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 Easy Vegetable Recipes This page has easy to use vegetable recipes that anyone can prepare. The recipes have very few ingredients and requires little skill to make. I am a single guy that had no idea how to prepare anything. The recipes on this page are ones that I have prepared and find tasty even though I have little or no skills in the area of cooking.
Luscious Potatoes 1 (2 lb.) package hashed brown potatos Combine all ingredients except cheese in large casserole; mix well. Sprinkle with cheese. Bake in preheated 350 degree oven for 1 hour.
Butternut Squash Casserole 2 cups drained, mashed butternut squash Combine all ingredients; place in greased casserole dish. Place dish in pan of water. Bake in preheated 350 degree oven for about 45 minutes or until knife inserted in center comes out clean.
Fried Cauliflower 1 head cauliflower Separate cauliflower into flowerets; cook in boiling salted water until tender. Drain. Beat egg with a small amount of milk. Dip cauliflower in egg mixture. Roll in cracker crumbs. Fry in deep hot fat until brown.
Scalloped Corn 1/4 cup chopped green pepper Saute green pepper in a small amount of butter until lightly browned. Combine pepper, corn, eggs, sugar, milk and salt. Pour into buttered casserole. Cover. Bake in preheated 300 degree oven for 1 hour. Sprinkle with cracker crumbs. Bake uncovered for 15 minutes longer or until cracker crumbs are lightly browned.
Broccoli and Rice Casserole 16 oz. package frozen chopped broccoli Follow directions on broccoli package. Follow directions on rice box to prepare 1 cup rice. Combine all ingredients in 1 quart covered casserole bowl. Microwave on high 20 minutes.
Baked Potato Soup 5 large baking potatoes Bake potatoes until tender. Cool, peel and chop into small pieces. Melt butter in a 5 quart pot and stir in flour. Slowly whisk in milk and over medium heat, bring to almost boiling. Add potatoes, green onions and bacon. Stir in cheese and sour cream. Heat through until cheese is melted and soup is warm. Garnish with chopped green onion and crumbled bacon, if desired.
Mashed Potatoes 6 large potatoes, peeled and quartered Boil quartered potatoes in salted water until cooked. Drain Completely. Rice potatoes or mash potatoes. Add hot milk to potatoes, thoroughly blending the mixture. The mixture should be smooth and stiff. (Some potatoes take more milk than others. Don’t make the mix too milky.) Add butter. Mix thoroughly. Add salt and pepper to taste. Serve hot.
Sweet Potato Casserole 3 large sweet potatoes Boil potatoes until tender. Take skin off when cooled and able to handle. Put in a large bowl and whip them until fluffy. Add all other ingredients. Pour into a greased casserole and top with the crunch topping. Bake at 350 degrees for 45 minutes.
Sautéed Vegetables Vegetable cooking spray Lightly coat a nonstick skillet with cooking spray. Add garlic and scallion. Stir-fry for 1 minute. Add beans and mushrooms. Stir-fry until mushrooms are almost cooked through. Add bean sprouts and vinegar. Stir-fry just until the bean sprouts are hot. Grate pepper to taste and serve immediately.
Eggplant Casserole 1 eggplant Preheat oven to 350 degrees. Peel the eggplant with a potato peeler. Slice the peeled eggplant into 1/4 inch slices. Place slices on a plate and sprinkle salt on all pieces to extract bitter flavor. Let sit 10 minutes. Cut slices into 1/2 inch cubes. Cover the bottom of a skillet with olive oil. Sautee eggplant and onions until eggplant is soft, stirring often. Place half of the sautéed veggies in bottom of covered casserole dish. Layer half of the tomatoes on top of the sautéed veggies. Layer half of the breadcrumbs on top of tomatoes. Layer half of parmesan cheese on top of breadcrumbs. Repeat layers. Cover and bake for 30 minutes.
Squash Medley 2 medium yellow squash, sliced Combine all ingredients in sauce pan. Simmer until soft, approximately 15 minutes. This dish will cook faster if squash is cubed rather than sliced.
Sautéed Zucchini 2 cups grated zucchini (approximately
two medium zucchinis) Drain grated zucchini by patting with paper towels. Melt butter in skillet. Sautee zucchini and pecans until zucchini is soft approximately 5 minutes, stirring often.
Spinach Parmesan 2 pkgs. (10 oz. each) frozen chopped spinach Cook spinach in the water. Drain well. Place spinach into a buttered, 1-quart ovenproof serving dish. Combine softened cream cheese, milk and 2 tbsp. of the Parmesan cheese. Spread mixture over spinach. Sprinkle with paprika and the remainder of the Parmesan cheese. Bake at 350 degrees until heated through, 20 to 25 min.
Stir-Fried Asparagus Medley 1 lb asparagus Rinse asparagus well; snap off tough ends. Cut stems into thin diagonal slices, leaving tips whole (you should have about 2 cups). Cut celery into thin diagonal slices. Heat oil in large heavy frying pan or wok over medium-high heat. Add asparagus, celery, and onion. Cook, stirring and lifting constantly, until vegetables are tender-crisp, about 5 min. Mix in garlic. Mix water, sugar, salt, and ginger. Stir into vegetables until liquid is nearly gone. Mix in bean sprouts and stir to mix with other vegetables. Heat through, about 15 seconds. Remove from heat and serve at once.
Glazed Carrots and Onions 3 bouillon cubes, chicken or beef In a large saucepan combine 2 of the bouillon cubes with the carrots. Add boiling water to cover; stir to dissolve the bouillon. Cover. Cook 10 min. Add onions and cook 6 minutes longer or until vegetables are just tender. Drain. In a large skillet, melt butter. Add the remaining bouillon cube and sugar. Stir until cube is dissolved. Add vegetables. Cook until golden brown and glazed, stirring frequently. Transfer to serving dish. Sprinkle with chopped parsley or fresh basil.
Tomato-Spinach Casserole 1 pkg. (10 oz.) frozen chopped spinach
Cook spinach according to package directions, drain. Spread spinach in bottom of well-buttered, shallow 8-inch casserole dish or pie pan. Sprinkle with lemon juice and dot with sour cream. Sautee mushrooms in butter for 2 min. or until lightly browned. Pour mushrooms over spinach. Top with sliced tomatoes, arranging them in overlapping layers over the mushrooms. Sprinkle with salt, pepper, Parmesan cheese and Monterey Jack cheese. (Casserole may be covered and refrigerated at this point for later heating.) Bake at 375 degrees until bubbly and hot. Serve immediately.
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