Garden Patch Casserole Recipes
GARDEN PATCH SQUARES
This recipe was published by Bick's several years ago in one of their little recipe books and it is one of my favourites to take to potlucks and picnics. I vary the flavour by substituting different dry salad dressing mixes and relishes (Bick's recommended Yum-Yum), choosing different vegetables. It is always a hit. I have made it with Zesty Onion Relish, zucchini relish, dill pickle relish. Use any combination of vegetables to equal 2 1/2 cups.
Provided by Myrna B.
Categories Vegetable
Time 35m
Yield 36 serving(s)
Number Of Ingredients 10
Steps:
- Unroll crescent roll dough. Press into bottom of 15x10-inch jelly roll pan. Press seams to seal. Prick well with fork. Bake at 350 degrees F for 10 minutes, or until golden. Cool completely.
- Mix cream cheese, dressing mix, relish and mayonnaise until smooth. Spread evenly over baked crust.
- Combine remaining ingredients. Mix well. Scatter over cheese mixture, pressing in lightly. Cover with plastic wrap and chill before serving. Cut into small squares.
Nutrition Facts : Calories 77.8, Fat 5.5, SaturatedFat 3, Cholesterol 17.5, Sodium 121.8, Carbohydrate 5.8, Fiber 0.5, Sugar 1.2, Protein 1.7
GARDEN CASSEROLE
This delicious cheesy casserole is made with the bounty from my garden. The dish includes a sunny medley of summer vegetables like eggplant, zucchini and tomatoes. It's so nice to cook with those abundant crops. -Phyllis Hickey, Bedford, New Hampshire
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 12 servings.
Number Of Ingredients 15
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.
Nutrition Facts :
GARDEN PATCH VEGETABLE CASSEROLE
My children love the garden mix vegetables (cauliflower, broccoli, and carrots). This recipe is nice for family gatherings, pot lucks or to add that special touch to a simple meal.
Provided by Audrey M
Categories Cauliflower
Time 21m
Yield 8-10 serving(s)
Number Of Ingredients 8
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 PATCH SALMON DINNER
This is one of my favorite recipes for salmon. We try to have this dinner at least twice a month. The juices from the tomatoes make a delicious sauce for the whole dish.
Provided by Mr Gizmo
Categories One Dish Meal
Time 40m
Yield 2 dishes, 2 serving(s)
Number Of Ingredients 11
Steps:
- Thaw fish if frozen, Preheat oven to 350 degrees F.
- In a medium bowl stir together the potatoes and yogurt. Salt and pepper to taste.
- In a skillet heat the olive oil over medium-low heat. Add basil, garlic and the sundried tomatoes. Heat until the garlic just starts to color.
- If you are using the edamame add to pan and cook 3 to 5 minutes. If using peas or snap peas add to pan, stir to coat and remove from the burner.
- Split the potatoes between two individual casserole dishes and put in half of the dish. Remove the pea (edamame) mixture with a slotted spoon and put half in the other side of the casserole dish from the potatoes. Put half of the tomatoes on top of the pea mixture in each dish. Place a fish fillet on top of each pea mixture. Brush the top of the potatoes and fish with the basil oil left in the skillet. Salt and pepper the fish to taste.
- Bake uncovered for 25 minutes.
- Serve in casserole dish.
Nutrition Facts : Calories 578.7, Fat 30.9, SaturatedFat 4.9, Cholesterol 56.3, Sodium 117.9, Carbohydrate 41.2, Fiber 6, Sugar 3.8, Protein 36.1
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