Vegetablecheesebake Recipes
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.
COLORFUL VEGGIE BAKE
It's impossible to resist this cheesy casserole with a golden crumb topping sprinkled over colorful vegetables. A versatile side that goes with any meat, Mom has relied on this favorite to round out many family meals. For a taste twist, try varying the veggies. -Lisa Radelet, Boulder, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 10 servings.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 172 calories, Fat 13g fat (8g saturated fat), Cholesterol 33mg cholesterol, Sodium 392mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.
CREAMY VEGETABLE CHEESE BAKE
Absolute comfort food for the vegetarian. Lots of vegetables, covered in a thick, creamy cheese sauce.
Provided by OutRAGme_985
Categories Cauliflower
Time 1h15m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 15
Steps:
- In large skillet or stock pot, melt butter over medium high heat.
- Add flour and mix until a smooth roux is formed.
- Cook and stir roux continuously for 2 minutes.
- Add in salt, pepper, cayenne pepper, garlic and nutritional yeast. Stir to combine.
- Add half-and-half and milk.
- Cook and stir continuously until mixture is thickened (8-10 minutes).
- Add in sharp cheddar and stir until melted and well mixed.
- Remove skillet or pot from burner.
- Mix all vegetables into the sauce and stir until fully coated; transfer to greased 13x9 inch casserole dish.
- Sprinkle generously with parmesan cheese.
- Bake at 350° for 20 to 30 minutes, or until bubbling around the edges and browned on top.
Nutrition Facts : Calories 1131.7, Fat 82.5, SaturatedFat 51.3, Cholesterol 247.6, Sodium 1470.8, Carbohydrate 51.6, Fiber 11.6, Sugar 9.3, Protein 52.3
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