Green And Gold Casserole Recipes

GREEN AND GOLD SQUASH CASSEROLE

Steps:

• Place 1/2 cup water and 1/2 tsp. salt in a medium sauce pan and bring to a boil. Boil zucchini in salted water for 10 minutes.
• Drain well and mash in a large bowl. Add drained corn and chopped onion.
• In a small bowl beat 2 eggs, add in salt and pepper.
• Add in 1 1/2 cups grated cheese. Mix all ingredients together until well combined.
• Spray a 2 quart casserole dish with non-stick cooking spray.
• Pour squash mixture into prepared baking dish.
• Top with remaining cheese.
• Bake in Preheated 350° oven for 40 minutes or until set.

GREEN 'N' GOLD EGG BAKE

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.

THE 45 BEST CASSEROLES

Steps:

• Choose a recipe that looks tasty. Try something you haven't had before, it's fun to experiment!
• Make a shopping list and buy the ingredients.
• Cook your new favorite Casserole Recipe!

GREEN AND GOLD POTATO CASSEROLE

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

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.