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Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, pimento and 1/2 can onions. Pour into a 1 qt. casserole dish. Bake, covered at 350 degrees F for 30 minutes. Top with remaining cheese and onions; bake uncovered, for 5 minutes longer.
By Robin from Washington, IA
If you like a combination of vegetables, or just have small amounts of various vegetables to use up, this is for you. You can vary the vegetables according to the season and what is on sale.
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yield: 6-8 servings
Another great vegetable dish!
Love the Swiss cheese and the French fried onion rings in this recipe!
Cook turnips covered in small amount of boiling water until tender, 15-20 minutes. Cook peas and carrots according to package directions.
Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, pimiento, and 1/2 can onions. Pour into a 1 qt. casserole. Bake, covered, at 350 degrees F for 30 minutes. Top with remaining cheese and onions.
Drain spinach well, pressing out excess liquid. Cook bacon in skillet. Remove bacon; set aside. Saute onion and potatoes in drippings. Stir in marjoram, thyme and spinach. Heat through. Crumble bacon and sprinkle over top.
Creamed potatoes and and peas is a great side dish for your Easter dinner.
Combine zucchini and carrots in a steaming rack. Place rack over boiling water; cover and steam 3 to 5 minutes or until vegetables are crisp-tender.
In large bowl, combine mushrooms, cauliflower, broccoli, zucchini, squash and onion. Add salad dressing; toss.
In a large bowl combine the beans, celery, onions, carrots, green peppers and tomatoes. Add butter, tapioca or flour, sugar, salt and pepper; mix well.
It is important to cut the veggies as directed, so that they all bake in the same time. Heat oven to 350 F degrees. Place turnips, parsnips, and carrots in ungreased 9x13 inch baking dish.
I found this recipe yesterday, I think it'll be good, if you like curry. I figured with everyone's garden vegetables coming in, you might like this, too & it would be a different way to serve veggies.
Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.
Does anyone have recipes that involve mixed vegetables? Let me explain. It dawned on me this evening that, although I hate vegetables, I like stew and a potato dish my mom makes (with carrots, mushrooms, onions, and green peppers) and a casserole dish she makes (broccoli, cheese, and rice).
The difference is cooked together they all have the same taste. And I like these dishes. You can't taste the individual vegetables. So, if you have a dish of some type you make that involves a variety of vegetables (preferably without meat, but not necessarily so) I would be very interested in hearing about it.
I want to try to get enough "vegetable" recipes that I can cover most of my meals and possibly lose some weight.
By Suntydt from Tazewell, TN
Have you tried doing a stir fry? The teriyaki or soy sauce gives the veggies a different taste. Fried rice is a good way to use veggies too. Chicken or turkey pot pie? Cottage pie? It isn't quite as diet concious, but I always add about 2 cups of mixed veggies to most of the Hamburger helper flavors. My family also likes mixed veggies with spagetti sauce. You can put that over rice, noodles or bread. Also try spagetti squash, it's better for you than the pastas. Do you ever eat Ramen noodle soup? I add a lot mixed veggies to that too. Another easy one is a recipe from the depression--hot dogs, potatoes & onions. Mama would dice potatoes & onions, slice hot dogs into little circles, add a bit of salt & pepper & fry with a little oil. Now that isn't very veggie, but I always fry some little carrot rounds to it to make it a bit healthier, I bet corn would be good too.
This is a favorite at our house. I like to serve it over left over rice. It is also considered a diet meal.
Put all in kettle and cook til vegetables are done.
3 small onions, chopped
3 garlic cloves, minced
1 jalapino pepper, seeded and chopped
1 sweet red pepper, chopped
3 celery ribs, chopped
2 carrots, sliced
1 zucchini, sliced
2 large can diced tomatoes
1 can (15 oz.) whole kernel corn (I also add juice)
1 can (15 oz.) red kidney beans
1 Tbsp. chili powder (or more to taste)
1/2 tsp oregano
1/2 tsp ground cumin
1/2 tsp salt
1/2 tsp black pepper
I've been bad about not eating enough vegetables but I've found a way that's simple. I have a stove top veggie steamer and I mix frozen broccoli, frozen carrots, and frozen corn. I cook until tender and then I put in a bowl, sprinkle a little olive oil and a little ranch dressing mix (the kind that comes in the little packs). This is quick and healthy and very low in calories. I heard about the ranch dressing online I think.
I hope you'll see this - I had put this newsletter aside to answer this and only just got back to it tonight. I have some suggestions for you.
1- There is a recipe called Grandma Sue's Famous Sausage Stew
on this website, that was contributed by a ThriftyFun member; it has potatoes, carrots & onions, but you could certainly throw in bits of other veggies.
2 - I am pasting a copy of a recipe for Corn & Broccoli Casserole, which can be used as a side dish with a serving of meat or fish.
Corn and Broccoli Casserole is a hearty side dish that starts with fresh tasting frozen veggies and ends with a hot, out of the oven homey result thatll pair with any main dish.
1 (20-ounce) package frozen creamed corn slightly thawed
1 (16-ounce) package frozen chopped broccoli, thawed
1/4 cup (1/2 stick) butter, melted and divided
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup coarsely crushed butter crackers
1. Preheat oven to 350ºF. Coat an 8 x 8-inch baking dish with cooking spray.
2. In a large bowl, combine corn, broccoli, egg, 2 tablespoons melted butter, onion powder, salt, and pepper; mix well and spoon into baking dish.
3. In a small bowl, mix crackers and remaining 2 tablespoons melted butter, sprinkle on top of corn and broccoli mixture.
4. Bake 40 to 45 minutes or until firm in center.
Note: If you cant find creamed corn in the frozen food aisle, regular frozen corn will work just fine.
From: Stay Cool newsletter, from EasyHomeMeals.com, National Frozen & Refrigerated Foods Association
3 - I'm also pasting a copy of a recipe for Vegetable Beef Casserole, which came from Robin at this website; since she contributes so many recipes, it might be hard to locate this one in particular, so I'm pasting it here for you.
Vegetable Beef Casserole
3 medium, unpeeled potatoes, sliced
3 carrots, sliced
3 celery ribs, sliced
1 cup fresh or frozen green and/or red peppers
1 medium onion, chopped
1 lb. lean ground beef
1 tsp. dried thyme
1 tsp. pepper
4 medium tomatoes, peeled, seeded and chopped
1 cup shredded cheddar cheese
In a 3 qt. casserole dish, layer half of the potatoes, carrots, celery, green beans, and onion. Crumble half of the uncooked beef over vegetables. Sprinkle with 1/2 tsp. each of thyme and pepper. Repeat layers. Top with tomatoes. Cover and bake at 400 degrees F for 15 minutes. Reduce heat to 350 degrees F; bake about 1 hour longer or until veggies are tender and meat is done. Sprinkle with cheese; cover and let stand until cheese is melted. 8 servings.
By Robin from Washington, IA ThriftyFun.com 8-12-11
4 - I hope these help. I have other recipes, if you still need more. You can contact me at this website. Enjoy!