What veggie should you serve?

As we draw nearer to the celebration of Easter and you haven’t thought about what you’re going to serve beside ham or turkey, one of the things I think about is what veggie I’m going to serve. It is a given that one of our daughters always brings a creamy potato casserole, so that’s taken care of. Do I dare prepare a veggie that we’ve not had before? I’m going to try one of the following recipes that takes just a few minutes to put together and we’ll see how that goes over. And so, it’s about veggies today. SWISS VEGETABLE MEDLEY 1-16 oz. bag frozen broccoli, carrots and cauliflower combination 1 can cream of mushroom or cream of celery soup, undiluted 1 c. shredded Swiss cheese, divided 1/3 c. sour cream 1/4 t. black pepper 1-4 oz. jar chopped pimiento 1-2.8 oz. can French fried onion rings In a medium bowl, combine veggies, soup, 1/2 c. cheese, sour cream, pepper, pimiento and 1/2 can onion rings. Turn into a one quart casserole. Bake, covered, at 350 degrees for 30 minutes. Top with remaining cheese and onions; bake, uncovered, for five minutes longer. Preparation time: five minutes. Makes six servings.

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BUTTERY SWEET POTATO CASSEROLE
2-16 oz. cans sweet potatoes, drained and mashed
1/2 c. sugar
1 egg
1/4 c. butter, melted
1/2 t. cinnamon
Dash of salt

Topping:
1 c. coarsely crushed butter-flavored crackers (about 25 crackers, Ritz or Club crackers)
1/2 c. brown sugar
1/4 c. butter, melted

In a large bowl, combine first six ingredients. Transfer to a greased eight inch square baking dish, or 1-1/2 quart casserole. Combine topping ingredients; sprinkle over sweet potato mixture. Bake, uncovered at 350 degrees for 20-25 minutes or until golden brown. Makes six to eight servings. Note: You can make this casserole the night before, refrigerate. Remove from fridge one hour before baking time. Add topping when you’re ready to bake.

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CREAMY POTATO CASSEROLE
1 bag (Simply Potatoes) hash browns
1/2 c. shredded cheddar cheese
1 can cream of chicken or cream of celery soup, undiluted
1 c. sour cream with chives
4 T. butter or margarine (1/4 stick) melted
1/4 t. salt
1/8 t. pepper
1 T. minced onion

Combine all ingredients together in a large bowl. Turn into a 9x13 inch or 2-1/2 quart baking dish. Bake at 350 degrees for 45 minutes. Bake, covered 30 minutes; uncover last 15 minutes. Makes six to eight servings. Note: As in previous recipe, you can refrigerate overnight.

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BROCCOLI CASSEROLE
1-16 oz. package frozen, chopped broccoli
1 c. mayo
1 can cream of mushroom soup
1-1/4 c. shredded cheddar cheese
2 eggs beaten
1 tube Ritz crackers (about 30 crackers) crushed
1/4 c. butter, melted

Defrost and drain broccoli. Combine broccoli and next four ingredients in a large bowl. Turn into a 9x9 inch casserole. Combine cracker crumbs and butter. Sprinkle over soup mixture. Bake at 350 degrees for 30 minutes. Makes six to eight servings.

Thought for the Day: Our Lord has written the promise of resurrection, not in books alone but in every leaf of springtime. We wish for you a joyous Easter celebration. Christos Razdaetsja! Voistinnu Voskress!