9:25 AM 3/22/98
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  Title: Company Vegetable Casserole
 Categories: Casseroles, Vegetarian
      Yield: 10 servings

      1 cn Corn,whole kernel wht(17oz)
      1 cn Green beans(16oz)
      1 cn Cream/celery soup(10.75oz)
    1/2 c  Dairy sour cream
      1 c  Cheddar cheese,sharp,grated
    1/2 c  Celery,chopped
    1/2 c  Onion,chopped
    1/4 c  Green pepper,chopped
    3/4 c  Cracker crumbs,cheese-flavor
      2 tb Butter or margarine

  1. Combine corn, green beans, soup, sour cream, cheese, celery, onion
  and green pepper in a greased 2-quart casserole.
  2. Bake in preheated 325'F. oven 30 minutes.
  3. Blend cracker crumbs and butter; sprinkle over casserole; bake 10
  minutes longer.

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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Vegetable Bean & Noodle Casserole
 Categories: Casseroles, Vegetarian
      Yield: 8 servings

  1 1/2 c  Onion,diced
  1 1/2 c  Celery,diced
      3 tb Salad oil
    1/3 c  Flour,whole wheat
      3 c  Chicken broth
      1 ea Potato,medium,peeled/grated
    1/2 lb Mushrooms,fresh,sliced
      1 ea Tomato,peeled/chopped
    1/2 ts Rosemary
    1/2 ts Thyme
    1/2 ts Sage
    1/2 ts Salt,seasoned
    1/4 ts Pepper,seasoned
    1/4 ts Mustard,dry
      2 c  Soy beans,cooked
      3 c  Noodles,whole wheat cooked
      3 ea Tomatoes,medium-size,sliced
    1/3 c  Parsley,minced

  1. Saute onion and celery in oil in a large Dutch oven until soft.
  2. Stir in flour; cook several minutes, stirring over medium heat.
  3. Reduce heat; slowly add soy bean stock, stirring constantly.
  4. Add carrots, potato, mushrooms, chopped tomato, herbs and
  seasonings; bring to boil to thicken, stirring constantly.
  5. Remove from heat and set aside.
  6. Alternate layers of soy beans and noodles in a greased 12x8x2-inch
  baking dish; pour some of the vegetable gravy over each layer. (Gravy
  should come almost to top of mixture.)
  7. Arrange tomato slices over top; sprinkle with parsley.
  8. Bake in preheated 350'F. oven 40 minutes.

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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: East Indian Vegetable Casserole
 Categories: Casseroles, Vegetarian
      Yield: 6 servings

      2 tb Butter or margarine
    3/4 c  Onion,chopped
      1 c  Rice,long-grain,uncooked
      1 c  Green pepper,coarse chopped
    3/4 c  Celery,diagonally sliced
    3/4 c  Carrot,sliced
    3/4 c  Raisins,dark,plumped
    1/4 ts Cardamom,ground
    1/4 ts Nutmeg,ground
    1/4 ts Tabasco sauce
      2 ea Bouillon cubes,beef
      2 c  Water,boiling
    1/2 c  Nuts,chopped dry-roasted
      1 pk Mozzarella cheese,slice(8oz)

  1. Melt butter in a large saucepan; sauce onion until transparent.
  2. Add rice; mix well.
  3. Stir in green pepper, celery, carrot, raisins, cardamom, nutmeg and
  Tabasco sauce.
  4. Dissolve bouillon cubes in boiling water; add to rice mixture.
  5. Spoon mixture into a 2-quart casserole; cover tightly.
  6. Bake in preheated 350'F. oven 30 minutes, or until all liquid is
  absorbed and vegetables are tender.
  7. Remove from oven; sprinkle with nuts and arrange cheese slices over
  top.
  8. Place under broiler 3 minutes, or until cheese melts.
  NOTE: To plump raisins, drop into boiling water; let stand 5 minutes,
  then drain.

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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Zucchini-Corn Casserole
 Categories: Vegetarian, Vegetables
      Yield: 6 servings

      3 c  Sliced zucchini (1 pound)
    1/4 ts Salt
     12 oz Low-fat cottage cheese
    3/4 c  Dry bread crumbs *
    1/4 c  Wheat germ
      2 tb Minced fresh parsley
      1 tb Chopped fresh basil  OR
    1/2 ts Dried basil
      2 c  Corn kernels **
      3 ea Medium tomatoes, sliced
      3 oz Cheese in thin strips ***

    * Preferably use whole grain bread.
   ** Corn from 4 medium ears (or frozen if necessary)
  *** Use Cheddar, Monterey Jack or Muenster Cheese - your choice
  1. Place the zucchini in a colander and toss with salt.  Set aside to
     drain for at least 15 minutes.  The press zucchini against the
     sides of the colander to extract more water, pat dry with paper
     towels.  Set aside.
  2. Preheat oven to 350 F.
  3. Combine cottage cheese, bread crumbs, wheat germ, parsley and
  basil. 4. Line bottom of greased 2 quart baking dish with zucchini.
  Spoon
     half of the cottage cheese mixture over zucchini, press with fork
  or
     spatula to spread it around.  Sprinkle the cheese layer with the
  corn.
     Top corn with remainder of cottage cheese mixture.  Cover this with
     tomato slices and arrange cheese strips on top of tomato.
  5. Cover casserole with foil and put in hot oven and bake for
     15 minutes.  Remove foil and bake for another 15 minutes.
     Let casserole stand for about 10 minutes before serving
  From: Jane Brody's "Good Food Gourmet"
  Posted by: Sheila Exner

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