Cheesy Harvest Vegetables Food

CHEESY HARVEST VEGETABLES

Steps:

• Heat oven to 350°F.
• Bring vegetables and milk in large saucepan to boil on medium-high heat; simmer on medium-low heat 20 min. or until vegetables are tender, stirring occasionally.
• Add cream cheese; cook until cream cheese is completely melted and mixture is well blended, stirring frequently. Stir in Parmesan and nutmeg.
• Spoon into 2-qt. casserole sprayed with cooking spray; sprinkle with cracker crumbs.
• Bake 30 min. or until heated through.

VELVETY VEGETABLE-CHEESE SOUP

Steps:

• Bring vegetables and broth to boil in large covered saucepan on medium-high heat; simmer on low heat 10 min. or until vegetables are tender. Remove from heat.
• Mash vegetables to desired consistency.
• Stir in VELVEETA; cook 5 min. or until VELVEETA is completely melted and soup is heated through, stirring frequently.

HEARTY CHEESE AND VEGETABLE SOUP

Steps:

• In a small saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender., In a small bowl, combine flour and milk until smooth. Stir into vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low; stir in cheese until melted.

CHEESY VEGETABLES

Steps:

• Place the brown onion, carrots and corn kernels in a saucepan with the water. Bring to a boil, and then reduce to a simmer for 2-3 minutes until the vegetables begin to soften.
• Add the flour and onion salt, and simmer, stirring, for 3-5 minutes until the liquid begins to thicken.
• Add the cheese, and stir until it has melted through.
• Remove from heat and sit for 1 minute to thicken the sauce.

CHEESY VEGETABLE GARDEN TART

Steps:

• Preheat oven to 400°. In a large bowl, mash Boursin cheese with a fork. Add Parmesan, sour cream and zest; beat until smooth and creamy., On a lightly floured surface, unfold puff pastry. Roll into a 13x11-in. rectangle. Transfer to a parchment-lined baking sheet. Prick pastry several times with a fork. Using a sharp knife, score a 1/2 in. border around edges of pastry sheets (do not cut through). Spread Boursin mixture evenly over center of pastry., Arrange vegetables and herbs over cheese mixture as desired. Brush vegetables with olive oil. Brush edge of pastry with egg; sprinkle with sesame seeds, if desired. Bake until pastry is puffed and golden brown, 15-20 minutes. Cool 10 minutes before serving. Refrigerate leftovers.