California Blend Casserole Recipes

CALIFORNIA CASSEROLE

Steps:

• Preheat oven to 350°. In a large skillet, cook beef, green pepper and onion over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in the next 11 ingredients. Add noodles. , Pour into a greased 13x9-in. baking dish. Cover and bake 50 minutes. Sprinkle with cheese; bake 10 minutes longer or until cheese is melted.

CALIFORNIA BLEND CASSEROLE

Steps:

• 1. In large bowl, melt margarine in microwave. Let cool a little, sprinkle with garlic powder and salt. Mix. Then mix in sour cream and mayo. Add veggies, stir to coat them. Add crushed club crackers and cheese. Pam 9x13 well, them put in mix. Bake at 400 degrees for 30 min until cheese melted and veggies done. Could take a little longer. Serve.
• 2. Made in NC last night, with a sleeve of ritz crackers. They loved it...

COLORFUL VEGGIE BAKE

Steps:

• Prepare vegetables according to package directions; drain. Place half in an ungreased 11x7-in. baking dish. In a small saucepan, combine cheese and 4 tablespoons butter; cook and stir over low heat until melted. Pour half over vegetables. Repeat layers., Melt the remaining butter; toss with cracker crumbs. Sprinkle over the top. Bake, uncovered, at 325° for 20-25 minutes or until golden brown.

GRANDMA'S CALIFORNIA BLEND VEG CASSEROLE

Steps:

• Cook Vegetables on stove drain when done. -
• Spray 9x13 pan.
• Dumb Vegetables in the 9x13. - I usually sprinkle with pepper and McCormick Season Salt
• Sprinkle both cheeses over vegetables.
• Crush crackers and sprinkle on top of the cheese.
• Drizzle the melted butter all over the casserole.
• Bake for 30 minutes in a 350° oven. or until the cheese has melted and the crackers started to brown.

CALIFORNIA RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Grease bottom of 9" x 13" casserole dish with butter or cooking spray.
• Melt butter in skillet over medium heat. Saute onions in butter until very soft, stirring constantly. Add garlic during last two minutes of cooking.
• In large bowl combine cooked rice, onion/garlic/butter mixture, sour cream, cottage cheese, chilis, salt and pepper.
• Layer half the rice mixture in bottom of casserole dish and top with half of shredded cheese. Repeat with remainder of rice mixture; top with remainder of cheese. (If making ahead of time, cover with plastic wrap after everything is assembled and refrigerate up to a day. Remember to let your dish come to room temperature before you place it in the oven.).
• Bake for 30 - 40 minutes or until cheese is bubbly.

CALIFORNIA VEGETABLE BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add frozen vegetables, cover, and steam until tender, 4 to 6 minutes. Transfer vegetables to a baking dish.
• Mix mayonnaise, sour cream, onion, and Cheddar cheese in a bowl; pour over vegetables. Stir crackers and melted butter in another bowl and sprinkle over vegetables.
• Bake in the preheated oven until golden brown and bubbly, about 30 minutes.

CALIFORNIA CHICKEN CASSEROLE

Steps:

• In a large bowl, combine soup and milk. Stir in the vegetables, chicken, 1-1/4 cups cheese, pimientos, salt and pepper. Transfer to a greased 9-in. square baking dish. , Cover and bake at 350° for 40 minutes. Uncover; top with remaining cheese. Bake 5-10 minutes longer or until bubbly. Let stand for 5 minutes. Serve with rice.