Green Bean Or Vegetable Medley Casserole Recipes

Steps:

• Place beans in a large saucepan and cover with water. Bring to a boil. Cover and cook for 4-7 minutes or until crisp-tender., Meanwhile, in a large nonstick skillet, saute the red pepper, onions and mushrooms in oil until tender. Add garlic; cook 1 minute longer. Drain beans; stir into vegetable mixture. Add the vinegar, basil, salt and pepper; heat through.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a casserole dish.
• In a bowl, stir together the cream of celery soup, sour cream, Cheddar cheese, onion, and salt until well combined. Mix the green beans and corn together in the prepared dish, and spread the soup mixture over the vegetables. Place the crushed crackers in a bowl and stir in the butter. Spread the crumbs over the casserole.
• Bake in the preheated oven until the casserole is bubbling and the crumb topping is golden brown, about 45 minutes.

Steps:

• Stir soup, sour cream, pepper, veggies, 2/3 cup of fried onions and 1/4 cup swiss cheese in 2 quart casserole.
• Cover and bake 40 minutes at 350.
• Sprinkle remaining cheese & onions over and bake for another 5 minutes.

Steps:

• Bring a large pan of water to the boil. Whisk the oil with the mustard, honey and vinegar in a large bowl and season.
• Put the leeks in the water, bring back to the boil, then simmer gently for 1 min. Add the beans and cook for 2 mins, then add the broccoli and simmer everything for 4 mins. Finally, add the peas, bring back to the boil and simmer for 1 min more. Drain really well, then tip into the large bowl and toss through the dressing. Serve straight away.

Steps:

• Preheat oven to 425°. Place first 7 ingredients in a large bowl; toss with 2 tablespoons oil. Divide between two 15x10x1-in. pans coated with cooking spray., Roast until tender, 20-25 minutes, stirring occasionally. Transfer to a large bowl. Mix remaining ingredients with remaining oil; toss with vegetables.

Steps:

• Preheat your oven to 350F degrees.
• Fill a large saucepan with one to two inches of water, and add your potatoes, carrots, cauliflowerets, and green beans; Bring to a boil over high heat, reduce to simmer, cover and cook for approximately 10 minutes.
• Remove from heat and drain in colander.
• If you wish to save the juices for another use, make sure to drain the veggies over a dish to catch the juices.
• Thats what I do!
• Heat oil in large skillet over medium high heat and add your onions and garlic.
• Stir and saute them until they are soft, approximately 3-5 minutes.
• Add your tomatoes, salt and pepper, and thyme, and stir, reduce heat to simmer, and cover and cook for 5 minutes to allow flavors to develop.
• Remove from heat and keep covered; set aside.
• Spread potato mixture over bottom of greased medium casserole or baking pan, add salt and pepper to taste, and then sread half of your tomato mixture over the potato layer.
• Continue by layering your zucchini slices and chopped green pepper on top of the tomato mixture, and then pour the remaining tomato mixture on top of the zucchini-green pepper layer.
• Bake in oven, covered, for approximately 50 to 60 minutes until all of your veggies are tender.
• ENJOY!