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Vegetable side dishes recipes

Posted by on Jan. 19, 2010 at 10:19 AM
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by on Jan. 19, 2010 at 10:19 AM
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by Group Owner on Jan. 19, 2010 at 10:20 AM

Green Bean Casserole - from the French's French Fried Onions can

  • 4 cups (32 oz.) regular cut green beans, cooked
  • 1 can condensed cream of mushroom soup
  • 3/4 c. milk
  • 1/8 tsp. black pepper
  • 1 2.8 oz. can french fried onions, divided

In 1 1/2 qt. casserole dish mix soup, milk, pepper and 2/3 c. (1/2 can) french fried onions. Stir in beans. Bake at 350 for 25 minutes. Top with rest of french fried onions and bake an additional 5 minutes.

by Group Owner on Jan. 19, 2010 at 10:20 AM

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 veggies in a bowl. Stir in veggies. Store in refrigerator.

by Group Owner on Jan. 19, 2010 at 10:21 AM

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.

by Group Owner on Jan. 19, 2010 at 10:21 AM

Scalloped Corn

  • 15 oz. can cream corn
  • 2 Tbsp. flour
  • 2 beaten eggs
  • 1/2 c. milk
  • 1 1/2 Tbsp. sugar
  • 1/2 tsp. salt
  • 2 Tbsp. butter or margarine

Mix together all ingredients except butter. Pour into a casserole dish. Dot the top with butter . Bake at 350 degrees for 30 minutes.

by Group Owner on Jan. 19, 2010 at 10:22 AM

Carrot Souffle:

  • 2 lbs. carrots, peeled and sliced or 32 oz. carrots (I used some of our home canned carrots)
  • 3/4 c. sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1 tsp. salt
  • 1 cup light cream or milk


  • 1 c. crushed cornflakes (I think it would be great with wheat flakes too!)
  • 1/2 c. brown sugar
  • 1/4 c. chopped pecans (optional)
  • 4 Tbsp. melted butter or margarine
  • 1 Tbsp. flour

Cook carrots until soft. Put into food processor or mixing bowl. Add rest of ingredients and process or mix until smooth. Pour into casserole dish. Mix topping ingredients together and sprinkle on top of carrot mixture. Bake at 400 degrees for 30 minutes.

by Group Owner on Jan. 19, 2010 at 10:23 AM

Simple Cinnamon Sweet potatoes:

Open a large can of sweet potatoes, drain and mash. Put in casserole dish and drizzle with about 1/4 c. each melted butter or margarine and honey. Sprinkle with cinnamon and bake at 350 degrees for 20 to 30 minutes.

by Group Owner on Jan. 19, 2010 at 10:23 AM

Veggie Pizza:

  • 1 large baked pie crust (make it from scratch, a box, or buy one)
  • 1 envelope dry ranch dressing mix
  • 1 cup Miracle Whip or mayonnaise
  • 2 8 oz pkg cream cheese
  • Chopped fresh veggies: broccoli, cauliflower, carrots, tomatoes, green peppers
  • Ripe black olives, sliced (optional)
  • Cheddar cheese

Mix dry ranch dressing mix, Miracle Whip or mayo and cream cheese until smooth. Spread on pizza crust. Sprinkle liberally with chopped veggies, olives and cheese. Store in refrigerator. Cut into small serving pieces.

by Group Owner on Jan. 19, 2010 at 10:23 AM

Corn pudding:

  • 2 c. cooked corn (frozen or canned or fresh)
  • 2 beaten eggs
  • 3 Tbsp. melted butter
  • 1/4 c. sugar
  • dash of salt
  • 1 c. milk
  • 1/2 c. crushed saltines.

Combine all ingredients, reserving a small portion of the cracker crumbs. Place in a 1 quart casserole dish and sprinkle remaining cracker crumbs on top. Dot with small pats of butter and bake in 325 degree oven for 50 minutes.

by on Jan. 20, 2010 at 10:03 AM

We eat mostly one pot / one dish meals. Most of them can be used as a side. Here are a couple of our favorites:


Tasty Stir Fry - this is a great recipe that you can adjust based on what you have on hand
1/2 pound flat noodles (I use whole wheat linguine)
3 tablespoons oil
1 small onion, sliced
1 cup sliced broccoli
1 cup sliced mushrooms
1/2 cup sliced water chestnuts
1/2 cup sliced bamboo shoots
1 cup bean sprouts
2 garlic cloves, chopped
1 teaspoon ginger, chopped
1 teaspoon salt
1 teaspoon brown sugar
2 tablespoons soy sauce
2 tablespoons dry sherry (you can sub apple cider vinegar, apple juice, beer, etc.)
1 tablespoon sesame oil
1 1/2 pounds bean curd (tofu, I use firm or extra firm), cubed
2 teaspoons sesame seeds
2 tablespoons cashew nuts
2 tablespoons green onions, chopped
2 tablespoons green peppers, chopped
Heat a pot of salted water & boil the noodles till tender. Rinse, drain & keep warm on a serving dish. Heat oil in a wok & stir fry onion, broccoli, mushrooms, water chestnuts & bamboo shoots for 2 minutes. Add bean sprouts & fry for 1 minute. Place on dish with noodles. Keep warm. Add a little more oil & fry ginger & garlic for 1 minute. Stir in salt, sugar, soy sauce, sherry & sesame oil. Add bean curd. Fry gently till bean curd begins to brown. Mix together with the noodles & vegetables. Keep warm. Add a little more oil to the wok & fry the sesame seeds, nuts, green onion & pepper till the nuts begin to brown. Use a garnish for the rest of the meal


Mushroom, Red Pepper, and Squash Yakitori
Makes: 12 skewers. Serves: 4 as an entree
2/3 cup low-salt vegetable stock
1/4 cup sake or apple cider or white grape juice
3 tablespoons soy sauce or tamari or braggs
3 tablespoons mirin or dry sherry or apple cider or white grape juice
1 tablespoon packed brown sugar
2 teaspoons seasoned rice vinegar
2 small garlic cloves, thinly sliced
1 teaspoon minced fresh ginger
1 tablespoon cornstarch
1 tablespoon water
20 large white or cremini mushrooms (about 2-inch caps)
20 l-3/4-by-l-inch rectangular pieces yellow crookneck squash (about 3 medium squash)
28 1-1/2-inch squares red bell pepper (about 3 large bell peppers)
1/3 cup vegetable oil for brushing
Select twelve 10-to 12-inch wooden or metal skewers; if using wooden skewers, soak them in water for 30 minutes and drain before using.
To make the glaze: Combine the vegetable stock, sake, soy sauce, mirin, brown sugar, rice vinegar, garlic, and ginger in a medium non-reactive saucepan and bring to a boil over high heat. Dissolve the cornstarch in the water and whisk into the soy mixture. Boil for 1 minute. Remove from heat and set aside.
Preheat a grill to medium high or the oven to 450 degrees F.


To assemble: Thread 5 mushrooms, lengthwise (starting with the bottom of each stem), onto each of 4 skewers. Thread 5 pieces of squash onto each of 4 other skewers and thread 7 red pepper pieces onto each of 4 other skewers. Place the kabobs on a baking sheet and brush with the vegetable oil, rotating the kabobs to coat evenly. Place the kabobs on the grill, grouping each type of vegetable for consistent cooking times. Close the grill and cook until the vegetables are tender, 10 to 20 minutes. (The vegetables have slightly different cooking times, so check them frequently for doneness.) Rotate the kabobs at least twice so the vegetables cook evenly. Brush liberally with the yakitori glaze a few minutes before the vegetables are ready. (Or, place the skewers on two baking sheets lined with aluminum foil and bake in the center of the oven for 25 to 35 minutes, basting at least twice after about 20 minutes.)
Remove from the grill or oven and brush vegetables liberally with the glaze. Serve immediately, drizzled with additional glaze.
Do ahead tips: The yakitori glaze can be made 1 week in advance, The skewers can be assembled 1 day in advance and brushed with oil just before cooking. They can also be cooked as directed 1 day in advance and reheated just before serving
 NOTE: I also use onion, cherry tomatoes, zucchini, sweet potatoes, whatever is fresh and on-hand. You can also add tempeh, extra firm tofu, seitan, etc

(The original recipe called for brown rice, I substitute quinoa)
4 large red or green peppers
1 T olive oil
1 cup chopped onion
2 stalks celery, diced
1 t cumin
1 t chili powder
1 t basil
½ tsp oregano
2 cups cooked quinoa or brown rice
1 ½ cups cooked and drained red kidney beans (or one can; really, any bean will do)
2 T tamari
Cayenne to taste
1 ½ cups canned tomatoes with their juice
1 small can tomato paste
Thinly sliced cheese (optional) 
Wash the peppers and cut them in half  length wise.  Remove the  seeds. Place the peppers, cut side down, on a  rack above boiling water.  Cover  the pot and steam for about 10 min or until they are just beginning to get  soft.  DO NOT STACK ON TOP OF ONE  ANOTHER...they will not steam evenly. Heat the olive oil in a large  skillet.  Add the onions, celery, cumin, chili powder, basil and oregano.   Saute until the onions are almost tender. Add the cooked quinoa and beans.  Mix well; then add the tamari and the  cayenne to taste. Mix again. Lightly oil a shallow 7 x 11 inch baking  dish.  Fill each pepper with the  bean and quinoa mixture and place the peppers side by side in the baking  dish. Mix together the canned tomatoes and the  tomato paste.  If the tomatoes are  whole, chop them up or break them up with a fork. Pour the tomato mixture over the stuffed  peppers.  Cover the baking dish  with foil and bake at 350´ for 30 minutes. Uncover the dish and top each pepper with a thin slice of cheese if desired.   Return the dish to the oven and bake an additional 5 minutes or until the cheese is melted

Robin in Chicago

by Group Owner on May. 13, 2012 at 4:43 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.

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