Broccoli And Carrot Cheese Bake Recipes

CHEESY CARROT BROCCOLI CASSEROLE

Steps:

• In a large 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; pour broth over all., Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted and vegetables are tender. Season with salt and pepper. Serve with a slotted spoon.

BROCCOLI AND CARROT CHEESE BAKE

Steps:

• Place carrots and broccoli in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam 3-4 minutes or until crisp-tender., Preheat oven to 325°. In a large bowl, whisk eggs, milk, butter, salt, nutmeg and pepper. Stir in vegetables and 1 cup cheese. Gently stir in bread., Transfer to a greased 11x7-in. baking dish; sprinkle with remaining cheese. Bake, uncovered, 30-35 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

CHEESY BROCCOLI CARROT BAKE

Steps:

• Preheat oven to 375°F.
• In a large skillet, melt 3 tablespoons butter over medium heat. Add the onion and garlic; cook and stir for 5 minutes or until tender.
• Add the red bell pepper; cook for another 2 minutes.
• Stir in the Alfredo sauce, milk and cream cheese. Cook, stirring occasionally, until the cheese melts and the mixture is smooth.
• Add the Havarti and Cheddar cheeses and stir until smooth. Remove the pan from the heat.
• Add the broccoli and carrots to the sauce mixture. Pour into a 13" x 9" glass baking dish.
• In a medium bowl, combine the bread crumbs, Parmesan cheese, and melted butter and mix well. Sprinkle this mixture over the casserole.
• Bake at 375°F for 40 to 50 minutes or until the casserole is bubbling and the topping is brown and crisp.

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.

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.

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.

CRISPY-TOPPED CARROT AND BROCCOLI BAKE

Steps:

• Heat oven to 375ºF.
• Cook vegetables in boiling water in medium saucepan 3 min. or until crisp-tender; drain. Place in 13x9-inch baking dish sprayed with cooking spray.
• Whisk dressing, flour and garlic powder in same saucepan until blended. Gradually stir in milk; cook on medium heat 3 to 5 min. or until sauce comes to boil and is thickened, stirring frequently. Stir in Parmesan; pour over vegetables. Top with shredded cheese.
• Prepare stuffing as directed on package; spoon over cheese.
• Bake 35 min. or until heated through.

THREE-CHEESE CARROT & BROCCOLI AU GRATIN

Steps:

• Heat oven to 350ºF.
• Combine vegetables in medium microwaveable bowl. Add water. Microwave on HIGH 6 to 7 min. or until vegetables are crisp-tender; set aside.
• Microwave cream cheese and milk in 2-cup microwaveable measuring cup or bowl on HIGH 1 min.; stir until cream cheese is melted. Add 1 cup cheddar. Microwave 1 min.; stir until cheese is melted. Blend in sour cream. Add to vegetables; toss to coat. Spoon into 8- or 9-inch square baking dish; top with remaining cheeses.
• Bake 20 min. or until heated through.

CHEESY CHICKEN BROCCOLI BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C), and grease a 9x12-inch baking dish.
• Pour the condensed soups into a bowl and mix well. Place the chicken breast meat, broccoli, and carrots into the baking dish, mix well, and pour the soup mixture over. Sprinkle with basil, thyme, oregano, and paprika, and spread the Cheddar cheese and bread crumbs evenly over the top.
• Bake in the preheated oven for 45 minutes, until the casserole is bubbling and the cheese and crumbs are lightly browned.