Creamycheddarvegetablesauce Recipes

CREAMY VEGETABLE CHOWDER

Steps:

• Melt butter in large saucepan over medium heat. Add onion and garlic and cook until tender.
• Add carrots and celery and cook for 10 minutes or until carrots become a little tender. Add water or broth, potatoes, salt, and pepper. Bring to a boil and allow to simmer for 15 to 20 minutes or until all vegetables are tender.
• Add canned and skim milk and parsley and heat just to boiling.
• In a separate bowl stir cornstarch into cold water. When completely dissolved add to hot soup, stir and serve. Top with chives.
• If you want a less chunky soup, puree half of the veggies before adding the cornstarch and then use half the amount of cornstarch.

CREAMY VEGETABLE CASSEROLE

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.

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.

CREAMY VEGETABLE LASAGNA

Steps:

• Cut 3 noodles widthwise in half. Cut remaining noodle widthwise into thirds. In a skillet, saute the carrots, zucchini, red pepper, mushrooms and garlic in oil until tender; set aside. In a saucepan, melt butter. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the Parmesan cheese, basil, onion salt and garlic powder. In a bowl, combine the ricotta, egg, cheese and seasoning., Spread 1/4 cup white sauce in an ungreased 7x5x1-1/2-in. (3 cup) baking dish. Cover bottom of dish with 2 large noodle pieces and one small piece. Layer with 1/3 cup mozzarella cheese, 1/2 cup white sauce, half of the vegetables and half of the ricotta cheese mixture. Repeat layers once, starting with the noodles. Top with remaining noodles and sauce., Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until heated through. Let stand for 5 minutes before cutting.