Cheese Topped Vegetables Recipes

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.

CRUNCHY CHEESY TOPPING FOR VEGETABLES

Steps:

• Heat the butter in a large saute pan over medium heat until melted. Add the pretzels and cook until they have absorbed the butter, about 2 minutes. Transfer the pretzels to a bowl, add the cheese and some black pepper and toss to combine. Use as a topping for any vegetable.

CHEESE-TOPPED ROASTED VEGETABLES

Steps:

• Place the potatoes, carrots and onion in a large resealable plastic bag. Add 1-1/2 teaspoons oil, 1/8 teaspoon salt and 1/8 teaspoon pepper; turn to coat. , Place potato mixture in a single layer in a greased 15x10x1-in. baking pan (set bag aside). Bake at 425° for 20 minutes., Add the zucchini, red pepper, mushrooms and garlic to the reserved bag. Add the remaining oil, salt and pepper; turn to coat. Stir into potato mixture. , Bake 25-30 minutes longer or until vegetables are tender. Transfer to a large serving bowl. Sprinkle with cheeses and herbs.

STUFFING-TOPPED VEGETABLE BAKE

Steps:

• Heat oven to 375ºF.
• Cook vegetables in boiling water in medium saucepan 3 min.; drain well. Return vegetables to pan. Mix cream cheese spread, milk and garlic powder until blended. Add to vegetables; toss to coat. Spoon into 13x9-inch baking dish sprayed with cooking spray; top with cheddar.
• Prepare stuffing as directed on package; spoon over vegetable mixture.
• Bake 20 min. or until heated through. Let stand 5 min. before serving.

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.

VEGETABLES WITH CHEESE SAUCE

Steps:

• Microwave vegetable blend according to package directions. In a small saucepan, combine cheese and milk. Cook and stir over low heat until melted. Serve with vegetables.

CHEESE-TOPPED VEGETABLES

Steps:

• Preheat oven to 400: F.
• In a large saucepan, bring 2 quarts of water to a boil.
• Add broccoli and cauliflower.
• Cook for 3 minutes.
• Add carrot and cook for 2 minutes.
• Drain vegetables in a colander.
• Place mixture in a 2 quart baking dish.
• Stir in peas; set aside. To prepare the sauce, in a small saucepan, heat oil over medium heat. Add flour; cook, stirring constantly, for 1 minute. Gradually whisk in milk and broth.
• Bring to a boil and cook, whisking frequently, for 3 minutes.
• Remove from heat. Stir in = cup of cheddar and the pepper.
• Pour sauce over vegeta bles; stir until coated.
• Sprinkle remaining cheddar over top.
• Bake until cheese is bubbling, about 5 minutes.
• Serve immediately.