How to Make Delicious Old Fashion Vegetable Casseroles

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I love vegetables anytime of the year. But I especially love fresh garden vegetables. Since I know longer have a garden, I have to depend on the Farmers Market and friends for my fresh treats. I love old fashion vegetable casseroles. Here are a couple for you to try: Scalloped Cabbage Hoosier-Style and Zucchini-Carrot Casserole which is delicious made with stuffing. I love Pepperidge Farm bagged stuffing in cBoth of these recipes are old Hoosier home-style casseroles. Yum-Yum!


1 large head of cabbage, quartered
1 tsp salt
1 can cream of mushroom soup
6 slices American cheese
1/2 tsp salt, optional
dash of pepper
Bread crumbs

In a large saucepan cover the cabbage with water. Add the teaspoon of salt, bring mixture to a boil and cook approximately 20 minutes. Drain cabbage and dispose of water. In a greased casserole dish, layer half the cabbage. Spread half the soup over the cabbage and cover with 3 slices of cheese. Repeat the layers. Sprinkle with 1/2 tsp salt, if using, and the pepper. Sprinkle the top with fine bread crumbs. Place in a 350 degrees oven and bake for 30 minutes.


4 medium zucchini
3/4 cup shredded carrots
1/2 cup chopped yellow onion
6 tbsp butter
2 1/4 cups herbed stuffing cubes
1 can condensed cream of chicken soup, undiluted
1 cup sour cream

Cook the zucchini in salted water until tender; drain. Cook the carrots and onions in two tablespoons of the butter until tender; add the cooked zucchini and set aside.
Mix the stuffing cubes with the remaining four tablespoons of butter; set aside. Mix the cream of chicken soup with the sour cream in a large bowl until well blended. Add the cooked vegetables to the soup mixture. In a buttered casserole dish layer half the stuffing mixture, all the vegetable mixture, remaining half of the stuffing mixture. Bake at 350 degrees for 35 minutes.


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