VEGETABLE CASSEROLE

1 can (26 ounces) Campbell's Cream of Mushroom Soup

1 1/2 cups shredded Swiss cheese

2/3 cup sour cream

1/4 tsp. ground black pepper

2 bags (16 ounces each) frozen vegetable combination (broccoli, cauliflower, carrots), cooked and drained

2 cans (2.8 ounces each) French's French Fried Onions

Stir the soup, 1 cup cheese, sour cream, black pepper, vegetables and 1 can onions in a 3-quart shallow baking dish.

Bake at 400 degrees for 20 minutes or until the vegetable mixture is hot and bubbling. Stir the vegetable mixture. Sprinkle with the remaining cheese and remaining onions.

Bake for 5 minutes or until the onions are golden brown.

VEGETABLE CASSEROLE

BROCCOLI CORN CASSEROLE

4 cups broccoli florets
1/2 cup chopped onion
2 tablespoons water
1 egg white, beaten
1 can (8 1/2 oz.) cream-style corn
1 cup Keebler Club Multi-Grain Crackers
1 1/2 cups shredded sharp cheddar cheese, divided
1/4 cup milk
1/4 teaspoon dried thyme leaves
1/4 teaspoon pepper

In 1 1/2-quart microwave-safe casserole dish, combine broccoli, onion, and water. Cover and heat at high about 2 minutes or until vegetables are crisp-tender. Drain well.

In large bowl combine egg white, undrained corn, 3/4 cup of the KEEBLER CLUB Multi-Grain Crackers, 3/4 cup of the cheese, milk, thyme and pepper. Stir in broccoli mixture.

Spoon vegetable mixture into 1 1/2-quart casserole dish coated with cooking spray. In small bowl combine remaining 1/4 cup crackers and remaining 3/4 cup cheese. Sprinkle over vegetable mixture. Bake, uncovered, at 350 degrees about 40 minutes or until a knife inserted in center comes out clean. Let stand for 5 minutes.

BROCCOLI CORN CASSEROLE

BUTTERNUT SQUASH AU GRATIN

3 tablespoons butter
1/2 cup diced onion
1 clove garlic, minced
1 (2 1/2 pound) butternut squash (peeled, seeded, and cut into 3/4-inch chunks)
1 tablespoon brown sugar
1 cup chicken broth
8 ounces shredded Gruyere cheese
8 ounces shredded extra-sharp Cheddar cheese
1 cup dry bread crumbs
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1/4 cup grated Parmesan cheese

Melt the butter in a large skillet over medium heat. Stir in the onions and garlic; cook until the onions soften and turn golden brown, about 10 minutes. Add the butternut squash and brown sugar. Continue cooking and stirring until the butternut squash begins to brown on the edges, but is still somewhat firm in the center, about 10 minutes more. Scrape the squash into a greased 9x13-inch baking dish, and pour in the chicken broth. Wrap tightly with aluminum foil.
Bake at 350 degrees until the liquid has been absorbed and the squash is tender, 45 to 50 minutes. Toss together the Gruyere cheese, Cheddar cheese, bread crumbs, thyme, and rosemary in a bowl until evenly combined. Remove the foil from the baking dish, and sprinkle on the cheese mixture over the squash. Sprinkle the Parmesan cheese on top of that. Return to the oven, and bake uncovered for 15 minutes more until the topping is lightly crunchy and brown.

BUTTERNUT SQUASH AU GRATIN

SWEET POTATO CASSEROLE #2 (This one is made with marshmallows on top!)

1 can (40 ounces) cut sweet potatoes in heavy syrup, drained

1/4 teaspoon ground cinnamon

1/8 teaspoon ground ginger

3/4 cup chicken broth

2 cups miniature marshmallows

Grease a 1 1/2-quart casserole dish. Put the potatoes, cinnamon and ginger in an electric mixer bowl. Beat at medium speed until almost smooth. Add the broth and beat until potatoes are fluffy. Spoon the potato mixture in the dish. Top with marshmallows.
Bake at 350 degrees for 20 minutes or until heated through and marshmallows are golden brown.

SWEET POTATO CASSEROLE #2 (This one is made with marshmallows on top!)

SWEET POTATO CASSEROLE

(BELOW IS MY FAVORITE AND A "MUST-HAVE" FOR THANKSGIVING DAY EVERY YEAR!! SO YUMMY!)
(I NEED A RECIPE FOR SWEET POTATO CASSEROLE WITH TOASTED MARSHMALLOWS ON TOP! I HAVE BEEN LOOKING FOR A GOOD ONE FOR YEARS. ANYONE HAVE ONE???
IF SO, POST IN COMMENTS SECTION OR EMAIL TO ME! THANK YOU!!)

4 large sweet potatoes
1/2 cup sugar
1/2 cup butter or margarine
2 eggs, beaten
1 tsp. vanilla
1/2 cup milk
dash cinnamon
dash nutmeg

TOPPING:
1/3 cup melted margarine or butter
1/2 cup flour
1 cup brown sugar, packed
1 cup chopped pecans

Boil and mash potatoes. (To remove skin, just slip off coat when done boiling under cold water.)
Mix in sugar, butter, eggs, vanilla, milk, cinnamon, and nutmeg. Put into a 9x13-inch pan. Sprinkle with topping. Bake at 350 degrees for 25 minutes.
TOPPING: Melt butter and mix in remaining topping ingredients.

SWEET POTATO CASSEROLE

SWEET POTATO AND PECAN SOUP

I did not try this yet, but found the recipe in a magazine, and it sounds really good! I love creamy soups!
Campbell's Soup sells butternut squash soup in a box now! It is so delicious and creamy!

2 tablespoons butter
1 cup chopped sweet onion
1 clove garlic, minced
6 cups chicken broth
2 bay leaves
1/8 teaspoon ground black pepper
3 large sweet potatoes, peeled and cut into cubes (about 6 cups)
1 cup heavy cream (1/2 cup to add to soup and 1/2 cup for whipped cream)
1 cup pecans, toasted and chopped (Spread on cookie sheet and toast at 300 degrees for 15 minutes, then chop and cool.)

Heat the butter in a 6-quart pot over medium heat. Add the onions and garlic and cook until onions are tender. Add the broth, bay leaves, black pepper, and potatoes. Heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the potatoes are tender. Discard the bay leaves. Add 1/2 cup of the cream and heat through.
Place 1/3 of the broth mixture into a blender or food processor. Cover and blend until smooth. Pour the mixture into a large bowl. Repeat the blending process twice more with the remaining broth mixture. Return all of the puréed mixture to the pot. Cook over medium heat for 5 minutes or until hot. Season to taste. Place a dollop of whipped cream in each soup bowl on top of the soup and sprinkle with toasted pecans.
Whipped cream: Beat 1/2 cup remaining heavy cream in a medium bowl with an electric mixer on high speed until stiff peaks form.

SWEET POTATO AND PECAN SOUP

Oven-baked Sweet Potato Fries

1/2 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. ground red pepper
1 Tbsp. vegetable oil
2 large sweet potatoes

Combine cumin, salt, and red pepper. Peel potatoes. Cut each in half lengthwise, and cut each half into 6 wedges. In a large bowl, combine the cut potatoes, oil, and spice mixture. Toss until evenly coated. On a baking sheet, arrange potatoes in a single layer and place on the middle rack in oven.
Bake at 400 degrees for about 30 minutes or until edges are crisp and potatoes are cooked through.

Oven-baked Sweet Potato Fries

RECIPE CONTEST ENTRY BY CAMERON WALTERS: OVEN CARROT FRIES

CAMERON SAYS: "THESE ARE SO EASY AND DELICIOUS AND FROM MY NEW EMERIL LAGASSE COOKBOOK FROM MY NANA AND PA!"

OVEN CARROT FRIES:

1 1/2 lb carrots (10 medium)
2 Tbsp. extra virgin olive oil
2 tsp finely minced fresh rosemary
1 tsp granulated sugar
1/2 tsp. salt
pinch of pepper

Preheat the oven to 425 degrees. Line a jellyroll pan with aluminum foil. Using sharp knife and cutting board, clean and peel carrots. Using the sharp knife, cut each carrot in half crosswise on the cutting board. Next, cut each half in half lengthwise. Finally cut each half in half lengthwise again, making 8 sticks from the carrot. In a bowl, combine the carrot sticks, extra virgin olive oil, rosemary, sugar, salt and pepper. Stir with a rubber spatula till the carrot sticks are proportionately coated. Dump the carrots onto the foil-lined pan. Spread the sticks out as much as possible. Bake till the carrots are tender and well-browned, about 20 minutes.

RECIPE CONTEST ENTRY BY CAMERON WALTERS: OVEN CARROT FRIES

LOW CARB BAKED ZUCCHINI CHEDDAR CASSEROLE

2 pounds zucchini, shredded
1 1/2 cups Cheddar cheese, shredded
1 can cream of chicken soup
2 cups sour cream
1/4 pound butter, melted
1/2 cup onion, diced
1 teaspoon salt

Shred zucchini and place in a colander; sprinkle with salt and toss. Allow to drain for at least 15 minutes. Use your hands to press all the liquid out you can. Mix all ingredients. Place in a 9 x 13-inch baking dish and bake in a 350 degree oven for 45 minutes to one hour. (Serves 8 to 12.)

(380 calories, 11 grams protein, 10 grams carbs., and 2 grams fiber per serving.)

LOW CARB BAKED ZUCCHINI CHEDDAR CASSEROLE

RECIPE CONTEST ENTRY BY SHARI COLLINS

SHARI SAYS, "I love this because it's comfort food, and I almost always have these ingredients on hand!"

EASY POTATO CASSEROLE



6-8 med. potatoes, peeled and diced

1/3 c. (5 1/3 TBSP.) butter, melted

1 envelope dry beefy onion soup mix

1 c. water



Place potatoes in 9x13 baking dish. Pour butter over potatoes and sprinkle with soup mix and pour water over all. Cover and bake at 350 for 1 hour. Remove cover after 1/2 hour and stir. Leave uncovered for last 1/2 hour.


RECIPE CONTEST ENTRY BY SHARI COLLINS

Buttery Corn Casserole

1 cup butter, melted
2 cans creamed corn (15.25 oz. each)
2 eggs, beaten
8 oz. pkg. dry corn bread mix
1/4 cup onion, chopped
salt and pepper to taste

Melt butter in a 9x13-inch casserole dish. Add remaining ingredients to casserole dish.
Mix well. Cover with foil and bake at 350 degrees for 40 minutes or until firm.

Buttery Corn Casserole

Yellow Squash Casserole

2 lbs. yellow squash, sliced and boiled til soft, and drained well
1/4 cup butter or margarine
1/4 cup chopped onion
can of cream of chicken soup
1 1/2 cups shredded cheddar cheese
1/2 tsp. salt
1/4 tsp. black pepper
1 cup Ritz crackers, crushed
Extra 1/2 cup Ritz crackers, crushed and 3 Tblsp. butter or margarine for topping

Mix first 8 ingredients together and put in a greased 2 1/2 quart casserole dish.
Sprinkle with extra 1/2 cup crushed Ritz crackers and dot with butter. Bake at 375 degrees for 20-25 minutes or till heated through and crackers start to brown.

Yellow Squash Casserole

Tasty Potatoes on the grill

4 to 5 large potatoes
1 pkg. Lipton Onion Soup Mix
1 stick butter

Wash potatoes and cut into 3 pieces each. Mix butter and soup mix together; Put mix between potato slices. Wrap in foil. Put on grill (or in oven.) Cook at least one hour.

Tasty Potatoes on the grill

Potato Casserole

5 large potatoes, peeled, boiled, and grated
10 oz. cheddar cheese, shredded
1/3 cup chopped onions
can cream of chicken soup
1 pint sour cream
dash of garlic salt

Fold all ingredients together and bake at 350 degrees for one hour.

Potato Casserole

Low-fat Zucchini Casserole

3 cups zucchini, thinly sliced
1 small onion, diced
1 cup shredded carrots
1 can 98% fat-free cream of celery soup
1 can cream of chicken soup
1/4 tsp. salt
dash pepper

Spray inside of crock pot with non-stick cooking spray. Mix vegetables, soups, salt, and pepper
together gently in crock pot. Cover. Cook on high for 4-6 hours, or until vegetables are as soft or
crunchy as you like them. (100 calories per serving- Serves 6.)

Low-fat Zucchini Casserole

Cheesy Vegetable Casserole

1 can French-style green beans, drained
1 cup celery, chopped
1/2 cup sour cream
1 can cream of celery soup
1 can shoe peg corn, drained
1 cup green pepper, chopped
1 cup shredded Cheddar cheese

Topping:
3/4 cup crushed Ritz crackers
3 tablespoons melted butter or margarine

Combine first 7 ingredients and put in a greased 2-quart casserole dish. Combine topping ingredients and sprinkle evenly over vegetable mixture. Bake at 350 degrees for 45 minutes.

Cheesy Vegetable Casserole

Cheesy Mashed Potatoes

3 cups prepared mashed potatoes
1 can (10 3/4 ounces) Campbell's Cheddar Cheese Soup
1/3 cup sour cream
dash ground black pepper
2 tblsp. chopped onion

Stir the potatoes, soup, sour cream, black pepper, and onion in a medium bowl. Spoon the potato mixture into a 1 1/2-quart baking dish. Bake at 350 degrees for 30 minutes or until hot.

Cheesy Mashed Potatoes

Summer Squash Casserole

3 cups Pepperidge Farms Cornbread Stuffing
1/4 cup butter or margarine, melted
1 can Cream of Chicken Soup
1/2 cup sour cream
2 small yellow squash, shredded
2 small zucchini, shredded
1/4 cup shredded carrot
1 cup shredded Cheddar cheese

Stir the stuffing and butter in a large bowl. Reserve 1/2 cup of the stuffing mixture and spoon remaining into a 2-quart shallow baking dish. Stir the soup, sour cream, yellow squash, zucchini, carrot, and cheese in a medium bowl. Spread the mixture over the stuffing mixture and sprinkle with the reserved stuffing mixture. Bake at 350 degrees for 40 minutes or until hot.

Summer Squash Casserole

Cheese and Bacon Potatoes

1/2 cup Ranch Dressing

1/2 cup shredded Cheddar cheese

1/4 cup real bacon bits (or 4 bacon strips, cooked and crumbled)

2 lb. small red potatoes (about 6), quartered

Mix first 3 ingredients in large bowl. Add potatoes; toss to coat. Spoon into a greased 9x13-inch baking dish; cover. Bake in 350 degree oven for 1 hour or until potatoes are tender, uncovering after 40 minutes.

Cheese and Bacon Potatoes

Creamed Corn

2 oz. (1/4 of 8-oz. pkg.) cream cheese, cubed

2 Tbsp. milk

1 can (14-3/4 oz.) cream-style corn

1 pkg. (10 oz.) frozen corn, thawed

1 cup shredded sharp Cheddar cheese

Cook cream cheese and milk in medium saucepan on medium heat until cream cheese is melted, stirring frequently. Stir in corns; cook 4 minutes or until heated through, stirring occasionally. Spoon into serving dish; sprinkle with Cheddar cheese. So good!

Creamed Corn