Cheesy Veggie Potato Topping Food

CHEESY VEGETABLE PIE

Cheesy Vegetable Pie image

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

Time 1h5m

Number Of Ingredients 13

Ingredients

8 mushrooms
3 carrots
160 g sweetcorn ((drained weight))
2 leeks
1 head broccoli
0.5 head cauliflower
120 g kale
500 ml milk
4 tbsp plain flour
50 g butter
1 tbsp mustard
100 g grated cheddar
6 portions mashed potato

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

LAZY CHEESY VEGETABLE HOTPOT

Lazy cheesy vegetable hotpot image

Vegetarian food at its easiest and most comforting - and a minimum of washing-up, as it's made in the microwave

Provided by Barney Desmazery

Categories Dinner, Lunch, Supper

Time 40m

Number Of Ingredients 8

Ingredients

3 leeks , trimmed, washed and roughly sliced
large knob butter
½ small Savoy cabbage , shredded
8 chestnut mushrooms , sliced
4 tbsp crème fraîche
3medium potatoes , peeled and thinly sliced
1small vegetarian camembert or other rinded soft cheese, sliced with the rind on
1 tbsp thyme leaf

Steps:

In a shallow microwavable dish toss the leeks in half the butter and cook on High for 5 mins until they begin to soften. Stir in the cabbage and mushrooms and add the crème fraîche. Lay the potato slices over the vegetables pressing them down with a fish slice.
Dot the potatoes with the remaining butter and microwave, uncovered, for 15-20 mins on High until they are done. Scatter over the cheese and thyme, and either microwave on High to melt for 2 mins, or grill until crisp and brown. Leave to stand for a few mins and serve straight from the dish.

Nutrition Facts : Calories 308 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 19 grams carbohydrates, Fiber 5 grams fiber, Protein 15 grams protein, Sodium 0.83 milligram of sodium

CHEESY POTATOES WITH CRUNCH TOPPING

Cheesy Potatoes With Crunch Topping image

Make and share this Cheesy Potatoes With Crunch Topping recipe from Food.com.

Provided by Kanab2000

Categories Potato

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

2 lbs hash brown potatoes, thawed and broken up
8 ounces shredded sharp cheddar cheese
2 cups sour cream (you can use low fat)
1 (8 ounce) can cream of chicken soup
2/3 cup chopped onion
3/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup margarine, melted
2 cups crushed corn flakes

Steps:

Mix together potatoes, cheese, sour cream, soup, onion, salt and pepper.
Place in casserole dish top with corn flakes/margarine mixture.
Bake at 350° for 45 - 50 minutes.

Nutrition Facts : Calories 882.5, Fat 59.9, SaturatedFat 22.5, Cholesterol 76.5, Sodium 1517.3, Carbohydrate 69.7, Fiber 5.3, Sugar 4.5, Protein 18.2

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Cheesy Veggie Potato Topping Food

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.

LAZY CHEESY VEGETABLE HOTPOT

Vegetarian food at its easiest and most comforting - and a minimum of washing-up, as it's made in the microwave

CHEESY POTATOES WITH CRUNCH TOPPING

Make and share this Cheesy Potatoes With Crunch Topping recipe from Food.com.

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