Casserole-Harvest Vegetable
Casserole-Mallorcan Potato and Vegetable
Casserole-Vegetarian
Casserole-Best Broccoli Ever

> From: "Damsel" >
> I need a vegetable casserole for a dinner. It should be baked in a 9 x
13
> pan. Please help me. Thanks


* Exported from MasterCook *

Casserole-Harvest Vegetable

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil
2 large onion -- sliced into rings
2 medium green bell pepper -- cut in 1" strips
1/2 cup barley
1 cup beef stock
2 large carrot -- cut into chunks
2 large tomato -- peeled and quartered
1 medium zucchini -- cut in 1" pieces
3/4 pound green beans -- cut in half
1 10 oz. pkg. frozen peas
1/2 small cauliflower -- cut into flowerets
2 tablespoons lemon juice
1 clove garlic -- crushed
2 teaspoons salt
1 teaspoon paprika

Preheat oven to 400 degrees.
In a large skillet, over medium high heat, saute onion and green pepper
in oil until onion is lightly browned, about 10 minutes.
In a 3 1/2 quart oven proof casserole combine barley, beef stock,
carrots, tomato, zucchini, green beans, peas, cauliflower and onion
mixture.
In a small bowl combine lemon juice and garlic then pour over vegetables.
Sprinkle with salt and paprika.
Bake 1 1/2 hours or until barley is tender.




* Exported from MasterCook *

Casserole-Mallorcan Potato and Vegetable

Recipe By :Penelope Casas
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds eggplants -- cut crosswise into 1/4" slices
sea salt
2 tablespoons olive oil -- plus extra for
brushing
fresh ground black pepper
2 green bell peppers -- roasted
1 red bell pepper -- roasted
8 ounces zucchini -- cut crosswise into
1/4" slices
4 cloves garlic -- minced
1/2 teaspoon paprika
1 pound diced tomatoes
2 tablespoons parsley
2 potatoes -- peeled, cut into
1/8" slices

Sprinkle eggplant slices on both sides with the sea salt, place in a
colander and let drain for 1 hour. Dry between paper towels. Arrange
slices
on a cookie sheet. Brush both sides with olive oil, sprinkle with salt and
pepper and bake, in a preheated 400 degree oven, for 10 minutes, turning
once. Peel, core and
seed peppers and slice into 1/2" strips.
Place potato slices in layers in a greased shallow casserole. Drizzle
each layer with olive oil, tightly cover and bake at 350 degrees for 1
hour.
In a large skillet heat 1 tablespoon oil and saute zucchini for 1 minute.
Add peppers, salt, pepper,1 minced garlic clove and saute 1 minute. Remove
to a platter and set aside. Heat the remaining tablespoon oil and saute
remaining garlic a few seconds then add the paprika, tomatoes and 1
tablespoon parsley. Simmer 5
minutes.
Arrange the zucchini and peppers over the potatoes in the shallow
casserole, then cover with eggplant slices. Pour tomato sauce over and
bake
at 400 degrees for 15 minutes. Sprinkle with remaining parsley and serve.





* Exported from MasterCook *

Casserole-Vegetarian

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup brown rice
1 cup mushrooms -- sliced
1 cup carrots -- sliced
1 16 oz. can kidney beans -- rinsed and drained
1/2 cup peanuts
1/4 cup onion -- chopped
1 1/2 cups vegetable stock
1/2 cup cheddar cheese -- grated

Preheat oven to 350 degrees.
Pour rice into the bottom of a 2 quart casserole. Add mushrooms,
carrots,
beans, peanuts and onions. Stir to combine. Stir in vegetable stock. Cover
and bake 1 hour, stirring after 30 minutes.
Remove from oven, sprinkle cheese on top and allow to sit 5 minutes
before serving.

Source: "Kitchen Basics, Inc"




* Exported from MasterCook *

Casserole-Best Broccoli Ever

Recipe By :Stephanie da Silva
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds frozen broccoli -- thawed and drained
2 cups sour cream
4 ounces pimentos -- diced
8 ounces mushrooms -- chopped
12 ounces cheddar cheese -- shredded

Combine broccoli, sour cream, pimentos, mushrooms. Put in ungreased
casserole and top with lots of shredded cheddar cheese. Bake in oven at
350
for 30 minutes.

Source: "rec.food.recipes"

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/