Veggie Side Dishes

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* Exported from MasterCook *

 

Asparagus Casserole

 

Recipe By : Southern Living

Serving Size : 12 Preparation Time :0:10

Categories : " Post " Asparagus

 

Amount Measure Ingredient -- Preparation Method

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3 10 oz pkgs frozen asparagus* -- thawed & well-drained

3 tablespoons margarine

2 tablespoons flour

1 1/2 cups milk

3/4 cup shredded Parmesan cheese -- (fresh)

1/8 teaspoon salt

2/3 cup breadcrumbs

1 tablespoon margarine -- melted

1/4 teaspoon paprika

 

Arrange asparagus in a lightly greased 13x9-inch baking dish.

Melt 3 tablespoons margarine in a heavy saucepan over medium heat; whisk in

flour until smooth. Cook, whisking constantly, 1 minute. Gradually add milk,

cook, whisking constantly, until thickened and bubbly. Stir in 1/2 cup cheese

and salt and pour over asparagus.

Stir together remaining 1/4 cup cheese, breadcrumbs, 1 tablespoon melted

margarine, and paprika. Sprinkle evenly over casserole.

Bake at 350 ° F for 25 to 30 minutes or until thoroughly heated.

 

 

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NOTES : * 3 pounds of fresh asparagus may be substituted. Snap off tough ends

and remove scales with a vegetable peeler. Cook in boiling water to cover for

3-5 minutes; drain.

* Exported from MasterCook *

 

Rosemary Roasted Potatoes

 

Recipe By : Southern Living

Serving Size : 4 Preparation Time :0:00

Categories : Potatoes

 

Amount Measure Ingredient -- Preparation Method

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3 large baking potatoes -- unpeeled

olive oil flavored cooking spray

1/4 teaspoon salt

1 1/2 teaspoons dried rosemary

1/2 teaspoon freshly ground black pepper

 

Wash potatoes and pat dry. Cut into 1/4-inch slices. Arrange slices into

4 rows on a baking sheet coated with cooking spray; overlapping half of each

slice with the next. Sprinkle with salt.

Combine rosemary and pepper. Sprinkle potatoes with half the mixture. Set

remaining mixture aside.

Bake at 375 ° for 20 minutes. Turn potatoes over. Coat with cooking spray

and sprinkle with remaining rosemary-pepper mixture. Bake an additional 20

minutes.

 

 

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* Exported from MasterCook *

 

Vegetable Melange

 

Recipe By :

Serving Size : 8 Preparation Time :0:35

Categories : Broccoli Cauliflower

Mixed Vegetables Mushrooms

 

Amount Measure Ingredient -- Preparation Method

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1 bunch broccoli

1 head cauliflower

1/2 pound mushrooms

2 tablespoons margarine

3 tomatoes (to 5) *OR*

1 16 oz can diced tomatoes

1 can condensed cream of mushroom soup

4 ounces sharp cheddar cheese

1/2 teaspoon garlic salt

1/2 teaspoon basil *OR* Italian seasoning

seasoned bread crumbs to taste

 

Preheat oven to 350 ° F. Cut broccoli and cauliflower into bite-sized

pieced. Steam for 15 to 20 minutes. Saute mushrooms in margarine. Cut

tomatoes into bite-sized pieces. Combine all vegetables and soup. Cut three

ounces of cheese and stir into vegetable mixture. Add seasoning and mix well.

Spoon into a 3-quart casserole. Top with grated remaining cheese and bread

crumbs. Bake uncovered for 30 minutes.

 

 

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