Garden Fresh Vegetable Pie

I just made this tonight.  It's a recipe from Trisha Yearwood, in this month's Better Homes and Garden.  

It's yummy if you're a fresh from the garden veggie lover!  Below is the recipe, but I'm sure just about any garden fresh veggie would go great in it.  I tweaked it a bit to please our taste buds!  :)  

* I didn't use onions or water chestnuts. 
*I didn't peel my tomatoes--too hard and BTW Trisha, why??? 
*I was leery of the mayonnaise and cheese mixture, but--YUMMY!  
*Embarrassingly, I, Denise, ate half a pie!  

Garden Fresh Veggie Pie

Ingredients

• 1tablespoon olive oil
• 1clove garlic, minced
• 1cup peeled and chopped sweet onion, such as Vidalia
• 1large zucchini squash, thinly sliced
• 1large yellow squash, thinly sliced
• 1/2teaspoon salt
• 1/2teaspoon ground black pepper
• 1cup mayonnaise
• 1 - 1 1/2cups shredded mozzarella cheese (4 to 6 oz.)
• 1 - 1 1/2cups shredded cheddar cheese (4 to 6 oz.)
• 2large tomatoes, peeled and cut into 1/4-inch slices
• 29-inch deep-dish pie shells, prebaked as directed
• 18 ounce cansliced water chestnust, drained

directions

1.Preheat the oven to 325 degrees F.

2.Heat the olive oil in a large skillet over medium heat. When hot, add garlic and saute for 2 minutes; don't let it brown. Add onion, zucchini, yellow squash, and1/4 tsp. each of the salt and pepper. Cook until the squash is tender, about 15 minutes. Divide the mixture in half.

3.Mix the mayonnaise and cheeses and set aside. Layer the sliced tomatoes in the bottom of the baked piecrusts. Sprinkle the tomatoes with the remaining salt and pepper. Layer the squash mixture on top of the tomatoes, then layer the water chestnuts. Top each pie with half of the mayonnaise and cheese mixture. Bake, uncovered, for 40 minutes. Allow the dish to stand for 15 minutes before cutting into wedges.

nutrition facts (Trisha Yearwood's Vegetable Pies)

• Servings Per Recipe 12,
 
• cal. (kcal) 393,
 
• Fat, total (g) 31,
 
• chol. (mg) 23,
 
• sat. fat (g) 8,
 
• carb. (g) 22,
 
• Monosaturated fat (g) 11,
 
• Polyunsaturated fat (g) 10,
 
• Trans fatty acid (g) 0,
 
• fiber (g)2,
 
• sugar (g) 3,
 
• pro. (g) 8,
 
• vit. A (IU) 500,
 
• vit. C (mg) 10,
 
• Thiamin (mg) 0,
 
• Riboflavin (mg) 0,
• Niacin (mg) 1,
 
• Pyridoxine (Vit. B6) (mg) 0,
 
• Folate (µg) 49,
 
• Cobalamin (Vit. B12) (µg) 0,
• sodium (mg) 472,
 
• Potassium (mg) 210,
 
• calcium (mg) 155,
 
• iron (mg) 1,
 
• Percent Daily Values are based on a 2,000 calorie diet

Green Bean Casserole

Today, the day before Thanksgiving 2012, Google says that Green Bean Casserole is the most search recipe.  Below is my sweet Grandma Olsen's recipe for Green Bean Casserole.  It is so yummy, sort of like a veggie comfort food.  

Grandma, the most kind and gentle person I ever knew,  is in heaven now.  I only have the sweetest memories of her and look forward to seeing her and Papa again one day!

2 can of French style green beans
1 package stuffing
1 can Cream of Mushroom soup
1 can milk (use empty soup can)
1 can French's Onions Rings
Velveeta Cheese

Mix soup and milk together and set aside.  In a large casserole dish spread out one of the drained can of beans.  Sprinkle 1/4 of the stuffing (right out of the package) on the top of the beans.  Pour 1/2 of the soup mixture on top of stuffing and spread it evenly.  Layer Velveeta cheese slices over soup mixture.  Then, relayer again with beans, stuffing, soup and cheese.  Top the casserole with French's Onion Rings.  Bake at 350 for about 25-30 minutes.  Top with foil towards the end of baking if the top becomes too brown.

Farmer's Casserole

This is a new favorite in our house.  I made it the first time for guests for New Year's Day Brunch and have since made it again for my family.  This is a great dish for a weekend lunch, brunch or dinner for the family.

Ingredients:

3 cups frozen shredded hash brown potatoes (24 ounce bag)
3/4 cup of shredded  Monterey Jack Cheese (3-4 ounces)
3/4 cup of shredded Cheddar Cheese (3-4 ounces)
1 cup ham or Canadian-style bacon (5 ounces)
1 can of mild green chilis (4.5 ounce can - optional)
1/4 cup green onions, sliced (2-3 medium)
4 beaten eggs
1 - 12 ounce can of evaporated milk (the full fat kind works best)
1/4 teaspoon of pepper
1/8 teaspoon of salt

Note:  You can use whatever kind of cheese you like.  It is yummy with a shredded cheese mix.
I make mine without the chilis and onions as my children don't like them, but I bet it is fabulous with them included!

Directions:

Grease a 2 quart square baking dish. 
Arrange potatoes evenly in bottom of dish.
Sprinkle with cheeses, ham, green chiles, and green onions. 
In medium mixing bowl, combine eggs, milk, pepper and salt.
Pour egg mixture of potato mixture in dish.

NOTE:  Chill for several hours or overnight in the fridge before baking or immediately cover and place in freezer for future meal.

Serving Instructions:

Thaw completely (if frozen). 
Bake uncovered at 350 degrees for 40-45 minutes or until center appears set.
Let stand 5 minutes before serving. 
If you prefer; extra shredded cheese can be sprinkled on top during the last 15 minutes of baking.

Chili Relleno Bake

This is a recipe from Paula Deen's magazine. I made it last night out of curiosity and it's pretty good. It's like a nice, warm Mexican casserole...perfect for a cold night. I had never had sausage in a Mexican dish before, and it gave it a sort of breakfast feel. My family told me I could make this again....ALWAYS a good sign:)

*Note: it calls for 5 cans of whole chilies. I knew my family wouldn't go for this, so I just bought two and placed them at the bottom of the dish (and not in the middle). I enjoyed them and they did add flavor to the dish. The recipe also calls for 1/4 tsp of hot sauce. As I was pouring, the cap came off and probably close to 1/4 CUP came out. It did not affect the taste, though, at all. In fact, I think the more hot sauce, the better. I omitted the salt, due to this, too!*


Chili Relleno Bake
1 pound ground chuck
1 pound ground sausage
1 onion, chopped
2 cloves garlic, minced
1 cup salsa
5 (4-ounce) cans whole chilies, drained
2 cups shredded Monterey Jack cheese with peppers
2 cups shredded sharp Cheddar cheese
1/3 cup yellow cornmeal
4 large eggs
¼ cup all-purpose flour
1 ½ cup milk
½ tsp salt
¼ tsp hot sauce
Garnish: sour cream, chopped fresh cilantro

*Preheat oven to 350. Lightly grease 13x9-inch baking dish

*In a large skillet, combine ground chuck, ground sausage, onion and garlic. Cook over medium heat, stirring occasionally, until meat it browned and crumbly. Drain well. Stir in salsa.

*Cut chilies in half lengthwise; remove seeds. Place half of chilies evenly over bottom of baking dish. Spoon half of meat mixture over chilies. Sprinkle evenly with half of cheese. Place remaining chilies in an even layer over cheese. Spoon remaining meat mixture over chilies. Top evenly with remaining cheese. Sprinkle cornmeal evenly over cheese.

*In a medium bowl, whisk together eggs and flour until smooth. Whisk in milk, salt and hot sauce. Pour over cornmeal. Bake 35 to 45 minutes or until set. Let cool 10 minutes. Cut into squares to serve. Garnish with sour cream and chopped fresh cilantro, if desired.

Crustless Quiche

This is ideal to have for brunch or lunch...don't tell, but I have served it to my crew for dinner. Utilizing bisquick cuts down on the fat and calories that you would otherwise have when using a pie crust. I also lower the calories by using egg beaters and skim milk.

3 eggs
1 1/2 cups milk
1/2 cup bisquick/baking mix
1/8 teaspoon pepper
6 bacon strips, cooked and crumbled or ham etc.
1 cup shredded cheese of your choice

Combine the first four ingredients in a mixing bowl and beat on low speed for 3 minutes or until well blended. Transfer to a greased 9 inch pie plate or 8 x 8 casserole dish. Sprinkle on your bacon*and cheese pressing it down in batter. Bake uncovered at 350 degrees for 45 minutes or until a knife inserted near the center comes out clean. Let stand for 5-10 minutes prior to serving.

*Be creative and add spinach, mushrooms and peppers. You could also use sausage to make it a breakfast casserole and we enjoy using ham.

Chicken Artichoke Casserole

4 boneless chicken breasts
1 bay leaf
1 c. sherry
1/2 lb. fresh mushrooms
1/2 c. chopped green onion
2 T. melted butter
3 dashes garlic salt
2 cans (8 1/2 oz) artichoke hearts (drain and quarter)
3/4 c. may0
1/2 c. sour cream

Preheat oven to 350. Cook chicken in water with bay leaf, 1/2 c. sheery, salt and pepper on stove until tender. Remove meat from water and cut in pieces. In skillet, saute mushrooms and green onion in butter and garlic salt. Put chicken and artichokes in bowl, add mushrooms and onions. Fold in mayo and s. cream, remaining sherry and 1/2 c. parmesan. Bake 20 min uncovered. (Casserole version)

Serve on pepperidge farms pastry puffs, (the kind with the hollowed center when baking). When cooked, fill with chicken. Great for showers, brunches, etc.

Hashbrown Casserole

I can eat my weight in this recipe. Yummy!

1 (32 0z) bag shredded hashbrowns
1/2 c. melted butter
cream of chicken soup
12 oz. (3 cups) shredded American (I have also used cheddar)
8 oz sour cream
1 tsp. salt
1/2 diced onion

Topping
2 cups crushed cornflakes
1/2 c. melted butter

Bake at 350 for 40-45 min.

Chicken and Corn Tortilla Enchilada Casserole

One whole chicken, deboned
1 can cream of mushroom
1 onion
3 T. vegetable oil
1 can evaporated milk
8 oz. Velveeta cheese
1 tsp salt
corn tortillas - anywhere from 6-10 torn into bite-size pieces
small can olives if desired.

Saute onions in oil. Add soup, milk, salt and cheese and simmer until cheese melts. Layer chicken, torn tortillas (more or less to suite your taste), sauce and repeat. Cook 30 min at 350.

This recipe is very good and a little different from other enchilada recipes I have. My mother has been making it for years. You can double the recipe if you have a larger family. Very creamy!

Hamburger Pie Casserole

Ladies, I understand if the sound of this recipe doesn't immediately rank on the top of your list for pallet pleasing dishes that you would like to try. However, if you have a "meat 'n tatahs" man in your house, this dish will be one sure way to his heart. My husband grew up on this dish and I'll admit it's grown on me. It's a perfect testosterone combination of meat, tatahs AND greens. It's pretty kid friendly as well. The best part of all is it's SOOOOOOOOOO easy peasy.

HAMBURGER PIE CASSEROLE (Minnesota lingo for this recipe is "hamburger hot dish")
-1 or 2 lbs. ground beef (I use ground turkey)
-1 can green beans (french style is best)
-1 can tomato sauce (I used tomato soup)
-2 c. instant mashed potatoes
-2- c. shredded cheese

Brown and drain ground beef. Layer in large casserole. Drain can of green beans and put on hamburger. Add layer of tomato sauce. Then layer of mashed potatoes. Top with layer of shredded cheese. Feel free to sprinkle a little paprika across the top. Bake at 350 degrees for 20 minutes.

Crescent Taco Pie

This recipe is nothing fancy but it was sooooo easy and a BIG hit w/ the man of the house. It is very kid friendly as well. I tried to make it healthy by using extra lean ground turkey, reduced sodium taco seasoning, reduced fat crescent rolls and lite sour cream. For people w/ larger families, you may want to double it b/c there is just 1/4 of it left after our little family of 3 had our way w/ it.

Ingredients:
1 pound ground beef
1 package taco seasoning mix
1/2 cup water
1 can crescent dinner rolls
1 1/2 cup corn chips; crushed
1 cup sour cream
1 cup cheddar cheese; shredded

Directions:
Preheat oven to 375~. Brown ground beef and drain. Stir in seasoning mix and water; simmer 5 minutes. Separate crescent dough into 8 triangles and press into ungreased pie pan to form a pie crust. Sprinkle 1 cup corn chips over bottom of crust. Spoon meat mixture over crust and corn chips. Spread sour cream over meat mixture. Cover with cheese. Sprinkle on remaining corn chips. Bake 20-25 minutes.

Chicken Pot Pie (EASY)

4 chicken breasts, cooked and shredded (I usually put a little more chicken because me likey lots of chicken!)
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup chicken broth
(Some healthy bloggers have added frozen/can vegetables to the above mixture. If you do, you will probably need to add more chicken broth/soup. I personally like to keep mine as unhealthy as possible. :))

Crust (I usually double the below because I think it's a little thin on top...but do what you prefer)
1 1/2 cup Bisquick
1 cup milk
1 tsp baking powder
1 stick melted butter

Place shredded chicken on bottom of casserole/baking dish. Mix soup an broth and pour over chicken. Mix Bisquick, milk, baking powder and melted butter. Pour/spread over chicken mixture. Bake at 350 for 45 minutes.

Tomato Pie

This recipe is sooooo refreshing and perfect for a summertime lunch or brunch! If you like tomatoes, you're sure to love this! For a perfect complimentary side, try this recipe and you will have yourself one fresh and classic southern meal!

4 tomatoes, peeled and sliced
10 fresh basil leaves, chopped
1/2 cup chopped green onion
1 (9-inch) prebaked deep dish pie shell
1 cup grated mozzarella
1 cup grated cheddar
1 cup mayonnaise
Salt and pepper

Preheat oven to 350 degrees F.
Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes.
Layer the tomato slices, basil, and onion in pie shell. Season with salt and pepper. Combine the grated cheeses and mayonnaise together. Spread mixture on top of the tomatoes and bake for 30 minutes or until lightly browned.
To serve, cut into slices and serve warm.

Sausage Breakfast Casserole

This recipe is a family favorite...it's also as healthy as something so cheesy and sausage-y can be. For anyone following Weight Watchers, it's 3 points per serving.

Sausage Breakfast Casserole

3 cups (1-in. cubed) French Bread
Cooking Spray
1/2 lb. bulk turkey sausage (such as Louis Rich)
1/4 cup chopped green onions (about 4 green onions)
3/4 cup (3-oz) shredded reduced-fat sharp cheddar cheese
1 cup fat-free milk
1 cup egg substitute
1/2 tsp dry mustard
1/4 tsp salt
1/4 tsp pepper

Arrange bread cubes in an 11x7x1 1/2-in. baking dish coated with cooking spray.

Coat a large nonstick skillet with cooking spray; place skillet over med-high heat until hot. Add sausage and green onions; cook until sausage is browned, stirring until it crumbles. Drain, if necessary.

Layer sausage mixture and cheese over bread cubes.

Combine milk and remaining 4 ingredients; pour over bread mixture, bread and cheese. Press down on bread mixture with a spatula to cover totally with milk mixture. Cover and chill 8 hours or overnight.

Bake casserole, uncovered, at 350ºF. for 30 min. or until set and lightly browned. Let stand 5 min. before serving.

Yields: 6 servings