Green And Gold Casserole Recipes

GREEN 'N' GOLD EGG BAKE

Green 'n' Gold Egg Bake image

You'll need just five ingredients to assemble this healthy breakfast casserole. The firm squares have a delicious spinach flavor that's welcome at any brunch. -Muriel Paceleo, Montgomery, New York

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h

Yield 9 servings.

Number Of Ingredients 5

Ingredients

1 cup seasoned bread crumbs, divided
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
3 cups 4% cottage cheese
1/2 cup grated Romano or Parmesan cheese
5 large eggs

Steps:

Preheat oven to 350°. Sprinkle 1/4 cup bread crumbs into a greased 8-in. square baking dish. Bake 3-5 minutes or until golden brown. , Meanwhile, in a large bowl, combine spinach, cottage cheese, Romano cheese, three eggs and remaining crumbs. Spread over the baked crumbs. Beat remaining eggs; pour over spinach mixture., Bake, uncovered, at 350° 45 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.

Nutrition Facts : Calories 181 calories, Fat 6g fat (2g saturated fat), Cholesterol 127mg cholesterol, Sodium 808mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 2g fiber), Protein 18g protein. Diabetic Exchanges

GREEN AND GOLD POTATO CASSEROLE

Green and Gold Potato Casserole image

A really tasty potato dish that I have been making for years. Can use homemade chicken stock in place of water and vegeta. A change from the usual potato with cream.

Provided by Latchy

Categories Potato

Time 36m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

3 -4 large potatoes
2 large onions
3 tablespoons butter
1/2 cup hot water
2 teaspoons vegeta instant chicken stock powder
1/4 cup grated sharp cheddar cheese
2 teaspoons minced parsley

Steps:

Peel potatoes and onions and slice in 1/4" slices.
Layer in a 2-qt casserole dish.
Dot butter over the top, then pour over the hot water mixed with vegeta.
Cover and Microwave on High for 17 to 20 minutes.
Uncover casserole and sprinkle with cheese and parsley and microwave at high for 1/2 to 1 minute uncovered.

GREEN AND GOLD CASSEROLE

Green and Gold Casserole image

This meatless side-dish casserole was affectionately dubbed "Trough Delight" by my husband. It's rich and tasty and is a huge hit at potlucks. You could even cut them up small and serve as appetizers. From my well-used recipe card I think this came from Better Homes and Gardens, 1987. It's SO good! I hope you try it!

Provided by Chef PotPie

Categories Onions

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 11

Ingredients

2 (10 ounce) tubes refrigerated crescent dinner rolls (16 rolls)
1/2 cup parmesan cheese, grated
1 1/4 lbs zucchini, halved lenthwise and sliced 1/4 inch thick
3 cups sliced mushrooms
1 large onion, halved lenthwise and sliced thin
1 -16 ounce sour cream
1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 (6 ounce) jar marinated artichoke hearts, drained and chopped
1 1/2 cups monterey jack cheese, shredded

Steps:

Lightly grease 9X13 baking dish.
Unroll 1 package crescent rolls and press evenly in baking dish to cover bottom, sealing perforations.
Sprinkle with 1/4 cup parmesan.
Bake 350* for 10-15 minutes until golden.
Meanwhile, place zucchini, onions and mushrooms in a large steamer basket. Cover and steam 8-10 minutes. (I saute them until they water out, it's better that way I think.).
Remove and set aside.
In large bowl, stir together sour cream, flour and salt and pepper, then add zucchini mixture and artichokes.
Turn into pan, spread evenly over crust and top with the monterey jack cheese.
Unroll remaining crescent rolls, separate into triangles, and arrange them on top of cheese.
Sprinkle with remaining parmesan and bake at 350* for 30-40 minutes until top is golden and filling is heated through.

Nutrition Facts : Calories 305.3, Fat 11.1, SaturatedFat 5.4, Cholesterol 49.1, Sodium 559.6, Carbohydrate 38.4, Fiber 4.2, Sugar 4.7, Protein 13.9

GREEN AND GOLD SALAD

Green and Gold Salad image

This is one of my favorite recipes. It's a great salad for a summertime party. For a little extra crunch add a can of water chestnuts minced.

Provided by Douglas Poe

Categories Vegetable

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 4

Ingredients

1 bag frozen peas, thawed
1/2 cup mild cheddar cheese
1/4 cup onion, minced
1/3 cup mayonnaise

Steps:

In a large bowl mix all together, chill and serve.

Nutrition Facts : Calories 127.9, Fat 7.7, SaturatedFat 2.7, Cholesterol 13.3, Sodium 202.6, Carbohydrate 10.3, Fiber 2.2, Sugar 3.5, Protein 5

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