Drain corn; spread in shallow pan.
Set aside.
In saucepan, add chopped green pepper and onion; saute in butter for 3 minutes. Add flour and milk; cook until mixture thickens, stirring constantly.
Remove from heat.
Add salt and Worcestershire sauce. Pour mixture over corn; dot with butter and crushed cracker crumbs.
Bake at 425\u00b0 for 15 to 20 minutes.
n medium, and saute the green pepper, onions, and mushrooms until just
1. Preheat oven to 350 degrees.
2. In a large casserole dish, mix Simply Potatoes Diced Potatoes with Onion, green pepper and corn. Drizzle with oil and mix to vegetables to coat evenly. Sprinkle Morton Natures Seasons seasoning blend over top and mix to distribute evenly. Spread evenly over bottom of pan.
3. Place into oven and cook for 30-40 minutes, stirring occasionally so that all pieces get even browning. Serve with steak or other favorite meat.
Cook celery and green pepper in saucepan in small amount of margarine, butter or oil until soft.
Add green peas with their liquid, undiluted soup and sweet basil.
Add herb stuffing until liquid is absorbed and mixture reaches desired consistency for a casserole.
Heat.
Pour into casserole.
Decorate with pimento and serve.
(If you like something crunchy in the casserole and to save time, stir in the celery and green pepper raw.
For an extra quick casserole, omit them entirely.)
Brown bacon and crumble.
Brown onion and green pepper.
Add flour, then stir in tomatoes.
Add brown sugar, vinegar, dry mustard and Worcestershire sauce.
Cook for 1/2 hour.
Add green beans.
Put in heated casserole.
Heat 5 to 10 minutes at 375\u00b0. Put crumbled bacon on top before serving.
Cook onion, mushrooms, green pepper and pimento pepper in butter for 5 minutes.
Blend flour, sugar, salt and pepper.
Stir in sour cream; heat but do not boil.
Stir in beans and cheese. Pour into greased casserole dish and top with corn flakes; dot with butter.
Bake at 350\u00b0 for 20 minutes.
Saute onions, celery and green pepper in butter until soft. Remove and mix with other ingredients, using juice from water chestnuts to dilute soup; mix well.
Pour into greased casserole. Cover with crumbs.
Bake at 350\u00b0 until hot.
Preheat oven to 375\u00b0.
Saute onion and green pepper in oil. Add remaining ingredients except bread crumbs and stir until heated through.
Pour into a
greased casserole and sprinkle with crumbs.
Bake 30 minutes.
Serves 8.
add the courgette and the green pepper. Stir and fry for five
Saute green pepper in margarine until soft.
Mix with mushroom soup, pimentos and mushrooms.
In 9 x 12 x 2-inch casserole dish, layer 1 can green beans, 1/2 soup mixture, 1 can French fried onions and 2 cups cheese.
Repeat layers.
Bake at 450\u00b0 for about 20 minutes.
Slice zucchini thin and boil in lightly salted water for 3 minutes.
Grease a 9 x 13-inch casserole.
Layer rice, chiles, half of the cheese, zucchini and tomatoes.
Mix sour cream with seasoned salt, green pepper and onion.
Pour over casserole and then add rest of cheese.
Sprinkle top with parsley.
Bake at 350\u00b0 for 30 minutes.
Combine milk, butter and bread crumbs.
Add remaining ingredients and mix.
Pour into buttered casserole.
Bake at 350\u00b0 approximately 25 minutes or until set.
Saute green pepper in butter until soft.
Pour green pepper into a 1 1/2 qt. baking dish and add corn, pimento, egg and 1/2 cup onions.
Bake at 350\u00b0 for 25 minutes till firm.
Add remaining 1/2 cup french fried onions to top.
Bake 5 minutes more.
Saute onions, celery and green pepper in butter.
Drain water chestnuts, saving liquid to dilute soup.
Remove sauteed vegetables from skillet and combine with other ingredients.
Mix well.
Pour into greased casserole.
Sprinkle crumbs over and bake 20 minutes at 350\u00b0.
Serves 8 generously.
Preheat oven to 375\u00b0.
Saute onion and green pepper in oil. Add remaining ingredients, except bread crumbs.
Stir until heated through.
Pour into a casserole, greased with margarine, and sprinkle with crumbs. Bake for 30 minutes.
Yields 8 servings.
1. Cook onion, green pepper, and celery in cooking oil until tender.
Add all other ingredients except cheese.
Mix. 2. Place in casserole dish.
Sprinkle with cheese if desired.
Heat throughly in a 350\u00b0 oven.
Yields 6 servings.
Saute beef, onion, green pepper and garlic until meat loses its color.
Add salt and tomato sauce; cook over low heat 15 to 20 minutes, until thickened.
Spread 1/2 green tomato slices on greased casserole dish.
Top with 1/2 of the cheese, then 1/2 ground beef mixture.
Repeat layers.
Bake 30 minutes in 350\u00b0 oven.
Serves 6.
Mix first four ingredients and put in casserole dish.
Top with cracker crumbs and butter.
Bake 20 minutes at 350\u00b0.
Cook bacon.
Remove from pan and saute onion, green pepper and celery in bacon grease.
Drain sauteed vegetables.
Crumble bacon and combine with sauteed vegetables, tomato soup, almonds, mushrooms and green beans.
Put in a 2-quart casserole and bake in a 350\u00b0 oven for about 1 hour.
Serves 8 to 10.
Melt margarine and add green pepper, onion and celery.
Cook until tender.
Add next 5 ingredients and mix well.
Put in casserole.
Sprinkle crumbs on top and bake at 350\u00b0 for 30 minutes.