Veggie Casseroles

I want you to know that we eat vegetables too! Now, casseroles aren't the most healthy version of veggies but they certainly are southern and I am that! We do eat healthy veggies; for instance, we are having mashed sweet potatoes and sugar snap peas tonight with our pork tenderloin. These are our favorite vegetable casserole recipes - there are so many variations

Hashbrown Casserole

1 (32 oz.) pkg. frozen hash brown potatoes, thawed and drained (I use southern style)
1 stick butter
1 c. grated cheddar cheese
1 lg. onion, finely chopped
1 can cream of chicken soup
1 (16 oz.) carton sour cream
1 tsp. salt
1/2 tsp. pepper
1 (6 oz.) can french-fried onion rings (we use a little more than that!)

Place thawed potatoes in a bowl. Melt butter and pour over potatoes. Add cheese, chopped onion, soup, sour cream, salt and pepper, stirring to blend. Pour into greased 3 quart casserole. Cover with aluminum foil and bake at 350 for 45 minutes. (I usually have to cook mine for about 1 hour to get it how we like it.) Remove from oven; sprinkle with onion rings. Return to oven and bake uncovered 10-15 minutes longer.

Eggplant Casserole

1 large eggplant
1/2 c. shredded cheese
2 eggs
1/2 c. chopped onion, sauteed in a little butter
1/2 stick butter
1 can cream of mushroom soup
2-1/2 c. cracker crumbs

Peel and cube eggplant. Boil in salted water until tender; drain. Add cheese, 1-1/2 c. cracker crumbs, onions, eggs and soup. Mix and pour into 2 quart baking dish. Melt butter and pour over the top. Sprinkle with remaining cracker crumbs. Bake 30 at 350.

Broccoli Casserole
(so YUMMY - The Dish Washer is responsible for making this one at our house)

2 (10 oz.) pkgs. frozen broccoli, thawed, drained and chopped
1-1/2 c. shredded cheddar cheese
1 onion, grated
2 eggs
1 c. mayonnaise
1 can cream of mushroom soup
1/4 c. milk
salt and pepper to taste

Combine all ingredients, mixing well. Pour into greased square baking dish. Bake at 350 for 45 minutes.

Squash Casserole

2 lbs. yellow squash
2 tbsp. butter, melted
1 c. chopped green onions
1/2 c. sour cream
3 eggs, slightly beaten
1-1/2 c. shredded cheddar cheese
1 can cream of celery soup
9 slices crispy, fried bacon, crumbled
salt and pepper to taste

Bring squash to a boil in water until done and drain. Saute onions in melted butter. Mix sauteed onions, sour cream, eggs, cheese, soup, bacon, salt and pepper with squash. Mix thoroughly. Pour into greased 9x13 inch baking dish and bake at 350 for approximately 45 minutes or until browned on top.