Best Garden Casserole Recipes

TUNA GARDEN CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 2 quart casserole dish.
• Bring a large pot of salted water to a boil, add penne pasta, and cook 10 minutes or until al dente; drain.
• Heat the oil in a large wok or skillet over medium-high heat. Mix in onion and cook 5 minutes. Stir in the celery and bell pepper and continue cooking for another five minutes. Mix in the garlic, salt and pepper and continue cooking 3 minutes. Pour in sherry; stir in the kale and cover. Reduce heat to medium and cook for 5 minutes, stirring occasionally, until the kale has wilted.
• Transfer wok mixture to a large bowl. Mix in the cooked pasta, soup, vegetable broth, and tuna. Pour mixture into the prepared casserole dish. Top with a layer of mozzarella followed by a layer of bread crumbs. Bake uncovered in the preheated oven for 25 minutes.

GARDEN CASSEROLE

Steps:

• Cut eggplant into 1/2-in. thick slices; sprinkle both sides with 3 teaspoons salt. Place in a deep dish; cover and let stand for 30 minutes. Rinse with cold water; drain and dry on paper towels., Cut eggplant into 1/2-in. cubes. Transfer to a large skillet; saute in oil until lightly browned. Add onions and zucchini; cook 3 minutes. Add garlic; cook 1 minute longer. Add the tomatoes, celery, parsley, basil, pepper and remaining salt; bring to boil. Reduce heat; cover and simmer for 10 minutes. Remove from the heat; stir in Romano cheese. , Pour into a greased 13x9-in. baking dish. Combine crumbs and butter; sprinkle on top. Bake, uncovered, at 375° for 15 minutes. Sprinkle with mozzarella cheese. Bake 5 minutes longer or until cheese is melted.

GARDEN PATCH VEGETABLE CASSEROLE

Steps:

• Microwave Directions.
• Combien soup, sour cream and milk in a large mixing bowl.
• Stir in vegetables, cheese and 2/3 cup French Fried Onions.
• Spoon into microwavable 2 quart oblong baking dish with lid.
• Cover and microwave on HIGH 10 minutes or until vegetables are tender; stir halfway through.
• Uncover; and sprinkle remaining French Fried Onions on top and microwave for 1 additional minute.
• Oven Directions.
• Prepare casserole as mentioned above.
• Bake, covered, in a 400 degree oven 45 minutes or until vegetables are tender.
• After 45 minutes, stir and add remaining French Fried Onions on top. Cook for one additional minute.

ROASTED GARDEN HARVEST CASSEROLE WITH RED POTATOES

Steps:

• Preheat oven to 400°F.
• Spray a 9-13 casserole with non-stick spray.
• Clean and prepare the potatoes and veggies, dumping them into a bowl large enough to hold them all.
• Wash and peel the yellow peel off a large lemon and add to a food processor with the juice from the lemon (being careful to remove bitter seeds), garlic cloves, Italian seasoning, salt, pepper, Worcestershire sauce and olive oil. Process til the lemon peel almost disappears, about 3 minutes. LASTLY, add the red pepper flakes and stir in -- don't process the pepper seeds.
• Pour the lemon garlic mixture over the veggies and toss til everything is well coated. Pour out into the prepared baking dish. (Can be made ahead to this point, covered and refrigerated. Bring to room temperature before baking).
• Bake, uncovered, for a total of 35-40 minutes til the everything is golden and the potatoes are fork tender. If adding cherry tomatoes, put them in half way through the baking process and toss through with a wooden spoon. Sprinkle with parmagiano cheese and serve.

EIGHT-LAYER CASSEROLE (BETTER HOMES & GARDEN)

Steps:

• Grease 2 quart casserole or 2 quart square baking dish. Prepare noodles and set aside.
• Meanwhile, brown ground meat in a large skillet and drain off the fat. Stir in tomato sauce, basil, sugar, garlic, salt, and pepper into skillet. Bring mixture to boiling; reduce heat. Simmer uncovered for 5 minutes.
• Beat together the sour cream and cream cheese in a medium bowl until smooth. Stir in the milk and onion.
• Layer in prepared dish: half the noodles (2 cups), half of the meat mixture (1.5 cups), half of the cream cheese mixture (1 cup), and all of the spinach. Top with remaining meat mixture and noodles. Refrigerate remaining cream cheese mixture.
• Cover casserole with lightly greased foil. Bake at 350 degrees F for about 45 minutes. Spread with remaining cream cheese mixture, sprinkle with cheddar cheese, and bake an additional 10 minutes uncovered.
• Let stand 10 minuted before serving.

GARDEN VEGETABLE CASSEROLE (MICROWAVE)

Steps:

• Place sliced vegetables in microwave casserole dish.
• Mix seasoned salt, thyme and basil.
• Toss with vegetables.
• Cover casserole and cook at full power 8-10 minutes.
• Sprinkle Parmesan cheese over hot vegetables.
• Cover and let melt (about 1 minute).

CHEESY GARDEN CASSEROLE

Steps:

• Cook veggies in salted water until tender, 5-7 minutes; drain.
• Put cooked rice in bottom of 9X13 baking dish.
• Place veggies over rice. Cover with marinara sauce. Cover with foil and bake 375°F 30 minutes.
• Combine cheeses, spread over top. Place back in oven for 5 minutes or so, until cheese has melted.

ZUCCHINI GARDEN CASSEROLE

Steps:

• In a large skillet, saute zucchini in oil until crisp-tender. Arrange half of the zucchini in a greased 13x9-in. baking dish. Layer with half of the tomatoes. , In a large bowl, combine the rice, green pepper, onion, parsley, and seasonings. Crumble beef over mixture and mix well. Stir in tomato sauce. Spoon over tomato layer. Top with remaining tomatoes and zucchini., Cover and bake at 375° for 1 hour or until a thermometer reads 160°. Uncover and sprinkle with cheese. Bake 15 minutes longer or until cheese is melted.

MIDNIGHT GARDEN CHICKEN CASSEROLE RECIPE - (5/5)

Steps:

• Combine beans, corn, soup, cooked chicken, cooked rice, milk, and half the onions. Pour into 2 qt. baking dish. Bake at 350 for 30 minutes. Top with remaining onion rings. Bake 10 minutes or until golden brown.

CHEESY GARDEN CASSEROLE

Steps:

• 1. Cook veggies in simmering salted water until tender, 5-7 minutes; drain.
• 2. Place cooked rice in bottom of sprayed 9X13 baking dish.
• 3. Place vegetables over rice. Cover with marinara sauce. Cover with foil and bake 375°F 30 minutes.
• 4. Combine cheeses, spread over top. Place back in oven for 5 - 8 minutes or so, until cheese has melted.

GARDEN PATCH CASSEROLE

Steps:

• Beat or blend cottage cheese, sour cream, flour, eggs and seasonings.
• Fold into veggies.
• Pour into a 2-quart casserole.
• Top with parmesan cheese.
• Bake at 325°F for 45 minutes.

PIGS IN THE GARDEN CASSEROLE

Steps:

• Pre heat oven to 350, spray 9 x 13 with cooking spray and set aside.
• Bring all vegetable to boil and boil for 10 minute.
• In large skillet cook the bacon until crispy then set bacon aside, but leave grease in skillet.
• In the skillet, add the ranch, salsa, chopped up sausage and crumble the bacon over top. Mix together and cook til mix simmers.
• Drain vegetables and spead them into 9 x 13 in even layer.
• Pour the sausage mix down middle of vegetable mix length wise of dish. Cover the rest of the exposed vegetables on either side of sausage mix with the shredded chesse.
• Bake casserole for 15 to 20 min and enjoy!

CHEESY GARDEN CASSEROLE

Steps:

• In a 2-quart glass casserole, place rice. Cut vegetables into 1- to 2-inch slices or pieces. Place over rice.Pour sauce and water over vegetable mixture. Cover tightly with plastic wrap, piercing to allow steam to escape. Microwave at 100% power (700 watts) for 14 to 16 minutes or until vegetables are fork tender.Remove plastic wrap from casserole. Sprinkle cheeses over the vegetables. Cover with a foil tent and let stand for 5 minutes. Remove foil and microwave at 100% power for 1 to 2 minutes to reheat and melt cheese before serving.

GARDEN POTATO CASSEROLE

Steps:

• 1. Place potatoes, bell pepper, onion, 1 tablespoon butter, thyme and black pepper in slow cooker, mix well.
• 2. Evenly layer squash over potato mixture; add remaining 1 tablespoon butter.
• 3. Cover and cook on LOW 7 hours or on HIGH 4 hours
• 4. Remove potato mixture to serving bowl. Sprinkly with cheese; let stand 2-3 minutes until cheese melts.

MIDGNIGHT GARDEN CHICKEN CASSEROLE

Steps:

• Drain the beans and corn. Preheat the oven to 350 degrees.
• In a large bowl, combine beans, corn, soup, chicken, rice, and milk.
• Spray a 2-quart baking dish with cooking spray. Pour chicken and vegetable mixture into the dish.
• Bake at 350 degrees for 20 minutes. Top casserole with onion rings. Bake an additional 10 minutes, or until golden brown and bubbly.

ZUCCHINI GARDEN CASSEROLE

Steps:

• Spray a 2-quart covered casserole, or microwave-safe dish, with non-stick cooking spray. Add vegetables and dressing. In the microwave, cook on high for 10 minutes, stirring after every 3 minutes. Meanwhile, cook rice according to package directions, omitting butter and salt. Serve the vegetables with rice, spooning the juices over he rice.

GARDEN CASSEROLE

Steps:

• Cut eggplant into 1/2-in.-thick slices sprinkle both sides with 3 teaspoons salt. Place in a deep dish cover and let stand for 30 minutes. Rinse with cold water drain and dry on paper towels. Cut into 1/2-in. cubes and sauté in oil until lightly browned, about 5 minutes. Add onions, garlic and zucchini cook 3 minutes. Add tomatoes, celery, parsley, basil, pepper and remaining salt bring to a boil. Reduce heat cover and simmer for 10 minutes. Remove from the heat stir in Romano cheese. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Combine crumbs and butter sprinkle on top. Bake, uncovered, at 375° for 15 minutes. Sprinkle with mozzarella cheese. Return to the oven for 5 minutes or until cheese is melted.© Copyright Reiman Publications, 1993-1997