189 vegetable casserole red Recipes

vegetable oil, onion, sliced and separated into rings, eggplant, unpeeled , cut into bite-sized pieces, sweet red pepper, cored and thinly sliced, garlic clove, peeled and crushed, fresh spinach, cleaned and chopped or 1 (10 oz) package frozen chopped spinach, thawed, zucchini, peeled and sliced, tomatoes, cut in wedges, salt, black pepper

vegetable broth, brown rice, uncooked, onions, chopped, soy sauce, butter, thyme, cauliflower, chopped, broccoli, chopped, red bell peppers, chopped, garlic cloves, olive oil, cashews, reduced-fat cheddar cheese

olive oil, red onion, roughly chopped, butternut squash, peeled and cut into 1/2 pieces, eggplant, cut into 1/2 pieces, celery stalks , cut into 1/4 slices, zucchini , cut into 1/2 slices, canned crushed tomatoes with their juice, chopped fresh parsley, balsamic vinegar, sugar, fresh white bread crumbs, grated sharp cheddar cheese, salt and pepper, i also added a clove of fresh garlic, crushed )

sunflower oil, onion, chopped, garlic cloves, crushed, potatoes, cut into chunks, carrots, thickly sliced, parsnips, thickly sliced, curry paste or 2 tbsp curry powder, vegetable stock, red lentils, fresh cilantro, roughly chopped

cooking oil , preferably canola oil, boneless skinless chicken breasts, garlic, crushed, salt, paprika, pepper, red potato, unpeeled and quartered, white pearl onion, peeled (about 16), dry white wine, rosemary, crushed, yellow squash, sliced about 2 cups, whole mushrooms , about 1 cup, red bell pepper , cut into strips

red potatoes, cauliflower, cut into florets, baby carrots, stalks asparagus, trimmed and cut into 1-inch pieces, butter, all-purpose flour, milk, salt, black pepper, shredded chedder cheese, chopped fresh parsley

red onions (1 lb. total), peeled and thinly sliced, olive oil, salt and pepper, firm-ripe red or yellow tomatoes, chopped fresh basil leaves, fresh thyme leaves or dried thyme, garlic, peeled and chopped, zucchini, rinsed, ends trimmed, and thinly sliced

vegetable oil, red bell peppers or 1 cup green bell pepper, chopped, onion, chopped, garlic, minced, condensed cream of asparagus soup (10 3/4 oz), eggs, ricotta cheese, shredded cheddar cheese, , divided, cooked chicken, , chopped, frozen, chopped asparagus, , , thawed and drained, egg noodles, cooked, black pepper

french style green beans, frozen, frozen corn, frozen, red potatoes, sliced, baby carrots, fresh, onion, chopped, celery, chopped, light sour cream, cream of celery soup , 98% reduced fat, pimiento, chopped, cheddar cheese, grated, salt , if needed, black pepper, ritz cracker, crushed (or use potato chips, crushed), butter, melted

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.

mixed vegetables, frozen, thawed and drained (such as baby carrots, broccoli, onions and red peppers), honey, dark sesame oil, low sodium soy sauce, sesame seeds

frozen mixed vegetables , such as baby carrots, broccoli, onions and red peppers, thawed and drained, honey, dark sesame oil, soy sauce, sesame seeds

ground cumin, chili powder, cinnamon, white-wine vinegar, garlic cloves, vegetable oil, chicken thighs (about 2 lb), onion, sliced thin, tomatoes, chopped coarse, zucchini (about 1 1/2 lb), scrubbed, quartered lengthwise, and cut crosswise into 3/4-inch pieces, chicken broth, drained minced pickled jalapeno pepper (wear rubber gloves ), red bell pepper , cut into 1/2-inch pieces, fresh or thawed frozen corn, dried oregano, crumbled, coarsely grated monterey jack

potato, peeled and cut into 1/2 inch pieces, peeeled and cut into 1/2 inch pieces, red bell pepper, seeded and cut into 1/2 inch pieces, carrots, peeled and cut into 1/2 inch pieces, olive oil, red onion, thinly sliced into rings, zucchini , cut into 1/4 inch pieces, salt, pepper, tomatoes , cut crosswise into 1/4 inch slices, parmesan cheese, grated, breadcrumbs, dried italian style, fresh basil (to garnish )

baking potato, peeled and sliced, sweet potato, peeled and sliced, red pepper, slice in strips, red onion, sliced, zucchini , sliced lengthwise, tomatoes, thickly sliced, italian seasoned breadcrumbs , to taste, parmesan cheese, grated to taste, kosher salt , to taste, freshly ground black pepper , to taste, extra virgin olive oil , to taste

potato, peeled and cut into 1/2-inch pieces, red bell pepper, seeded and cut into 1/2-inch pieces, carrots, peeled and cut into 1/2-inch pieces, olive oil, red onion, thinly sliced into rings, zucchini , cut crosswise into 1/4-inch-thick pieces, salt and pepper, ripe tomatoes , cut crosswise into 1/4-inch thick slices, grated parmesan cheese, dried italian seasoned breadcrumbs, fresh basil sprig, for garnish

potato, peeled and cut into 1/2-inch pieces, red bell pepper, seeded and cut into 1/2-inch pieces, carrots, peeled and cut into 1/2-inch pieces, olive oil, red onion, thinly sliced into rings, zucchini , cut crosswise into 1/4-inch-thick pieces, salt and pepper, ripe tomatoes , cut crosswise into 1/4-inch thick slices, grated parmesan, dried italian-style bread crumbs, fresh basil sprigs, for garnish

baking potatoes , like russets, about 2 1/4 lb, cardoons, milk, chopped fresh thyme, minced garlic, red pepper flakes, salt and freshly ground black pepper, scamorza or mozzarella, sliced 1/2-inch thick, red bell peppers , roasted, peeled, seeded and cut into pieces, tomatoes , about 1 1/4 lb, cut in half lengthwise, yellow onion, about 10 oz, sliced 1/2-inch thick, green zucchini , sliced on the bias 1/2-inch thick, extra-virgin olive oil, grated pecorino