Broccoli And Carrot Cheese Bake Recipes

CHEESY BROCCOLI AND CARROT CASSEROLE

Steps:

• Heat oven to 350°F. In ungreased 1-quart microwavable casserole, mix broccoli, carrots and 1/2 cup water. Cover with microwavable plastic wrap. Microwave on High 4 to 6 minutes, stirring every 2 minutes, until vegetables are crisp-tender; drain.
• Stir in sour cream, milk and cheese until well mixed. Sprinkle with onions.
• Bake uncovered 15 to 20 minutes or until bubbly and vegetables are tender.

CARROT BROCCOLI CASSEROLE

Steps:

• In a skillet, saute the carrots, celery and onion in 3 teaspoons butter until tender.
• Transfer to a greased 1-1/2-qt. baking dish.
• Top with 3/4 cup cheese.
• In the same skillet, saute broccoli in the remaining butter for 1 minute.
• Place over cheese and pour broth over all.
• Cover and bake at 350° for 25 minutes.
• Uncover and sprinkle with remaining cheese.
• Bake 5 minutes longer or until cheese is melted and vegetables are tender.
• Season with salt and pepper.

CHEESY CHEDDAR BROCCOLI CASSEROLE

Steps:

• Preheat oven to 325°. In a large saucepan, combine soup, sour cream, 1 cup cheese and 1-1/4 cups onions; heat through over medium heat, stirring until blended, 4-5 minutes. Stir in broccoli. Transfer to a greased 2-qt. baking dish., Bake, uncovered, until bubbly, 25-30 minutes. Sprinkle with the remaining cheese and onions. Bake until cheese is melted, 10-15 minutes.

CARROT BROCCOLI CASSEROLE

Steps:

• Place 1 inches of water in a saucepan and add carrots. Bring to a boil.
• Reduce heat and cover and simmer for 5-8 minutes or until crisp-tender.
• Add broccoli and cover and simmer 6-8 minutes longer or until vegetables are crisp-tender.
• Drain and set aside.
• In a small saucepan, cook and stir the cheese and 1/4 cup butter until smooth.
• Stir in the broccoli and carrots until combined.

CREAMY VEGETABLE MEDLEY

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.

CHEESY CAULIFLOWER BROCCOLI CARROT BAKE

Steps:

• Heat oven to 400f.
• Bring a large saucepan of water to the boil, then add the chopped cauliflower, chopped broccoli and cubed carrots and cook for 5 mins - lift out a piece to test, it should be cooked. Drain the veggies then tip into an ovenproof dish.
• Put the saucepan back on the heat and add the milk, flour and butter. Keep whisking fast as the butter melts and the mixture comes to the boil - the flour will disappear and the sauce will begin to thicken. Whisk for 2 mins while the sauce bubbles and becomes nice and thick. Turn off the heat, stir in 1 cup of cheese and pour over the veggies. Scatter over the remaining 1/2 cup of cheese and 3 tbsp breadcrumbs.
• Bake 30-35 mins.

BROCCOLI CHEESE BAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
• Melt butter in a medium saucepan over medium heat and add flour; cook until bubbly. Stir in onion and gradually add milk, stirring well. Bring to a boil and cook for 1 minute. Remove from heat and season with salt and pepper. Stir in cheese and eggs; mix well. Combine mixture with broccoli and transfer to a 9 x 13 inch casserole dish.
• Bake in preheated oven for 30 minutes.

BROCCOLI CARROT CASSEROLE

Steps:

• Cook broccoli as directed. Drain.
• Mix soup with flour, sour cream, salt and pepper.
• Combine broccoli, carrots, and soup mixture.
• Put into a buttered 2 quart casserole.
• Top with bread crumbs.
• Bake at 350 F until hot and lightly browned.