Creamy Vegetable Rice Recipes

CREAMY VEGETABLE MEDLEY

Creamy Vegetable Medley image

This vegetable dish is so easy and so good. It can be made early and baked later. You can also double this recipe and bake in a 9x13 inch baking dish.

Provided by Toni

Categories Side Dish Casseroles

Time 50m

Yield 6

Number Of Ingredients 6

Ingredients

1 (16 ounce) package frozen broccoli, carrots and cauliflower combination
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup shredded Cheddar cheese, divided
⅓ cup sour cream
1 (2.8 ounce) package French-fried onions, divided
¼ teaspoon black pepper

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Cook vegetables according to package directions; drain. In a large bowl combine vegetables, mushroom soup, 1/2 cup cheese, sour cream, 1/2 can fried onions and pepper. Transfer to a deep pie plate.
Bake in preheated oven for 30 minutes. Sprinkle with remaining cheese and fried onions; bake 5 minutes longer.

Nutrition Facts : Calories 279.1 calories, Carbohydrate 20 g, Cholesterol 25.4 mg, Fat 18.8 g, Fiber 3 g, Protein 8.4 g, SaturatedFat 8.3 g, Sodium 599.2 mg, Sugar 0.9 g

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.

CHEESY CREAMY VEGETABLE RICE

Cheesy Creamy Vegetable Rice image

This is an easy side dish I make using rice. It's very flavorful. You can add cooked diced chicken to make a casserole meal.

Provided by Annamaria Settanni McDonald

Categories Other Main Dishes

Time 55m

Number Of Ingredients 12

Ingredients

1 can(s) cream of chicken soup
1 can(s) cream of celery soup
1 pkg (envelope) liption's onion soup mix
2 oz cream cheese
1 1/2 c cooked rice
1/2 c water
1/2 pkg frozen peas and carrots
1 1/2 c cheddar cheese, shredded
1/4 c freshly grated romano cheese (optional)
1/4 c freshly grated parmesan cheese (optional)
pepper to taste
dash garlic powder (optional)

Steps:

1. Preheat oven to 350'F. Bring a large pot filled with water to a boil that has been lightly salted. Add uncooked rice and cook rice until done according to packages directions.
2. In a large bowl mix both cans of creamed soups, cream cheese and envelope of onion soup mix. Add 1/2 cup of water. Then add frozen peas and carrots. Mix all ingredients.
3. Stir rice into soup mixture and add a 1/2 cup of cheese. Place in a greased casserole dish and place in oven until casserole becomes bubbly.
4. Add remaining 1/2 of cheese to the top of casserole or top with crushed Ritz crackers and bake until top is browned.
5. When done out of the oven let casserole for about 10 minutes and serve as a side dish. Enjoy!

CREAMY VEGETABLE CURRY WITH RICE

Creamy Vegetable Curry with Rice image

Make and share this Creamy Vegetable Curry with Rice recipe from Food.com.

Provided by Doreen Randal

Categories Long Grain Rice

Time 46m

Yield 1 batch

Number Of Ingredients 10

Ingredients

1 1/2 cups long-grain rice
1/2 teaspoon salt
1 tablespoon vegetable oil
1 onion, finely chopped
1 tablespoon curry powder (or to taste)
1 cup coconut milk
90 g broccoli, cut into florets
125 g beans, cut into short lengths
1 carrot, cut into small cubes
250 g pumpkin, cut into small cubes

Steps:

Place rice in a large microwave-safe bowl with 3 cups boiling water and the salt. Cook on HIGH 12 - 14 minutes.
(Do not cover the rice or it will boil over.) Set aside. Place the oil and onion in a large dish and cook on HIGH for 2 minutes.
Stir in the curry powder and cook on HIGH 30 seconds.
Pour coconut milk into the dish so that it is well combined.
Add the vegetables, cover and cook on HIGH for 10 minutes; stir after 5 minutes.
Reheat the rice and fluff up with a fork.
Serve the curry over the rice. Cheers, Doreen Doreen Randal, WAnganui.
New Zealand

Nutrition Facts : Calories 1763.4, Fat 65.3, SaturatedFat 45.4, Sodium 1288, Carbohydrate 270.2, Fiber 12.9, Sugar 13, Protein 32

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