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Home > Resources > Vegetarian Recipes >

Asparagus Casserole
Bow Tie Pasta
Broccoli-Potato Soup
Cheesy Potatoes
Creamy Hash Brown Casserole
Dreamsicle Jello Salad
Green Beans With Tomatoes, Olives, and Feta
Rainy Day Taco Soup

Summer Squash Casserole
Watergate Salad


Asparagus Casserole (From the cookbook,"An Apple A Day 2")

  • 2 cups cooked asparagus, cut in 1 inch pieces
  • 1 can mushroom soup
  • 1/2 cup celery, diced
  • 1/2 cup sour cream or plain low-fat yogurt
  • 1 cup grated Jack cheese
  • frozen chopped chives or fresh parsley

In a large bowl, blend all ingredients except chives or parsley.  Place in 1 1/2 quart casserole.  Heat at 300 degrees for 15-18 minutes.  Top with chives or parsley for garnish. Serves 5-6
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Bow Tie Pasta (Submitted by Kristy Thurber)

  • 16 oz. uncooked bow ties, rotini, ziti or other shaped pasta
  • 1 bag (16 oz.) Birds Eye frozen Farm Fresh Mixtures Broccoli, Cauliflower & Carrots
  • 1 cup Italian, creamy Italian, or favorite salad dressing
  • 1 bunch green onion, thinly sliced
  • 1 cup pitted ripe olives, halved (optional)

Cook pasta according to package directions; drain.  Cook vegetables according to package directions.  Combine drained pasta and vegetables with remaining ingredients in large bowl.   Cover and chill until ready to serve.  Makes about 8 side dish servings.
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Green Beans With Tomatoes, Olives & Feta

  • 2 lbs. fresh green beans, trimmed
  • 8 oz. feta cheese, crumbled
  • 1/4 cup olive oil
  • 2 cloves garlic, minced
  • 1 cup kalamata olives, pitted and halved
  • 1 pint cherry tomatoes, halved
  • 2 Tbs. fresh lemon juice
  • 1 Tbs. fresh oregano, chopped
  • salt and pepper to taste

In a medium bowl, prepare an ice bath for cooling beans.  Cook the beans in salted boiling water, about 6 minutes, until crisp, but tender.  Drain the beans, then cool in the ice bath.  Drain and put the beans in a serving dish.  Add the feta cheese to the cooled beans.  Heat the olive oil and add the garlic, about 60 seconds, until frangrant.  Remove from heat and add the tomatoes, olives, lemon juice, and oregeno.  Toss this mixture.  Pour over green beans and feta and stir gently to combine.
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Dreamsicle Jello Salad

  • 2 (3 oz.) packges instant vanilla pudding
  • 1 (3 oz.) package orange jello
  • 1 1/2 cups boiling water
  • 1 (22 oz.) can mandarin oranges (with juice)
  • 1 (16 oz.) container Cool Whip

Combine the pudding, jello and boiling water and dissolve completely.  Add the mandarin oranges (with juice).  Fold in the Cool Whip.  10-12 servings
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Cheesy Potatoes (Submitted by Whitney Lang)

  • 2 lbs. square frozen hash browns
  • 1/4 cup butter
  • 2/3 lb. velveeta cheese
  • 1/3 lb. cheddar cheese, shredded
  • 1 pint half & half

Place hash browns in greased 9x13 pan.  Melt the rest of the ingredients in microwave.  Pour over potatoes and bake for one hour in a 350 degree oven.
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Rainy Day Taco Soup Submitted by Amy Hinger)

  • 1 can kidney beans, drained
  • 1 can chili beans
  • 1 1/2 cups thawed corn
  • 1/2 cup cooked barley
  • 1 onion, chopped
  • 1 cup brown rice, cooked
  • 1 large can crushed tomatoes
  • 1 cup water
  • 1 Tbs. chili powder
  • 1 tsp. cumin
  • hot sauce

Saute onions in olive oil till soft.  Add all ingredients, heat and serve.  Great with cornbread, or chips.
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Broccoli-Potato Soup (Submitted by Missy Pegel)

  • 1 (16 oz.) bag of frozen broccoli/cauliflower mix
  • 2 cups water
  • 1 cup milk
  • 3 diced carrots
  • 1 small onion, diced
  • 1 (10 oz.) can of cream of potato soup
  • 8 oz. American cheese, diced

Add everything to a crock pot (except cheese).  Cook on high 4-6 hours.  Reduce heat and add cheese.
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Creamy Hash Brown Bake (Submitted by Sandy Hilscher)

  • 1 can cream of mushroom soup
  • 1 can cheddar cheese soup
  • 1 cup sour cream
  • 1/2 cup butter or margarine
  • 1/4 cup chopped onion
  • 1/2 tsp. salt
  • 1 pkg. (28 oz.) O'Brien hash brown potatoes
  • 3/4 cup crushed potato chips

In large bowl, combine the soups, sour cream, butter, onion and salt.  Add potatoes and mix well.  Pour into a greased 13x9 baking dish.  Sprinkle with potato chips.  Bake uncovered at 350 degrees for 55-60 minutes or until the potatoes are tender.
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Watergate Salad

  • 1 pkg. Jell-O pistachio pudding mix (large)
  • 1 (20 oz.) can crushed pineapple
  • 1 large container Cool Whip
  • 1/2 c. miniature marshmallows

Mix dry pistachio pudding mix in medium-large bowl with crushed pineapple.  Add Cool Whip and marshmallows.  Mix well and chill before serving.  Refrigerate.  Serves 8-10
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Summer Squash Casserole (from the cookbook, "Sabbath Dinner Cookbook 2")

  • 3 med. yellow summer squash, sliced
  • 1 large onion, sliced
  • 1 (14.5 oz.) can Italian stewed tomatoes, undrained
  • 1 c. shredded mozzarella cheese

Steam summer squash and onion until tender.  In a 2 quart casserole dish, layer half of the summer squash and onions, half of the tomatoes, and half of the cheese.  Repeat layers.  Bake at 350 degrees for 20 minutes or until bubbly and cheese begins to brown.
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