This hearty casserole takes advantage of garden-fresh vegetables and handy convenience items. "My aunt originally made this for family gatherings," notes Kate Beckman of Hemet, California. "Now I fix it any night of the week."
This recipe has traveled to many parts of the country. That's because I've served it to guests from Washington to New Hampshire, and they always ask for the recipe before I leave! My grown children all have a copy, too-it never fails to get rave reviews.
This is one of the dishes Grandma served to our family during the holidays. Now, when the family gathers and I prepare this for my grandchildren, memories of those special times at Grandma's house fill my mind. I usually double this recipe, because the leftovers are fabulous when warmed in the microwave.
My mother always made this delicious dish when we had lots of company or we were going to a church dinner. She'd make two casseroles and save one in the freezer for another time.—Jinger Newsome, Gainesville, Florida
"This is a variation of a recipe I used in home ec class when I was in middle school," recalls Paula Magnus of Republic, Washington. "I made it a lot for our family of seven when I was growing up. Now I fix it frequently for my family of five. I usually use canned green beans and there's seldom any left over."
My fiance and I like to hunt for wild asparagus come the spring. He's not much of a vegetable eater—but when I roll up these easy, nutritious appetizers, he can't get enough of them. The roll-ups are ideal for children too—they're a fun way to "disguise" vegetables they usually turn down!
I love to cook for company and do brunch frequently. Different from most egg bakes, this casserole combines scrambled eggs and a cheese sauce that bake up into a rich and creamy dish. —Candace Hesch, Mosinee, Wisconsin