Veggie Magic: Tasty Plant-Based Recipes by Angelia Griffith - HTML preview

BROCCOLI AND RICE CASSEROLE

1 pkg. chopped broccoli (frozen)

1 c. instant rice

1 (8 oz.) jar Cheez Whiz

1 can cream of mushroom soup

1 tbsp. chopped onion

1/2 stick butter or margarine

Cook broccoli and rice according to directions. Saute onion in butter. Mix all ingredients and put in a casserole dish. Bake at 350 degrees for 25 minutes.

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GREEN BEAN CASSEROLE

2 (15 oz.) cans green beans

2 (10 oz.) cans cream of mushroom soup

1/2 tsp. pepper

1/2 tsp. salt

1 1/2 c. French fried onions

Combine beans, soup, salt and pepper. Mix in 3/4 cup of French Fried Onions. Bake uncovered at 350 degrees for 30 minutes. Top with remaining onions and bake for 5 minutes. Serves 8.

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CORN PUDDING

1 (16 oz.) can cream corn

1/2 tsp. salt

Pepper to taste

3 tbsp. sugar

3 tbsp. flour

2 eggs (beaten)

2 c. milk

2 tbsp. butter

1 tbsp. nutmeg

Mix together the corn, salt, pepper, sugar and flour, blend well. Add in the beaten eggs and milk. Pour into a 1 1/2 quart casserole dish. Dot with butter and sprinkle the top with nutmeg. Bake at 325 degrees for 1 hour until firm. Serves 6.

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