Vegetable Medley Casserole Food

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SWISS VEGETABLE MEDLEY



Swiss Vegetable Medley image

Great dish when you are tired of the same old thing. I always get asked for the recipe if I bring it to a potluck. I usually use the frozen bag of mixed broccoli, cauliflower and carrots.

Provided by TTAYLOR239

Categories     Side Dish     Casseroles

Time 1h10m

Yield 5

Number Of Ingredients 6

1 (16 ounce) package frozen mixed vegetables, thawed
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup shredded Swiss cheese
1 cup sour cream
1 (6 ounce) can French-fried onions
ground pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Set aside 1/4 cup of cheese, and 1/4 cup of onions.
  • In a medium-size mixing bowl, combine thawed vegetables, mushroom soup, 3/4 cup Swiss cheese, sour cream, remaining fried onions, and pepper. Pour ingredients into a 2 quart casserole dish.
  • Bake for 30 minutes. Sprinkle reserved cheese and onions on top of the casserole and bake additional 5 minutes, or until the cheese has melted.

Nutrition Facts : Calories 506.5 calories, Carbohydrate 33.8 g, Cholesterol 40.1 mg, Fat 36.5 g, Fiber 3.6 g, Protein 11.3 g, SaturatedFat 15.6 g, Sodium 790 mg, Sugar 1.2 g

GREEN BEAN OR VEGETABLE MEDLEY CASSEROLE



Green Bean or Vegetable Medley Casserole image

You can use either green beans, or the frozen medley of vegetables for this casserole, either way you can't go wrong!

Provided by JackieMarie

Categories     Beans

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6

1 (10 ounce) can cream of mushroom soup
1/3 cup sour cream
1/4 teaspoon pepper
1 (16 ounce) frozen vegetables
1 (6 ounce) can French-fried onions
1/2 cup swiss cheese, grated

Steps:

  • Stir soup, sour cream, pepper, veggies, 2/3 cup of fried onions and 1/4 cup swiss cheese in 2 quart casserole.
  • Cover and bake 40 minutes at 350.
  • Sprinkle remaining cheese & onions over and bake for another 5 minutes.

Nutrition Facts : Calories 225.6, Fat 12.5, SaturatedFat 6, Cholesterol 20.8, Sodium 547, Carbohydrate 21.7, Fiber 4.6, Sugar 1.2, Protein 9.2

CROCK POT VEGETABLE MEDLEY



Crock Pot Vegetable Medley image

Make and share this Crock Pot Vegetable Medley recipe from Food.com.

Provided by ontariomamaof7

Categories     Vegan

Time 9m

Yield 6 serving(s)

Number Of Ingredients 4

3 cups potatoes, sliced
3 cups carrots, sliced
1/2 cup onion, chopped
1 3/4 cups fat-free vegetable broth

Steps:

  • Combine potatoes, carrots, and onion in your slow cooker.
  • Pour broth over top.
  • Cover and cook on HIGH for 4-6 hours.
  • Mix well before serving.

Nutrition Facts : Calories 85.9, Fat 0.2, Sodium 42.9, Carbohydrate 19.7, Fiber 3.4, Sugar 3.6, Protein 2.1

VEGETABLE MEDLEY CASSEROLE RECIPE - (4.3/5)



Vegetable Medley Casserole Recipe - (4.3/5) image

Provided by á-25138

Number Of Ingredients 20

crumb topping:
1 cup crushed Ritz crackers, or whatever breadcrumbs you like
1 clove garlic, grate on microplane or mince super fine
dash each salt and pepper
1-2 Tbsp melted butter
1/4 cup shredded cheese (combination of shredded Parmesan & cheddar)
vegetables:
2 cups baby carrots, steamed for about 7-8 minutes
3 cups chopped cauliflower, steamed for about 5 minutes
3 cups chopped broccoli, steamed for about 4 minutes
cream sauce:
3 Tbsp flour
2 Tbsp butter
2 cloves garlic, minced
1/4 tsp each salt and pepper
1/4 tsp nutmeg
1- 14.5 ounce can chicken broth
1/2 cup skim milk
2 Tbsp half & half cream
1/2 cup shredded cheese (combination of shredded Parmesan and cheddar)

Steps:

  • Steam vegetables until crisp-tender. Set in greased casserole dish. Mine was about 8.5 x 10.5 x 2.5 inches) In a saucepan over medium heat, melt butter and add flour and garlic. Stir constantly for a minute or two. With a whisk, add chicken broth, salt, pepper and nutmeg. Increase temperature to simmer. Continue cooking and stirring for several minutes until thickened. Stir in milk, half & half and cheese. Pour over vegetables and gently mix. Top with crumb topping mixture. Bake uncovered at 350 degrees for about 30 minutes, until bubbling and breadcrumbs are golden brown.

VEGETABLE MEDLEY BAKE



Vegetable Medley Bake image

This creamy casserole takes less than an hour to make. It's so delicious, even kids will eat their veggies without putting up a fuss!

Provided by Evans Mommy

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

1 (16 ounce) package frozen broccoli carrots cauliflower mix
1 can cream of mushroom soup
1 (8 ounce) carton garden vegetable cream cheese spread
1/2 cup chopped onion
1 cup seasoned croutons
1/4 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Cook vegetables according to package directions, drain.
  • In large bowl, combine veggies, soup, cream cheese, onion, salt and pepper, mixing well.
  • Grease casserole dish and place casserole mixture in it.
  • Cover with croutons.
  • Bake uncovered for 25 minutes at 375 degrees.

BAKED VEGETABLE MEDLEY



Baked Vegetable Medley image

If you get all the chopping done the night before, it's smooth sailing when company arrives the next day. "Just prepare this casserole in advance, and bake at serving time," suggests Linda Vail of Ballwin, Missouri.

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 12 servings.

Number Of Ingredients 9

1 medium head cauliflower, broken into florets
1 bunch broccoli, cut into florets
6 medium carrots, sliced
1 pound sliced fresh mushrooms
1 bunch green onions, sliced
1/4 cup butter, cubed
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup milk
1/2 cup process cheese sauce

Steps:

  • Place the cauliflower, broccoli and carrots in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam 7-9 minutes or until crisp-tender. , Meanwhile, in a large skillet, saute mushrooms and onions in butter until tender. , Drain vegetables. In a large bowl, combine soup, milk and cheese sauce. Add vegetables and mushroom mixture; toss to coat. Transfer to a greased 2-qt. baking dish. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 40-45 minutes or until bubbly.

Nutrition Facts :

EASY VEGETABLE MEDLEY



Easy Vegetable Medley image

My mother in law shared this recipe with me when I had my first Easter Dinner at our house. We continue to have it every year! We usually use the Broccoli / Carrots / Cauliflower mixture.

Provided by Shelly O

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 6

1 (16 ounce) bag frozen vegetables
1 (10 3/4 ounce) can condensed cream of mushroom soup
1 cup swiss cheese, shredded
1/3 cup sour cream
1/4 teaspoon black pepper
1 (6 ounce) can French-fried onions

Steps:

  • Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, and 1/2 can onions.
  • Pour into 1 qt casserole dish.
  • Microwave on high for 8 minutes covered with plastic wrap.
  • Top with remaining cheese and onions.
  • Microwave on high uncovered for 1 minute or until cheese is melted.

VEGETABLE MEDLEY CASSEROLE



Vegetable Medley Casserole image

Make and share this Vegetable Medley Casserole recipe from Food.com.

Provided by love4culinary

Categories     Cauliflower

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 13

water, as needed
2 carrots, trimmed and sliced
2 potatoes, peeled and cubed
2 cups cauliflower florets
1/2 lb green beans, trimmed,cut into 1 inch pieces
2 onions, finely chopped
2 cloves garlic
1 teaspoon dried thyme leaves
salt and pepper
1 zucchini, trimmed and sliced
1 green bell pepper, trimmed,seeded and chopped
2 tablespoons vegetable oil
4 tomatoes, chopped

Steps:

  • Preheat your oven to 350F degrees.
  • Fill a large saucepan with one to two inches of water, and add your potatoes, carrots, cauliflowerets, and green beans; Bring to a boil over high heat, reduce to simmer, cover and cook for approximately 10 minutes.
  • Remove from heat and drain in colander.
  • If you wish to save the juices for another use, make sure to drain the veggies over a dish to catch the juices.
  • Thats what I do!
  • Heat oil in large skillet over medium high heat and add your onions and garlic.
  • Stir and saute them until they are soft, approximately 3-5 minutes.
  • Add your tomatoes, salt and pepper, and thyme, and stir, reduce heat to simmer, and cover and cook for 5 minutes to allow flavors to develop.
  • Remove from heat and keep covered; set aside.
  • Spread potato mixture over bottom of greased medium casserole or baking pan, add salt and pepper to taste, and then sread half of your tomato mixture over the potato layer.
  • Continue by layering your zucchini slices and chopped green pepper on top of the tomato mixture, and then pour the remaining tomato mixture on top of the zucchini-green pepper layer.
  • Bake in oven, covered, for approximately 50 to 60 minutes until all of your veggies are tender.
  • ENJOY!

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