COLORFUL CHEESY VEGETABLE MEDLEY
Our small community is the cheese capital of Manitoba. This is a favorite recipe from my husband's aunt, who works at the local cheese factory.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, melt the butter over medium heat. Add the oil, carrots, celery, cauliflower, broccoli, ham and onion. Cover and cook for 15-20 minutes or until vegetables are crisp-tender, stirring occasionally. , Stir in the rice; cook until heated through. Sprinkle with cheese. Remove from the heat; cover for 2 minutes or until cheese is melted.
Nutrition Facts : Calories 277 calories, Fat 19g fat (8g saturated fat), Cholesterol 44mg cholesterol, Sodium 541mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 4g fiber), Protein 11g protein.
CHEESY VEGETABLE MEDLEY
Can't decide whether to cook vegetables or pasta for a side dish? Try combining them in this medley. It received rave reviews at our volunteer fire department meeting. Now, I make it for other covered-dish suppers.
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 12-14 servings.
Number Of Ingredients 16
Steps:
- Place broccoli and cauliflower in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 5-8 minutes or until crisp-tender. Rinse in cold water; drain and set aside. Repeat with carrots and onion, steaming for 4-5 minutes or until tender. , Place vegetables in a large bowl; add the garlic powder, Italian seasoning, salt and pepper. Stir in macaroni. Spoon half into a greased 3-qt. baking dish. Sprinkle with half of the mozzarella, cheddar and process cheese. Repeat layers. , Pour cream over the top. Sprinkle with bread crumbs; dot with butter. Top with Parmesan cheese. Bake, uncovered, at 350° for 30-40 minutes or until bubbly.
Nutrition Facts : Calories 311 calories, Fat 17g fat (11g saturated fat), Cholesterol 54mg cholesterol, Sodium 589mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 2g fiber), Protein 16g protein.
EASY CHEESY VEGETABLE MEDLEY
It's easy, it's cheesy and it's one of the most delicious ways we know of to get more vegetables (and melty cheese) in your life.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Pour 1/4 cup of the dressing into large skillet. Add onions; cook and stir on medium heat until crisp-tender.
- Add zucchini; cook and stir 2 min. Add eggplant; cook an additional 2 min. Add remaining 1/4 cup dressing and the tomatoes. Bring just to boil. Reduce heat to medium-low; continue cooking 10 min. or until vegetables are tender.
- Sprinkle with cheese. Serve with rice.
Nutrition Facts : Calories 350, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 560 mg, Carbohydrate 50 g, Fiber 4 g, Sugar 9 g, Protein 11 g
VEGETABLE MEDLEY
A vegetable medley that is soooo good!
Provided by UPPERAIRS
Categories Side Dish Vegetables
Time 2h10m
Yield 5
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Coat the bottom of a 9x13 inch baking dish with oil. Spread sweet potatoes on the bottom, then top with red potatoes, onion, garlic, green bell peppers, red bell peppers and carrots. Sprinkle seasoning generously over all and cover dish with aluminum foil.
- Bake at 350 degrees F 1 1/2 hours or until potatoes are cooked through and tender; remove foil cover and stir.
- Change oven temperature to 425 degrees F (220 degrees C) and bake mixture in oven for another 1/2 hour, or until browned on top.
Nutrition Facts : Calories 319.9 calories, Carbohydrate 50.2 g, Fat 11.7 g, Fiber 8 g, Protein 6.1 g, SaturatedFat 1.7 g, Sodium 48.5 mg, Sugar 10.4 g
FRESH VEGETABLE MEDLEY
Make an ordinary weeknight dinner memorable with this cheesy vegetable side dish.
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 12 servings, about 1/2 cup each.
Number Of Ingredients 5
Steps:
- Cook and stir onions in margarine in large skillet on medium heat until crisp-tender.
- Add VELVEETA and soup; cook until VELVEETA is completely melted and mixture is well blended, stirring frequently.
- Stir in remaining vegetables; cook 10 min. or until crisp-tender, stirring frequently.
Nutrition Facts : Calories 120, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
CHEESY CALIFORNIA VEGETABLES
A baked cheesy casserole with a crumb topping over colorful vegetables. Great as a side dish with any meal. You can vary the veggies if you like. From Taste of Home magazine.
Provided by Marie
Categories Vegetable
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Prepare vegetables according to package directions and drain.
- Place half in an ungreased 11 x 7 baking dish.
- In small saucepan, combine cheese and 4 T butter.
- Cook and stir over low heat until melted.
- Pour half over vegetables.
- Repeat layers.
- Melt remaining butter and toss with cracker crumbs.
- Sprinkle over top of casserole.
- Bake uncovered at 325 degrees for 20 to 25 minutes or until golden brown.
CREAMY VEGETABLE MEDLEY
This vegetable dish is so easy and so good. It can be made early and baked later. You can also double this recipe and bake in a 9x13 inch baking dish.
Provided by Toni
Categories Side Dish Casseroles
Time 50m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cook vegetables according to package directions; drain. In a large bowl combine vegetables, mushroom soup, 1/2 cup cheese, sour cream, 1/2 can fried onions and pepper. Transfer to a deep pie plate.
- Bake in preheated oven for 30 minutes. Sprinkle with remaining cheese and fried onions; bake 5 minutes longer.
Nutrition Facts : Calories 279.1 calories, Carbohydrate 20 g, Cholesterol 25.4 mg, Fat 18.8 g, Fiber 3 g, Protein 8.4 g, SaturatedFat 8.3 g, Sodium 599.2 mg, Sugar 0.9 g
STEAMED VEGETABLE MEDLEY
From "Cooking a la Heart"- Delicious Heart Healthy Recipes from the Mankato Heart Health Program, 1988.
Provided by BeccaB3c
Categories Cauliflower
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place the cauliflower, carrots and onion in steamer basket.
- Cover and steam over boiling water for 10 minutes.
- Add mushroom and steam 5 minutes more or until vegetables are just tender.
- Meanwhile, melt margarine.
- Add lemon juice, basil and marjoram.
- To serve, place vegetables in serving bowl.
- Pour lemon mixture over vegetables and toss to coat.
Nutrition Facts : Calories 52.2, Fat 3, SaturatedFat 0.5, Sodium 57.1, Carbohydrate 6, Fiber 1.8, Sugar 2.7, Protein 1.4
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