Cheesy Chipotle Vegetable Bake Recipes

COLORFUL VEGGIE BAKE

Steps:

• Prepare vegetables according to package directions; drain. Place half in an ungreased 11x7-in. baking dish. In a small saucepan, combine cheese and 4 tablespoons butter; cook and stir over low heat until melted. Pour half over vegetables. Repeat layers., Melt the remaining butter; toss with cracker crumbs. Sprinkle over the top. Bake, uncovered, at 325° for 20-25 minutes or until golden brown.

CHEESY VEGETABLE CASSEROLE

Steps:

• Preheat oven to 350°F.
• Cook green beans and broccoli and cauliflower until tender crisp, per package directions.
• In a medium sized bowl, mix green beans, broccoli and cauliflower, soup, garlic powder, milk, 1 ½ cups cheese, and half of the crispy onions. Pour into a casserole dish. Sprinkle remaining cheese on top.
• Bake for 30 minutes. Top with remaining crispy onions and bake an additional 10 minutes.

CHIPOTLE RICE CASSEROLE

Steps:

• Cook rice in water as directed on package. Meanwhile, heat oven to 350°F. Lightly spray 8-inch square (2-quart) glass baking dish with cooking spray. In large bowl, mix roasted peppers, beans, corn, diced tomatoes, cilantro, chipotle chiles, 1/2 cup of the cheese and the cooked rice.
• In 2-quart saucepan, heat oil over low heat. Stir in flour, using wire whisk. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Gradually stir in milk, broth, cumin and garlic salt. Heat to boiling, stirring constantly. Boil and stir about 1 minute or until slightly thickened. Stir into rice mixture in bowl. Spoon mixture into baking dish.
• Bake 20 to 25 minutes or until bubbly around edges. Sprinkle with remaining 1/2 cup cheese. Arrange tomato slices on top. Bake 5 to 8 minutes longer or until cheese is melted.

VEGETABLE CHEESE BAKE

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.