Creamy Baby Vegetable Casserole Recipes

CREAMY VEGETABLE CASSEROLE

Steps:

• Prpeare vegetables according to package directions; drain and place in a large bowl.
• Stir in soup and cream cheese.
• Transfer to a greased 1-qt. baking dish.
• Sprinkle with croutons.
• Bake uncovered at 375 for 25 minutes or until bubbly.

CREAMY VEGETABLE CASSEROLE

Steps:

• Prepare vegetables according to package directions; drain and place in a large bowl. Stir in soup and cream cheese. , Transfer to a greased 1-qt. baking dish. Sprinkle with croutons. Bake, uncovered, at 375° for 25 minutes or until bubbly.

CREAMY VEGETABLE MEDLEY

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.

CREAMY BABY VEGETABLE CASSEROLE

Steps:

• Heat oven to 350°F. Cook frozen vegetables in microwave as directed on boxes. Spread cooked vegetables in bottom of ungreased 8-inch square pan.
• In small bowl, mix mayonnaise, sour cream, celery, onion and cheese. Spread mixture over vegetables.
• In medium bowl, mix crushed crackers and melted butter. Sprinkle over top of casserole.
• Bake 20 to 25 minutes or until golden and bubbly. Serve immediately.

MAKE AHEAD CREAMY VEGETABLE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, stir all ingredients together, saving half cup of the french fried onions for later. Once fully mixed together, transfer to a large casserole dish.
• Bake for 50 minutes.
• Remove from oven and top with fresh chopped parsley and the remaining french fried onions.
• Serve immediately or allow to cool completely before packaging for freezing. See notes.

CREAMY CHEESE FALL VEGETABLE CASSEROLE

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.

VEGETABLE CASSEROLE

Steps:

• 1. Preheat oven to 350 degree
• 2. Cook the vegetables in small dutch oven w/ broth medium boil ; cover and cook for 20 minutes or until veggies are tender. Drain Arrange vegetables in a 2 guart casserole.
• 3. Make sauce by melting butter in medium sausepan over medium heat. Stir in flour until smooth. Gradually stir in milk. Cook until thickened, stirring constantly. Season to taste with salt and pepper. Add cheese, stirring until cheese is melted.
• 4. Pour sauce over vegetables and sprinkle with fresh parsley. Bake in preheated 350 degree oven for 20 minutes or until heated through.