion, chopped, green bell pepper, chopped, garlic cloves, minced, tomatoes , including juice, slightly pureed, prepared salsa, ground cumin, salt (to taste), fresh ground black pepper, dried oregano, black beans, drained and rinsed, cubed cooked chicken breasts, corn tortillas, grated monterey jack cheese, plain nonfat yogurt, sour cream, avocado , slices, sliced green onion, chopped black olives

uncooked egg noodles (, use 3 cups for regular egg noodles and 4 cups for large or wide egg noodles. they take more space), boneless pork loin or 2 lbs pork chops, vegetable oil, corn , including liquid, mushrooms , optional, condensed cream of mushroom soup, onion soup mix or 1 envelope mushroom soup mix, sour cream or 1 cup low-fat, fresh parsley, to garnish

cream of chicken soup (also good using 1 can each cr. of chicken & nacho cheese soup), cooked chicken, shredded, chopped green chilies, grated cheddar cheese, dozen corn tortilla (medium), sour cream, salt, chopped green onion (tops included), vegetable oil

cream of mushroom soup, sour cream, pepper, frozen vegetables, french-fried onions, swiss cheese, grated

vegetable oil, yellow summer squash, thinly sliced, vidalia onion, thinly sliced, butter, grated parmesan, shredded sharp cheddar, sour cream, salt and freshly ground black pepper, sleeve crackers, crushed medium to fine (recommended : ritz)

vegetable oil cooking spray, sour cream, condensed cream of chicken soup, chipotle chiles in adobo, finely chopped, salt, pepper, cooked rice, shredded cooked chicken, shredded smoked cheddar cheese

vegetable oil, onion, diced, apple, peeled, cored and grated (i like granny smiths), carrots, peeled and grated, tomato paste, broth (or water), apple cider vinegar, dried mustard powder, oregano, cumin, dark brown sugar, salt and pepper, cooked beans , of your choice, scallion, sour cream

olive oil, onion, chopped, fresh mushrooms, chopped, onion powder, salt, thyme, dried, black pepper, all-purpose flour, evaporated skim milk, dry sherry or chicken broth, chopped frozen broccoli, thawed and drained, fat free sour cream, dry buttermilk powder, low fat cheddar cheese, shredded (plus extra for topping ), egg beaters , original, bread , made into crumbs (plus extra for topping if desired)

cream-style corn, corn, sweet, yellow, canned, drained, yellow corn meal , self-rising, fat free sour cream, eggs , eggland s best, olive oil (2 tbsp), butter buds, liquid, reduced fat cheddar cheese, shredded

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.

lean ground beef, sour cream, onion soup mix, egg, beaten, soft bread crumbs, butter, mushroom stems and pieces, drained, condensed cream of chicken soup, undiluted, water, sauce : (optional), condensed cream of chicken soup, undiluted, poultry seasoning, dried minced onion, sour cream, king arthur unbleached all-purpose flour, baking powder, poppy seed, celery salt, poultry seasoning, dried minced onion, vegetable oil, milk, butter, melted, soft bread crumbs

margarine (i use becel), fat-free cream of chicken soup or 1 (10 3/4 oz) can low-fat cream of chicken soup, nonfat sour cream (i use breakstone it has good taste) or 1 (6 oz) container low-fat sour cream (i use breakstone it has good taste), shredded low-fat cheddar cheese, frozen hash brown potatoes, corn flake crumbs, vegetable oil cooking spray

butter, vegetable oil, chopped fresh mushrooms, chopped onion, boneless chicken breasts, cooked and cut into 1/2-inch pieces, garlic cloves, minced, cream of mushroom soup, pasteurized process cheese spread, cooked rice (1 cup uncooked ), frozen broccoli cuts, thawed, drained, sliced water chestnuts, drained, sour cream, ground black pepper, vegetable cooking spray, shredded cheddar cheese, breadcrumbs or crushed croutons

frozen vegetables, minute rice, heavy cream or 4 -8 oz half-and-half, sour cream, velveeta cheese, thickly sliced (or similar), chicken breasts, cubed (optional)

boneless chicken thighs, frozen vegetables, cream of chicken soup, dry vegetable soup mix, sour cream, french s french fried onions

boneless chicken breasts (i boil and cut up 2-3), fat-free cream of chicken soup, light sour cream, light mayonnaise, skim milk, cooked egg noodles, frozen vegetable soup mix or 1 (12 oz) package mixed vegetables, of your choosing, refrigerated reduced-fat buttermilk biscuits, milk shredded cheddar cheese