Vegetable Casserole With French Fried Onions Recipes

Steps:

• Stir soup, sour cream, black pepper, vegetables, 2/3 cup onions and 1/4 cup cheese in 2-quart casserole. Cover casserole.
• Bake at 350 degrees F 40 minutes or until vegetables are tender. Stir vegetable mixture.
• Top with remaining onions and cheese. Bake 5 minutes or until cheese is melted.

Steps:

• 1. Stir the soup, 1 cup cheese, sour cream, black pepper, veg and 1 can onions in 3 qt dish shallow baking dish
• 2. Bake at 400 degrees F for 20 min or until the veg mix is hot and bubbling. Stir the vegetable mix. Sprinkle with the cheese and remaining onions.
• 3. Bake for 5 min or until the onions are golden brown.

Steps:

• Soak onions in milk for 5 minutes.
• Combine flour, garlic powder, onion powder, white pepper, and salt. Add a handful of onions and toss to coat. Remove and repeat with remaining onions, one handful at a time.
• Heat oil in a large skillet or deep fryer. Fry onion in batches, stirring as needed, until evenly browned, 2 to 3 minutes each. Drain on paper towels and season with more salt. Store in an airtight container.

Steps:

• Preheat oven to 350 degrees.
• Place frozen vegetables in a strainer and run warm water to separate and melt ice crystals. Drain very well.
• Spray casserole with Pam. Mix veggies with a little garlic salt and a little of the cream style corn in casserole.
• Top with remaining cream style corn and sprinkle with french fried onions.
• Cover and bake 30 minutes. Uncover and bake till onions are crispy approximately 5-6 minutes. Serve hot.
• You may divide the vegetable into separate ramikins and then top with creamed corn and onions before baking for presentation as individual portions.

Steps:

• Combine soup, water and rice in pan, bring to boil, stir once. Cover, reduce heat and simmer 45 minutes. Stir to mix; pull off heat and let set for 15 minutes.
• Meanwhile, combine all canned vegetables in a bowl to mix evenly, set aside.
• Combine yogurt and spices until well mixed, fold into rice until well distributed.
• In a 9 x 13" baking dish layer ½ of the vegetable mixture, then ½ the rice mixture followed by ½ the cheese. Repeat 1st two layers. Evenly intersperse French fried onions for next layer, top with remaining cheese.
• If you made this ahead of time and it is just coming out of the refrigerator, place in a cold oven and bake for 45 min at 475 degrees. Otherwise it might be bubbly and done after 30 minutes or so.
• I served this as a side for a store bought roast chicken that I reheated at the same time until the bird had an internal temp of 165 degrees.
• The next night --
• we had French Onion, Rice and Vegetable Casserole - Revisited --
• ½ pan Leftover French onion, rice and vegetable casserole.
• 1 pkg chicken gravy.
• 2 Tbsp Au Jus.
• ¼ C Greek yogurt.
• ½ Chicken leftovers, diced; after roasting a chicken my household usually has half the
• bird eaten, give or take. If you have less than a quarter of your chicken left you
• may need to supplement with additional cooked chicken either you prepare or purchase pre-prepared.
• 2 Tbsp milk.
• 2 tsp pepper.
• Put leftover French onion, rice and vegetable casserole into oven and heat to 375 degrees.
• Fix chicken gravy as directed on package, add Au Jus and stir until mixed. Next you will incorporate the yogurt, chicken, milk and pepper. Cook/keep warm over a low heat until casserole comes to temperature To serve, place helping of casserole on plate topped with chicken mixture. Enjoy!