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Vegetable side dishes

Posted by on Sep. 8, 2011 at 8:44 PM
  • 19 Replies
  • 606 Total Views

Page 1:

  • Sweet Potato Casserole
  • Broccoli & Cheese Casserole
  • Four Bean Salad
  • Pea Salad
  • Copper Penny Salad
  • Herbed Carrots
  • Vegetable Lasagna
  • Stuffed Mushrooms
  • Twice Baked Non-potato Casserole

Page 2:

  • Roasted Vegetables
  • Butternut Squash Gratin
  • Mockaroni & cheese (cauliflower)
  • Grandma's Dilled Carrots
  • Green Beans with Bacon & Mushrooms
  • Broccoli Cheese Casserole
  • Vegetables Au Gratin


by on Sep. 8, 2011 at 8:44 PM
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Replies (1-10):
michiganmom116
by Kitchen Owner on Sep. 8, 2011 at 9:49 PM

Sweet Potato Casserole

  • 1 large can sweet potatoes, drained
  • 1/4 c. margarine
  • 1/2 c. packed brown sugar
  • 3 Tbsp. orange juice
  • 1/4 tsp. ground cinnamon
  • 10 oz. bag miniature marshmallows

Preheat oven to 350°.
Use an electric mixer to mash the potatoes. Blend in the margarine, brown sugar, orange juice, and cinnamon. Spread evenly into a 9 x 13 baking dish. Top with miniature marshmallows.
Bake for 25 to 30 minutes in the preheated oven until marshmallows are puffed and golden brown.

michiganmom116
by Kitchen Owner on Sep. 9, 2011 at 10:01 AM
1 mom liked this

Broccoli & Cheese Casserole

  • 4 c. cut broccoli (20 oz. frozen or 1 bunch fresh)
  • 1 c. chopped celery
  • 1 Tbsp. minced onion
  • 1 can cream of mushroom soup
  • 1 2 oz. jar pimento, drained
  • 3/4 c. sour cream
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/4 c. grated cheddar cheese

Cook broccoli, celery and onion together gently, until barely tender. Drain (save water for making soup!) Add remaining ingredients except cheese. Pour into a 2 1/2 quart casserole, sprinkle with grated cheese and bake uncovered for 20 minutes at 350 degrees.

michiganmom116
by Kitchen Owner on Sep. 9, 2011 at 10:01 AM
1 mom liked this


Four-Bean Salad

  • 1 16 oz. can each lima beans, kidney beans, green beans and yellow beans, drained
  • 1/2 c. diced green pepper
  • 1 medium onion, diced
  • 1/2 c. honey
  • 2/3 c. white vinegar
  • 1/3 c. salad oil
  • 1 tsp. salt
  • 1 tsp. pepper

Combine beans, green pepper and onions. Whisk together the rest of the ingredients and pour over bean mixture. Mix and marinade for 12 to 24 hours to let the flavors blend. Keep stored in refrigerator.

michiganmom116
by Kitchen Owner on Sep. 14, 2011 at 7:29 PM

Pea Salad

  • 1 16 oz. pkg frozen peas, thawed
  • 1 cup Miracle Whip or mayonnaise
  • 1 small white or red onion, diced
  • 1 cup finely shredded Cheddar cheese
  • 1/4 lb. bacon, cooked and crumbled
  • Salt and pepper to taste

Mix all ingredients except peas in a bowl. Stir in peas. Store in refrigerator

michiganmom116
by Kitchen Owner on Sep. 21, 2011 at 5:13 PM

Copper Penny Salad

  • 3 lb. carrots
  • 3/4 c. sugar
  • 1 can condensed tomato soup
  • 1/2 tsp. prepared msutard
  • 1/4 c. vinegar
  • 1/2 c. vegetable oil
  • 1/8 tsp. salt
  • 1/4 tsp. Worcestershire sauce
  • 1 small onion, sliced thin
  • 1/4 c. diced green pepper (optional)

Peel, slice and cook carrots in boiling water just until tender.  Drain.  Heat rest of ingredients togetherand pour over hot carrots in a large bowl.  Cover and refrigerate overnight.  Serve cold.

          Rhonda

michiganmom116
by Kitchen Owner on Nov. 1, 2011 at 6:49 PM

Herbed Carrots

  • 1 lb. carrots, peeled and sliced (I used a bag of baby carrots)
  • 2 to 3 Tbsp. butter
  • 2 tsp. brown sugar
  • 1/2 tsp. crushed thyme
  • 1/2 tsp. crushed rosemary
  • 1/4 tsp. salt
  • 2 Tbsp. dry sherry

Cook the carrots in boiling water until fork tender but not mushy.  Drain. Add rest of ingredients and stir carefully until butter melts and herbs are mixed in well.  Serve.

michiganmom116
by Kitchen Owner on Jan. 4, 2012 at 11:37 AM
1 mom liked this

Vegetable Lasagna

  • 2 c. chopped fresh broccoli
  • 1 1/2 c. julienned carrots
  • 1 c. sliced green onions
  • 1/2 c. chopped sweet red pepper
  • 3 garlic cloves, minced (1 1/2 tsp.)
  • 2 tsp. vegetable oil
  • 1/2 c. all purpose flour
  • 3 c. milk
  • 1/2 c. grated Parmesan cheese, divided
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 10 oz. frozen spinach (thawed & drained)
  • 1 1/2 c. small curd cottage cheese
  • 4 oz. shredded mozzarella
  • 1/2 c. shredded Swiss cheese
  • 12 cooked lasagna noodles

Saute veggies and garlic in oil until crisp-tender. Remove from heat.  In a heavy saucepan, whisk together flour and milk until smooth.  Bring to a boil; cook & stir for 2 minutes.  Reduce heat, add 1/4 c. Parmesan, salt & pepper.  Cook one minute more.  Remove from heat, stir in spinach.  Set aside 1 cup sauce.  Combine cottage cheese, mozzarella, and Swiss cheeses in a bowl.  Spread 1/2 c. sauce in greased 9 x 13 pan.  Layer 4 noodles, 1/2 of the cheese mixture, 1/2 the veggies, and 3/4 c. sauce mixture.  Repeat layers.  Top with remaining noodles, reserved sauce mixture and rest of Parmesan cheese.  Cover and bake at 375° for 35 minutes.  Uncover and bake an additional 15 minutes longer.  Let set for 15 minutes before cutting.

irishblarney11
by Member on Feb. 22, 2012 at 11:24 PM

Ingredients

  • 1 lb. fresh mushrooms
  • 2 small green onion with tops, chopped
  • 4 slices bread, cubed
  • 1/4 tsp. garlic salt
  • 1 tsp. lemon juice
  • 1 egg

Directions

Remove mushroom stems and chop finely . Saute' chopped mushrooms and onions lightly in skillet in small amount of oil. Add bread cubes, garlic salt and lemon juice, tossing to mix. Stir in egg; simmer 1 minute. Stuff mushroom caps with mixture. Arrange in oiled 5x12 inch baking dish. Bake at 350 degrees F for 10 minutes or microwave for 4 minutes
trophywf2htfrmr
by New Member on Feb. 26, 2012 at 8:04 AM
1 mom liked this

I made the broccolli & cheese casserole the other night it was amazing! :)

 

michiganmom116
by Kitchen Owner on May. 21, 2012 at 11:37 AM

Twice-baked Non-potato casserole

  • 1 head cauliflower, steamed until very tender and then mashed with butter, salt and pepper
  • 1 1/4 to 1 1/2 c. full fat sour cream
  • 1 to 2 green onions, sliced
  • 8 oz. shredded cheddar cheese, divided
  • 8 oz. bacon, cooked & crumbled

Mix cauliflower, sour cream, green onions, 1 c. cheddar cheese, and bacon.  Pour into baking dish.  Top with remaining cheddar cheese and bake at 375° for 25 minutes.

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