Cheesy Fresh Vegetable Casserole Recipes

FRESH VEGETABLE CASSEROLE

Fresh Vegetable Casserole image

I made this recently for a potluck supper at our church. I started with an old recipe a friend had given me and added a few things here and there.

Provided by Taste of Home

Categories Side Dishes

Time 50m

Yield 6-8 servings.

Number Of Ingredients 16

Ingredients

2 cups fresh broccoli florets
1-1/2 cups sliced carrots
1 cup mayonnaise
1 cup shredded cheddar cheese
3 to 4 drops hot pepper sauce
1/4 teaspoon pepper
1/4 cup sherry or dry white wine, optional
1-1/2 cups sliced zucchini
1 cup sliced celery
1/2 cup diced green pepper
1/2 cup diced onion
1 tablespoon minced fresh parsley
1 tablespoon minced fresh basil
3 tablespoons butter
12 saltines, crushed
1/3 cup grated Parmesan cheese

Steps:

Steam broccoli and carrots until crisp-tender; drain and set aside., In a large bowl, combine the mayonnaise, cheddar cheese, pepper sauce, pepper and sherry if desired. Add the broccoli, carrots, remaining vegetables, parsley and basil; stir gently to combined. , Spoon into a greased 2-qt. baking dish. Melt butter in a small saucepan. Add crushed saltines; stir until browned. Remove from the heat and stir in cheese; sprinkle over vegetables. , Bake, uncovered, at 350° for 30-40 minutes or until heated through.

Nutrition Facts : Calories 347 calories, Fat 32g fat (9g saturated fat), Cholesterol 39mg cholesterol, Sodium 422mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.

CHEESY FRESH VEGETABLE CASSEROLE

Cheesy Fresh Vegetable Casserole image

This is a yummy and hearty vegetable casserole that is easy to throw together!

Provided by brittmichelle

Categories Vegetable Casserole

Time 2h10m

Yield 8

Number Of Ingredients 13

Ingredients

5 medium red potatoes, shredded
1 head broccoli, cut into bite-sized pieces
10 slices vegetarian bacon, cooked and chopped
½ cup chopped onion
⅓ cup chopped green bell pepper
⅓ cup chopped red bell pepper
⅓ cup nonfat sour cream
1 (1 ounce) package ranch dressing mix (such as Hidden Valley Ranch®)
salt and ground black pepper to taste
1 pinch paprika
1 ½ cups shredded Cheddar cheese
2 cups crushed whole wheat saltine crackers
¼ cup butter, melted

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
Combine potatoes, broccoli, vegetarian bacon, onion, and bell peppers in a large bowl. Add sour cream, ranch mix, salt, and pepper. Pour into the baking dish and sprinkle paprika on top. Sprinkle Cheddar cheese over the top.
Mix cracker crumbs and butter together in a separate bowl. Spread evenly over the casserole.
Bake in the preheated oven until crackers are crisp and cheese is brown and bubbly, about 1 hour and 30 minutes.

Nutrition Facts : Calories 379.1 calories, Carbohydrate 43.8 g, Cholesterol 39.3 mg, Fat 16.6 g, Fiber 5.2 g, Protein 14.7 g, SaturatedFat 9 g, Sodium 749.3 mg, Sugar 3.9 g

CHEESY VEGETABLE MEDLEY

Cheesy Vegetable Medley image

Can't decide whether to cook vegetables or pasta for a side dish? Try combining them in this medley. It received rave reviews at our volunteer fire department meeting. Now, I make it for other covered-dish suppers.

Provided by Taste of Home

Categories Side Dishes

Time 55m

Yield 12-14 servings.

Number Of Ingredients 16

Ingredients

3 cups fresh broccoli florets
3 cups fresh cauliflowerets
2 cups julienned carrots
1 small onion, diced
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1/8 teaspoon salt
1/8 teaspoon pepper
8 ounces elbow macaroni, cooked and drained
2 cups shredded part-skim mozzarella cheese
2 cups shredded cheddar cheese
8 ounces process cheese (Velveeta), sliced
3/4 cup half-and-half cream
3/4 cup seasoned bread crumbs
1/4 cup butter
1/2 cup grated Parmesan cheese

Steps:

Place broccoli and cauliflower in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 5-8 minutes or until crisp-tender. Rinse in cold water; drain and set aside. Repeat with carrots and onion, steaming for 4-5 minutes or until tender. , Place vegetables in a large bowl; add the garlic powder, Italian seasoning, salt and pepper. Stir in macaroni. Spoon half into a greased 3-qt. baking dish. Sprinkle with half of the mozzarella, cheddar and process cheese. Repeat layers. , Pour cream over the top. Sprinkle with bread crumbs; dot with butter. Top with Parmesan cheese. Bake, uncovered, at 350° for 30-40 minutes or until bubbly.

Nutrition Facts : Calories 311 calories, Fat 17g fat (11g saturated fat), Cholesterol 54mg cholesterol, Sodium 589mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 2g fiber), Protein 16g protein.

CHEESY VEGETABLE CASSEROLE

Cheesy Vegetable Casserole image

My dad's vegetable casserole recipe. A side dish that used to appear quite often at holiday dinners.

Provided by cnelsongoens

Categories < 60 Mins

Time 35m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

2 cups broccoli, fresh
2 cups cauliflower, fresh
2 cups carrots, fresh
1 cup Brussels sprout
1 cup light mayonnaise
1 egg, beaten
2 cups swiss cheese, shredded
1/2 cup onion, minced
1 (14 ounce) can cream of mushroom soup

Steps:

Steam vegetables until tender.
Stir together soup, mayo, onion, egg, and cheese.
Mix soup mixture with vegetables and pour into casserole dish.
Bake at 350 degrees for 1/2 hour or until heated through.

Nutrition Facts : Calories 191.4, Fat 14.1, SaturatedFat 4.8, Cholesterol 41.2, Sodium 437.5, Carbohydrate 9.7, Fiber 1.6, Sugar 3.5, Protein 7.2

CHEESY VEGETABLE CASSEROLE

Cheesy Vegetable Casserole image

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

Ingredients

2 (1 lb) bags california-blend frozen vegetables, thawed, the broccoli cauliflower and carrot blend
1/2 cup chopped onion
1/4 cup butter, melted
3/4 cup reduced-fat sour cream
1/2 cup mayonnaise
1 1/2-2 cups shredded sharp cheddar cheese
1/2 cup crushed buttery cracker, Ritz
1/4-1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder

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.

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