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Vegetable Amount Time Comments
Corn
(frozen kernel)
10-oz. package 5 to 7 min. In 1-qt. casserole, place
2 tablespoons water.
Corn on the cob
(fresh)
1 to 5 ears 3 to 4 min. In 2-qt. oblong glass baking
per ear dish, place corn. If corn is in
husk, use no water; if corn has
been husked, add 1/4 cup
water. Rearrange after half of
time.
(frozen)
1 ear 5 to 6 min. Place in 2-qt. oblong glass
2 to 6 ears 3 to 4 min. baking dish. Cover with vented
per ear plastic wrap. Rearrange after
half of time.
Mixed
vegetables
(frozen)
10-oz. package 5 to 7 min. In 1-qt. casserole, place
3 tablespoons water.
Peas
(fresh, shelled)
2 lbs. unshelled 10 to 12 min. In 1-qt. casserole, place
1/4 cup water.
(frozen)
10-oz. package 5 to 7 min. In 1-qt. casserole, place
2 tablespoons water.
Potatoes
(fresh, cubed,
4 potatoes 10 to 12 min. Peel and cut into 1-inch cubes.
white)
(6 to 8 oz. each) Place in 2-qt. casserole with 1/2
cup water. Stir after half of time.
(fresh, whole,
1 (6 to 8 oz.) 3 to 4 min. Pierce with cooking fork. Place
sweet or white)
in center of the oven. Let stand
5 minutes.
Spinach
(fresh)
10 to 16 oz. 5 to 7 min. In 2-qt. casserole, place washed
spinach.
(frozen, chopped,
10-oz. package 5 to 7 min. In 1-qt. casserole, place
and leaf)
3 tablespoons water.
Squash
(fresh, summer
1 lb. sliced 5 to 7 min. In 1
1
⁄
2
-qt. casserole, place 1/4
and yellow)
cup water.
(winter, acorn,
1 to 2 squash 8 to 11 min. Cut in half and remove fibrous
or butternut)
(about 1 lb. each)
membranes. In 2-qt. oblong
glass baking dish, place squash
cut-side-down. Turn cut-side-up
after 4 minutes.
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