Category Archives: Vegetarian

Main Dish, Pasta, Vegetables, Vegetarian

Creamy Veggies with Spaghetti

September 24, 2011 Sharon Leave a comment

1/2 lb broccoli florets

1 cup sliced zucchini

1 cup sliced fresh mushroom

1 cup thinly sliced carrot

1 tablespoon olive oil

8 ounces spaghetti

1/4 cup chopped onion

3 cloves minced garlic

2 tablespoons butter

2 tablespoons flour

3 tablespoons chicken bouillon

1 teaspoon thyme

2 cups milk

1/2 cup shredded Swiss cheese

1/2 cup shredded mozzarella cheese

2 tablespoons grated Parmesan cheese

In large skillet, sauté broccoli, zucchini, mushrooms, and carrots in oil until crisp-tender. Set aside.

Cook spaghetti according to package directions.

In another saucepan, sauté onion and garlic in butter for 30 seconds. Stir in flour, bullion and thyme. Slowly add milk, bring to a boil. Cook and stir for 2 minutes. Reduce heat to low; stir in cheeses. Add vegetables; heat through. Drain spaghetti; toss with vegetable mixture.

4 Servings

Breakfast, Eggs, Main Dish, Vegetarian

Zucchini Pie

September 14, 2011 Sharon Leave a comment

1 cup biscuit mix

½ cup vegetable oil

½ cup grated Parmesan cheese

5 eggs

1 teaspoon basil

1 tablespoon black pepper

1 tablespoon crushed garlic

3 cups zucchini, thinly sliced

Preheat oven to 350º F.

Combine all ingredients in a large mixing bowl and mix well. Prepare an 8×10 baking dish with non stick spray. Pour ingredients from mixing bowl into prepared baking dish. Bake for 35 – 45 minutes, or until golden brown. Test with a tooth pick. When inserted in the middle of the pie it should come out clean when pie is done.

Serves: 6

Notes from the Paula Deen Test Kitchen: We found if you beat the 5 eggs first it will be easier to mix. We also added 1 teaspoon of salt. The pie rises and browns beautifully.

Casseroles, Pasta, Potatoes, Vegetarian

Pierogi Casserole

September 13, 2011 Sharon Leave a comment

3/4 lb noodles, cooked and drained (lasagna noodles or wide egg noodles)

3/4 cup butter

3 cups instant mashed potatoes, prepared

16 slices American cheese

2 large onions, minced

Cook noodles, drain.

Melt butter and saute the onions until tender, meanwhile cook mashed potatoes according to package.

Place half of the cooked noodles in the bottom of a 13×9 casserole dish.

Layer with 8 slices of cheese, all potatoes, the remaining noodles and top with remaining 8 slices of cheese.

Poke holes through the top layer of cheese; pour butter and onion mixture over top, making sure it seeps through the holes. Serve.

6 Servings

Casseroles, Cheese, Pasta, Vegetarian

Macaroni & Cheese

September 13, 2011 Sharon Leave a comment

1 (16 oz.) package elbow macaroni

1/2 pound sharp cheddar cheese, shredded

1/2 pound gouda, shredded

1/2 pound jack cheese, shredded

1/2 pound Colby cheese, shredded

1/2 stick butter or margarine

3 tablespoons flour

2 cups milk, or 1 cup milk and 1 cup beer

1 teaspoon dry mustard

1/4 teaspoon cayenne pepper

1/2 teaspoon paprika

1/2 teaspoon fresh ground black pepper

Boil macaroni according to package directions, drain and keep warm. Melt butter in large pan, add flour and spices, cook for a couple minutes stirring constantly. Whisk in milk. Stir until thickened, over low heat. Mix in cheeses, reserving 1/2 cup of cheese. Stir until melted and smooth. Mix in cooked macaroni.

*To make baked macaroni & cheese:

Pour into baking dish, top with reserved cheese and 1/4 cup bread crumbs. Bake for 30 minutes at 350.

12 Servings

Casseroles, Italian, Main Dish, Pasta, Vegetarian

Inside Out Ravioli

September 12, 2011 Sharon Leave a comment

1 lb ground beef

1 medium onion, chopped

1 teaspoon salt

1/8 teaspoon pepper

1 (16 ounce) jar spaghetti sauce

1 (8 ounce) can tomato sauce

1 (6 ounce) can tomato paste

1/4 cup parmesan cheese

1 (10 ounce) package frozen chopped spinach, thawed and well drained

1 (16 ounce) package pasta, of your choice cooked and drained

2 beaten eggs

1/2 cup soft breadcrumbs

2 cups shredded ricotta cheese

1 1/2 cups shreeded mozzarella cheese

2 garlic cloves, minced

Cook beef, onion, salt, pepper, and garlic cloves until onion is tender, drain.

Stir in spaghetti sauce, tomato sauce, tomato paste Simmer 10 minutes.

Combine spinach, noodles, eggs, bread crumbs, ricotta cheese. Place 1/2 in a greased 13X9 baking dish.

Top with 1/2 of the meat sauce. Repeat layers.

Cover and bake@ 350 degrees 40-45 minutes. Sprinkle with mozzarella. Let stand 10 minutes.

8 Servings

Cooking With Sharon Springfield