Baked Spaghetti Francisco - Mary Reiner

This recipe probably originated from a Sunset Magazine cookbook. Sunset began in 1898 as a promotional magazine for the Southern Pacific Railroad, designed to combat the negative "Wild West" stereotypes about California.

Categories: Casseroles, Family Recipes

Ingredients:

• 1 package spaghetti (8 oz.)
• 2 slices of bacon, diced
• 1 small onion, chopped
• 1/2 green pepper, chopped
• 4 oz. tomato sauce
• 1/2 can of tomato soup (10 1/2 oz. can)
• 8 oz. can of mushrooms
• salt & pepper to taste
• 20 oz. cream style corn (No. 2 can)
• 1/4 cup salad oil*
• 1/2 lb. grated cheese

Instructions:

1. Preheat oven to 350°F.
2. Cook spaghetti in boiling salted water until tender, drain.
3. Fry bacon, onion, and green pepper together until bacon is crisp, add tomato sauce, soup, mushrooms, salt and pepper; bring to a boil.
4. Mix spaghetti, corn and oil; add the sauce mixture.
5. Sprinkle a shallow baking pan with grated cheese (1/2 of it); pour in spaghetti mixture; top with remaining cheese.
6. Bake in moderate oven (350°F) until bubbly.

Notes:

*Salad oil is a light tasting vegetable oil.

Yield:

serves 6-8

Chuck Wagon Casserole - Kathy Meyer

This recipe was taken from the New Hamburger Cookbook copyrighted in 1965.

Categories: Casseroles, Vegan

Ingredients:

• 1 lb. hamburger
• 40 oz. cans of pork and beans*
• 1 tsp. prepared mustard
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 large onion, chopped
• 1 clove garlic, minced
• 1/2 cup catsup
• 1 Tbsp. Worcestershire sauce

Instructions:

1. Sauté the hamburger until quite brown and separated. Drain off any excess fat.
2. Add the beans and the other ingredients. Stir well, taking care not to mash up the beans in the process.
3. Place in a 1 1/2 qt. covered casserole dish in a preheated 350°F oven for 40 minutes.

Notes:

*The original recipe calls for a #4 can of pork and beans.
We were easily able to veganize this recipe by swapping lightlife, beyond, or impossible ground meat for the hamburger, Heinz Beans in tomato sauce, and using vegan Worcestershire sauce.

Creole Corn Casserole - Cherie Hill Mischlich

Categories: Casseroles

Ingredients:

• 3 Tbsp. bacon drippings
• 1/3 cup flour
• 2 cans Mexicorn*
• 1 small onion, chopped
• 1 can stewed tomatoes, drained
• 1/2 cup celery, chopped
• 1/4 lb. cheddar cheese, grated
• salt and pepper
• 1 package corn bread mix

Instructions:

1. Preheat oven to 350°F.
2. Heat drippings. Add flour and brown. Add corn, tomatoes, celery and onions. Mix well and remove from heat.
3. Make layers in 2 quart casserole, alternating vegetable and grated cheese. Salt and pepper to taste.
4. Make corn bread mix according to package and pour on top.
5. Bake 20-30 minutes.

Notes:

*If you can't find Mexicorn in the store, you can make your own substitute: see Mexicorn Substitute recipe

El Rancho Casserole - Kathy Meyer

Categories: Casseroles

Ingredients:

• 1 lb. hamburger
• 1 can cream of mushroom soup
• 1 (10 oz.) can tomatoes with green chilies
• 1/2 cup green pepper, chopped
• 1/2 cup onion, chopped
• 1 tsp. chili powder
• 1/8 tsp. ground black pepper
• 6 corn tortillas, cut into thin strips
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese

Instructions:

1. Cook hamburger in a skillet until done, drain grease.
2. Combine soup, undrained tomatoes with chilies, green pepper, onion, chili powder and pepper. Set aside.
3. Sprinkle about 1/3 of the tortilla strips in the bottom of an ungreased 2 qt. shallow baking dish. Layer 1/2 of the hamburger over the tortilla strips, spoon 1/2 of the soup mixture on top. Mix the two cheeses together and sprinkle 1/2 of the cheese and another 1/3 of the tortilla strips. Layer with remaining hamburger, soup mixture, and ending with tortilla strips.
4. Bake, uncovered, at 350°F for about 45 minutes.
5. Sprinkle with remaining cheese and bake for 3-4 minutes more or until cheese is melted. Let stand 10 minutes before serving.

Yield:

Serves 4

Enchilada Casserole - Mary Reiner

He fasts enough who eats with reason.
--A. J. Cronin

Categories: Casseroles, Family Recipes

Ingredients:

• 1 medium onion, diced
• 2 Tbsp. shortening or salad oil*
• 2 lb. ground beef
• 1/4 tsp. each: rosemary, oregano, marjoram
• 1 (12 oz.) can Mexicorn**
• 2 tsp. salt
• 1/2 tsp. pepper
• 2 (8 oz.) cans tomato sauce
• 1 (10 oz.) can enchilada sauce
• 12 corn tortillas
• 1/2 - 3/4 lb. sharp cheddar cheese, sliced

Instructions:

1. Sauté the onion in shortening.
2. Add beef and cook, stirring, until browned. Add the corn, rosemary, oregano, marjoram, salt and pepper.
3. Combine tomato sauce with enchilada sauce and pour half of this mixture over the meat; simmer 5 minutes. In the bottom of a shallow casserole dish (4 qt. size) arrange 6 tortillas.
4. Pour meat mixture over the top and arrange half of the cheese slices over the meat. Cover with remaining tortillas and remaining cheese.
5. Pour sauce over all.
6. Cover and bake in moderate oven (350°F) for 15-20 minutes.

Notes:

*Salad oil is a light tasting vegetable oil.

**If you can't find Mexicorn in the store, you can make your own substitute: see Mexicorn Substitute recipe

Yield:

Serves 10 - 12

Hash Brown Casserole - Valerie Garrison

Categories: Casseroles

Ingredients:

• 8 oz. sour cream
• 8 oz. French onion dip
• 1 can cream of mushroom soup
• 1 medium onion, chopped
• 10 oz. package shredded cheddar
• 1 can cream of chicken soup
• 2 lb. frozen hash browns
• 1 stick butter
• French's onion rings

Instructions:

1. Preheat oven to 350°F.
2. Saute onions in butter.
3. Combine all ingredients in large mixing bowl.
4. Pour into 9x13" baking dish.
5. Sprinkle onion rings on top.
6. Bake for 45 minutes.

Layered Hamburger Casserole - Kelly Lackey

Categories: Casseroles

Ingredients:

• 1 (10 oz.) frozen spinach
• 4 oz. medium noodles
• 1 lb. ground beef
• 1 (15 oz.) can tomato sauce
• 1 tsp. sugar
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1/4 tsp. garlic salt
• 1 (8 oz.) cream cheese, softened
• 1/2 cup sour cream
• 3 Tbsp. milk
• 2 Tbsp. finely chopped onions
• 1/2 cup shredded cheddar cheese

Instructions:

1. Preheat oven to 350°F.
2. Cook spinach and press to drain well.
3. Cook and drain noodles.
4. In skillet, brown meat and drain fat. Add tomato sauce, sugar, salt, pepper and garlic salt.
5. In bowl stir together: cream cheese, sour cream, milk and onions.
6. In a 2 qt. casserole dish, layer starting with noodles, beef mixture, 1/2 cheese mixture, spinach, etc. End with cheddar cheese.
7. Bake covered for 40 minutes. Uncover and bake an additional 10 minutes.

Yield:

Serves 4

Low-Cal Spaghetti - Donna Reiner

Categories: Casseroles

Ingredients:

• 6 cups grated zucchini (use extra large ones)
• Sauce:
• 2 onions, sliced thinly
• 1 clove garlic, mashed
• 1/4 cup oil
• 1/2 lb. lean ground meat
• 3 cups tomato sauce
• 1/4 cup tomato paste
• 1 tsp. seasoning salt
• 1 tsp. basil
• 1/2 tsp. pepper
• 1 Tbsp. sugar
• 1/4 cup Parmesan cheese, grated
• 1/4 cup mild Cheddar cheese, grated

Instructions:

1. Brown onion and garlic in oil. Add meat and brown slowly.
2. Heat tomato sauce and paste in deep kettle. Add meat mixture, seasoning and sugar, and simmer 2 1/2 - 3 hours.
3. Preparing zucchini:
4. Peel zucchini, cut in half and halve again. Remove pulp and grate zucchini.
5. In a glass baking pan (12 x 15"), spread 1/2 cup of sauce, add 3 cups zucchini and spread evenly in pan.
6. Sprinkle 1/4 cup Parmesan cheese and 1/4 cup grated mild cheese, and spread 1 1/2 cup sauce over top.
7. Repeat with another layer of zucchini, cheeses and sauce.
8. Bake at 300°F for 12 minutes or until bubbly.

Sausage Souffle - Cindy Freeman

Great for brunch!

Categories: Casseroles

Ingredients:

• 16 slices bread crusted and cubed
• 12 eggs
• 4 1/2 cups milk
• 4 cups grated cheese
• 1 1/2 tsp. dry mustard
• 1 cup milk
• 2 cans cream of mushroom soup
• 2 lb. ground sausage

Instructions:

1. Put bread cubes in bottom of two 3 qt. greased baking dishes and top with cheese.
2. Brown sausage, drain, put on top of cheese.
3. Beat eggs with 4 1/2 cups milk and mustard.
4. Refrigerate overnight.
5. Dilute soup with milk. Pour over top.
6. Bake at 300°F for 1 1/2 hours.

Yield:

Serves 20

Shrimp Bayou Oaks - Kathy Garrison

Taking food and drink is great enjoyment for healthy people, and those who do not enjoy eating seldom have much capacity for enjoyment or usefulness of any sort.
--Charles William Eliot

Categories: Casseroles, Pasta / Rice / Grains, Seafood

Ingredients:

• 1/4 stick oleo or butter
• 1 medium onion, chopped
• 1/2 medium green pepper, chopped
• 1 can cream of mushroom or cream of celery soup
• 1 (6 oz.) roll jalapeno cheese (or garlic cheese)
• 1 (3 oz.) package cream cheese or 1/2 roll (3 oz.) of each
• 1/4 tsp. red pepper
• 1/4 tsp. celery salt
• 1 tsp. chopped parsley
• 2 cups cooked shrimp
• 1 (8 oz.) package broad egg noodles, cooked and drained

Instructions:

1. Sauté onion and pepper in oleo or butter.
2. Add soup.
3. Gradually add cheese roll and stir until blended.
4. Add cream cheese and stir until blended.
5. Add red pepper, celery salt and parsley (and dried tomato if desired).
6. Add shrimp to mix.
7. Mix with noodles and bake at 350°F for 30 minutes and serve.

Notes:

I sometimes add a little dried tomato, chopped.

Yield:

Serves 6

Spinach Elegante - Kathy Meyer

I'm not sure where I found this recipe. It may have been Virginia Reiner.

Categories: Casseroles

Ingredients:

• 3 (10 oz.) packages frozen chopped spinach
• 6 slices bacon, cooked and crumbled
• 2 (4 oz.) cans mushroom stems & pieces, drained
• 1/2 tsp. dried marjoram, crushed
• 1/2 cup sour cream
• 3 cups shredded sharp cheddar cheese

Instructions:

1. Preheat oven to 325°F.
2. Cook spinach according to package. Drain well; spread on bottom of 12x7" baking dish.
3. Arrange bacon and mushrooms over spinach. Sprinkle with dash of pepper and the marjoram.
4. Bake for 15 minutes.
5. Cover with sour cream and sprinkle cheese over the top.
6. Return to oven for 5 minutes or until cheese melts.

Yield:

Serves 10

Stuffed Bell Peppers - Kathy Meyer

Categories: Casseroles, Meats

Ingredients:

• 6 medium green pepper
• 1 lb. ground beef
• 1/3 cup chopped onions
• 1 lb. can stewed tomatoes
• 3/4 cup packaged or precooked rice
• 2 Tbsp. Worcestershire sauce
• salt & pepper
• 1 cup shredded cheddar cheese

Instructions:

1. Cut off tops of peppers, remove seeds and membrane.
2. Precook peppers in boiling salted water about 5 minutes; drain. Sprinkle inside with salt.
3. Brown meat and onion; add tomatoes, rice, Worcestershire, salt & pepper. Cover and simmer until rice is almost tender, about 5 minutes.
4. Add cheese.
5. Stuff peppers and stand upright in baking dish.
6. Bake uncovered in moderate oven (350°F) for 25 minutes or until hot.
7. Sprinkle with more cheese before serving.

Notes:

I use steamed rice instead of packaged.

Yield:

Serves 6

Sweet Potato Casserole Mushroom Stuffing - Donna Reiner

Adapted from Darshana Thacker's recipe in Forks Over Knives. This really is scrumptious.

Categories: Holiday Recipes, Casseroles, Vegan

Ingredients:

• Savory Cream Sauce:
  
  1/2 cup raw cashews
• 1 1/2 cup plant-based milk
• 1 cup nutritional yeast
• 1/4 cup oat flour
• 1/4 cup lemon juice
• Sea Salt
• Ground black pepper
  
  Sweet Potatoes & Stuffing: 4 medium sweet potatoes, cut into 1/2” thick rounds (about 3 pounds)*
• 1 medium red onion, diced (2 cups)
• 1 lb. mushrooms, diced**
• 2 Tbsp. minced fresh garlic (12 cloves)***
• 1 Tbsp. finely chopped fresh rosemary or 1/2 Tbsp. dried
• 1 Tbsp. finely chopped fresh thyme or 1/2 Tbsp. dried
• 2 Tbsp. red wine vinegar
• 1 cup breadcrumbs
• 1/2 cup fresh or dried cranberries****: 1/4 cup finely chopped fresh chives, divided
• 1/2 tsp. sea salt
• 1/4 tsp. ground black pepper

Instructions:

1. Cut all ingredients up before getting started.
2. Preheat oven to 400°F.
3. Soak the cashews in 1/2 cup hot water for 10 minutes.***** Transfer the cashews and their soaking water to a blender. Add the milk, oat flour, nutritional yeast, lemon juice, salt, and pepper. Blend into a smooth sauce.******
4. Steam sweet potatoes in a steamer over a pan of boiling water, covered, for 15-20 minutes. You may need to do this in batches.
5. Meanwhile, place the onions, mushrooms, and garlic in a large, dry skillet, and sauté over medium heat, stirring frequently, for about 10 minutes. You may need to add just a bit of water to get the vegetables cooked and keep them from sticking to the pan. Add the rosemary, thyme, and vinegar, and continue to cook for 5 minutes. Remove pan from heat, and add the breadcrumbs, cranberries, half of the chives, and the salt and pepper. Mix well.
6. Spread 1/2 cup of savory cream sauce on the bottom of the casserole dish. Place a layer of the potatoes over it. Spread a liberal amount of stuffing over the potatoes and drizzle another 1/2 cup of sauce. Repeat with the rest of the potatoes, another liberal layer of the stuffing and a generous drizzle of sauce. Sprinkle the remaining filling as the final layer.
7. Bake, uncovered for 20-25 minutes until the top is brown and crumbly.
8. Remove from the oven and garnish with remaining fresh chives.
9. Serve with the remaining savory cream sauce, warmed up, on the side.*******

Notes:

*I actually prefer them to be a bit thinner (1/4 to 1/2")

**I prefer more mushrooms.

***I prefer more garlic.

****I use way more than this and chop them slightly.

*****If you don’t have a high speed blender I suggest you finely grind the nuts in a nut grinder.

******If this does not thicken, you can heat it over a low flame until it does.

*******Variation: I make a 1/2 recipe of the stuffing and the entire recipe of the cream sauce. I spruced up the sauce with some curry powder.

Yield:

Makes 1 9x13 casserole

Cassoulet - Kathy Meyer and Jennifer Leen

Before we changed to a plant-based diet, we loved roasting a whole duck in the winter and then making a cassoulet with the leftovers. It's the perfect comfort food for a hearty French meal.

Categories: Poultry, Casseroles, International

Ingredients:

• 2 Tbsp. duck fat
• 14 oz. roasted duck meat
• 8 oz. Italian sausage
• 4 garlic cloves, peeled & smashed
• 1 onion, sliced
• 1 bunch scallions, sliced
• 4 carrots, 1" chunks
• 1 bunch kale, chopped
• 1 cup tomato sauce
• 2 (14.5 oz.) cans diced, fire-roasted tomatoes w/ their juices
• a few fresh thyme sprigs
• 1 bunch Italian parsley, chopped
• 2 bay leaves
• 1½ cup cooked butter beans
• 1½ cup cooked navy beans
• 1½ cup beef stock
• sea salt
• freshly ground black pepper
• crushed red chilies, to taste

Instructions:

1. Heat the duck fat in a large dutch oven (or traditional cassole dish, if you have one) over medium-high heat.
2. When it is hot, add the sausage and cook for a minute or two, breaking up the sausage.
3. Throw in the duck and continue cooking, stirring once in a while until sausage is cooked through and the outsides of both meats are browning nicely (about 10 minutes). Remove the meat to a separate bowl, shredding the duck meat apart a bit with two forks, and set aside.
4. Add the garlic, onions, scallions, carrots, and kale to the fat remaining in the pan, reduce heat a bit and cook, stirring, until veggies just begin to soften. Add the tomato sauce, the canned tomatoes w/ their juices, the herbs and the reserved meat to the pot. Season with a bit of salt and pepper to taste.
5. Add the beans (drained if in liquid) and 1½ cup of beef stock to the pot and bring the whole thing to a boil.
6. Partially cover and allow to simmer gently for 20-25 minutes.
7. Check the cassoulet from time to time, making sure that it has enough liquid. If it seems to be to low, add in a bit more stock.
8. Once it has finished cooking, taste and adjust seasoning, adding a bit of crushed red chilies to taste.
9. Pull out thyme stalks and bay leaves before serving.

Yield:

serves 8

Chicken Casserole - Alverna Black

One cook's a cook, two cooks are half a cook, and three cooks are no cook at all.
--Anonymous

Categories: Poultry, Casseroles

Ingredients:

• 2 (10 oz.) packages large egg noodles
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 can water
• small can mushrooms
• small can pimentos, chopped
• 1 large green pepper, chopped
• 1 can Milnot (evaporated filled milk)
• 1 lb. Velveeta cheese
• salt & pepper to taste
• 5 (10 oz.) cans boned chicken
• grated Parmesan cheese
• grated cheddar

Instructions:

1. Preheat oven to 325°F.
2. Cook noodles as directed and drain.
3. In saucepan heat the chicken soup, mushroom soup, water, mushrooms, pimentos, green pepper, Milnot, Velveeta cheese and salt & pepper; add chicken.
4. Place noodles in large casserole dish and place sauce over it.
5. Sprinkle grated cheeses on top. Place in warm oven at 325°F for 30 minutes.

Chicken Tortillas - Kathy Meyer

This is a chicken casserole.

Categories: Poultry, Casseroles

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/2 onion, grated
• 1/2 can cream of mushroom soup
• 1/2 can cream of chicken soup
• 1/2 can (7 oz.) green chili salsa
• 1/2 cup milk
• 6 corn tortillas, cut into triangles
• 1/2 lb. cheddar cheese, grated
• 1 1/2 canned green chilies, seeded and diced

Instructions:

1. Cut chicken into large pieces. Set aside.
2. In a bowl, combine onion, the soups, salsa and milk, blending well.
3. In a 1 1/2 qt. buttered casserole, layer 1/2 the tortillas, chicken, sauce and cheese. Sprinkle with green chilies.
4. Repeat layers once more until all ingredients are used, ending with cheese.
5. Cover and refrigerate for 24 hours.
6. Remove cover. Bake at 300°F for 1 hour.

Notes:

This must refrigerate for 24 hours.

Yield:

serves 3-4

Ranch Chicken Casserole - Kathy Meyer

Categories: Poultry, Casseroles

Ingredients:

• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 2 cups chicken broth
• 10 oz. can Rotel diced tomatoes with green chili peppers
• 1 can Mexicorn*
• 12 oz. package corn tortillas
• 3 cups cooked, diced chicken breast
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1/2 lb. shredded cheddar cheese
• 1 Tbsp. chili powder
• 1 tsp. garlic salt

Instructions:

1. Preheat oven to 350°F.
2. Combine the soups, broth, tomatoes with chilies, and Mexicorn. Set aside.
3. Lightly grease a shallow 3 qt. casserole dish. Layer 1/2 tortillas, 1/2 the chicken, 1/2 the onion, 1/2 the bell pepper and 1/2 the cheese in the casserole dish. Pour 1/2 of the soup mixture over the layers.
4. Repeat the layers of tortillas, chicken, onion and bell pepper. Pour the remaining soup mixture over the top. End the layers with the remaining cheese.
5. Sprinkle with chili powder and garlic salt and bake for 30-45 minutes.

Notes:

*If you can't find Mexicorn in the store, you can make your own substitute: see Mexicorn Substitute recipe

Chicken Spaghetti - Kathy Meyer and Valerie Garrison

Categories: Pasta / Rice / Grains, Casseroles, Poultry

Ingredients:

• 1 chicken
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 can Rotel tomatoes & chilies
• 1 onion, chopped
• 2 bell peppers, chopped
• 1/2 lb. Velveeta cheese
• 1/4 cup Parmesan or cheddar cheese
• 1 package spaghetti
• 2 Tbsp. margarine or butter

Instructions:

1. Stew chicken, cool, bone and shred.
2. Sauté onion and green peppers in a small amount margarine.
3. Boil spaghetti, drain and combine with onion, peppers, soup and tomatoes.
4. Mix in chicken.
5. Cut Velveeta into small pieces and add to chicken. Heat on low heat until Velveeta is melted.
6. Can be served immediately or put into a casserole dish and heat in oven until bubbly. Sprinkle with cheddar or Parmesan cheese.

Chicken Tetrazzini - Kathy Meyer

The dish is named after the Italian opera star Luisa Tetrazzini. It is widely believed to have been invented circa 1908–1910 by Ernest Arbogast, the chef at the Palace Hotel in San Francisco where Tetrazzini was a long-time resident.

Categories: Pasta / Rice / Grains, Casseroles, Poultry

Ingredients:

• 8 oz. thin spaghetti (angel hair works well)
• 3 Tbsp. butter
• 3 Tbsp. flour
• 1/4 tsp. cayenne pepper
• 1 tsp. salt
• 2 cups chicken broth (more for thinner sauce)
• 3/4 cups canned skim milk (more for thinner sauce)
• 2 cups cooked chicken, diced
• 3/4 cup Parmesan cheese
• 1 Tbsp. butter
• 1 Tbsp. lemon juice
• 1/2 lb. mushrooms
• 1/4 cup Parmesan cheese

Instructions:

1. Cook pasta "al dente".
2. Heat butter, add flour. Cook for a few minutes, stirring constantly. Add pepper and salt and slowly stir in broth.
3. Bring to a boil and reduce to simmer until slightly thickened. Stir in milk, chicken and cheese.
4. Heat butter and lemon juice in a skillet, sauté mushrooms until juice cooks off, approximately 5 minutes.
5. Combine pasta with cream mixture. Place 1/2 in a shallow baking dish. Spread mushrooms over mixture. Top with remaining pasta cream mixture.
6. Sprinkle with remaining Parmesan cheese.
7. Bake at 375°F for 20 minutes.

Broccoli-Cheese Casserole - Alverna Black

Categories: Vegetarian, Casseroles

Ingredients:

• 1 cup uncooked rice (Minute or quick rice)
• 1 package frozen chopped broccoli
• 1 can cream of mushroom soup (do not dilute)
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 8 oz. Velveeta cheese or Cheez Whiz
• 1 can of sliced water chestnuts (optional)

Instructions:

1. Cook rice as directed.
2. Cook broccoli as directed, but do not add salt.
3. Drain and mix well with other ingredients.
4. Bake for 30 minutes uncovered at 350°F.

Last of the Garden Casserole - Donna Reiner

Categories: Vegetarian, Casseroles

Ingredients:

• 2 Tbsp. butter
• 2/3 cup thinly sliced onion
• 2/3 cup green pepper, cut into l" strips
• 3 unpeeled zucchini, sliced 1/4" thick
• 1/2 cup chopped celery
• 1 1/2 oz. envelope dry spaghetti sauce mix
• 1 tsp. oregano
• 1 6 oz. can tomato paste
• 1 cup water
• 1 cup cooked corn
• 1 small tomato, cut into wedges
• Cornbread:
• 1 cup corn meal
• 1/2 cup flour
• 3 Tbsp. sugar
• 1 Tbsp. baking powder
• 1/2 tsp. salt
• 1/4 cup Parmesan cheese
• 3/4 cup milk
• 1 egg
• 1/4 cup butter melted

Instructions:

1. Preheat oven to 425°F.
2. In 2 1/2 qt. casserole dish, sauté onion, green pepper, zucchini, and celery in butter until tender (about 10 minutes).
3. Add dry spaghetti sauce mix, oregano, tomato paste and water; stir until blended.
4. Add corn and tomato. Simmer uncovered for 10 minutes stirring occasionally.
5. While vegetable base is simmering, prepare corn bread topping.
6. Combine corn meal, flour, sugar, baking powder and salt in bowl.
7. Stir Parmesan cheese in. Add milk, egg and melted butter. Stir to combine.
8. Pour corn bread mixture onto boiling vegetable mixture.
9. Bake in preheated oven at 425°F for 25-30 min. Serve immediately.

Yield:

6

Steamed Vegetable Casserole - Donna Reiner

I found this in the newspaper years ago. This can be made vegan by substituting with vegan butter.

Categories: Vegetarian, Vegan, Casseroles

Ingredients:

• 3 cups sliced potatoes
• 2 cups sliced carrots
• 2 cups sliced onions
• 2 cups sliced zucchini
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 tomato, sliced
• 1/4 cup butter
• 1/4 cup Sauterne or other white dinner wine

Instructions:

1. Preheat oven to 350°F.
2. Slice potatoes 1/2" thick, carrots and zucchini 1/8" thick, onion in 1/8" rings, and celery 1/4" thick.
3. Layer vegetables in order listed in a buttered 2 qt. casserole dish; sprinkle each layer with salt and pepper.
4. Cut tomato in 1/2" thick slices and arrange over top.
5. Heat butter and wine until butter melts. Pour over vegetables.
6. Cover tightly (lid or foil).
7. Bake for about 1 1/2 hours.

Notes:

You can experiment with a variety of vegetables (i.e. use sweet potatoes instead of white potatoes. In that case, peel sweet potatoes first).

Yield:

Serves 5