Once steamed, plate the veggies in
an oven proof casserole dish *.
Coat a 3 quart
oven proof casserole dish with cooking spray and arrange the spinach, mushrooms, basil, and onions over the bottom.
Not exact matches
In a large
oven -
proof casserole dish, drizzle with grape seed oil and spread out pasta evenly on bottom.
Overturn a large
oven -
proof bowl or
casserole (or foil if you don't have one that fits) over the loaf after 15 minutes to keep the crust from getting too hard.
In an
oven -
proof round
casserole layer the tortillas with the mixture.
At serving time, pop the
casserole out of the container, place in an
oven -
proof casserole dish, top with the grated cheddar, and bake at 375 for 45 - 60 minutes, till hot and bubbly throughout.
In a baking dish,
casserole or
oven -
proof skillet (I used a 10inch braiser), add the crushed tomatoes and all of the spices.
Place the vegetables in a large
oven -
proof casserole dish.
Put the beans, water, garlic, shallots, and chiles in an
oven -
proof pot or
casserole - preferably one with an
oven -
proof lid.
In a 9x13 baking pan (or large
oven -
proof casserole / dutch
oven) toss the beans with the tomato sauce and the kale.
Preheat your
oven to 375 °F and transfer your dip creation to a baking dish,
casserole, or
oven -
proof skillet.
Fold in the toasted bread and arrange in an even layer in the
oven -
proof skillet or transfer to a greased 9 x 13
casserole dish.
Grease an
oven -
proof casserole dish.
Heat olive oil in an
oven -
proof casserole.