Does anyone have any tasty and easy vegetable casserole recipes to share?

This one is yummy...





***Broccoli-Cauliflower Casserole***





1 head cauliflower, cut into florets


1 head broccoli, cut into florets


2 eggs


1 large onion, peeled and coarsely chopped


1 can (10.75 ounces) condensed cream of mushroom soup


1/2 cup light mayonnaise


2 cups shredded sharp Cheddar cheese


1 box (6 ounces) chicken-flavored stuffing mix


4 tablespoons unsalted butter





Directions


1. Heat oven to 350掳F.





2. In a large pot, steam cauliflower for 7 to 8 minutes and broccoli for 5 minutes, or until fork-tender. Set aside.





3. In a food processor or blender, mix together eggs, onion, soup and mayonnaise until smooth.





4. In a 13 x 9 x 2-inch baking dish, spread cauliflower in an even layer. Sprinkle with half the cheese and top with half of the soup mixture. Repeat layering with broccoli and remaining cheese and soup mixture.





5. Prepare stuffing mix following package directions. Spoon stuffing over top of casserole. Bake at 350掳F for 45 minutes. Serve warm.





****Cabbage Casserole****





1/2 cup (1 stick) butter plus butter for dish


1 medium-size head green cabbage (about 2 -/2 pounds), cored and thinly sliced


1 large onion, finely chopped


1-1/2 cups milk


4 eggs, lightly beaten


15 salted crackers, finely crushed (about 3/4 cup)


1 teaspoon salt


1/4 teaspoon black pepper





Directions


1. Heat oven to 325掳F. Butter 10-cup casserole dish.





2. Melt 1/2 cup butter in large pot. Add cabbage and onion; cook over medium heat until softened, about 20 minutes. Stir in milk; bring to boiling. Lower heat to medium-low; simmer for 5 minutes. Remove pot from heat. Let cool slightly.





3. Gently stir in eggs. Add 1/2 cup crushed crackers, salt and pepper. Pour into prepared casserole dish. Dust top evenly with remaining crushed crackers.





4. Bake in 325掳F oven for 30 minutes or until heated through and top is golden brown.Does anyone have any tasty and easy vegetable casserole recipes to share?
1 medium potato, peeled and cut into 1/2-inch pieces


1 medium yam, peeled and cut into 1/2-inch pieces


1 red bell pepper, seeded and cut into 1/2-inch pieces


2 carrots, peeled and cut into 1/2-inch pieces


5 tablespoons olive oil


1 red onion, thinly sliced into rings


2 small or 1 large zucchini, cut crosswise into 1/4-inch-thick pieces


Salt and pepper


2 large ripe tomatoes, cut crosswise into 1/4-inch thick slices


1/2 cup grated Parmesan


2 tablespoons dried Italian-style bread crumbs


Fresh basil sprigs, for garnish


Directions


Preheat the oven to 400 degrees F.





Toss the potato, yam, bell pepper, carrots, and 2 tablespoons of olive oil in a 13 by 9 by 2-inch baking dish to coat. Sprinkle with salt and pepper and toss until coated. Spread vegetables evenly over the bottom of the pan.





Arrange the onion slices evenly over the vegetable mixture. Arrange the zucchini over the onion. Drizzle with 2 tablespoons of oil. Sprinkle with salt and pepper. Arrange the tomato slices over the zucchini.





Stir the Parmesan and bread crumbs in a small bowl to blend. Sprinkle the Parmesan bread crumbs over the vegetables in the baking dish. Drizzle with the last tablespoon of olive oil.





Bake uncovered until the vegetables are tender, and the topping is golden brown, about 40 minutes. Garnish with fresh basil sprigs, if desired.Does anyone have any tasty and easy vegetable casserole recipes to share?
A friend brought this to a recent potluck, and everyone loved it. She was nice enough to let me have the recipe.





Squash-Carrot Casserole


.


24 Ritz crackers


8 ounces cream cheese, softened


2 (10.75 ounce) cans condensed cream of


chicken soup


2 eggs, beaten


1/2 cup butter, melted


8 cups cooked yellow summer squash, sliced


6 small carrots, grated


1 cup finely diced onion


1 cup herb-seasoned stuffing mix








Place crackers in a greased 13x9x2 inch baking dish; set aside.





Combine cream cheese, soup, eggs, and butter; beat well. Stir in squash, carrot, and onion. Spoon into prepared baking dish; sprinkle with stuffing mix.





Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes.
Escalloped Corn





Ingredients


1 egg (well beaten)


1 cup milk


1 cup fine cracker crumb


1 (15 1/4 ounce) can cream-style corn


4 tablespoons butter (melted)


1/2 teaspoon salt


1/4 teaspoon pepper


Directions


1Mix together in order given to blend well.


2Pour into buttered, covered casserole dish.


3Bake at 350 degrees for a total of 45-50 minute Remove cover the last 10-15 minute to brown a little. Serve as soon as you remove it from the oven.
This is one I came up with that my husband can't get enough of.





Ginger Honey Carrots





Ingredients:


1 lb. carrots, peeled and cut on the bias


3 tbsp butter


2-3 pieces crystallized (candied) ginger, minced


1 陆 tbsp honey


1/4 tsp ground ginger


陆 tsp lemon juice





Directions:


Melt butter in small saucepan. Add crystallized ginger and cook over low heat until ginger is soft. Add honey, ground ginger, and lemon juice and stir to combine.





Meanwhile, cook carrots by steaming. I prefer using the Zip'n Steam bags, but you could also put them in a dish with a small amount of water and cover with plastic wrap. Microwave on high for 2-4 minutes, depending on how done you like them. Drain well.





Add carrots to ginger honey glaze and cook over medium-low heat until glaze reduces a bit.





Makes 4 servings.





I serve this with Asian-style main dishes like chicken satay or spicy peanut salmon.
green bean casserole - get 2 cans of green beans and i can of cream of mushroom add a cup of milk and pepper and french fried onions bake for 15 minutes then sprinkle more french fried onions on top bake for 15 more minutes and serve i hope it helped