Cheesy Vegetable Bake Recipes

CHEESY VEGETABLE MEDLEY

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.

CHEESY VEGETABLE CASSEROLE

Steps:

• Preheat oven to 375°. In a large skillet, saute onion in 2 tablespoons butter until tender. Add the mushrooms, red pepper, salt and pepper; cook and stir until vegetables are tender, 5 minutes. Add garlic; cook 1 minute longer., In a greased 2-qt. baking dish, layer half of the corn, mushroom mixture, cheese and brown sugar; repeat layers. , Melt the remaining butter; toss with bread crumbs and parsley. Sprinkle over casserole. , Bake, uncovered, until golden brown, 25-30 minutes.

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.

CHEESY VEGETABLE BAKE

Steps:

• Preheat oven to 350 degrees F. Coat a 2-quart square baking dish with cooking spray. Arrange thawed vegetables in the baking dish. Set aside.
• In a medium saucepan, whisk together evaporated milk, onion, flour, garlic and pepper. Cook and stir over medium heat until thickened and bubbly. Remove from heat. Add cheddar cheese and cream cheese, whisking until melted and smooth.
• Pour cheese mixture evenly over vegetables. Toss gently to coat vegetables with sauce. Sprinkle with bread crumbs. Lightly coat crumbs with additional cooking spray.
• Bake for 40 to 45 minutes or until mixture is bubbly and crumbs are lightly browned. Let stand for 5 minutes before serving. If desired, sprinkle with parsley and/or basil.

CHEESY MIXED VEGETABLE BAKE

Steps:

• Preheat oven to 350°F.
• Grease large casserole dish.
• Combine vegetables, half the pimiento's, soup, sour cream, pepper, half of the onions and half of the cheese in a bowl.
• Mix.
• Spoon mixture into casserole dish.
• Bake for 20 minutes.
• Sprinkle remaining onions and cheese on top and bake for another five minutes or until melted.
• Remove casserole from oven and sprinkle with remaining pimiento's.
• Let stand 5 minutes before serving.

EASY CHEESY BAKE

Steps:

• Preheat the oven to 190C/gas 5/fan 170C and butter a shallow 2-litre dish. Tip the spinach into a colander in the sink and pour a kettleful of boiling water over it. Leave it to wilt while you make the cheesy base. (Or microwave the spinach according to the packet instructions.)
• Break the eggs into the bowl of a food processor, pour in the milk, add the mustard and 1 tsp salt. Tear in the bread, crusts and all, then whizz together until smooth. Tip the mixture into a large bowl and grate in three-quarters of the cheese.
• Squeeze the spinach, to get rid of all the water, then stir it into the cheese mixture and tip into the dish. Grate over the remaining cheese, top with the tomato clusters and bake for 30-35 minutes until risen and golden. Cool and allow to settle a little before serving.

CHEESY VEGETABLE CASSEROLE

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.