Coarsely chop an equal amount of partially thawed, frozen sliced yellow squash, and use in place of fresh for a quick start on Two-Cheese Squash Casserole. Because most frozen vegetables are already blanched, it eliminates having to precook them before adding to a casserole. We also substitute an equal amount of frozen broccoli and cauliflower for fresh in Broccoli Parmesan, as well as Broccoli-and-Cauliflower Gratin with excellent results.
Featured in our photograph are Turnip Greens Stew; Peppery Peas O’ Plenty; Creamed Corn, a variation of our Succotash recipe; and Two-Cheese Squash Casserole.
Featured Recipes:
Asparagus Casserole
Au Gratin Potato Casserole
Broccoli-and-Cauliflower Gratin
Broccoli Macaroni and Cheese
Broccoli Parmesan
Butterbeans with Bacon and Green Onions
Cajun Corn Maque Choux
Cheesy Corn Bake
Cheesy Mashed Potatoes
Collard 'n' Black-eyed Pea Stew
Corn Waffles
Creamy-and-Crunchy Green Bean Casserole
Creamy Hash Brown Casserole
Creamy Baked Corn
Easy Squash and Corn Soufflé
Garlic-Herb Mashed Potatoes
Green Beans With Ham and Potatoes
Green Peas With Crispy Bacon
Ham-and-Greens Pot Pie with Cornbread Crust
Hearty Tex-Mex Squash-Chicken Casserole
Hot Pecan Peas
Italian Green Beans With Onion and Basil
Lemon-Almond Green Beans
Savory Spinach-Gorgonzola Custards
Simple Stir-fried Okra
Spinach-Artichoke Casserole
Spinach Alfredo Fettucine
Stuffed Mashed Potatoes
This article is from the January 2006 issue of Southern Living.
"Test Kitchen's Recipe Box: Fresh Flavor From Frozen Vegetables" is from the January 2006 issue of Southern Living.
