Aunt Lynn's Green Bean Casserole

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Ingredients:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1/4 cup onion diced
• 1 cup sour cream
• 3 14 1/2 ounce cans French style green beans drained
• 2 cups shredded cheddar cheese
• 1 can French-fried onions aka fried onion crisps
• 1 tablespoon butter melted
• 1 4 ounce can chopped water chestnuts
• 1/4 cup chopped pecans
• 1 4 ounce can chopped mushrooms

Steps:

• Preheat oven to 350 degrees 175 degrees C
• Melt 2 T butter in large skillet over medium heat
• Stir in flour until smooth and cook for one minute
• Stir in salt sugar onion water chestnuts pecans mushrooms and sour cream
• Add green beans and stir until coated
• Transfer mixture to a 2 1/2 quart casserole dish
• Spread cheese over top
• In a small bowl toss taste toppers and butter and sprinkle over the cheese
• Bake for 30 minutes or until top is golden brown and cheese is bubbly

Baked Penne With Tomatoes And Peas

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Ingredients:

• 8 ounces penne
• 1 cup frozen peas thawed
• 1 cup cherries or 1 cup grape tomatoes halved
• 2 cups bottled pasta tomato sauce
• 2 cups shredded low fat mozzarella divided
• 1/2 cup grated parmesan cheese divided

Steps:

• Preheat oven to 450 degrees
• Cook pasta according to package
• Drain
• Meanwhile toss together peas tomatoes and pasta sauce
• Stir in 1 1/2 cups mozzarella and 1/4 cup Parmesan
• Toss pasta with vegetables and sauce; spread in pan coated with cooking spray
• Top with remaining cheeses
• Bake 15 minutes or until cheese on top is lightly browned and bubbly

Cheesy Cauliflower Gratin / Casserole

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Ingredients:

• 1 head cauliflower cut into florets
• 1 10 1/2 ounce can condensed cream of mushroom soup
• 1/4 cup 1% low-fat milk
• 1/4 teaspoon black pepper
• 1 dash turmeric
• 1/2 cup swiss cheese shredded
• 1/2 cup white cheddar cheese shredded
• 1/2 cup breadcrumbs

Steps:

• Steam the broccoli florets until somewhat tender about 10-15 minutes I use frozen pre-cut which takes about 15
• In a gratin dish or 11 x 7 casserole dish mix the mushroom soup with the milk season with the pepper and turmeric
• Mix in the cheeses
• Coat the cauliflower in this mixture cover with the breadcrumbs
• Bake for 20-25 minutes at 350F or until golden brown on top broil for an extra 5 minutes for an extra crispy top

Eggplant Aubergine Casserole -- Perfect for Passover

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Ingredients:

• 3 tablespoons butter
• 1 large onion sliced thin
• 1 medium eggplant pared and cut into 1/2 inch cubes
• 1/2 green pepper diced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 8 ounce can tomato sauce
• 1 4 ounce can mushrooms
• 2 tomatoes cubed
• 1 lb cream-style cottage cheese
• 1 1/2 cups matzo farfel or 2 matzos finely broken

Steps:

• Saute the onion in butter
• Combine the next 6 ingredients
• Add the sauteed onion cover and cook for 15 minutes
• Stir in the tomatoes
• Grease a 2-quart casserole and arrange alternate layers of vegetables cottage cheese and farfel beginning and ending with vegetables
• Bake uncovered at 350 for 20 to 30 minutes
• This may be put together ahead of time and refrigerated

Leek and Chevre Lasagne

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Ingredients:

• 6 lasagna noodles
• salt
• 2 small eggplant
• 3 leeks thinly sliced
• 2 tablespoons olive oil
• 2 red peppers roasted
• 7 ounces chevre cheese broken into pieces goat cheese
• 2 ounces pecorino cheese or 2 ounces parmesan cheese freshly grated
• 1/2 cup all-purpose flour
• 5 tablespoons butter
• 3 3/4 cups milk
• 1/2 teaspoon bay leaf powder
• fresh nutmeg grated
• ground black pepper

Steps:

• 1 Blanch the pasta sheets in plenty of boiling water for just 2 minutes Drain and place on a clean dish towel
• 2 Lightly slice thin and lightly salt the eggplant and lay in a colander to drain for 30 minutes Rinse and pat dry with paper towel
• 3 Lightly fry the leeks in the olive oil for about 5 minutes until softened Peel the roasted peppers and cut into strips
• 4 Make the sauce put the flour butter and milk in a saucepan and bring to a boil stirring constantly until it has thickened Add the ground bay leaves nutmeg and seasoning Simmer for 2 additional minutes
• 5 In a greased shallow casserole layer the leeks pasta eggplant goat cheese peppers and Pecorino or Parmesan Trickle the sauce over the layers ensuring that plenty goes in between
• 6 Finish with a layer of sauce and grated cheese Bake in the oven at 375 degrees F for 30 minutes or until browned on top Serve immediately

Olive Garden Lasagna Primavera

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Ingredients:

• 12 lasagna noodles
• 2 baby zucchini
• 2 baby grey summer squash
• 2 baby summer squash
• 1 16 -24 ounce jar pasta sauce whatever your favorite is
• 10 ounces mozzarella cheese shredded

Steps:

• Heat oven to 375 degrees F Fill a large pot of water and bring to a rolling boil Cook the pasta noodles until they are pliable and mostly cooked Remove and place in a bowl of cold water
• While the water is coming to a boil slice the squash on a mandolin or thinly with a sharp knife Set aside
• Place 1/2 cup of pasta sauce into the bottom of a 13x9 pan and spread around Lay one noodle out on a cutting board or clean flat surface Top in the middle third with 6 slices of squash Fold the ends over the top and place folded ends down on the sauce This is a squash bundle Continue with the remaining noodles placing them next to each other in the sauce You should have 2 rows of 6 bundles each
• Top with the remaining sauce and mozzarella Cover with aluminum foil and bake for 30 minutes until sauce is bubbly and cheese is melted

Summer Squash Bake

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Ingredients:

• 2 lbs summer squash green yellow can use both
• 1/2 cup chopped onion
• 1/4 cup butter melted
• 3/4 cup reduced-fat sour cream
• 1/4-1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• 2 eggs lightly beaten
• 1 cup shredded cheddar cheese
• 3/4 cup crushed Ritz cracker DIVIDED measure after crushing

Steps:

• Preheat oven to 375 Lightly grease a 9 sqaure casserole dish; set aside
• Slice or dice the squash and steam/boil it for about 10 minutes or until very tender Drain very very well
• Return the cooked drained squash to the pot and mash it with the onion
• butter
• and rf sour cream until fairly smooth
• Stir in the salt
• garlic powder
• pepper
• eggs
• cheese and 1/2 cup ONLY of the crushed crackers
• Pour the mixture into prepared baking dish
• Evenly sprinkle with remaining 1/4 cup crackers crumbs
• Bake at 375 for about 30 minutes or until bubbly and lightly brown

Sweet and Savory Vegetarian Bean Casserole

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Ingredients:

• 2 tablespoons vegetable oil
• 1 large onion diced
• 1 apple peeled cored and grated I like Granny Smiths
• 2 medium carrots peeled and grated
• 3 tablespoons tomato paste
• 1 1/4 cups broth or water
• 2 tablespoons apple cider vinegar
• 1 tablespoon dried mustard powder
• 1/2 teaspoon oregano
• 1 teaspoon cumin
• 2 tablespoons dark brown sugar
• salt and pepper
• 3 cups cooked beans of your choice
• scallion
• sour cream

Steps:

• Preheat oven to 350 degrees
• In non-stick pan heat the oil and saute the onions apples and carrots for 5 minutes until softened
• Mix together the tomato paste with the stock or water
• Add all the other ingredients except for the beans and garnishes to the pan with the onions apples and carrots
• Stir well cover and simmer for 5 minutes
• Add the beans and transfer the mixture into an ovenproof casserole Cover and bake at 350 degrees for 35-40 minutes Do not allow to dry out Add more stock to beans if necessary
• Garnish with swirls of sour cream and thinly sliced scallions if desired
• NOTE I usually prepare this bean casserole a day in advance; up to the point before baking to allow the ingredients to marry

Three Bean Casserole

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Ingredients:

• 1 16 ounce can large butter beans
• 1 16 ounce can navy beans
• 1 15 ounce can whole potatoes sliced or 3 peeled and sliced boiled potatoes
• 1 15 1/4 ounce can corn
• 1 14 1/2 ounce can tex mex diced fire-roasted tomatoes
• 1/3 diced onion
• 1 diced green bell pepper
• 2 cups grated cheese
• 1 15 ounce can ranch style beans

Steps:

• Grease 9x13 pan Slice can of whole potatoes Dice onion and green bell pepper and grate cheese Layer ingredients in pan in the order they are listed Bake at 350 degrees for 20 minutes

Vegan Soy Meatball Stroganoff

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Ingredients:

• olive oil
• 1/2 tablespoon cider vinegar
• 3/4 cup soymilk plain
• 1 14 ounce package Gimmie Lean soy product ground beef flavor
• 1/4 cup breadcrumbs
• 1/3 cup ketchup
• 1 tablespoon Dijon mustard
• 3 cloves garlic
• 3/4-1 cup sweet onion
• 6 cloves garlic
• 1/4 cup whole wheat flour
• 1/4 cup white wine
• 1/4 teaspoon nutmeg ground
• 1/3 cup nutritional yeast
• 6 large basil leaves chopped

Steps:

• Preheat oven to 400
• Add vinegar to soymilk; set aside in small cup
• Mix next five ingredients in a large bowl
• Form small soyballs and place on a oil prepped pan
• Bake for 10 minutes; broil until tops are brown--watch carefully
• Meanwhile saute onions and garlic in a saucepan on medium heat
• Add flour and stir for a couple of minutes; then add wine and nutmeg
• Cooking at a simmer slowly add half of the soymilk/vinegar mixture and stir
• Add the remaining half along with the nutritional yeast stirring constantly
• Add basil and soyballs to saucepan and simmer until ready to serve