CREAMY CHEESE FALL VEGETABLE CASSEROLE
As root vegetables come to harvest, try this out. These are the vegetables I use but they can be altered to suit your individual taste. Collectively, everything comes together and everything tastes GOOD even if you don't like parsnips or turnips.
Provided by Phoebe
Categories Side Dish Casseroles Sweet Potato Casserole Recipes
Time 1h15m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 3-quart casserole dish.
- Place milk, carrots, sweet potatoes, leeks, parsnips, celery, butternut squash, and turnip in a large saucepan; bring to a boil. Reduce heat to medium low; simmer vegetables until tender, stirring occasionally, about 15 minutes.
- Stir cream cheese into vegetable mixture until melted. Stir Parmesan cheese and nutmeg into mixture. Season vegetable mixture with salt and pepper; pour into prepared casserole dish.
- Stir bread crumbs and melted butter together in a small bowl; sprinkle crumb mixture over casserole.
- Bake, covered, in the preheated oven until bubbly, about 30 minutes. Remove cover and cook until top is lightly browned, about 5 minutes more. Let casserole rest for 2 minutes before serving.
Nutrition Facts : Calories 437.6 calories, Carbohydrate 57.2 g, Cholesterol 53 mg, Fat 18.4 g, Fiber 8.5 g, Protein 14.3 g, SaturatedFat 11.1 g, Sodium 512.5 mg, Sugar 15.3 g
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.
CREAMY VEGETABLE CASSEROLE
Searching for a different way to prepare vegetables? Look no further. I have a fussy eater in my house who absolutely loves this medley. It can be assembled in a snap, leaving time to fix the main course, set the table or just sit back and relax.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- Prepare vegetables according to package directions; drain and place in a large bowl. Stir in soup and cream cheese. , Transfer to a greased 1-qt. baking dish. Sprinkle with croutons. Bake, uncovered, at 375° for 25 minutes or until bubbly.
Nutrition Facts : Calories 212 calories, Fat 16g fat (9g saturated fat), Cholesterol 38mg cholesterol, Sodium 650mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.
VEGETABLE CREAM CHEESE
Steps:
- Combine vegetables and cheese in food processor. Puree until smooth. As an alternative, soften cheese in microwave for 30 seconds and stir in vegetables.
CREAM CHEESY VEGETABLE CASSEROLE
A Quick, easy casserole made with frozen vegetables, soup and cream cheese. There are lots of ways to alter this recipe by using alternate soups, vegetables, etc. (update 12/08) after reading the reviews that some chefs thought this dish was too soupy, I made it again using 2 packages of frozen veggies, it wasn't soupy at all, so I've edited the recipe from 1 pkg. to 2 packages of veggies. I think this will correct the problem.
Provided by BakinBaby
Categories Vegetable
Time 33m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Prepare frozen vegetables as package directs. Cook until just tender as they will continue to cook as casserole bakes in oven.
- Place cooked vegetables in a large bowl, stir in soup and cream cheese.
- Transfer to a greased 1 quart baking dish, sprinkle with croutons.
- Bake 25 minutes at 375°F or until bubbly.
SWISS VEGETABLE CASSEROLE
Served hot and bubbly from the oven, this colorful and cheese-topped veggie casserole is good enough to steal the limelight from your favorite main dishes.
Provided by Food Network
Time 55m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Stir the soup, sour cream, black pepper, vegetables, 2/3 cup onions and 1/4 cup cheese in a 2-quart casserole. Cover the casserole.
- Bake at 350 degrees F. for 40 minutes or until the vegetables are tender. Stir the vegetable mixture. Top with the remaining onions and cheese.
- Bake for 5 minutes or until the cheese is melted.
CREAMY VEGETABLE CASSEROLE
Make and share this Creamy Vegetable Casserole recipe from Food.com.
Provided by pines506
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Prpeare vegetables according to package directions; drain and place in a large bowl.
- Stir in soup and cream cheese.
- Transfer to a greased 1-qt. baking dish.
- Sprinkle with croutons.
- Bake uncovered at 375 for 25 minutes or until bubbly.
MIXED VEGETABLE CASSEROLE
Vegetables in a creamy, cheesy sauce. Everyone wants the recipe after they have tried it!
Provided by Linna
Categories Side Dish Casseroles
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl combine the mixed vegetables, onion, soup, mayonnaise and cheese. Mix well and spread mixture into a 9x13 inch baking dish. Top with the cracker crumbs.
- Bake about 30 minutes, or until browned and bubbly.
Nutrition Facts : Calories 589.3 calories, Carbohydrate 35.4 g, Cholesterol 38.7 mg, Fat 42.9 g, Fiber 5.1 g, Protein 13.9 g, SaturatedFat 10.2 g, Sodium 1434.7 mg, Sugar 8.8 g
CALIFORNIA VEGETABLE CASSEROLE
I call this a California casserole because that is where I was living when I first made it, and I use the frozen California mix vegetables in it.
Provided by annconnolly
Categories Cauliflower
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Par-boil frozen vegetables.
- Melt butter in a saucepan.
- Whisk in flour, do not brown.
- And add milk, continue to stir.
- Dice cream cheese and slowly add to mixture. Do not boil.
- Continue stirring until mix is smooth.
- Place vegetables in a greased baking dish.
- Pour sauce over veggies.
- Sprinkle cheddar cheese over the top and if you like, you can now add a bread crumb topping.
- Bake at 350°F 30 minutes.
Nutrition Facts : Calories 308.7, Fat 27, SaturatedFat 17, Cholesterol 83.2, Sodium 264.8, Carbohydrate 8.9, Fiber 0.1, Sugar 0.1, Protein 8.5
CREAMY VEGETABLE BAKE
The secret ingredient in this quick and easy veggie bake is cream cheese. As you can imagine, great veggies and a creamy sauce are a winning combination!
Provided by My Food and Family
Categories Home
Time 50m
Yield 10 servings, 3/4 cup each
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Microwave cream cheese and milk in large microwaveable bowl on HIGH 1 min. or until cream cheese is melted and mixture is blended when stirred. Add Parmesan and basil; stir until blended. Add vegetables; toss to coat.
- Spoon into 13x9-inch baking dish sprayed with cooking spray. Prepare stuffing as directed on package; spoon over vegetable mixture.
- Bake 30 min. or until golden brown.
Nutrition Facts : Calories 220, Fat 13 g, SaturatedFat 6 g, TransFat 1.5 g, Cholesterol 35 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g
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.
MIXED VEGETABLE CASSEROLE
My grandmother used to make this at Thanksgiving and Christmas to fill out the usual sweet potato casserole and dressing menu. This was always one of my favorites. It is very easy and very tasty! It is a good way to get your kids (and reluctant DH's) to eat their vegetables!
Provided by breezermom
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Cook the frozen vegetables according to the package directions. Drain well.
- Combine cooked vegetables, onion, celery, cheese, and mayonnaise in a large bowl, stirring well.
- Spoon the mixture into a greased 11 x 7 x 1 1/2 inch baking dish.
- Combine cracker crumbs and butter. Stir well. Sprinkle crumb mixture evenly over the casserole. Bake at 350 degrees for 30 to 35 minutes or until thoroughly heated.
Nutrition Facts : Calories 218.7, Fat 16.6, SaturatedFat 10.4, Cholesterol 45.3, Sodium 236.6, Carbohydrate 12.9, Fiber 3.7, Sugar 1.2, Protein 6.5
VEGETABLE CASSEROLE
I got this recipe from a co-worker about 10 years ago. I taken it to several dinners and everyone loves it. It's very easy to make and requires very little prep time.
Provided by Tisy Adams
Categories Cauliflower
Time 55m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Cook vegetables according to package instructions, but not completely done.
- In separate bowl mix soup and mayonnaise together and set aside.
- Add to a buttered casserole dish, 1 layer of vegetables, 1/2 onions, 1/2 soup mix and 1/2 cheese.
- Repeat layers ending with cheese on top.
- Top off with crushed Ritz crackers and dot with butter or margarine.
- Bake at 350°F for 30-35 minutes until golden brown.
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