Cheesy Veggie Medley Recipes

COLORFUL CHEESY VEGETABLE MEDLEY

Colorful Cheesy Vegetable Medley image

Our small community is the cheese capital of Manitoba. This is a favorite recipe from my husband's aunt, who works at the local cheese factory.

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

2 tablespoons butter
2 tablespoons canola oil
3 medium carrots, thinly sliced
3 celery ribs, thinly sliced
2 cups fresh cauliflowerets
1 cup fresh broccoli florets
3/4 cup cubed fully cooked ham
1 small onion, chopped
1/2 cup cooked white rice
1/2 cup shredded cheddar cheese

Steps:

In a large skillet, melt the butter over medium heat. Add the oil, carrots, celery, cauliflower, broccoli, ham and onion. Cover and cook for 15-20 minutes or until vegetables are crisp-tender, stirring occasionally. , Stir in the rice; cook until heated through. Sprinkle with cheese. Remove from the heat; cover for 2 minutes or until cheese is melted.

Nutrition Facts : Calories 277 calories, Fat 19g fat (8g saturated fat), Cholesterol 44mg cholesterol, Sodium 541mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 4g fiber), Protein 11g protein.

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

Ingredients

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.

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

Ingredients

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

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

Ingredients

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

'This side-dish casserole is great using tomatoes and zucchini from your garden,' writes Suzanne Priest of Attleboro, Massachusetts. 'And it cooks in the microwave to keep your kitchen cool.'

Provided by Allrecipes Member

Time 25m

Yield 4

Number Of Ingredients 7

Ingredients

2 medium zucchini, quartered lengthwise and sliced
2 medium tomatoes, cut into wedges
1 small onion, quartered and sliced
1 teaspoon Italian seasoning
1 teaspoon salt
½ teaspoon pepper
1 ½ cups shredded mozzarella cheese

Steps:

In a greased 2-qt. microwave-safe dish, combine the zucchini, tomatoes and onion. Cover and microwave on high for 13 minutes or until vegetables are tender, stirring three times; drain. Sprinkle with Italian seasoning, salt, pepper and cheese. Cover and let stand for 2-3 minutes or until the cheese is melted.

Nutrition Facts : Calories 143.2 calories, Carbohydrate 8.9 g, Cholesterol 27.1 mg, Fat 7.1 g, Fiber 2.3 g, Protein 12.3 g, SaturatedFat 4.4 g, Sodium 762.6 mg, Sugar 4.6 g

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

Ingredients

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

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