CREAMY VEGETABLE MEDLEY
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
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
CALIFORNIA MEDLEY CHEESE SOUP
I WAS WORKING IN A RESTURANT, AND NEEDED ANOTHER SOUP IN A FLASH FOR THAT DAYS MENU. THIS WENT TOGETHER QUICKLY, EASILY, AND WAS GONE BY THE END OF THE DAY. YUMMY!
Provided by samie maison
Categories Other Soups
Time 15m
Number Of Ingredients 8
Steps:
- 1. MIX SOUPS, WITH CANFUL OF BUTTER MILK, AND CANFUL OF REG MILK. ADD A COUPLE OF DOLLOPS OF SOUR CREME AND SPICES. I USUALLY STEAM THE VEGGIES ALITTLE, AND BRAKE THEM DOWN TO BITE SIZE PIECES, SO WHEN YOU DIVE INTO THIS SOUP, YOU GET ALITTLE OF EVERYTHING IN EACH SPOONFUL. HEAT THROUGH, AND ADD VEGGIES.
CALIFORNIA CHEESE SOUP
This quick and easy recipe will become a favorite in your home.-Darla Dockter, Fargo, North Dakota
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 10-12 servings (3 quarts).
Number Of Ingredients 9
Steps:
- Bring water to a boil in a large kettle; add next six ingredients. Reduce heat and simmer, covered, until all vegetables are tender, about 30 minutes. Stir in soup and cheese; cook until soup is heated through and the cheese is melted.
Nutrition Facts :
CALIFORNIA MEDLEY SOUP RECIPE
Provided by WaconiaCW
Number Of Ingredients 9
Steps:
- Add water, onion, celery and veg. base to stock pot. Bring to boil add White sauce and Cheese sauce, Take off stove once thickened. Add cal. veg. and American Cheese. Stir until cheese melted. Makes 2 6" 1/2 Pans about 40 servings per pan
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- Melt the butter in a large stock pot over medium heat. Add the onions, celery and garlic. Sautee until soft, about 6 minutes.
- Add a splash of chicken broth from the quart and allow to warm. Push the vegetables to one side and add flour in the cleared area. Tilt the pot to let liquid run into the flour. Stir until thick, then mix in with the vegetables in the pot. Add the remaining stock and turn the heat up to high. Add the broccoli and cauliflower. Bring to a boil, reduce heat to a simmer. Season with salt, pepper, and thyme, and cover, simmering for 15 minutes.
- Meanwhile, make the cheese sauce. In a small pot, melt butter over medium-high heat. Add flour to butter and stir until a thick paste forms. Add milk a little at a time, stirring completely after each addition. When all milk is incorporated, allow mixture to heat to bubbling, stirring frequently. Keep an eye on it - don't walk away. When the mixture is nice and thick and hot, stir in the beer. Begin adding the cheese, about one cup at a time (don't measure it, just throw in a handful), stirring continuously. When the cheese is melted, remove pot from heat.
- Add cheese sauce to the soup and stir until completely incorporated. Taste, and adjust the salt and pepper if necessary.
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