egrees F.
Cover medium casserole dish with thin layer of
o 350. Spray rectangular glass casserole pan with cooking spray.
Butter a casserole dish and pre-heat oven to 350\u00b0F Bring vegetables to a boil in salted water. Boil for 5 minutes. Drain and place in the casserole dish. Mix flour, sour cream, pepper, and salt together. Pour over the vegetables. Top with Swiss cheese. Sprinkle with paprika, and bake for 30 minutes.
If you're putting veggie burger in this, cook it
eggies in a medium size casserole dish and pour over sauce
inutes.
Add turkey (or veggie meat substitute), breaking into small
Brown beef in skillet with salt, pepper and onion powder.
Be sure to remove excess fat.
Put cooked beef in a casserole dish. Next, layer sliced potatoes (peeled or not, thin to medium slices), then layer with veggie of your choice.
Top with cream of whatever soup and about 1/2 cup water.
Bake in conventional oven until potatoes are soft (about 1 hour) or microwave until potatoes are done (15 minutes).
Serve with dinner rolls.
Preheat oven to 325f degrees.
In a large bowl combine all ingredients; mix well. Pour into a veggie sprayed casserole. Cover and bake in preheated 325f degree oven for 45 minutes to one hour.
Remove lid for the last 10 or 15 minutes.
Cook zucchini in 2 cups of boiling water until tender.
Brown veggie burger with salsa and onion; mix all ingredients together. Pour in casserole dish.
Dot with butter and cover with bread crumbs.
Bake 1 hour at 350\u00b0.
1. \"Brown\" the veggie crumbles and onions in a skillet.
2. Mix together second group of ingredients.
3. Combine crumbles, soup mixture, and egg noodles in a medium casserole dish.
4. Bake in oven at 350 degrees for 30 minutes, stirring a couple times during the baking process to keep the top noodles from getting crunchy.
**You can add more milk to the soup mixture if you like it wetter, but it should be pretty close to a condensed soup consistency.
Cook pasta according to package instructions.
Drain pasta.
Stir together diced ham, vegetables, salt and pepper .
In a 2 qt.casserole sprayed with cooking spray : layer 1/2 pasta, ham/veggie mixture, then the other 1/2 pasta.
Pour soup evenly over all.
Top with bread crumbs and sprinkle on a little paprika.
Bake at 350 degrees for 35 minutes.
Preheat oven to 350 Farenheit.
Cook veggies according to package directions.
Drain veggies.
Combine veggies with cheese, celery, onion, mayonaisse and pepper.
Turn mixture into 13x9x2 inch casserole dish.
Combine the cracker crumbs with butter/margarine and sprinkle over the veggie mixture.
Bake uncovered until heated through, about 20-25 minutes.
Saute minced garlic and broccoli until veggie loses crispness. Add the rest of ingredients, mixing thoroughly.
Bring to a boil, stirring often.
Pour into casserole dish.
Top with Cheddar cheese and bake 1/2 hour at 350\u00b0.
This recipe is also good with cauliflower and Swiss cheese.
arge bowl, toss together the Veggie Shreds, pepperoni, tomatoes, and bread
ontents periodically into a large casserole dish.
Once you have
Drain mixed veggies and whole corn or favorite veggie and mix together.
Add enough mayo to wet veggies (about 3/4 cup).
Next, add Cheddar cheese.
Mix well.
Top with fried onions, crushed potato chips or cracker crumbs.
Just take your pick.
Add a little extra cheese on top and heat in oven until cheese melts (about 5 minutes at 350\u00b0).
Great and easy!
Mash sweet potatoes with potato masher or beat with electric mixer until smooth.
Mix in remaining ingredients, except pecans. Spoon sweet potato mixture into ungreased 1-quart casserole or souffle dish; sprinkle with pecans.
Bake, uncovered, at 350\u00b0 until hot throughout, about 30 minutes.
Makes 6 servings (about 1/2 cup each).
Pan-sear Veggie Chick'n Tenders in a lightly oiled pan until golden tinged. Set aside.
Mash roasted garlic in a large bowl. Whisk in oil, vinegar, lemon juice, grated Parmesan, capers and Dijon.
Toss with Romaine.
Sprinkle with croutons, shaved Parmesan, and Veggie Chick'n Tenders and serve.
Heat oil in a large Dutch oven until hot and add onion, diced pepper and carrot.
Saute for 6-8 minutes, stirring occasionally until partially cooked.
Add remaining ingredients except Yves Veggie Cuisine Original Veggie Ground Round.
Mix well.
Bring to a boil and reduce heat to low.
Cook 1 hour.
Add crumbled Yves Veggie Cuisine Original Veggie Ground Round.
Mix well.
Turn off heat and let stand 5 minutes before serving.
Layer first 7 ingredients in 2-quart casserole dish.
Top with cracker crumbs
and pour margarine over all.
Bake at 350\u00b0
40 to 45 minutes.