Creamy Cheese Fall Vegetable Casserole Recipes

CREAMY VEGETABLE CASSEROLE

CREAMY VEGETABLE CASSEROLE image

A colorful blend of broccoli, cauliflower, and carrots in a creamy sauce of Italian cheeses and herbs.

Provided by Katerina | Diethood

Time 45m

Number Of Ingredients 13

Ingredients

1 pound broccoli florets
1 pound cauliflower florets
½ pound baby carrots
3 tablespoons butter
3 cloves garlic, (minced)
2 tablespoons cornstarch
2 cups heavy cream
1 ½ teaspoons dried Italian seasoning
Salt and pepper, (to taste)
¼ teaspoon chili powder, (or to taste)
⅛ teaspoon ground nutmeg
¾ cup shredded Italian blend cheese
1 cup pork rind panko crumbs, (for topping (you can also use regular panko crumbs))

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.

Nutrition Facts : Calories 350 kcal, Carbohydrate 13 g, Protein 9 g, Fat 30 g, SaturatedFat 17 g, Cholesterol 98 mg, Sodium 204 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

CREAMY VEGETABLE CASSEROLE

Creamy Vegetable Casserole image

Searching for a different way to prepare vegetables? Look no further. I have a fussy eater in my house who absolutely loves this medley. It can be assembled in a snap, leaving time to fix the main course, set the table or just sit back and relax.

Provided by Taste of Home

Categories Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 4

Ingredients

1 package (16 ounces) frozen broccoli, carrots and cauliflower
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 carton (8 ounces) spreadable garden vegetable cream cheese
1/2 to 1 cup seasoned croutons

Steps:

Prepare vegetables according to package directions; drain and place in a large bowl. Stir in soup and cream cheese. , Transfer to a greased 1-qt. baking dish. Sprinkle with croutons. Bake, uncovered, at 375° for 25 minutes or until bubbly.

Nutrition Facts : Calories 212 calories, Fat 16g fat (9g saturated fat), Cholesterol 38mg cholesterol, Sodium 650mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.

COMPANY VEGETABLE CASSEROLE

Company Vegetable Casserole image

A neighbor passed this recipe on to me. I make the vegetable casserole for family dinners, reunions and potlucks, and the response is almost always the same when people taste it: "Can I have the recipe?" -Leora Clark, Lincoln, Nebraska

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

1 can (14-1/2 ounces) cut green beans, drained or 2 cups frozen cut green beans, thawed
1 can (15-1/4 ounces) whole kernel corn, drained or 2 cups cooked fresh or frozen whole kernel corn
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1/2 cup sour cream
1/2 shredded cheddar cheese
1/2 cup chopped onion
1/4 cup butter, melted
3/4 cup saltine crumbs
1/4 cup sliced almonds, toasted

Steps:

In a large bowl, combine the beans, corn, soup, sour cream, cheese and onion. Pour into an ungreased 2-qt. baking dish. , Combine the butter, crumbs and almonds; sprinkle over vegetables. Bake, uncovered, at 350° for 35-40 minutes or until bubbly.

Nutrition Facts : Calories 221 calories, Fat 15g fat (7g saturated fat), Cholesterol 27mg cholesterol, Sodium 679mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein.

CREAM CHEESY VEGETABLE CASSEROLE

Cream Cheesy Vegetable Casserole image

A Quick, easy casserole made with frozen vegetables, soup and cream cheese. There are lots of ways to alter this recipe by using alternate soups, vegetables, etc. (update 12/08) after reading the reviews that some chefs thought this dish was too soupy, I made it again using 2 packages of frozen veggies, it wasn't soupy at all, so I've edited the recipe from 1 pkg. to 2 packages of veggies. I think this will correct the problem.

Provided by BakinBaby

Categories Vegetable

Time 33m

Yield 6 serving(s)

Number Of Ingredients 4

Ingredients

2 (16 ounce) packages frozen broccoli carrots cauliflower mix
1 (10 3/4 ounce) can cream of mushroom soup
1 (8 ounce) carton cream cheese with vegetables
1 cup seasoned croutons

Steps:

Prepare frozen vegetables as package directs. Cook until just tender as they will continue to cook as casserole bakes in oven.
Place cooked vegetables in a large bowl, stir in soup and cream cheese.
Transfer to a greased 1 quart baking dish, sprinkle with croutons.
Bake 25 minutes at 375°F or until bubbly.

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