Old Fashion Recipes For Vegetable Casseroles - Cabbage, Okra, Or Broccoli Casseroles

Do you remember coming into the house as a child and the wonderful aromas that met your nostrils? It was usually because mom or grandma had something delicious baking in the oven. Below are some recipes to help you recreate those wonderful aromas right in your own home. Enjoy some old-fashion vegetable casseroles on your own dinner table. They are also perfect for pitch-in meals, potlucks, reunions, picnics, etc. For your next occasion choose from Cabbage, from an old rural newsletter, Okra, from the community where I attended school in the 1950s, or My Favorite Broccoli Casserole. All these recipes are from my early years in Southern Indiana. The Broccoli Rice is especially good; it will always get good comments when shared with others at any occasion.

CABBAGE CASSEROLE

Meat Casseroles

1 med head cabbage
1/2 lb bulk pork sausage
1 tbsp onion flakes
1 cup dry bread crumbs
2 eggs
1/4 cup milk
Salt to taste
Pepper to taste

Chop and cook cabbage until tender. Drain. Meanwhile, crumble and fry sausage until browned Drain fat off the sausage. Beat eggs and add milk. Mix onion flakes and bread crumbs into the egg mixture. Add salt and pepper to suit your taste. Pour into a greased baking dish or pan and bake at 350 degrees for 25 minutes.

OKRA CASSEROLE

1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/3 cup margarine
2 tbsp flour
1 tsp salt
1/2 tsp pepper
2 cup chopped tomatoes
1 1/4 cups sliced okra
4 slices American cheese

Preheat oven to 350 degrees. Grease a casserole dish. Set aside.

In a 10-inch skillet, melt the margarine; saute onion and bell pepper until crisp tender. Stir the flour, salt, and pepper into the skillet mixture; blend well. Add the tomatoes and okra; stir to blend well. Spoon mixture into the prepared casserole dish. Top with the cheese. Bake at 350 degrees for 20 to 25 minutes.

BROCCOLI RICE CASSEROLE

This is the broccoli casserole that has been popular in my family for many, many years.

1/2 stick oleo, use part to grease 2-qt baking dish
1 small onion, chopped
1 square box frozen chopped broccoli
1 can cream of mushroom soup
2-in square of Velveeta cheese, cubed
1 cup minute rice, cooked according to pkg directions

Bake at 375 degrees.

Melt oleo in pan, add chopped onion. Cook over low heat until onion is transparent. Add the broccoli and continue to cook just until broccoli is separated. Add soup and cheese; mix well. Add the minute rice. Mix well and pour into the prepared baking dish. Bake at 375 degrees for 20 minutes.

Note: This casserole can be made up to a day ahead, refrigerate before baking then add 5 to 10 minutes to the baking time.

Enjoy!

Old Fashion Recipes For Vegetable Casseroles - Cabbage, Okra, Or Broccoli Casseroles

For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com
For her old fashion recipes visit her blog at http://grandmasvintagerecipes.blogspot.com

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Turkey and Rice Casserole With Fresh Mushrooms, Broccoli and Cheese

What to do with the leftover turkey at Christmas and Thanksgiving? Why not use it to make a healthy and delicious turkey casserole? Winter is just the right time for home-made, slow baked, old-style cottage comfort food. Even after stuffing ourselves we still yearn for hearty, earthy food made from fresh ingredients, like turkey, wild rice and harvest vegetables. This is a delicious casserole that can be put together any time of year. Whole turkeys are generally inexpensive and roasting one during the summer can mean putting together a number of different dishes, everything from sandwiches, to salads, soups to this casserole which is enough to make a meal or be an excellent side dish.

This delicious casserole combines turkey with two types of rice, sauteed mushrooms, broccoli, carrots and celery. Well seasoned, the meat and vegetables are combined with a wine and cheese sauce, and baked to a golden brown finish. Cooking the rice takes about a half hour, and could be done in advance, even the night before. The casserole can be finished under the broiler for a minute or two, if desired.

Meat Casseroles

Turkey and Rice Casserole with Fresh Mushrooms, Broccoli and Cheese

Ingredients:

1/4 cup Wild Rice, cooked tender in chicken stock
1-3/4 cups Long Grain Rice, cooked tender in chicken stock
2 tablespoons Extra Virgin Olive Oil
2 cups sliced Fresh Cremini or Button Mushrooms
1/2 cup Fresh Broccoli Florets
1 small White or Yellow Onion, chopped
1/4 cup grated Carrot
1/4 cup sliced Celery
4-5 cups Turkey, cooked and diced
1 (2 ounces) jar Diced Pimientos, drained
1 teaspoon Coarse Salt
1/2 teaspoon Fresh Ground Black Pepper
1/2 teaspoon Dried Oregano
5 tablespoons All-Purpose Flour
3 cups Whole Milk
1/4 cup White Wine or Chicken Stock
2 cups Shredded Swiss Cheese
2 cups Shredded Cheddar Cheese, divided

Preparation:

1. Preheat oven to 350 F.
2. Add extra virgin olive oil to large skillet.
3. Saute sliced mushrooms, broccoli florets, chopped onion, grated carrot and sliced celery over medium heat until tender.
4. Stir in the cooked turkey, cooked rice, pimientos, coarse salt, fresh ground black pepper and dried oregano.
5. Add flour, whole milk, wine or stock, to large saucepan. Stir to combine.
6. Bring to a boil over high heat, reduce to medium and while constantly stirring, cook 2 minutes, or until thickened.
7. Stir in the Swiss cheese and 1 cup of the cheddar cheese. Continue stirring until melted.
8. Add the wine and cheese sauce to the turkey mixture. Stir to combine.
9. Transfer to a greased 13" x 9" x 2" casserole dish.
10. Sprinkle remaining cheddar cheese over the top.
11. Bake, uncovered, at 350 degrees F., for 25-30 minutes or until heated through and cheese is golden brown.

Turkey and Rice Casserole With Fresh Mushrooms, Broccoli and Cheese

The ultimate comfort food, casseroles are a part of nearly every cuisine around the world. For the best, taste-tested casserole recipes representing the best the culinary world has to offer, head to http://www.CasseroleRecipes.net.

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Side Dishes - Broccoli Casserole

I have two daughters and they both like broccoli, so I tend to look for ways to make broccoli to keep it new and exciting.

I'd like to share several variations on making a broccoli casserole. These are all very quick and easy to prepare:

Meat Casseroles

What I like about this first recipe is that there is no cheese. Most broccoli casserole recipes call for cheese.

2 - 10 ounce packages frozen broccoli, thawed (we use florets, since that's what my daughter likes)
1 can cream of chicken soup (we use reduced fat)
2/3 cup mayonnaise (we use either low fat or non fat)
¾ cup breadcrumbs

In a saucepan, combine everything except the broccoli. Place the broccoli in a casserole dish. Pour the sauce over the top and then sprinkle with breadcrumbs. Bake at 325 degrees for 45 minutes.

If you don't have breadcrumbs, try crushed Ritz crackers or crushed Corn Flakes.

This next recipe uses parmesan cheese which has a very distinct flavor. I suggest using freshly grated or packaged grated cheese so that you get the most flavor out of the cheese.

1 - 16 ounce package frozen broccoli (again we use florets)
½ cup grated parmesan cheese
¼ cup butter, melted (it will be fine if you use a bit less)
½ cup breadcrumbs
½ teaspoon garlic powder

Cook broccoli according to package directions. Drain excess water. Add in remaining ingredients and mix. Heat at 350 degrees for about ten minutes.

Again, if you don't have breadcrumbs try either crushed crackers or crushed cereal.

This final recipe is for a dish called Broccoli Kugel. It's made with non-dairy products, so that those who don't mix milk and meat can enjoy it.

Broccoli Kugel

2 pounds frozen broccoli
3 eggs
1 tablespoon onion soup mix
1/2 cup mayonnaise
1/4 cup non dairy margarine
1 tablespoon flour
1/2 cup non dairy creamer (I use half and half)
garlic powder
pepper
crushed corn flakes

Preheat oven to 350 degrees and grease a 9x13 dish. Coat the bottom of the casserole dish with corn flake crumbs. Cook the broccoli until very soft, drain and mash. This usually takes a few minutes longer than the package directions. Add the eggs, onion soup mix, garlic powder, pepper, and mayonnaise and mix together. Set aside.

Melt the margarine over a low flame, add flour gradually and stir. Add creamer and continue to stir on medium heat until it gets thick. Mix with the broccoli mixture. Pour the combo into the prepared pan, and top with more crumbs. Bake covered for 40-45 minutes, and then for crunchiness on top, uncovered for 10-15 minutes.

These three recipes are different enough that we never tire of broccoli casseroles here at home.

Side Dishes - Broccoli Casserole

Audrey's mom always entertained when she was growing up. Audrey learned to prepare for large groups and has often entertained 15-30 people in her home at a time. You can find more great recipes at http://www.recipe-barn.com

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