CHEESY VEGETABLE CASSEROLE
I am happy to share this 50-year-old Cheesy Vegetable Casserole recipe. It came from my mother-in-law, who taught me how to cook. It is one of my family's favorite dishes, yielding enough for a group or you can cut it in half to serve a few. -Irene Redick, Trenton, Ontario
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 4-6 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 359 calories, Fat 22g fat (15g saturated fat), Cholesterol 62mg cholesterol, Sodium 624mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 3g fiber), Protein 13g protein.
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.
Nutrition Facts : Calories 513 kcal, Carbohydrate 29 g, Protein 21 g, Fat 35 g, SaturatedFat 19 g, Cholesterol 64 mg, Sodium 1164 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
CHEESY VEGETABLE CASSEROLE
Whether you use fresh or frozen vegetables, this Cheesy Vegetable Casserole recipe is perfect for potlucks and using up your favorite vegetables.
Provided by The Gracious Wife
Time 50m
Number Of Ingredients 15
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.
CHEESY VEGETABLE CASSEROLE
Easy to make and good to eat! Sometimes I like this better with the broccoli cauliflower mixture than with the California blend.
Provided by Parsley
Categories Cheese
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
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 WITH EGGPLANT
A combination of eggplant, Cheddar cheese, and other vegetables that marries the flavors into a tasty, colorful, festive casserole with a hint of sweetness.
Provided by woodpqrstu
Categories Fruits and Vegetables Vegetables Eggplant
Time 1h10m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring a large saucepan of water to a boil. Add eggplant and cook until tender, 10 to 15 minutes. Drain and pour eggplant into an 8-inch square baking dish.
- Melt butter in a 3-quart saucepan on medium heat. Add flour and mix to create a paste. Add tomatoes, bell pepper, onion, brown sugar, and salt and cook over medium to medium-high heat. Stir occasionally until mixture bubbles and thickens, 5 to 10 minutes. Pour mixture over the eggplant in the baking dish.
- Cover the vegetables in the baking dish with Cheddar cheese and bread crumbs.
- Bake in the preheated oven until hot and bubbly, 30 to 40 minutes.
Nutrition Facts : Calories 281 calories, Carbohydrate 26.4 g, Cholesterol 45 mg, Fat 15.9 g, Fiber 6.2 g, Protein 10.9 g, SaturatedFat 9.8 g, Sodium 840.2 mg, Sugar 11.9 g
CREAMY CHEESE FALL VEGETABLE CASSEROLE
As root vegetables come to harvest, try this out. These are the vegetables I use but they can be altered to suit your individual taste. Collectively, everything comes together and everything tastes GOOD even if you don't like parsnips or turnips.
Provided by Phoebe
Categories Side Dish Casseroles Sweet Potato Casserole Recipes
Time 1h15m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 3-quart casserole dish.
- Place milk, carrots, sweet potatoes, leeks, parsnips, celery, butternut squash, and turnip in a large saucepan; bring to a boil. Reduce heat to medium low; simmer vegetables until tender, stirring occasionally, about 15 minutes.
- Stir cream cheese into vegetable mixture until melted. Stir Parmesan cheese and nutmeg into mixture. Season vegetable mixture with salt and pepper; pour into prepared casserole dish.
- Stir bread crumbs and melted butter together in a small bowl; sprinkle crumb mixture over casserole.
- Bake, covered, in the preheated oven until bubbly, about 30 minutes. Remove cover and cook until top is lightly browned, about 5 minutes more. Let casserole rest for 2 minutes before serving.
Nutrition Facts : Calories 437.6 calories, Carbohydrate 57.2 g, Cholesterol 53 mg, Fat 18.4 g, Fiber 8.5 g, Protein 14.3 g, SaturatedFat 11.1 g, Sodium 512.5 mg, Sugar 15.3 g
CHEESY MIXED VEGETABLE CASSEROLE
Make and share this Cheesy Mixed Vegetable Casserole recipe from Food.com.
Provided by papergoddess
Categories Vegetable
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Saute onions and mushrooms in margarine until onions are clear but not brown.
- Stir in soup.
- Mix in velveeta or american cheese and stir until melted.
- Add all drained vegetables; stir until blended.
- Pour into sprayed oven-proof dish.
- Sprinkle with mozarella cheese.
- Bake@ 350F 30-40 minutes until bubbly and heated through.
Nutrition Facts : Calories 372.7, Fat 26.7, SaturatedFat 12.3, Cholesterol 65.3, Sodium 1276.5, Carbohydrate 17.6, Fiber 3.5, Sugar 7, Protein 17.5
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