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Try These Old Fashion Vegetable Casseroles For Some Great Side Dishes
Side dishes are an important part of the meal even though the main course gets most of the attention. Here are some old-fashion recipes for some great vegetable casseroles to use as side dishes. Try these soon: Crumb Topped Baked Eggplant, Spinach Casserole, or Donna's Scalloped Carrots.
CRUMB TOPPED BAKED EGGPLANT
This recipe is from an old church cookbook I found in my mother-in-law's things.
1 medium eggplant
1 medium onion, chopped
3/4 cup condensed cream of mushroom soup
1/3 cup milk
1/2 cup cracker crumbs
1/2 cup grated cheddar cheese
Cut and cook eggplant in salted water until tender. Drain eggplant and combine with the soup, onion, and milk. Put into a buttered baking dish and sprinkle the cracker crumbs and grated cheese over the top. Bake at 350 degrees for 30 minutes. Serves 6.
SPINACH CASSEROLE
This recipe was found in an old Midwestern cookbook.
3 boxes frozen chopped spinach
1 cup sour cream
1 pkg onion soup mix
4 tbsp butter
1/2 cup bread crumbs
1/4 cup grated Parmesan cheese
Cook and drain the spinach. Mix sour cream and onion soup mix. Toss with the spinach until well coated. Empty into a lightly greased casserole dish. Melt the butter and add the bread crumbs and cheese. Add to top of casserole. Bake at 325 for 30-40 minutes or microwave 8 to 10 minutes on high.
DONNA'S SCALLOPED CARROTS
This is another old recipe from the midwest.
1 sm onion (grated)
1/4 cup butter
1/4 cup all-purpose flour
1 tsp salt (I recommend using less!)
1/4 tsp mustard
1/8 tsp pepper
1/4 tsp celery salt
2 cups milk
12 carrots, sliced and cooked
1/2 lb sharp process cheese, grated
3 cups buttered crumbs
Preheat oven to 350 degrees.
In a large skillet saute the onion in the butter until onions are tender; add flour, seasonings, and milk. Cook until mixture is thick. In a 2 1/2 quart casserole dish (I recommend a light spraying with nonstick cooking spray), arrange a layer of carrots and a layer of cheese. Repeat layers until all the carrots and cheese are used, ending with cheese. Pour the hot sauce over all. Top with the buttered crumbs. Bake at 350 degrees for 25 minutes.
Yield: 6 to 8 servings.
*You can substitute 1/4 pound of American cheese for half the sharp cheese, if desired.
Enjoy!
About the Author
Grandma Linda is a collector of vintage recipes. She enjoys sharing these recipes with others on her blog at http://grandmasvintagerecipes.blogspot.com
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This entry was posted on Tuesday, June 6th, 2006 at 5:51 pm and is filed under Cookies. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
