Cheesy Fresh Vegetable Casserole Recipes

CHEESY VEGETABLE CASSEROLE

Steps:

• Preheat oven to 350°F
• Grease a 1 1/2 - 2 quart casserole; set aside.
• Drain off all water from thawed veggies.
• Place drained, thawed veggies in a large bowl. Add ALL remaining ingredients.
• Mix everything well.
• Pour mixture into the casserole dish.
• Bake at 350°F for 30 minutes.

CHEESY VEGETABLE CASSEROLE

Steps:

• Steam carrots for 5 minutes.
• Add broccoli and cauliflower and steam for an additional 5-7 minutes, until tender.
• Drain when done, and place in a 2 quart casserole dish along with zucchini, pepper, onion, garlic, parsley, and basil. Gently stir or toss to combine. Set aside.
• In a medium mixing bowl, add cream cheese, cheddar, and hot sauce. Whisk to combine.
• Add the cheese mixture to the casserole dish and stir to coat the vegetables. Set aside.
• In a small mixing bowl, add butter, crackers, and Parmesan and stir to combine.
• Sprinkle cracker mixture on top of cheesy vegetables. Top with additional parsley for garnish, if desired.
• Bake at 350° for 30-40 minutes until vegetables are tender and heated through.
• Serve warm.

FRESH VEGETABLE CASSEROLE

Steps:

• Steam broccoli and carrots until crisp-tender; drain and set aside., In a large bowl, combine the mayonnaise, cheddar cheese, pepper sauce, pepper and sherry if desired. Add the broccoli, carrots, remaining vegetables, parsley and basil; stir gently to combined. , Spoon into a greased 2-qt. baking dish. Melt butter in a small saucepan. Add crushed saltines; stir until browned. Remove from the heat and stir in cheese; sprinkle over vegetables. , Bake, uncovered, at 350° for 30-40 minutes or until heated through.

CHEESY VEGETABLE CASSEROLE

Steps:

• Preheat oven to 350°F.
• Cook green beans and broccoli and cauliflower until tender crisp, per package directions.
• In a medium sized bowl, mix green beans, broccoli and cauliflower, soup, garlic powder, milk, 1 ½ cups cheese, and half of the crispy onions. Pour into a casserole dish. Sprinkle remaining cheese on top.
• Bake for 30 minutes. Top with remaining crispy onions and bake an additional 10 minutes.

CHEESY VEGETABLE CASSEROLE

Steps:

• Preheat oven to 375°. In a large skillet, saute onion in 2 tablespoons butter until tender. Add the mushrooms, red pepper, salt and pepper; cook and stir until vegetables are tender, 5 minutes. Add garlic; cook 1 minute longer., In a greased 2-qt. baking dish, layer half of the corn, mushroom mixture, cheese and brown sugar; repeat layers. , Melt the remaining butter; toss with bread crumbs and parsley. Sprinkle over casserole. , Bake, uncovered, until golden brown, 25-30 minutes.

CHEESY FRESH VEGETABLE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
• Combine potatoes, broccoli, vegetarian bacon, onion, and bell peppers in a large bowl. Add sour cream, ranch mix, salt, and pepper. Pour into the baking dish and sprinkle paprika on top. Sprinkle Cheddar cheese over the top.
• Mix cracker crumbs and butter together in a separate bowl. Spread evenly over the casserole.
• Bake in the preheated oven until crackers are crisp and cheese is brown and bubbly, about 1 hour and 30 minutes.

CHEESY WINTER VEGETABLES CASSEROLE

Steps:

• In 3-1/2 to 4-quart slow cooker, combine potatoes, carrots and celery.
• In small bowl, combine soup, Worcestershire sauce and ground red pepper; mix well. Pour soup mixture over vegetables, stir gently to coat.
• Cover; cook on Low setting 6 to 7 hours.
• About 10 minutes before serving, gently stir thawed peas and cheese into vegetable mixture. Cover; cook 10 minutes longer or until carrots are tender.