Crock Pot California Vegetable Cheese Bake Recipes

CROCK POT CALIFORNIA VEGETABLE CHEESE BAKE

Crock Pot California Vegetable Cheese Bake image

Make and share this Crock Pot California Vegetable Cheese Bake recipe from Food.com.

Provided by Audrey M

Categories Vegetable

Time 6h5m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

4 cups frozen broccoli carrots cauliflower mix, thawed
1/2 cup finely chopped onion (can use frozen chopped onion)
1 (10 3/4 ounce) can Healthy Request cream of mushroom soup
1/4 cup chopped pimiento, drained
1 1/2 cups cubed velveeta light processed cheese

Steps:

Spray slow cooker container with butter-flavored cooking spray.
In prepared container, combine thawed vegetables & onion.
Add mushroom soup, pimiento & cheese.
Hint: Thaw vegetables by placing them in a colander and rinsing them under hot water for one minute.
Mix well to combine.
Cover & cook on LOW for 4 to 6 hours.
Mix well before serving.

Nutrition Facts : Calories 6.7, Sodium 80.3, Carbohydrate 1.6, Fiber 0.3, Sugar 0.6, Protein 0.2

CALIFORNIA VEGETABLE BAKE

California Vegetable Bake image

California vegetables (broccoli, carrots and cauliflower) covered with easy cream and cheese sauce topped with Ritz® crackers. Very easy and always a big hit.

Provided by TERILY

Categories Side Dish Vegetables

Time 45m

Yield 10

Number Of Ingredients 7

Ingredients

2 (20 ounce) bags California-blend frozen vegetables
1 cup mayonnaise
1 cup sour cream
1 cup chopped onion
1 cup shredded Cheddar cheese
½ cup melted butter
1 sleeve buttery round crackers (such as Ritz®), crushed

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add frozen vegetables, cover, and steam until tender, 4 to 6 minutes. Transfer vegetables to a baking dish.
Mix mayonnaise, sour cream, onion, and Cheddar cheese in a bowl; pour over vegetables. Stir crackers and melted butter in another bowl and sprinkle over vegetables.
Bake in the preheated oven until golden brown and bubbly, about 30 minutes.

Nutrition Facts : Calories 471 calories, Carbohydrate 25.2 g, Cholesterol 54.7 mg, Fat 39 g, Fiber 5 g, Protein 8.5 g, SaturatedFat 14.6 g, Sodium 429.2 mg, Sugar 1.7 g

LOW FAT CHEESY VEGGIE BAKE (CROCK POT)

Low Fat Cheesy Veggie Bake (Crock Pot) image

Pretty much a basic weeknight meal -- this is not gourmet, but it is warm and filling and easy to make it. If you are expecting something gourmet that will knock your socks off then please don't stop. However, this is quite tasty and filling while meatless! We will add leftover grilled chicken on top (or whatever leftover meat we have -- pork tenderloin, steak, pork chops etc). Also -- this forms a thin almost soup like sauce -- if you want it thicker then use half the soup, but we like ours thin so it really gets in the rice :) This is also really good served over baked potatoes! This is just "simple food" and it adjusts well to more or less spices depending on your personal tastes!

Provided by SarahBeth

Categories Easy

Time 4h5m

Yield 5 cups, 4-6 serving(s)

Number Of Ingredients 8

Ingredients

4 cups frozen carrots, broccoli and cauliflower blend, thawed
1/2 cup finely chopped onion
1 (10 3/4 ounce) can Healthy Request cream of mushroom soup
1 1/2 cups cubed velveeta light processed cheese
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1/8 teaspoon salt (to taste)
1/8 teaspoon pepper (to taste)

Steps:

Spray crockpot with butter-flavored nonstick cooking spray.
Add thawed vegetables and onion to crockpot, then add mushroom soup and cheese and spices and mix well.
Cover; cook on low 4-6 hours.
Mix well before serving. Serve over rice.
OPTION: MAKE IN OVEN.
Preheat oven to 350F.
Combine all in a large baking dish.
Bake for 30 minutes -- stir
Bake for an additional 20 minutes.

Nutrition Facts : Calories 55.1, Fat 0.6, SaturatedFat 0.1, Sodium 160.7, Carbohydrate 12.2, Fiber 4.6, Sugar 7, Protein 1.3

CREAMY VEGETABLE CHEESE BAKE

Creamy Vegetable Cheese Bake image

Absolute comfort food for the vegetarian. Lots of vegetables, covered in a thick, creamy cheese sauce.

Provided by OutRAGme_985

Categories Cauliflower

Time 1h15m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 15

Ingredients

1/2 cup butter
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper, to taste
1/4 teaspoon cayenne pepper, to taste
1/4 teaspoon garlic, minced
2 cups half-and-half
2 cups milk
2 (8 ounce) packages sharp cheddar cheese
1/4 cup parmesan cheese
3 tablespoons nutritional yeast
1 -2 head cauliflower
2 cups broccoli
2 cups peas
1 green onion, diced

Steps:

In large skillet or stock pot, melt butter over medium high heat.
Add flour and mix until a smooth roux is formed.
Cook and stir roux continuously for 2 minutes.
Add in salt, pepper, cayenne pepper, garlic and nutritional yeast. Stir to combine.
Add half-and-half and milk.
Cook and stir continuously until mixture is thickened (8-10 minutes).
Add in sharp cheddar and stir until melted and well mixed.
Remove skillet or pot from burner.
Mix all vegetables into the sauce and stir until fully coated; transfer to greased 13x9 inch casserole dish.
Sprinkle generously with parmesan cheese.
Bake at 350° for 20 to 30 minutes, or until bubbling around the edges and browned on top.

Nutrition Facts : Calories 1131.7, Fat 82.5, SaturatedFat 51.3, Cholesterol 247.6, Sodium 1470.8, Carbohydrate 51.6, Fiber 11.6, Sugar 9.3, Protein 52.3

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