1 big pot full of potatoes – cook and mash

Add:
8 to 12 oz Cream Cheese
1 cup Sour Cream (or try Plain Yogurt)
2 tsp Onion Salt (or 2 tsp Onion Powder and 2 tsp Salt)
1 tsp Salt (if using Onion Salt)
Pinch of Pepper

Mash together. I like to use a mixer to get a nice creamy consistency. This makes quite a lot (serves 10-12). You can eat these now, or they can be frozen, or if you have extra time: Put in casserole dish. Top with 2 Tbsp melted Butter, sprinkle with Paprika and Parsley. Bake 30 min at 350 or 1 hour if cold from fridge. Cover most of the time. Can keep in the fridge 2 days or frozen. Thaw before baking.
Submitted by: Karina

Labels: Casseroles, Vegetables

Bake squash and scoop out the insides.

1 medium Onion
2 Garlic Cloves
1 cup sliced Mushrooms
Salt and Pepper
1/2 tsp Oregano
1 tbsp Parsley
2 cup chopped Tomatoes (I use canned, I just drain them)
1 cup Cottage Cheese
1 cup grated Mozzarella Cheese
Parmesan Cheese

Saute onion, garlic, mushrooms, salt and pepper, oregano, and parsley in a frying pan. Add chopped tomatoes, cook until almost all the liquid is gone. (I don't usually have much extra liquid in mine, so I just saute it until I think it is cooked enough.)

Add cottage cheese, mozzarella and the squash. Mix well. Place the mixture in a lightly greased medium-sized casserole dish, sprinkle with parmesan cheese. Bake at 350 until hot and bubbly. I usually bake mine at least 45 minutes.
Submitted by: Heather

Labels: Casseroles, Vegetables

9 oz frozen Green Beans
(or 4 cups fresh and 1 tbsp Water)
1 can Cream of Mushroom Soup
1/2 cup Milk
1 tsp Soya Sauce
1 can French Fried Onions

Microwave beans until tender. Pour mixture of soup, milk, soya sauce & onions over beans. Stir and microwave until bubbly.
Submitted by: Amber

Labels: Casseroles, Vegetables

1 18oz bag Frozen Veggies (broccoli, cauliflower, carrots)
1 tin Cream of Mushroom & Onion soup
1/3 cup Sour Cream
1/4 tsp Pepper
1 cup swiss cheese, shredded
1 can French Fried Onions

Seperate 1/2 the cheese and 1/2 the onions and save for topping. Mix the soup, sour cream, pepper and cheese & onions, then coat veggies. Pour into casserole dish and bake uncovered at 350 for 45 minutes. Sprinkle reserved cheese & onions on top and bake for 10 more minutes.
Submitted by: Amber

Labels: Casseroles, Vegetables

¼ cup Margarine
¼ cup Flour and ½ cup Milk
½ tsp Salt
½ tsp Pepper
2 cups Milk
1 ½ cups Cheddar Cheese, shredded
6 medium Potatoes, peeled and thinly sliced

Melt margarine in a pot. Mix flour and ½ cup milk. Take margarine off heat and add salt, pepper, and flour/milk mixture. Gradually add 2 cups milk (microwave the milk first to speed cooking up!) and return pot to heat. Cook and stir until sauce thickens. Add cheese and cook and stir to melt, but do not let boil. Place potatoes in a greased 9 x 13 pan and pour sauce over. Bake, uncovered at 350 for 1 hour or until potatoes are tender when poked with a fork.
Submitted by: Amber

Labels: Appetizers + Side Dishes, Vegetables

Fry in a large skillet:
1 lb of Ground Beef
1 Onion, chopped
Red or Green pepper, chopped

Add:
2 cups Zucchini, thinly sliced
1 1/2 tsp Salt
1 tsp Sugar
1/2 tsp Basil
1/4 tsp Pepper
1/2 tsp Garlic Powder (or real crushed garlic)

Add a jar of tomato sauce (my favorite is the Prego brand). Let simmer. Just before serving add 1 cup of shredded cheddar cheese. Serve over rice.
Submitted by: Kristy

Labels: Vegetables

1 1/2kg frozen Corn
1 1/2 8oz pkgs Cream Cheese
1/4 cup Margarine, cubed
3 tbsp Water
3 tbsp Milk
2 tbsp Sugar
6 Cheese Slices, cut into small pieces

Cook on low for 4 hours in a slow cooker.
Submitted by: Sherisse

Labels: Slow Cooker, Vegetables

2 tbsp Butter
1 Green Pepper
19oz of canned Corn
1/2 tsp Salt
1/2 cup Cheddar Cheese
4 Green Onions
1 Red Pepper
4 tbsp Cream
1/4 tsp Pepper
1 tbsp chopped Parsley

In a skillet melt butter add onions, peppers and corn. Cook 2 minutes remove from heat, add cream, season with saltand pepper. Pour into a 2qt shallow oven proof dish. Combine cheese and parsley sprinkle over the top, cover and bake @ 350 for 15 minutes or until heated through.
Submitted by: Sherisse

Labels: Casseroles, Vegetables