California Vegetable Blend Recipes

CALIFORNIA MIXED VEGETABLES

Steps:

• Preheat oven to 350°F.
• Place water in a saucepan and add frozen vegetables, celery and onion.
• Cook for 5-10 minutes until vegetables become slightly tender.
• Drain vegetables and place in a mixing bowl.
• Add mayonnaise and shredded cheddar cheese to vegetables and mix.
• Place mixture into a casserole dish that has been sprayed with non-stick cooking spray.
• Pour melted butter over vegetables.
• Sprinkle crushed butter flavored crackers over top.
• Bake for 20 - 30 minutes.
• ~NOTE~ The frozen veggies I buy includes carrots, broccoli, and cauliflower.

CALIFORNIA CHICKEN AND VEGETABLES

Steps:

• Cook chicken in large nonstick skillet on medium-high heat 4 min. on each side or until lightly browned on both sides.
• Add vegetables, pesto and water. Bring to boil. Cook on medium heat 6 to 8 min. or until chicken is done (165°F), stirring occasionally.
• Sprinkle with cheese; cover. Remove from heat; let stand 5 min.

GRANDMA'S CALIFORNIA BLEND VEG CASSEROLE

Steps:

• Cook Vegetables on stove drain when done. -
• Spray 9x13 pan.
• Dumb Vegetables in the 9x13. - I usually sprinkle with pepper and McCormick Season Salt
• Sprinkle both cheeses over vegetables.
• Crush crackers and sprinkle on top of the cheese.
• Drizzle the melted butter all over the casserole.
• Bake for 30 minutes in a 350° oven. or until the cheese has melted and the crackers started to brown.

CALIFORNIA VEGETABLE SPAGHETTI

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain spaghetti and transfer to a serving bowl.
• Heat Italian dressing in a large skillet over medium-low heat; cook and stir broccoli, cauliflower, and carrot in the dressing until slightly tender, about 5 minutes. Add mushrooms and parsley to vegetable mixture; cook and stir until tender, about 5 minutes more.
• Mix milk and mayonnaise together in a microwave-safe bowl; heat in microwave until warmed, 30 seconds to 1 minute. Stir milk mixture into vegetable mixture; cook until heated through, 1 to 2 minutes.
• Spoon vegetable mixture over spaghetti and top with Parmesan cheese and almonds.

COLORFUL VEGGIE BAKE

Steps:

• Prepare vegetables according to package directions; drain. Place half in an ungreased 11x7-in. baking dish. In a small saucepan, combine cheese and 4 tablespoons butter; cook and stir over low heat until melted. Pour half over vegetables. Repeat layers., Melt the remaining butter; toss with cracker crumbs. Sprinkle over the top. Bake, uncovered, at 325° for 20-25 minutes or until golden brown.

CALIFORNIA VEGETABLE BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add frozen vegetables, cover, and steam until tender, 4 to 6 minutes. Transfer vegetables to a baking dish.
• Mix mayonnaise, sour cream, onion, and Cheddar cheese in a bowl; pour over vegetables. Stir crackers and melted butter in another bowl and sprinkle over vegetables.
• Bake in the preheated oven until golden brown and bubbly, about 30 minutes.

CALIFORNIA CHICKEN CASSEROLE

Steps:

• In a large bowl, combine soup and milk. Stir in the vegetables, chicken, 1-1/4 cups cheese, pimientos, salt and pepper. Transfer to a greased 9-in. square baking dish. , Cover and bake at 350° for 40 minutes. Uncover; top with remaining cheese. Bake 5-10 minutes longer or until bubbly. Let stand for 5 minutes. Serve with rice.