Garden Vegetable Casserole Microwave Recipes

CHEESY VEGETABLE CASSEROLE (MICROWAVE VERSION)

Steps:

• 1. Cut cheese into chunks.
• 2. Place in a microsafe 1-quart casserole dish with 1/4 cup butter.
• 3. Microwave at MEDIUM HIGH power (roast) for about 4 minutes or until melted.
• 4. Stir every 1 1/2 minutes.
• 5. Add vegetables to casserole.
• 6. Mix well.
• 7. Melt remaining butter in a bowl at HIGH power for 30 seconds.
• 8. Stir in cracker crumbs.
• 9. Sprinkle buttered crumbs over casserole.
• 10. Microwave at MEDIUM HIGH power (roast), uncovered, for about 10 minutes, rotating 1/2 turn after 5 minutes.
• 11. Let stand 2 to 3 minutes before serving.

GARDEN VEGETABLE CASSEROLE (MICROWAVE)

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).

GARDEN PATCH VEGETABLE CASSEROLE

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.

GARDEN CASSEROLE

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.