Easy Tomato Casserole Recipe
A simple tomato casserole dish is a fantastic way to enjoy fresh tomatoes from the garden. It’s a tasty summer side dish to serve along with grilled meat.
PRINTABLE RECIPE:
LOW CARB YUM 5-INGREDIENT Keto Cookbook :
Ingredients
6 medium tomatoes sliced
1 cup ranch dressing
1 cup cheddar cheese grated
1 cup pepper jack cheese grated
3 strips bacon, cooked crisp and chopped (optional)
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My Favorite Summer Time Casserole - Easy, Quick, and Versatile!
In this video I share one of my favorite summertime casseroles. I learned how to make it many years ago from a Blind Pig & The Acorn reader B.Ruth. I love making the casserole from the things we grow in our garden here in the Appalachian Mountains.
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Creamy Vegetable Casserole Recipe
An easy and delicious cheese vegetable casserole that everyone will love!
1 cauliflower
1 pepper
3 carrots
1 zucchini
Olive oil
Salt & pepper
Preheat oven to 450 degrees F. Roast vegetables for 15-20 minutes until tender.
Cream mixture:
1 cup sour cream
1 cup heavy cream
1 & 1/2 cups mozzarella cheese
Italian parsley (optional)
Bake the vegetables mixed with the cream mixture for 15 more minutes or until golden on top.
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Music: bensound.com
Delicious Corn Casserole // Side Dish with Tips Step by Step❤️
When it comes to a side dish, this CORN CASSEROLE is on the top of my list of favorites. This side dish goes beautifully with just about anything, I love it so much that I can eat it all alone, hot, warm or cold. My whole family loves it and it’s one of the first dishes everyone goes to on the buffet table. I always prepare a double batch for thanksgiving and Christmas a d when I need a dish for a potluck, this is one of my favorites to take, and I always give out the recipe a few times, I know it by heart. This corn casserole is so easy to prepare and it’ll never let you down. I hope you give it a try. ❤️
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INGREDIENTS _________________
1 stick of salted butter (melted)
1 14.5 oz. Can Creamed Corn
1 15.25 oz. Can whole kernel sweet corn (drained)
1 large egg
1 C. Sour cream
1/4 C. Chopped green onions (white n green parts)
1/2 tsp. Sugar
Pepper as needed (optional)
1 8.5 oz. Box Jiffy corn muffin mix
Non stick spray
TOPPER_________________________
Chopped green onions (as needed)
Freshly grated cheese of your choice as needed (i used mixed Sharp cheddar and Monterrey jack)
TIPS__________________________
1. You can double this recipe, if you do, add 2-4 eggs (I use 3)
2. You can replace Sour cream with Greek yogurt or Mayonnaise (you decide)
3. You can use fresh, frozen (thawed) or canned corn
4. Use an 8x8 dish or 9x13 if doubling the recipe)
5. For heat you can use finely chopped seedless jalapeño or can pickled jalapeño (drained)
6. You can add finely chopped bell pepper (green, red,orange or yellow)
7. Bake till no longer jiggly In the center
8. Bake single recipe for approximately 45 minutes
Double recipe needs to be checked at 45 minutes and baked Longer if necessary til no longer jiggly in the center
9. Using a metal pan make take less Time than glass
10. ALL THESE TIPS ARE SUGGESTED, but you decide if you want to follow these tips or not, the decision is yours.
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
#cornrecipe
#casseroles
#cornbreadrecipe
Better Homes and Gardens Creamy Ricotta Chicken Casserole
A delicious lighter version of Chicken Casserole by Fast Ed which stars our Smooth Ricotta! As featured on Better Homes and Gardens Australia on November 10th, 2017.
Mixed Vegetable Casserole Recipe Prepped in 30 Minutes
Garden Vegetable Bake recipe:
Watch as Better Homes and Gardens shows you how to make a vegetable casserole in just 30 minutes! It won't take any convincing to get your family to eat all their vegetables thanks to this colorful tortellini casserole dish. Prepare the cheese tortellini in a large pot of boiling salt water. Toss in 10 ounces of dried tortellini, or two 9-ounce packages of fresh tortellini if you prefer, and cook according to the package directions. During the last five minutes of cooking, add one thinly sliced medium carrot to the pot. When one minute remains, add 1-1/2 cups of sugar snap peas that have been halved crosswise. This veggie casserole is already starting to look like a rainbow! Drain the pasta and vegetables and set them aside while you preheat the oven to 350 degrees. Over medium heat, melt 1 tablespoon of butter or margarine in a large skillet and add 1 cup of sliced mushrooms and 1 pound of bite-sized boneless chicken breast. Cook these flavorful ingredients for about five minutes until the chicken is no longer pink, then remove from the skillet. No casserole recipe is complete without a delicious sauce to accompany the medley of ingredients inside it. In a screw-top jar, pour in 1/3 cup of chicken broth and 2 tablespoons of fresh-snipped oregano. If you only have dried oregano on hand, that will work too, but you'll only need 1-1/2 tablespoons. Add 2 tablespoons of flour, 3/4 teaspoon of garlic salt, and 1/2 teaspoon of pepper. Here comes the fun part: Cover the lid and shake it until the liquid is smooth. Pour the sauce into the skillet along with 1 cup of milk, whisking everything together over medium heat until it's thickened. Now add an 8-ounce package of cream cheese that you've cubed and softened to the sauce, once again cooking until it's smooth. Remove from the heat and add 1 tablespoon of lemon juice. You're ready to start combining the vegetable casserole recipe, so pour in the pasta mixture, cooked chicken, and mushrooms, 1 cup of quartered cherry tomatoes, and 1 small red or green pepper that you've coarsely chopped. Toss until everything is evenly coated and transfer to a 13 x 9 x 2-inch baking dish. Cover and bake the easy casserole recipe for 30 to 35 minutes. This eye-catching mixed vegetable casserole has something in it for everyone and is a welcome change from usual casseroles!
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