sliced into rounds about 6 inches long 2 cups whole kernel corn, frozen
thawed 2 cups chopped tomatoes :
skinned 1/2 tablespoon coriander seed 1/4 teaspoon ground ginger 1/4 teaspoon ground allspice 1/2 teaspoon thyme 1/2 teaspoon dried basil salt and pepper -- to taste 1 1/2 cups grated cheddar cheese Saute squash in butter for 3 minutes in a saucepan. Add bell pepper, zucchini, corn and tomatoes with all seasonings and saute 2 to 3 minutes longer. Transfer the mix to a deep oiled casserole dish and covere with grated cheese. Bake at 350 degrees for 25 to 30 minutes. Makes 3 main dish servings or 6 side dishes.
This vegetable casserole was something we found online and it did not disappoint! I know this combination may seem a little strange, but the cheese and crust on top brings all the ingredients together for something really special.
Full Recipe - 7:25
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Cornbread squash dressing, a southern holiday staple with sautéed onion, poblano, celery, spices and cheddar cheese is pure comfort food for family and friends. #cornbreadsquashdressing #onepotcookingformen #onepotcooking #cuprockdiy
Jersey Fresh Squash and Corn Casserole
Jersey Fresh zucchini, yellow squash and corn in a casserole might seem like an odd mix, but believe us, they make a great combination. The corn gives it a bit of crunch and the cheese makes it so creamy. All together forming one delicious side dish!
Full recipe:
Baked Acorn Squash with Brown Sugar- Martha Stewart
This easy and delicious fall side dish only requires a few minutes of hands-on time, leaving you free to work on the rest of your meal.
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