Creamy Baby Vegetable Casserole Recipes

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CREAMY VEGETABLE CASSEROLE



Creamy Vegetable Casserole image

Searching for a different way to prepare vegetables? Look no further. I have a fussy eater in my house who absolutely loves this medley. It can be assembled in a snap, leaving time to fix the main course, set the table or just sit back and relax.

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 4

1 package (16 ounces) frozen broccoli, carrots and cauliflower
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 carton (8 ounces) spreadable garden vegetable cream cheese
1/2 to 1 cup seasoned croutons

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.

Nutrition Facts : Calories 212 calories, Fat 16g fat (9g saturated fat), Cholesterol 38mg cholesterol, Sodium 650mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.

CREAMY BABY VEGETABLE CASSEROLE



Creamy Baby Vegetable Casserole image

This comforting casserole comes together in a flash with the help of frozen veggies.

Provided by Jessica Walker

Categories     Side Dish

Time 40m

Yield 8

Number Of Ingredients 8

2 boxes (10 oz each) frozen baby vegetable medley & butter sauce
1/4 cup mayonnaise
1/4 cup sour cream
1/2 cup chopped celery
1/4 cup chopped onion
1/2 cup grated Cheddar cheese
20 Ritz™ crackers, crushed
2 tablespoons butter, melted

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.

Nutrition Facts : Calories 212.2, Carbohydrate 15.6 g, Cholesterol 21.4 mg, Fiber 3.2 g, Protein 4.9 g, SaturatedFat 4.5 g, ServingSize 1 Serving, Sodium 203.0 mg, Sugar 1.2 g

CREAMY VEGETABLE BAKE



Creamy Vegetable Bake image

The secret ingredient in this quick and easy veggie bake is cream cheese. As you can imagine, great veggies and a creamy sauce are a winning combination!

Provided by My Food and Family

Categories     Home

Time 50m

Yield 10 servings, 3/4 cup each

Number Of Ingredients 9

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/3 cup milk
1/4 cup KRAFT Grated Parmesan Cheese
1 tsp. dried basil leaves
4 large carrots (1/2 lb.), diagonally sliced
1/2 lb. sugar snap peas
1/2 lb. fresh asparagus, cut into 1-inch lengths
1 large red pepper, chopped
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

Steps:

  • Heat oven to 350ºF.
  • Microwave cream cheese and milk in large microwaveable bowl on HIGH 1 min. or until cream cheese is melted and mixture is blended when stirred. Add Parmesan and basil; stir until blended. Add vegetables; toss to coat.
  • Spoon into 13x9-inch baking dish sprayed with cooking spray. Prepare stuffing as directed on package; spoon over vegetable mixture.
  • Bake 30 min. or until golden brown.

Nutrition Facts : Calories 220, Fat 13 g, SaturatedFat 6 g, TransFat 1.5 g, Cholesterol 35 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g

CREAMY VEGGIE CASSEROLE



Creamy Veggie Casserole image

Make and share this Creamy Veggie Casserole recipe from Food.com.

Provided by Chef mariajane

Categories     One Dish Meal

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 (16 ounce) package frozen vegetables
2 tablespoons flour
1 cup sour cream (Daisy Brand)
1/2 teaspoon pepper
1 teaspoon salt
8 ounces swiss cheese, grated
1 dash paprika

Steps:

  • Butter a casserole dish and pre-heat oven to 350°F Bring vegetables to a boil in salted water. Boil for 5 minutes. Drain and place in the casserole dish. Mix flour, sour cream, pepper, and salt together. Pour over the vegetables. Top with Swiss cheese. Sprinkle with paprika, and bake for 30 minutes.

Nutrition Facts : Calories 283.7, Fat 19, SaturatedFat 11.8, Cholesterol 51.6, Sodium 516.1, Carbohydrate 15.9, Fiber 3.1, Sugar 0.6, Protein 14.2

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

CREAMY VEGETABLE CASSEROLE



Creamy Vegetable Casserole image

Make and share this Creamy Vegetable Casserole recipe from Food.com.

Provided by pines506

Categories     Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 4

1 (16 ounce) package frozen broccoli carrots cauliflower mix
1 (10 3/4 ounce) can condensed cream of mushroom soup
1 (8 ounce) carton spreadable cream cheese with vegetables
1/2-1 cup seasoned croutons

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.

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