CHEESY VEGETABLE CASSEROLE
Whether you use fresh or frozen vegetables, this Cheesy Vegetable Casserole recipe is perfect for potlucks and using up your favorite vegetables.
Provided by The Gracious Wife
Time 50m
Number Of Ingredients 15
Steps:
- Steam carrots for 5 minutes.
- Add broccoli and cauliflower and steam for an additional 5-7 minutes, until tender.
- Drain when done, and place in a 2 quart casserole dish along with zucchini, pepper, onion, garlic, parsley, and basil. Gently stir or toss to combine. Set aside.
- In a medium mixing bowl, add cream cheese, cheddar, and hot sauce. Whisk to combine.
- Add the cheese mixture to the casserole dish and stir to coat the vegetables. Set aside.
- In a small mixing bowl, add butter, crackers, and Parmesan and stir to combine.
- Sprinkle cracker mixture on top of cheesy vegetables. Top with additional parsley for garnish, if desired.
- Bake at 350° for 30-40 minutes until vegetables are tender and heated through.
- Serve warm.
CHEESY VEGETABLE BAKE
This Cheesy Vegetable Bake casserole has 7 grams of protein and only 4 grams of fat per serving, making it an ideal side dish for any dinner. Using reduced-fat cheeses lowers the fat content of this recipe but does not compromise flavor.
Provided by EatingWell Test Kitchen
Categories Low-Calorie Winter Dinner Recipes
Time 1h20m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Coat a 2-quart square baking dish with cooking spray. Arrange thawed vegetables in the baking dish. Set aside.
- In a medium saucepan, whisk together evaporated milk, onion, flour, garlic and pepper. Cook and stir over medium heat until thickened and bubbly. Remove from heat. Add cheddar cheese and cream cheese, whisking until melted and smooth.
- Pour cheese mixture evenly over vegetables. Toss gently to coat vegetables with sauce. Sprinkle with bread crumbs. Lightly coat crumbs with additional cooking spray.
- Bake for 40 to 45 minutes or until mixture is bubbly and crumbs are lightly browned. Let stand for 5 minutes before serving. If desired, sprinkle with parsley and/or basil.
Nutrition Facts : Calories 103.9 calories, Carbohydrate 9.9 g, Cholesterol 13.2 mg, Fat 3.8 g, Fiber 2.1 g, Protein 7.1 g, SaturatedFat 2.3 g, Sodium 162.7 mg, Sugar 5.6 g
CHEESY VEGETABLE SOUP
Cheesy Vegetable Soup is jam packed with tender vegetables in a creamy cheesy soup. This soup has amazing flavor and is so comforting in the winter!
Provided by Alyssa Rivers
Time 25m
Number Of Ingredients 13
Steps:
- In a large pot over medium-high heat add 2 Tablespoons butter and melt. Saute onion, celery, carrots, and garlic until tender. Add the chicken broth and potatoes and bring to a boil. Cover and cook for 15 minutes or until tender. Add the broccoli and cauliflower the last 5 minutes and cook until tender.
- In a medium-sized saucepan add the remaining 4 tablespoons butter and melt over medium-high heat. Add the flour and create a roux cooking for 3-4 minutes. Slowly whisk in the half and half.
- Pour into the soup and stir. Add the cheese and stir. Let simmer until thickened and cheese has melted. Salt and pepper to taste.
Nutrition Facts : Calories 518 kcal, Carbohydrate 28 g, Protein 18 g, Fat 38 g, SaturatedFat 24 g, Cholesterol 114 mg, Sodium 863 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving
CHEESY VEGETABLE CASSEROLE
Easy to make and good to eat! Sometimes I like this better with the broccoli cauliflower mixture than with the California blend.
Provided by Parsley
Categories Cheese
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F
- Grease a 1 1/2 - 2 quart casserole; set aside.
- Drain off all water from thawed veggies.
- Place drained, thawed veggies in a large bowl. Add ALL remaining ingredients.
- Mix everything well.
- Pour mixture into the casserole dish.
- Bake at 350°F for 30 minutes.
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.
CHEESY VEGETABLE CHOWDER
If you love cheese and you love vegetables, you'll love this soup!
Provided by CANDICEC56
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 32
Number Of Ingredients 14
Steps:
- In a large pot over medium heat, combine water, bouillon, potatoes and garlic. Bring to a boil, then stir in onion, celery and carrots. Reduce heat and simmer 15 minutes.
- Stir in corn, peas and green beans and continue to cook on low heat.
- Meanwhile, in a medium saucepan over medium heat, melt butter. Whisk in flour all at once to form a roux and let cook 10 seconds. Whisk in milk, a little at a time, and cook, stirring, until mixture is thick and bubbly. Stir in cheese until melted. Pour this mixture into the large soup pot, stir well and heat through.
Nutrition Facts : Calories 170.5 calories, Carbohydrate 21.2 g, Cholesterol 21 mg, Fat 7.4 g, Fiber 3 g, Protein 6.4 g, SaturatedFat 4.3 g, Sodium 810.3 mg, Sugar 5.1 g
MIMI'S EXCELLENT CHEESY VEGETABLES
This recipe came from my mother-in-law. It was the best way to get her kids to eat their vegetables. Now my sister-in-law and I take turns making this for every holiday meal.
Provided by Busy Mom 628
Categories Cheese
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Sauté onion and garlic in butter.
- Add soup and cheez whiz.
- Cook until cheez whiz melts.
- Pour vegetables into a 9x13 oven dish or baking pan.
- Pour Cheez/soup mixture over top of vegetables.
- Cook at 350F for about 20 minutes or until heated thoroughly.
CHEESY CHICKEN AND VEGETABLE BAKE
Find a new family favorite when you make our Cheesy Chicken and Vegetable Bake. Sour cream and cheddar cheese are the perfect match for delicious veggies in our Cheesy Chicken and Vegetable Bake recipe.
Provided by My Food and Family
Categories Home
Time 40m
Yield Makes 6 servings, about 1-1/3 cups each.
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Sprinkle 1/2 cup stuffing mix onto bottom of 13x9-inch baking dish; top with chicken. Add hot water to remaining stuffing mix; stir just until moistened.
- Mix soup, sour cream, cheese and vegetables; spread over chicken. Top with prepared stuffing.
- Bake 30 to 40 min. or until chicken is done.
Nutrition Facts : Calories 380, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 900 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 30 g
20 MINUTE CHEESY VEGETABLE PASTA BAKE
This hearty Cheesy Vegetable Pasta Bake is full of delicious fresh vegetables, loaded with cheese, and best of all only takes ONE pot to make! Your family will beg for this meal!
Provided by Allyson
Time 25m
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil. Add pasta and cook according to package directions. When there is 2 minutes left before the pasta is done, add zucchini and mushrooms into pot. Cook remaining 2 minutes. Strain.
- Preheat broiler on high.
- Add pasta sauce to pot, then add the strained pasta/veggies into the sauce. Mix well. Add 1/3 cup of mozzarella cheese into pot. Mix well.
- Grease a large casserole dish with cooking spray, and then dump pasta mixture into baking dish. Top with remaining 2/3 cup mozzarella and 1/4 cup parmesan cheeses. Sprinkle Italian seasoning over the top.
- Place under the broiler and cook for 3-5 minutes. Watch closely as it can burn quickly and cook time depends on oven. When the cheese is bubbly and browning remove from oven.
- Serve and enjoy!
VEGETABLE CHEESY SOUP
This cheesy vegetable soup is a meal in its self. Serve with French bread and enjoy ...
Provided by Lou Colden
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Yield 6
Number Of Ingredients 11
Steps:
- In a large stock pot bring water to boil and add frozen mixed vegetables, celery and onion. Cook for 15 minutes or until tender and then drain any excess water.
- Using a 3 quart sauce pan melt margarine. Slowly stir in flour until both ingredients are blended. Slowly add milk, cheese and corn. Stir until cheese is completely melted.
- Combine cheese mixture and vegetables and heat over low heat until heated through. Add salt and pepper to taste and enjoy.
Nutrition Facts : Calories 385.7 calories, Carbohydrate 33 g, Cholesterol 46.2 mg, Fat 22.4 g, Fiber 4.4 g, Protein 16.7 g, SaturatedFat 10.4 g, Sodium 596.3 mg, Sugar 7.3 g
CHEESY VEGETABLE CASSEROLE
Steps:
- Preheat oven to 350°F.
- Cook green beans and broccoli and cauliflower until tender crisp, per package directions.
- In a medium sized bowl, mix green beans, broccoli and cauliflower, soup, garlic powder, milk, 1 ½ cups cheese, and half of the crispy onions. Pour into a casserole dish. Sprinkle remaining cheese on top.
- Bake for 30 minutes. Top with remaining crispy onions and bake an additional 10 minutes.
Nutrition Facts : Calories 513 kcal, Carbohydrate 29 g, Protein 21 g, Fat 35 g, SaturatedFat 19 g, Cholesterol 64 mg, Sodium 1164 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
SLOW COOKER CHEESY VEGETABLES
Steps:
- Place chopped cauliflower and broccoli into the slow cooker.
- Add sliced leeks and carrots.
- In a medium bowl, whisk together the soup, sour cream, 1 cup cheddar cheese, mozzarella cheese, milk, and seasonings.
- Pour sauce over the vegetables, and stir gently.
- Place cover on slow cooker and cook on low 4-5 hours. Top with remaining cheddar cheese and allow it to melt. Serve.
CHEESY VEGETABLE PIE
This Cheesy Vegetable Pie is a delicious mixture of crunchy and colourful vegetables, and leafy greens in a creamy cheesy sauce and topped with silky mashed potatoes.
Provided by Dannii
Categories Dinner Lunch Main Course
Time 1h5m
Number Of Ingredients 13
Steps:
- Heat some oil in a large pan and then add the chopped up vegetables. Gently cook on low for 10 minutes until softened.
- Meanwhile, make the cheese sauce by putting the flour, butter and milk in to a saucepan and cooking on a medium heat, whilst continuously whisking. Everything will melt and thicken. Whisk in the cheese until it melts and stir in the mustard.
- Make your mashed potato at this point too.
- Stir the cheese sauce in to the vegetables.
- Put the cheesy vegetable mixture in to baking dish and top with the mashed potato and put in a preheated oven at 200°C/400°F/Gas 6 for 35-40 minutes until the mash starts to crisp up.
Nutrition Facts : ServingSize 1 portion, Calories 532 kcal, Carbohydrate 65 g, Protein 22 g, Fat 30 g, SaturatedFat 21 g, TransFat 1 g, Cholesterol 88 mg, Sodium 489 mg, Fiber 12 g, Sugar 12 g
VEGETABLE CHEESE BAKE
You can't go wrong with creamed veggies in a cheese sauce. What a delight!
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Place 1 in. of water in a saucepan; add vegetables. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until vegetables are crisp-tender. Drain. In a saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in cheese until cheese is melted. Stir in vegetables., Transfer to a greased 2-1/2 cup baking dish. Bake, uncovered, at 350° for 20-25 minutes or until bubbly and vegetables are tender. Let stand for 3-5 minutes before serving.
Nutrition Facts :
CHEESY ROASTED VEGETABLES RECIPE
Steps:
- Preheat oven to 425F.
- Cook the frozen vegetables according to package instructions. Drain and pat dry. Place on a baking sheet sprayed with nonstick spray in a single line.
- While vegetables are cooking, prepare the cheese sauce.
- Melt the butter in a medium saucepan over medium/low heat.
- Add the flour and whisk to combine.
- Whisk in the milk and bring to a low boil. Reduce to a simmer to thicken for about 3-4 minutes. Stir constantly.
- Stir in the cheese in batches, completely melting it before adding more. If the cheese sauce is too thick, add a bit more milk. Stir in salt and pepper to taste.
- Remove cheese sauce from the stovetop and spoon liberally over the vegetables on the sheet pan. Place in the oven and cook for 5 minutes.
- Change oven to broil and cook for 1-2 minutes more until cheese starts to bubble. Remove and serve immediately. Enjoy!
Nutrition Facts : Calories 273 kcal, Carbohydrate 17 g, Protein 15 g, Fat 17 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 52 mg, Sodium 354 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 6 g, ServingSize 1 serving
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