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Broccoli, Cheese, and Rice Casserole
1 cup instant rice -- uncooked
1/2 cup onion -- chopped
1/4 cup skim milk
4 ounces light cheese -- cubed
2 tablespoons light margarine -- softened
20 ounces chopped broccoli -- thawed and drained
10 ounces reduced fat cream of mushroom soup -- undiluted
Preheat oven to 350º F. Combine all ingredients in a large bowl, and spoon into a 2 quart casserole. Bake at 350º F for 45 minutes.
Yields: 8 servings
Preparation Time: 50 minutes
Cheesy Zucchini Casserole
2 tomatoes, peeled cut into wedges
dash garlic powder
2 small zucchini, sliced
1/2 cup shredded cheddar cheese
2 small yellow squash, sliced
1/2 cup grated parmesan cheese
1/8 tsp. thyme
1/3 cup bread crumbs
1/2 tsp. basil
1 cup mozzarella cheese
Combine tomatoes, zucchini, squash, seasonings, and cheddar cheese. Place in 1 1/2 quart casserole.
Top with parmesan cheese and bread crumbs. Bake at 350º F about 45 minutes until vegetables are tender. Sprinkle with mozzarella cheese. Let stand 5 minutes before serving.
Yields: 6 servings
Preparation Time: 55 minutes
Chick Pea and Rice Casserole
2 cups rice (uncooked)
1 can chick peas (garbanzo beans)
1 Tablespoon olive oil
1 Tablespoon lemon juice
1 medium onion, chopped
salt & pepper to taste
assorted herbs (fresh or dried) to taste
Cook the rice. Drain the chick peas. Mix all the ingredients while rice is still hot. Serve immediately.
Yields: 4 servings
Preparation Time: 20 minutes
Corn Zucchini Casserole
2 cups shredded zucchini, packed tightly (Squeeze ALL the water from the zucchini after shredding)
1 can (1 lb.) creamed corn
3 ex-large eggs, slightly beaten
1/2 tsp. salt
1/2 tsp. pepper
1/4 cup finely chopped onions
1 cup shredded sharp cheddar cheese
Combine the zucchini, corn, eggs, seasonings and 1/2 cup of cheese in a lightly greased 1 1/2 quart casserole dish. Sprinkle the remaining 1/2 cup of cheese over the top. Bake in a 350º F oven for 45-50 minutes until well set.
Yields: 4 servings
Preparation Time: 45 minutes
Hash Brown Casserole
12 ounces frozen hash brown potatoes unthawed
10 ounces cream of celery soup, condensed undiluted
3 cups shredded sharp cheddar cheese packed
1 cup sour cream
1 cup finely chopped onion
6 ounces french-fried onions -- canned
Preheat oven to 350º F. Combine the first five ingredients in a large bowl. Transfer to 13 x 9 x 2-inch glass baking dish. Bake until the top is slightly golden, about 1 hour 10 minutes. Sprinkle with onions. Bake until golden brown, about 5 minutes.
Yields: 4 servings
Preparation Time: 1 hour and 25 minutes
Mixed Vegetable Casserole
1 large bag frozen mixed vegetables
1 cup chopped celery
1 cup grated cheese
1 cup mayonnaise
1 cup chopped onion
1 stack Ritz crackers
1 stick margarine or butter
1 can cream of celery soup
Preheat the oven to 350°F. Cook the vegetables until tender. Mix in onion, celery, cheese, soup and mayonnaise. Mix with vegetables; season to taste. Melt margarine and add crumbled Ritz crackers. Put the vegetable mixture into 9" x l2" flat casserole dish and top with crumbled Ritz crackers. Bake for 35 minutes.
