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Vegetables and Side Dishes


2 eggs
1 8oz. carton sour cream
1 can whole kernel corn -- drained
2/3 cup margarine -- melted
1 can cream style corn
1 box Jiffy Corn Bread mix

Preheat oven to 350. Beat eggs; add sour cream. Stir in melted margarine, corn and corn bread mix. Pour into buttered 9X12" dish. Bake for 45-50 minutes until slightly browned.

Broccoli Casserole

3 pound pkg. frozen chopped broccoli
1 cup mayonnaise
1 can cream of mushroom soup
1 1/2 cups cheddar cheese
2 eggs
Ritz Cracker Crumbs

Cook broccoli according to package directions. Mix next 3 ingredients together. Beat eggs and add to the mixture. Fold into broccoli. Grease a 9x13 inch casserole pan. Pour mixture into pan. Sprinkle cracker crumbs on top. Bake at 325 for 45-50 minutes.

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NOTES : Can be made ahead(don't add cracker crumbs) refrigerated, and baked later(after adding crumbs).

Broccoli Gourmet

2 packages frozen chopped broccoli -- cooked and drained
1 can cream of mushroom soup
2 tablespoons grated onion
2 eggs -- beaten
1 cup sharp cheddar cheese -- grated
1 cup mayonnaise
Buttered bread crumbs

Combine soup, onion, eggs, cheese and mayo. Fold until mixed thoroughly. Layer Broccoli and sauce in greased casserole. May add buttered crumbs to top. Place in 350 oven for 30 minutes.

Corn Bake

Recipe By : Sue Moody/Osceola AR

1 stick butter -- melted
1 can whole kernel corn -- undrained
1 can creamed corn
1 cup elbow macaroni noodles -- uncooked
1 cup Velveeta or American cheese -- cubed

Mix and bake covered 1 hour at 325.

Corn Casserole

1 can Green Giant Mexicorn
1 10 oz. pkg. yellow rice mix
1 can cream of chicken soup
1 stick butter
1 cup grated cheese

Cook rice according to pkg. directions. Add butter; stir until melted. Add corn and soup. Put all in casserole and top with cheese. Bake at 350 for 15-20 minutes.

Country Green Beans

Recipe By: Taste of Home

2 14.5 oz. can green beans
1/4 cup chopped onion
1/4 cup chopped fully cooked ham
1/4 cup butter or margarine
1/4 cup water
1 clove garlic -- minced
1/2 teaspoon salt
1/4 teaspoon pepper

Combine all ingredients in saucepan. Cover and simmer 15-20 minutes.

Good Corn

2 cans Mexicorn -- well drained
1 can sliced mushrooms -- drained
2 cans cream of mushroom soup
1 cup shredded cheddar cheese
Plenty of black pepper

Slowly heat all until cheese melts.

Holiday Vegetable Casserole

1 16oz. can green beans -- drained
1 12oz. can shoepeg corn -- drained
1 onion -- chopped
3 hard boiled eggs -- chopped
1 cup sour cream
1 can cream of celery soup
2 cups cheddar cheese -- grated
1 1/2 cups Ritz Cracker Crumbs
2/3 stick butter -- melted

Combine all ingredients except crackers and butter. Pour into greased 2 quart casserole. Combine crumbs and butter and sprinkle over casserole. Bake at 350 for 45 minutes.

Green Beans Supreme

 1 (16 oz.) can French-style green beans, drained
 1 medium onion, chopped
 2 tablespoons oil
 2-3 tablespoons flour
 1 (8 oz.) carton sour cream
 grated cheese to cover

Cook onion until soft in oil, add flour and blend well.  Add sour cream and cook over medium heat until thick.  Put beans in 1 ½ -quart baking dish, cover with sour cream mixture and cover with grated cheese.  Bake at 325° for 20-25 minutes.

Pretzel Salad

From: Nothing but the Best!

2 cups crushed pretzels
¾ cup butter, melted
3 tbsp. sugar

1 (8 oz.) pkg. Cream cheese
1 cup sugar
1 (8 oz.) pkg. Whipped topping

1 (6 oz.) box strawberry Jell-O
2 cups boiling water
2 (10 oz.) pkgs. Frozen strawberries

For crust, combine all ingredients and press into a 9X12-inch pyrex pan. Bake 8 minutes at 400°. Cool. For Filling: Beat cheese and sugar together. Fold in whipped topping and spread over crust. For topping: dissolve Jell-O in water. Add strawberries. Cool in refrigerator for 10 minutes. Pour mixture over filling and chill until congealed.

Layered Salad

From Kathy Hodge in Osceola, Arkansas

1 head of lettuce, shredded
1 cup finely chopped onion
1 cup chopped bell pepper
1 (14 oz.) can Le Sueur tiny green peas
1 (8 oz.) pkg. finely shredded mozzarella
1 pint Hellman's mayo

Layer all ingredients in order. When ready, toss and serve.