Hot vegetable dishes go well with meals this time of year with the absence of garden fresh. The following are tried-and-true recipes which have appeared on the blog over the years. I shared the first two before I began inserting links for printable versions. Even though the broccoli dish had a link when I ran it before, I included it as part of this little collection.
Swiss Vegetable Medley
1 bag (16 ounce) frozen broccoli, carrots, cauliflower combination, thawed and drained
1 can condensed cream of mushroom soup
1 cup shredded Swiss cheese
1/3 cup sour cream
1/4 teaspoon pepper
1 can (2.8 ounce) French fried onions
Combine vegetable, soup, 1/2 cup cheese, sour cream, pepper, pimento, and 1/2 can of the onions. Pour into a quart casserole. Bake, covered, in a 350 degree oven for 30 minutes. Top with remaining cheese and onions and bake, uncovered, for 5 additional minutes.
Cracker Barrel Green Beans
1/4 pound bacon, cut into small pieces
3 cans cut green beans, with the liquid
1/4 yellow onion, chopped
1 T sugar
1/2 tsp. salt
1/2 tsp. pepper
In a 2 quart medium pan, over medium heat, cook bacon until lightly browned (but not crisp). When browned, add green beans (and their liquid), salt, pepper and sugar and mix well. Place chopped onion on top of beans; do not stir in. Cover sauce pan and bring to a light boil. Turn down heat and simmer for at least 45 minutes until the liquid is minimal. (Note that I simmered ours over an hour.)
Golden Broccoli Casserole
1.5 pounds broccoli
1 can cream of mushroom soup
1/4 cup mayonnaise
1/4 cup shredded sharp cheese
1-2 T chopped pimento
1.5 teaspoons lemon juice
1/3 cup rich round cracker crumbs (Ritz)
Cook fresh broccoli 10-15 minutes (or follow package directions for frozen). Put in casserole. In a bowl, combine with soup, mayo, cheese, pimento and lemon juice. Pour over broccoli. Top with crumbs and bake 35 minutes in a 350 degree oven.
While not an actual recipe, I am also rerunning the idea for roasted Brussel Sprouts which I shared before. I have also roasted cauliflower and broccoli in the same manner.
I often use frozen, but fresh Brussels sprouts will work, too. They just need to be sliced in half for best results. I prefer the baby (or petite) ones sold in the frozen foods. They don't need to be cut. Spread them out into a single layer in a baking dish. Drizzle a few tablespoons of olive oil over them and then sprinkle sea salt, cracked pepper and sesame seeds. Bake them in a 350 degree oven for 30-45 minutes, depending upon the size of the sprouts. Immediately upon removing them from the oven, douse them with grated parmesan cheese and serve. An alternative option (for a dish with a little "bite") is to substitute the sesame seeds with dried pepper flakes.
To print all of these hot dish recipes/ideas, click here.
Eat your vegetables!