Best Garden Patch Vegetable Casserole Recipes

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GARDEN VEGETABLE BAKE



Garden Vegetable Bake image

Fat-free and reduced-fat ingredients plus lots of veggies invite a second look at an easy egg bake.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 55m

Yield 6

Number Of Ingredients 10

1/2 cup grated reduced-fat Parmesan cheese topping
1 cup chopped zucchini
2/3 cup whole kernel sweet corn (from 15.25-oz can)
1 small tomato, chopped (1/2 cup)
1 medium onion, chopped (1/2 cup)
3/4 cup Bisquick Heart Smart® mix
1 cup fat-free (skim) milk
1/2 cup fat-free egg product or 4 egg whites
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Heat oven to 400°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Sprinkle 1/4 cup of the cheese in baking dish. Top with zucchini, corn, tomato and onion. Sprinkle remaining 1/4 cup cheese over vegetables.
  • In small bowl, stir remaining ingredients until blended. Pour over vegetables and cheese.
  • Bake uncovered 32 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting.

Nutrition Facts : Calories 140, Carbohydrate 23 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 7 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 5 g, TransFat 0 g

CREAMY VEGETABLE CASSEROLE



Creamy Vegetable Casserole image

Searching for a different way to prepare vegetables? Look no further. I have a fussy eater in my house who absolutely loves this medley. It can be assembled in a snap, leaving time to fix the main course, set the table or just sit back and relax.

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 4

1 package (16 ounces) frozen broccoli, carrots and cauliflower
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 carton (8 ounces) spreadable garden vegetable cream cheese
1/2 to 1 cup seasoned croutons

Steps:

  • Prepare vegetables according to package directions; drain and place in a large bowl. Stir in soup and cream cheese. , Transfer to a greased 1-qt. baking dish. Sprinkle with croutons. Bake, uncovered, at 375° for 25 minutes or until bubbly.

Nutrition Facts : Calories 212 calories, Fat 16g fat (9g saturated fat), Cholesterol 38mg cholesterol, Sodium 650mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.

GARDEN PATCH VEGETABLE CASSEROLE



Garden Patch Vegetable Casserole image

My children love the garden mix vegetables (cauliflower, broccoli, and carrots). This recipe is nice for family gatherings, pot lucks or to add that special touch to a simple meal.

Provided by Audrey M

Categories     Cauliflower

Time 21m

Yield 8-10 serving(s)

Number Of Ingredients 8

10 3/4 ounces condensed cheddar cheese soup
1/2 cup sour cream
1/4 cup milk
2 (16 ounce) bags frozen broccoli carrots cauliflower mix
1 diced red pepper
8 ounces corn, drained
4 ounces shredded cheddar cheese
1 1/3 cups French's French fried onions, divided

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.

SAUCY GARDEN PATCH VEGETABLES



Saucy Garden Patch Vegetables image

It you like cheese on top of your broccoli, you will love this casserole dish. It is great for entertaining guests or your summer pot lucks.

Provided by Audrey M

Categories     Cauliflower

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 6

10 3/4 ounces condensed cheddar cheese soup
1/2 cup sour cream
1/4 cup milk
2 (16 ounce) frozen mixed vegetables (cauliflower, broccoli, carrot mix)
4 ounces shredded cheddar cheese
1 1/3 cups French's French fried onions, divided

Steps:

  • Microwave Directions:.
  • Combine soup, sour cream and milk in large bowl.
  • Stir in vegetables, cheese and 2/3 cup French Fried onions.
  • In a 2 quart microwave safe oblong baking dish, spoon in vegetable mixture.
  • Loosely cover with paper towels or paper plate.
  • Microwave on High for 10 minutes or until vegetables are tender and mixture is heated through, stirring halfway through cooking time.
  • Remove cover and spinklw with remaining 2/3 cup French Fried Onions.
  • Microwave on High for 1 minute or until onions are gold in color.
  • Oven Directions:.
  • Prepare vegetable mixture as above.
  • Bake in a 400 degree oven for 45 minutes or until tender and mixture is heated through.
  • Stir; sprinkle with remaining onions.
  • Continue to bake uncovered for 1 minute until French Fried Onions are golden brown.

Nutrition Facts : Calories 218.9, Fat 11.8, SaturatedFat 7.1, Cholesterol 31, Sodium 442.8, Carbohydrate 21.1, Fiber 5.3, Sugar 0.3, Protein 10

GARDEN PATCH CASSEROLE



Garden Patch Casserole image

My kids like this one, I like because its perfect for a quick preparation. I like to add a few more spices, garlic etc, let me know what you think

Provided by kzbhansen

Categories     Corn

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

2 (10 ounce) packages frozen broccoli, chopped, cooked and drained
1 (17 ounce) can whole kernel corn
1/4 cup parmesan cheese, grated
1 1/2 cups cottage cheese
1/2 cup sour cream
1 tablespoon flour
3 eggs
2 tablespoons onions, minced
1 1/2 teaspoons salt
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 372.8, Fat 16.8, SaturatedFat 8.5, Cholesterol 188.6, Sodium 1793.9, Carbohydrate 36.1, Fiber 6.9, Sugar 5.7, Protein 25.4

GARDEN VEGETABLE CASSEROLE (MICROWAVE)



Garden Vegetable Casserole (Microwave) image

Fast, fresh and if you grow zucchini or crookneck squash, this recipe will become your favorite! Have had this recipe for years, no idea of source. Alter the seasonings to your tastes. Enjoy!

Provided by Kauaian cook

Categories     Vegetable

Time 18m

Yield 4 serving(s)

Number Of Ingredients 8

2 small summer squash, sliced
1 medium zucchini, sliced
1 small white onion, sliced
1 tomatoes, sliced
1/2 teaspoon seasoning salt
1/2 teaspoon thyme
1/2 teaspoon basil
2 tablespoons grated parmesan cheese

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).

Nutrition Facts : Calories 41, Fat 1, SaturatedFat 0.5, Cholesterol 2.2, Sodium 46.4, Carbohydrate 6.7, Fiber 1.8, Sugar 3.7, Protein 2.7

GARDEN PATCH CAKE



Garden Patch Cake image

This moist cake combines shredded zucchini, carrots and beets with chocolate chips for a deliciously different dessert. It's a sweet reward for the time you spent weeding and watering your garden. -Kimberly Speta, Kennedy, New York

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 12-16 servings.

Number Of Ingredients 29

1 cup canola oil
3 large eggs
1-1/2 cups sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
1/4 teaspoon salt
1 cup finely shredded carrots
1 cup finely shredded zucchini
1/2 cup finely shredded beets
1-1/2 cups semisweet chocolate chips
FROSTING:
6 ounces cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla extract
4-1/2 cups confectioners' sugar
GARDEN PATCH CAKE DECORATING:
3/4 cup shortening
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Pinch salt
3 to 3-1/2 cups confectioners' sugar
2 tablespoons whole milk
7 wooden craft or Popsicle sticks (4-1/2 inches)
1/2 teaspoon baking cocoa
Red, yellow, orange and green liquid or paste food coloring
Pastry tips - #5 and #10 round, #67 leaf and #20 star
5 pastry bags or small heavy-duty resealable plastic bags

Steps:

  • In a large bowl, beat oil, eggs, sugar and vanilla. Combine flour, baking powder, cinnamon and salt; add to egg mixture and mix well. Stir in vegetables. Add chips and mix well. Pour into a greased and floured 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool 15 minutes; remove from pan to a wire rack to cool completely. , For frosting, beat cream cheese, butter and vanilla until light and fluffy. Gradually beat in confectioners' sugar until smooth. Spread over cake. Store in refrigerator., Editor's Note: See below for decorating frosting recipe and directions., GARDEN PATCH CAKE DECORATING:, In a bowl, cream shortening, extracts and salt. Gradually beat in sugar alternately with milk until smooth and stiff. Cover with a wet paper towel and plastic wrap until ready to use., TO MAKE TRELLIS:, Lay 5 craft or Popsicle sticks on a sheet of waxed paper with 1/4 in between bottom of sticks (ends that are inserted into cake) and 1/2 in. between tops. Spread back side of remaining sticks with frosting; position across the 5 sticks 1 in. and 2 in. down from the top. Allow to dry, about 1 hour. Press bottom of sticks into upper left corner of cake., TO MAKE GARDEN PATCH:, Using a toothpick, mark a 5-1/2x3-1/2-in. patch in lower right corner. Lightly sprinkle with cocoa and gently press into cake., TO MAKE VEGETABLES AND BORDER:, Cut a small hole in corner of a pastry or plastic bag; insert #10 round tip. Combine 1/4 cup frosting and red food coloring; fill bag. Holding bag straight up and down, form 8-10 tomatoes in front of the trellis. Prepare another bag, inserting #5 round tip. Combine 1/2 cup frosting and yellow food coloring; fill bag. Using the same procedure, form rows of small dots to create kernel of 8-10 ears of corn in upper right corner. Wash #10 tip and insert into a third bag. Combine 1/2 cup frosting and orange food coloring; fill bag. Using the same procedure, form 3 rows of 4 carrots on the garden patch. Add green food coloring to remaining frosting. Prepare a fourth bag, inserting leaf tip; fill with some of the frosting. Form husks on edges of ears of corn; add stems and leaves to tomatoes and carrots. Add vines to trellis. Prepare a fifth bag, inserting the star tip; fill with remaining green frosting. Form a border around base and upper edge of cake.

Nutrition Facts :

GARDEN CASSEROLE



Garden Casserole image

This delicious cheesy casserole is made with the bounty from my garden. The dish includes a sunny medley of summer vegetables like eggplant, zucchini and tomatoes. It's so nice to cook with those abundant crops. -Phyllis Hickey, Bedford, New Hampshire

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 12 servings.

Number Of Ingredients 15

2 pounds eggplant, peeled
5 teaspoons salt, divided
1/4 cup olive oil
2 medium onions, finely chopped
2 medium zucchini, sliced 1/2 inch thick
2 garlic cloves, minced
5 medium tomatoes, peeled and chopped
2 celery ribs, sliced
1/4 cup minced fresh parsley
1/4 cup minced fresh basil or 1 tablespoon dried basil
1/2 teaspoon pepper
1/2 cup grated Romano cheese
1 cup seasoned bread crumbs
2 tablespoons butter, melted
1 cup shredded part-skim mozzarella cheese

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.

Nutrition Facts :

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