Summer Vegetable Casserole Recipe

Always a favorite, Summer Vegetable Casserole is a fantastic recipe in the Casserole section. Difference between a stew and Casserole? With stuff like casserole / vegetables, not a lot!

Sorry Summer Vegetable Casserole has no pic.

Summer Vegetable Casserole Ingredients

Casserole Summer Vegetable Casserole

  • 2 tablespoons raw rice
  • 3 zucchini squash, sliced in rounds
  • 3 yellow squash, sliced in rounds
  • 1 large onion, sliced in wedges
  • 2 large tomatoes, sliced in wedges
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon brown sugar
  • 2 tablespoons butter or margarine
  • Method

  • These are all juicy vegetables so cut into thick slices. Do not add any liquid to casserole. Butter a 2-quart casserole dish. Put raw rice in the bottom. Layer sliced vegetables in order listed above. Sprinkle salt, pepper and brown sugar between each layer and on top. Cut butter into small pieces and dot on top of casserole. Cover and bake at 325 degrees F for 1 hour.
  • More Seafood Recipes with keyword casserole

    • Vidalia Onion Casserole 3 Casserole Recipe
      Ingredients: 3 pounds vidalia onions, thinly sliced, 1/2 cup butter, 1 cup uncooked rice, 2 cups water, 1 1/2 cups swiss cheese, shredded1 1/2 cups half-and-half METHOD: Preheat oven to 325 degrees F. Sauté the onions in butter in a large skillet until soft, about 10 minutes., Boil the rice in water for 5 minutes. Drain well. Place the onions, rice, cheese and half-and- half in a greased baki
    • Chicken Seafood Artichoke Casserole Recipe
      Ingredients: 2 (8 1/2 ounce) cans artichokes, 2 pounds crabmeat, cooked and cleaned, 4 whole chicken breasts (skinned, halved and de-boned), 1 1/2 cups sliced fresh mushrooms, 2 tablespoons butter, 3 cups thick white sauce, 1 tablespoon worcestershire sauce, 1/2 cup sherry, 1/4 cup grated parmesan cheese, salt METHOD: Pepper, Paprika, Chopped parsley, Drain and arrange artichokes in a buttere
    • Reuben Casserole Recipe
      Ingredients: 1 (32 ounce) bag sauerkraut, very well-drained, 1 pound deli-style corned beef, chipped, 1/2 (8 ounce) bottle thousand island dressing, 1 pound swiss cheese, sliced, 12 slices buttered rye bread, cut in 1-inch pieces preheat oven to 350 degrees f. METHOD: In the bottom of a 13 x 9 x 2-inch casserole, layer the sauerkraut (we squeezed it dry with our hands), corned beef, dressing
    • Pineapple Cheese Casserole Recipe
      Ingredients: 1 (20 ounce) can pineapple chunks, 1 cup sharp cheddar cheese, grated, 1/2 cup granulated sugar, 3 tablespoons flour, 1/4 cup butter, 1 cup crumbled ritz crackers, 3 tablespoons pineapple juice METHOD: Combine all ingredients except butter and crumbs. Melt butter and mix with cracker crumbs. Spread over top. Bake at 350 degrees F for 20 to 30 minutes.
    • Vidalia Onion Casserole Recipe
      Ingredients: 5 large onions (vidalia, if possible), 1/2 cup (1 stick) margarine, parmesan cheese METHOD: Crispy buttery crackers, Peel and slice onions into thin rings. Sauté in margarine until limp or opaque. Pour half of onions into 1 1/2-quart casserole. Cover with Parmesan cheese, then crushed crackers. Repeat layers and bake uncovered in 325 degree F oven until golden brown, about 30 min