Category Archives: Yellow Onion

Vegetable Lasagna

Better Homes & Gardens

8 oz dried lasagna noodles (9 or 10 noodles)
2 beaten eggs
2 cups cream-style cottage cheese
1 15-oz carton ricotta cheese
2 tsp dried Italian seasoning, crushed
2 cups sliced fresh mushrooms
1 cup chopped onion
4 cloves garlic, minced
2 TBS olive oil
2 TBS all-purpose flour
1/2 tsp black pepper
1 1/4 cups milk
1 1/2 cup broccoli, chopped florets & stems
1 1/2 cup spinach, chopped and packed
1 cup shredded carrot
3/4 cup shredded parmesan cheese (3 oz)
8 oz package shredded mozzarella cheese
Directions: 1. Cook lasagna noodles according to package directions. Set aside.
2. In a bowl combine eggs, cottage cheese, ricotta cheese and Italian seasonings. Set aside.
3. In a large skillet cook the mushrooms, onion, and garlic in hot oil until tender. Stir in flour and pepper; add milk all at once. Cook and stir until slightly
thickened and bubbly. Remove from heat. Stir in the spinach, broccoli, carrot, and 1/2 cup of the Parmesan cheese.
4. To assemble, in a greased 3-quart rectangular baking dish, layer one-third of
the noodles, folding or cutting to fit, if necessary. Spread with one-third of the
cottage cheese mixture, then one-third of the vegetable mixture. Sprinkle with one third of the mozzarella. Repeat the layers twice. Sprinkle with the remaining 1/4 cup Parmesan cheese.
5. Bake, uncovered, in a 350 oven for 35 minutes or until heated through. Let stand for 10 minutes before serving

I love this recipe , but it can be a bit time consuming. When making lasagna, I typically prepare 2 batches, and freeze one for a later meal or to give to a friend.

Make ahead directions: Prepare as above through step 4. Cover the unbaked lasagna with foil and chill for up to 48 hours, or freeze. Uncover; bake for 30-35 minutes (if frozen, thaw in fridge before baking) until heated through. Let stand for 10
minutes before serving.

Zucchini Casserole

Contributed by CSA member, Monica

3 med. zucchini, sliced
1/4 cup chopped onion
1 can cream of chicken, celery or onion soup (or 1/2 cup vegetable broth)
1 cup shredded carrots
3 cups seasoned stuffing mix
1/2 cup grated parmesan cheese
1/2 cup melted butter
Directions: Simmer zucchini in salted water for 5-10 minutes. Drain. Combine soup, sour cream, carrots, and zucchini. In another bowl, mix stuffing, cheese, butter and toss well. Spread 1/2 of the stuffing mix in bottom of 9×13 casserole dish. Top with zucchini mixture. Top with remaining stuffing mix. Bake at 350 degrees for 1/2 hour.

Black Bean Burgers

1/3 cup coarsely chopped onion
2 cloves garlic, peeled
1 teaspoon cumin
1 1/2 cups canned black beans (or black soybeans), rinsed and drained
1/2 cup dried bread crumbs
1/3 cup chopped cilantro leaves
3/4 cup walnuts, toasted and finely chopped
1 large egg, beaten
salt and pepper
Directions: In a food processor fitted with a metal blade, place onion, garlic, and cumin; pulse until coarsely chopped. Add beans, and cilantro; pulse until just combined (don’t puree). Transfer mixture to bowl. Add walnuts to food processor and finely chop. Add chopped walnuts and bread crumbs to bean mixture. Season with salt and pepper. Fold in egg and stir until combined. Form into patties. (If burgers seem very wet, add 1/4 cup bread crumbs.) Chill patties, covered, at least 1 hour, and up to 1 day. In a large skillet, heat oil over medium heat until hot; cook patties until light brown, 4-6 minutes¬† on each side. (we usually brush patties with olive oil, and cook on an outdoor grill, or an indoor foreman grill , until heated throughout.

I usually make a double batch and freeze extras for a quick, easy meal.

Pennsylvania Dutch Cabbage and Noodles

1 tablespoon canola or corn oil
1 medium onion, chopped
1/2 head cabbage, coarsely chopped
1/2 cup water
2 cups whole wheat or egg noodles, cooked
salt, pepper
1/4 cup cheese, cheddar or goat work well, shredded (optional)
Directions: Heat the oil in a large frying pan and add the onion. Cook until the onion begins to become transparent. Then add the cabbage and the water. Reduce the heat a bit and stir occasionally. When the cabbage is steamed through, add the cooked noodles, salt and pepper to taste and stir gently. If you want to make this extra special, toast some breadcrumbs in a little butter and add those to the top of the dish before serving.