Vegetable Supreme Recipes

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VEGETABLES SUPREME



Vegetables Supreme image

An easy, make-ahead vegetable dish. The recipe originally came from Betty Van Kley, from "I've Got A Cook In Kalamazoo!"

Provided by ladyfingers

Categories     Cauliflower

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 5

1 fresh whole cauliflower or 1 (10 ounce) package frozen cauliflower
1 bunch fresh broccoli or 1 (10 ounce) package frozen broccoli spears
1 (10 3/4 ounce) can condensed cream of mushroom soup
1/2 cup grated parmesan cheese
1 (3 ounce) can French-fried onions

Steps:

  • If using fresh vegetables, break into florets.
  • Steam vegetables until almost done.
  • Put into a 2 quart buttered baking dish.
  • Cover with soup, parmesan cheese and onions.
  • Bake, covered at 350 degrees for 15 minutes.
  • Remove cover and bake for an additional 15 minutes.
  • If microwaving, follow above directions, using a 2 quart glass baking dish. Microwave on high for 4-5 minutes, or until heated through.

Nutrition Facts : Calories 119.9, Fat 5.8, SaturatedFat 2.2, Cholesterol 7.3, Sodium 532.1, Carbohydrate 12, Fiber 3.5, Sugar 3.3, Protein 7

VEGETABLE SUPREME



Vegetable Supreme image

This is a recipe handed down through the family. It is always requested at church and family functions usually with no leftovers! It is delicious and a good recipe to get the kids to eat their vegetables.

Provided by cathy tate

Categories     Side Casseroles

Time 45m

Number Of Ingredients 9

1 1/2 lb broccoli, chopped
1/4 c carrot, chopped
1/4 c onion, chopped
1/4 c celery, chopped
1 can(s) cream celery soup
1/2 c sour cream
1/8 tsp pepper
3/4 c herb-seasoned herb mix
2 Tbsp butter, melted

Steps:

  • 1. Preheat oven to 350 degrees. Place vegetables in a pot of boiling salted water for 5-6 minutes. Drain well and set aside.
  • 2. In a large bowl combine soup, sour cream and pepper. Fold in vegetables; mix well. Pour into a greased 2qt casserole dish.
  • 3. Combine stuffing mix and butter. Sprinkle around the edges of casserole. Bake uncovered 30 minutes.

RECIPE: VEGETABLE SUPREME EGG BAKE



Recipe: Vegetable Supreme Egg Bake image

This breakfast casserole is a delicious way to add more veggies to your day. Spinach, peppers, potatoes, and mushrooms all make an appearance!

Provided by Christine Gallary

Categories     Egg dish     Breakfast     Casserole     Breakfast casserole

Number Of Ingredients 11

1 tablespoon olive oil, plus more for the baking dish
8 ounces sliced white or brown mushrooms
2 cups shredded carrots
5 ounces baby spinach (about 5 packed cups)
2 cups frozen diced potatoes (do not thaw)
1 cup roasted red pepper strips
2 cups shredded sharp cheddar cheese
12 large eggs
2 cups half-and-half
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Arrange a rack in the middle of the oven and heat to 375°F. Coat a 9x13-inch baking dish with olive oil; set aside.
  • Heat the 1 tablespoon of oil in a large frying pan over medium-high heat until shimmering. Add the mushrooms and carrots and cook, stirring occasionally, until tender, about 5 minutes. Add the spinach and toss until wilted and almost all of the liquid is evaporated, about 5 minutes. Remove from the heat and stir in the potatoes and red peppers.
  • Transfer to the baking dish and spread into an even layer. Sprinkle evenly with the cheese. Whisk the eggs, milk, salt, and pepper together in a large bowl. Pour over the vegetables.
  • Bake until the top is slightly golden-brown and a knife inserted in the middle comes out clean, 50 to 55 minutes. Let cool for 5 minutes before slicing and serving.

Nutrition Facts : SaturatedFat 12.4 g, UnsaturatedFat 0.0 g, Carbohydrate 15.6 g, Sugar 6.0 g, ServingSize Serves 8, Protein 20.1 g, Fat 25.5 g, Calories 370 cal, Sodium 666.8 mg, Fiber 2.4 g, Cholesterol 0 mg

SUPREME GREEN VEGETABLE BAKE



Supreme Green Vegetable Bake image

My paternal grandmother passed this recipe down to me. She also offered comments on different ways to prepare this dish, "so as not to become bored with the same old dish over and over." She was a great inspiration for my love of baking and cooking.-Priscilla Gilbert, Indian Harbour Beach, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 8

3 large eggs, lightly beaten
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/3 cup mayonnaise
1-1/2 cups shredded reduced-fat cheddar cheese
1 small onion, finely chopped
6 cups frozen chopped broccoli, thawed and patted dry
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup french-fried onions

Steps:

  • In a large bowl, combine the first five ingredients. Fold in broccoli and spinach. Transfer to a greased 13x9-in. baking dish. Sprinkle with French-fried onions. , Bake, uncovered, at 350° for 20-25 minutes or until a thermometer inserted in the center reads 160° and top is lightly browned.

Nutrition Facts : Calories 261 calories, Fat 19g fat (6g saturated fat), Cholesterol 99mg cholesterol, Sodium 591mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 4g fiber), Protein 11g protein.

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