CREAMY VEGETABLE CASSEROLE
A colorful blend of broccoli, cauliflower, and carrots in a creamy sauce of Italian cheeses and herbs.
Provided by Katerina | Diethood
Categories Side Dish
Time 45m
Number Of Ingredients 13
Steps:
- Preheat oven to 400˚F.
- Lightly grease a 9x13 baking dish with cooking spray and set aside.
- Boil a large pot of water over high heat.
- Add all vegetables to the boiling water and bring water back to a boil; cover, lower heat to a steady simmer, and cook for 8 to 10 minutes, or until veggies are fork-tender.
- In the meantime, melt butter in a 10-inch skillet; add garlic and cook for 20 seconds.
- Whisk in cornstarch until blended; cook for 1 minute.
- Add heavy cream; bring to a boil, whisking frequently. Cook for 3 to 4 minutes, or until thickened.
- Remove from heat; stir in italian seasoning, salt, pepper, chili powder, ground nutmeg, and cheese; whisk until cheese is melted.
- Spread ½-cup of the cheese sauce on the bottom of the baking dish.
- Drain the vegetables, then transfer to the baking dish; season with salt and pepper and stir.
- Add remaining cheese sauce; stir to coat all the vegetables.
- Sprinkle top with pork rinds panko crumbs.
- Bake for 20 to 23 minutes, or until hot and bubbly.
- Remove from oven and let stand 10 minutes. Taste for salt and pepper, and adjust accordingly.
- Serve.
Nutrition Facts : Calories 350 kcal, Carbohydrate 13 g, Protein 9 g, Fat 30 g, SaturatedFat 17 g, Cholesterol 98 mg, Sodium 204 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
CREAMY VEGETABLE CASSEROLE
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
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 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
CREAM CHEESY VEGETABLE CASSEROLE
A Quick, easy casserole made with frozen vegetables, soup and cream cheese. There are lots of ways to alter this recipe by using alternate soups, vegetables, etc. (update 12/08) after reading the reviews that some chefs thought this dish was too soupy, I made it again using 2 packages of frozen veggies, it wasn't soupy at all, so I've edited the recipe from 1 pkg. to 2 packages of veggies. I think this will correct the problem.
Provided by BakinBaby
Categories Vegetable
Time 33m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Prepare frozen vegetables as package directs. Cook until just tender as they will continue to cook as casserole bakes in oven.
- Place cooked vegetables in a large bowl, stir in soup and cream cheese.
- Transfer to a greased 1 quart baking dish, sprinkle with croutons.
- Bake 25 minutes at 375°F or until bubbly.
VEGETABLE CHEESE BAKE
You can't go wrong with creamed veggies in a cheese sauce. What a delight!
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Place 1 in. of water in a saucepan; add vegetables. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until vegetables are crisp-tender. Drain. In a saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in cheese until cheese is melted. Stir in vegetables., Transfer to a greased 2-1/2 cup baking dish. Bake, uncovered, at 350° for 20-25 minutes or until bubbly and vegetables are tender. Let stand for 3-5 minutes before serving.
Nutrition Facts :
VEGETABLE CASSEROLE WITH CREAM CHEESE
Number Of Ingredients 7
Steps:
- Cook vegetables until almost done. In saucepan add butter, flour, milk, cream cheese, salt and pepper to taste. Heat and stir until creamy and smooth. Pour over vegetables in casserole dish and sprinkle with Parmesan cheese. Bake at 350° for 30 minutes.
Nutrition Facts : Nutritional Facts Serves
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.
MIXED VEGETABLE CASSEROLE
Vegetables in a creamy, cheesy sauce. Everyone wants the recipe after they have tried it!
Provided by Linna
Categories Side Dish Casseroles
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl combine the mixed vegetables, onion, soup, mayonnaise and cheese. Mix well and spread mixture into a 9x13 inch baking dish. Top with the cracker crumbs.
- Bake about 30 minutes, or until browned and bubbly.
Nutrition Facts : Calories 589.3 calories, Carbohydrate 35.4 g, Cholesterol 38.7 mg, Fat 42.9 g, Fiber 5.1 g, Protein 13.9 g, SaturatedFat 10.2 g, Sodium 1434.7 mg, Sugar 8.8 g
CREAMY BABY VEGETABLE CASSEROLE
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
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
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