Red And Green Casserole Recipes

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COLORFUL BROCCOLI CHEDDAR CASSEROLE

When we have houseguests, we make broccoli and cheese strata the night before so in the morning we can relax and visit while it bubbles in the oven. -Gale Lalmond, Deering, New Hampshire

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h15m

Yield 8 servings.

Number Of Ingredients 12



Colorful Broccoli Cheddar Casserole image

Steps:

  • In a large skillet, heat oil over medium-high heat. Add green onions; cook and stir until tender. Add broccoli, red pepper and garlic; cook and stir 4-5 minutes or until tender. Transfer to a large bowl; season with pepper., Place English muffins in a greased 13x9-in. baking dish, cut sides up. Top muffins with vegetable mixture and sprinkle with 1 cup shredded cheese., In a large bowl, whisk eggs, milk, mustard and, if desired, hot sauce. Pour over top. Refrigerate, covered, overnight., Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, covered, 30 minutes. Sprinkle with remaining cheese. Bake, uncovered, 20-30 minutes longer or until egg mixture is set. Let stand 5 minutes before cutting.

Nutrition Facts : Calories 273 calories, Fat 12g fat (5g saturated fat), Cholesterol 228mg cholesterol, Sodium 529mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges

1 tablespoon olive oil
6 green onions, sliced
2 cups fresh broccoli florets, chopped
1 medium sweet red pepper, finely chopped
2 garlic cloves, minced
1/8 teaspoon pepper
5 whole wheat English muffins, split, toasted and quartered
1-1/2 cups shredded reduced-fat cheddar cheese, divided
8 large eggs
2-1/2 cups fat-free milk
2 tablespoons Dijon mustard
1/2 teaspoon hot pepper sauce, optional

HOMEMADE GREEN BEAN CASSEROLE

If you think you don't like green bean casserole, withhold judgment until you've tried this entirely from-scratch version. It has all the classic elements of the Thanksgiving favorite, but its base is a mushroom gravy amped up with red-wine vinegar, red-pepper flakes and fresh thyme rather than a can of soup. If you don't want to fry the onions yourself (we understand), you can always substitute 1 1/2 cups store-bought fried onions or even crispier fried shallots.

Provided by Sarah Jampel

Categories     casseroles, side dish

Time 1h45m

Yield 8 to 10 servings

Number Of Ingredients 19



Homemade Green Bean Casserole image

Steps:

  • Make the onions: In a medium bowl, combine the onions with the flour, bread crumbs and salt, and toss to coat the onion pieces.
  • In a heavy skillet with high sides, pour enough oil to reach 1/2-inch up the side. Heat over medium-high until the oil is hot - a drop of water should sizzle and sputter when flicked into the oil.
  • Add the onions in batches, taking care not to overcrowd them. Fry until golden-brown (they don't have to be deep brown, as they'll continue cooking in the oven), about 5 to 6 minutes, then use a slotted spoon or a pair of tongs to transfer to paper towels. Sprinkle lightly with salt. Repeat until you've fried all of the onions.
  • Butter a shallow 4-quart baking dish and heat the oven to 400 degrees.
  • Blanch the green beans: Bring a large pot of water to a boil with an ice bath nearby. When boiling, salt the water generously, add the green beans, and cook for 4 to 5 minutes, until slightly tender and bright green. Immediately transfer beans to the ice bath. When beans are chilled, drain and set aside.
  • Pour water out of the pot, wipe dry and return to the stovetop. Over medium-high heat, melt 3 tablespoons butter. When melted, add the red-pepper flakes and thyme, and stir until fragrant, about 1 minute. Add the sliced mushrooms and cook, stirring occasionally, until they start to brown significantly, 8 to 10 minutes. Add 1 teaspoon salt and sliced garlic and stir until fragrant, another 1 to 2 minutes.
  • Sprinkle the flour all over and stir to coat the mushrooms. Gradually add the stock and milk, and bring to a simmer, stirring all the while. Turn the heat down to medium and continue to stir until the sauce is thick and creamy and coats the back of a spoon, 6 to 8 minutes. Remove from heat. Add nutmeg, black pepper, vinegar and Worcestershire, if using. Taste for salt, pepper and acidity.
  • Add the green beans and half of the onions, stir to combine, and transfer to prepared baking dish. Top with remaining onions and bake for 15 to 20 minutes, until bubbling. Serve immediately.

Nutrition Facts : @context http, Calories 390, UnsaturatedFat 28 grams, Carbohydrate 18 grams, Fat 34 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 462 milligrams, Sugar 7 grams, TransFat 0 grams

2 medium yellow onions (about 14 to 16 ounces), halved and thinly sliced with a sharp knife or mandoline
1/4 cup all-purpose flour
2 tablespoons bread crumbs (panko or regular)
1 teaspoon kosher salt
High-heat oil, like canola, safflower or vegetable, for frying
3 tablespoons unsalted butter, plus more for greasing the dish
1 teaspoon kosher salt, plus more for the blanching water
1 1/2 pounds green beans, trimmed and halved
1/2 teaspoon red-pepper flakes
1 tablespoon fresh thyme leaves
12 ounces mixed mushrooms (like a mix of cremini and shiitake), trimmed and sliced into 1/2-inch pieces
2 garlic cloves, thinly sliced
3 tablespoons all-purpose flour
1 1/2 cups chicken stock or vegetable broth
1 1/2 cups milk
1 pinch ground nutmeg
1/4 teaspoon black pepper
1 teaspoon red-wine vinegar or sherry vinegar
1 teaspoon Worcestershire or soy sauce (optional)

BEST GREEN BEAN CASSEROLE

This great variation of the traditional green bean casserole is topped with French fried onions and Cheddar cheese.

Provided by Jan

Categories     Side Dish     Casseroles     Green Bean Casserole Recipes

Time 25m

Yield 6

Number Of Ingredients 4



Best Green Bean Casserole image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place green beans and soup in a large microwave-safe bowl. Mix well and heat in the microwave on HIGH until warm (3 to 5 minutes). Stir in 1/2 cup of cheese and heat mixture for another 2 to 3 minutes. Transfer green bean mixture to a casserole dish and sprinkle with French fried onions and remaining cheese.
  • Bake in a preheated 350 degrees F (175 degrees C) oven until the cheese melts and the onions just begin to brown.

Nutrition Facts : Calories 321.7 calories, Carbohydrate 20.2 g, Cholesterol 19.8 mg, Fat 23.2 g, Fiber 2.3 g, Protein 6.6 g, SaturatedFat 8.7 g, Sodium 1068.3 mg, Sugar 3.1 g

2 (14.5 ounce) cans green beans, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 (6 ounce) can French fried onions
1 cup shredded Cheddar cheese

CHEESY GREENS CASSEROLE

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 13



Cheesy Greens Casserole image

Steps:

  • Preheat the oven to 375 degrees F.
  • In a large Dutch oven, combine the cream, mascarpone, onion, garlic, nutmeg, smoked paprika, lemon zest, salt and pepper, then bring to a simmer over a medium-low heat, stirring as you go. Simmer gently until the onions and garlic are very soft, about 10 minutes.
  • Add all of the kale to the cream mixture, then cover and allow to wilt, about 3 minutes. Stir and cook until the greens are just wilted and coated in the cream mixture.
  • Transfer the greens mixture to a 10-inch cast-iron skillet and spread evenly. Top with the Gruyere and panko breadcrumbs. Place the skillet on a baking sheet and bake until bubbly and the cheese is melted, about 30 minutes.

1 1/2 cups heavy cream
One 8-ounce container mascarpone
1/2 small onion, thinly sliced
2 cloves garlic, thinly sliced
Pinch freshly grated nutmeg
1 teaspoon smoked paprika
Zest of 1 lemon
Pinch kosher salt
Pinch freshly ground black pepper
2 bunches Tuscan kale, stemmed and torn into large pieces
2 small or 1 large bunch regular kale, stemmed and torn into large pieces
3 cups grated Gruyere
1/2 cup panko breadcrumbs

PENNE AND SMOKED SAUSAGE

This pasta is a must-try smoked sausage recipe. It just tastes so good when it's hot and bubbly from the oven. The cheddar french-fried onions lend a cheesy, crunchy touch. -Margaret Wilson, Sun City, California

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 7



Penne and Smoked Sausage image

Steps:

  • Preheat oven to 375°. Cook pasta according to package directions., Meanwhile, in a large skillet, brown sausage over medium heat 5 minutes; drain. In a large bowl, combine milk and soup. Stir in 1/2 cup onions, 1/2 cup cheese, peas and sausage. Drain pasta; stir into sausage mixture., Transfer to a greased 13x9-in. baking dish. Cover and bake until bubbly, 25-30 minutes. Sprinkle with remaining onions and cheese. Bake, uncovered, until cheese is melted, 3-5 minutes longer. Freeze option: Sprinkle remaining onions and cheese over unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 553 calories, Fat 35g fat (14g saturated fat), Cholesterol 70mg cholesterol, Sodium 1425mg sodium, Carbohydrate 36g carbohydrate (7g sugars, Fiber 3g fiber), Protein 22g protein.

2 cups uncooked penne pasta
1 pound smoked sausage, cut into 1/4-inch slices
1-1/2 cups 2% milk
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1-1/2 cups cheddar french-fried onions, divided
1 cup shredded part-skim mozzarella cheese, divided
1 cup frozen peas

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