Cheese And Vegetable Noodle Medley Recipes

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ITALIANO CHICKEN AND PASTA MEDLEY



Italiano Chicken and Pasta Medley image

Provided by Food Network

Time 40m

Yield 6 servings

Number Of Ingredients 9

1 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
2 teaspoons minced garlic
4 cup Swanson® Chicken Stock
1 can (about 14 1/2 ounces) diced tomatoes, drained
1/2 teaspoon Italian seasoning, crushed
1/4 teaspoon ground black pepper
3 cups uncooked corkscrew-shaped pasta
1 package (16 ounces) frozen vegetable combination, any variety
3 tablespoons grated Parmesan cheese

Steps:

  • Cook the chicken and garlic in a 12-inch nonstick skillet over medium-high heat until the chicken is well browned, stirring often. Remove the chicken mixture from the skillet.
  • Stir the stock, tomatoes, Italian seasoning and black pepper in the skillet and heat to a boil. Stir in the pasta. Reduce the heat to medium. Cook for 10 minutes.
  • Stir in the vegetables and cheese. Return the chicken to the skillet. Cook for 5 minutes or until the chicken is cooked through and the pasta is tender. Serve with additional cheese.

FRESH VEGETABLE MEDLEY



Fresh Vegetable Medley image

Make an ordinary weeknight dinner memorable with this cheesy vegetable side dish.

Provided by My Food and Family

Categories     Home

Time 25m

Yield Makes 12 servings, about 1/2 cup each.

Number Of Ingredients 5

1 small onion, chopped
1 Tbsp. margarine
1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes
1 can (10-3/4 oz.) condensed cream of mushroom soup
8 cups mixed fresh vegetables (broccoli and cauliflower florets; sliced carrots, squash and zucchini; cut-up green beans; corn)

Steps:

  • Cook and stir onions in margarine in large skillet on medium heat until crisp-tender.
  • Add VELVEETA and soup; cook until VELVEETA is completely melted and mixture is well blended, stirring frequently.
  • Stir in remaining vegetables; cook 10 min. or until crisp-tender, stirring frequently.

Nutrition Facts : Calories 120, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g

VEGETABLE MEDLEY



Vegetable Medley image

A vegetable medley that is soooo good!

Provided by UPPERAIRS

Categories     Side Dish     Vegetables

Time 2h10m

Yield 5

Number Of Ingredients 9

¼ cup olive oil
2 large sweet potatoes, sliced
4 red potatoes, cubed
1 large onion, sliced into rings
1 teaspoon minced garlic
2 green bell peppers, sliced
2 red bell peppers, sliced
2 carrots, shredded
¼ cup Italian-style seasoning

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Coat the bottom of a 9x13 inch baking dish with oil. Spread sweet potatoes on the bottom, then top with red potatoes, onion, garlic, green bell peppers, red bell peppers and carrots. Sprinkle seasoning generously over all and cover dish with aluminum foil.
  • Bake at 350 degrees F 1 1/2 hours or until potatoes are cooked through and tender; remove foil cover and stir.
  • Change oven temperature to 425 degrees F (220 degrees C) and bake mixture in oven for another 1/2 hour, or until browned on top.

Nutrition Facts : Calories 319.9 calories, Carbohydrate 50.2 g, Fat 11.7 g, Fiber 8 g, Protein 6.1 g, SaturatedFat 1.7 g, Sodium 48.5 mg, Sugar 10.4 g

CREAMY VEGETABLE MEDLEY



Creamy Vegetable Medley image

This vegetable dish is so easy and so good. It can be made early and baked later. You can also double this recipe and bake in a 9x13 inch baking dish.

Provided by Toni

Categories     Side Dish     Casseroles

Time 50m

Yield 6

Number Of Ingredients 6

1 (16 ounce) package frozen broccoli, carrots and cauliflower combination
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup shredded Cheddar cheese, divided
⅓ cup sour cream
1 (2.8 ounce) package French-fried onions, divided
¼ teaspoon black pepper

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.

Nutrition Facts : Calories 279.1 calories, Carbohydrate 20 g, Cholesterol 25.4 mg, Fat 18.8 g, Fiber 3 g, Protein 8.4 g, SaturatedFat 8.3 g, Sodium 599.2 mg, Sugar 0.9 g

CHEESY VEGETABLE MEDLEY



Cheesy Vegetable Medley image

Can't decide whether to cook vegetables or pasta for a side dish? Try combining them in this medley. It received rave reviews at our volunteer fire department meeting. Now, I make it for other covered-dish suppers.

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 12-14 servings.

Number Of Ingredients 16

3 cups fresh broccoli florets
3 cups fresh cauliflowerets
2 cups julienned carrots
1 small onion, diced
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1/8 teaspoon salt
1/8 teaspoon pepper
8 ounces elbow macaroni, cooked and drained
2 cups shredded part-skim mozzarella cheese
2 cups shredded cheddar cheese
8 ounces process cheese (Velveeta), sliced
3/4 cup half-and-half cream
3/4 cup seasoned bread crumbs
1/4 cup butter
1/2 cup grated Parmesan cheese

Steps:

  • Place broccoli and cauliflower in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 5-8 minutes or until crisp-tender. Rinse in cold water; drain and set aside. Repeat with carrots and onion, steaming for 4-5 minutes or until tender. , Place vegetables in a large bowl; add the garlic powder, Italian seasoning, salt and pepper. Stir in macaroni. Spoon half into a greased 3-qt. baking dish. Sprinkle with half of the mozzarella, cheddar and process cheese. Repeat layers. , Pour cream over the top. Sprinkle with bread crumbs; dot with butter. Top with Parmesan cheese. Bake, uncovered, at 350° for 30-40 minutes or until bubbly.

Nutrition Facts : Calories 311 calories, Fat 17g fat (11g saturated fat), Cholesterol 54mg cholesterol, Sodium 589mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 2g fiber), Protein 16g protein.

PASTA VEGGIE MEDLEY



Pasta Veggie Medley image

You won't waste a second making this delicious side dish. Cook the pasta while you're sauteing the vegetables, and they'll be done at the same time.-Edith Ruth Muldoon, Baldwin, New York

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4-6 servings.

Number Of Ingredients 6

8 ounces uncooked penne pasta
1 medium onion, chopped
2 tablespoons vegetable oil
2 small zucchini, julienned
2 medium carrots, julienned
2 tablespoons grated Parmesan cheese

Steps:

  • Cook pasta according to package directions. Meanwhile, in a skillet, saute onion in oil until tender. Add zucchini and carrots; stir-fry until carrots are tender. Drain pasta; place in a serving bowl. Add vegetables and toss gently. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 207 calories, Fat 6g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 42mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 3g fiber), Protein 7g protein.

GRANDMA'S NOODLE MEDLEY



Grandma's Noodle Medley image

My grandma used to make this whenever we visited, and made it for my mom when she was a child at least once a week! Quick, easy, and delicious! It's nice to make during the summer, because it is all cooked on top of the stove!

Provided by mrsteacher22

Categories     Meat

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 lb ground beef
1/2 cup onion, chopped
2 (14 1/2 ounce) cans whole tomatoes
2 (15 1/2 ounce) cans kidney beans
8 ounces egg noodles, cooked (about half of a package)
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon chili powder (to taste)
1/2 teaspoon seasoning salt

Steps:

  • In a frying pan, brown burger with onions. Drain grease.
  • Add tomatoes and kidney beans, including juice.
  • Add seasonings and simmer 15 minutes.
  • Add noodles, stir.
  • Simmer for 20 minutes. Top with parmesean cheese if wanted. Makes a large dish!

Nutrition Facts : Calories 461.9, Fat 14.2, SaturatedFat 5.1, Cholesterol 83.3, Sodium 695.3, Carbohydrate 55.7, Fiber 9.6, Sugar 7.9, Protein 28.6

EASY CHEESY VEGETABLE MEDLEY



Easy Cheesy Vegetable Medley image

It's easy, it's cheesy and it's one of the most delicious ways we know of to get more vegetables (and melty cheese) in your life.

Provided by My Food and Family

Categories     Recipes

Time 30m

Yield 4 servings

Number Of Ingredients 7

1/2 cup KRAFT Sun Dried Tomato Vinaigrette Dressing, divided
1 medium onion, chopped (about 1 cup)
1 medium zucchini, sliced (about 1 cup)
1/2 medium eggplant, chopped (about 2 cups)
1 large tomato, chopped (about 1 cup)
1 cup KRAFT Shredded Italian* Low-Moisture Mozzarella-Parmesan Cheese Blend
3 cups hot cooked rice

Steps:

  • Pour 1/4 cup of the dressing into large skillet. Add onions; cook and stir on medium heat until crisp-tender.
  • Add zucchini; cook and stir 2 min. Add eggplant; cook an additional 2 min. Add remaining 1/4 cup dressing and the tomatoes. Bring just to boil. Reduce heat to medium-low; continue cooking 10 min. or until vegetables are tender.
  • Sprinkle with cheese. Serve with rice.

Nutrition Facts : Calories 350, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 560 mg, Carbohydrate 50 g, Fiber 4 g, Sugar 9 g, Protein 11 g

SWISS VEGETABLE MEDLEY



Swiss Vegetable Medley image

Another really good recipe from Mom. This one is delicious and easy to double. Remember to double baking time also though. I also like to add a little garlic powder and seasoned salt to mine. I also never add the pimiento, so leaving them out doesn't take away from the dish. Also a good one for those people that don't usually like veggies.

Provided by Nicole Brummett

Categories     Cheese

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

1 (16 ounce) bag frozen broccoli, carrots and cauliflower, thawed
1 (10 1/2 ounce) can cream of mushroom soup, undiluted
1 cup shredded swiss cheese
1/3 cup sour cream
1/4 teaspoon pepper
1 (4 ounce) jar pimiento, chopped (optional)
1 (2 7/8 ounce) can French-fried onions

Steps:

  • In a mixing bowl, combine veggies, soup, 1/2 cup of cheese, sour cream, pimento and 1/2 cup of onions.
  • Pour into a 1 quart baking dish and bake covered at 350° for 30 minutes.
  • Top with remaining cheese and onions.
  • Bake uncovered for 5 minutes.

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