Mimis Excellent Cheesy Vegetables Recipes

MIMI'S EXCELLENT CHEESY VEGETABLES

Steps:

• Sauté onion and garlic in butter.
• Add soup and cheez whiz.
• Cook until cheez whiz melts.
• Pour vegetables into a 9x13 oven dish or baking pan.
• Pour Cheez/soup mixture over top of vegetables.
• Cook at 350F for about 20 minutes or until heated thoroughly.

CHEESY VEGETABLE MANICOTTI

Steps:

• For the filling: Heat the oil in a large skillet over medium heat. Add the garlic and onion and cook until softened, about 4 minutes. Add the zucchini and yellow squash, season with salt and pepper and cook, stirring frequently, until the squash softens but is not mushy, about 4 minutes. Pour the mixture into a medium bowl and let cool.
• Add the ricotta, Parmesan, parsley, egg, 1/2 teaspoon salt and 1/4 teaspoon pepper to the cooled vegetables. Stir to combine.
• For the tomato sauce: In a food processor, pulse the tomatoes with their juices until they are coarsely ground or chop the tomatoes by hand. Transfer them to a bowl, add the salt and pepper, then stir in the basil.
• For the manicotti: Preheat the oven to 375 degrees F. Grease a 9-by-13-inch baking dish with oil or cooking spray.
• Transfer the filling mixture to a large resealable plastic bag. Snip a large hole out of one corner of the bag with scissors and use the bag to pipe the mixture into the cooked manicotti shells.
• Spread about 1 cup of the tomato sauce on the bottom of the baking dish. Place the manicotti shells into the baking dish. Spread the remaining sauce over the manicotti. Top with the mozzarella and Parmesan. Bake until the sauce is bubbling and the cheese is melted, 35 to 40 minutes. Let stand 10 minutes before serving.

CHEESY VEGETABLES

Steps:

• Place the brown onion, carrots and corn kernels in a saucepan with the water. Bring to a boil, and then reduce to a simmer for 2-3 minutes until the vegetables begin to soften.
• Add the flour and onion salt, and simmer, stirring, for 3-5 minutes until the liquid begins to thicken.
• Add the cheese, and stir until it has melted through.
• Remove from heat and sit for 1 minute to thicken the sauce.

SAUTEED MINI VEGETABLE MEDLEY

Steps:

• Halve the squash. Heat the extra-virgin olive oil in large skillet over medium-high heat. Saute the squash 5 minutes then add the onions and tomatoes, season the vegetables with salt and pepper and cook 5 to 7 minutes more until the tomatoes begin to burst and the onions are warmed through. Toss the herbs with the vegetables and transfer to a serving dish.

CHEESY BROCCOLI AND VEGETABLE SOUP

Steps:

• Place mixed vegetables and frozen broccoli into a large soup pot. Pour in chicken stock and bring to a boil; reduce heat to medium-low and simmer until vegetables are tender, about 20 minutes.
• Meanwhile, melt butter in a saucepan over medium heat; stir in flour until smooth and cook for a few minutes until lighter in color. Whisk in milk and simmer until thickened, about 10 minutes. Stir in cheese until melted; stir cheese mixture into vegetables. Cook and stir until vegetables are tender, about 5 minutes more.

CHEESY VEGETABLE MEDLEY

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.

CREAMY VEGGIES

Steps:

• Layer vegetables and 2% Milk VELVEETA in 1-1/2-qt. microwaveable dish; top with spoonfuls of cream cheese. Cover with waxed paper.
• Microwave on HIGH 13 min. or until heated through, turning dish after 7 min.
• Stir until blended.

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.