Vegetables With Cheese Sauce Recipes

CHEESE SAUCE FOR VEGGIES

Cheese Sauce for Veggies image

"This tasty cheese sauce, flavored with ground mustard, curry and marjoram, is especially good over broccoli and cauliflower," notes Ruth Bogdanski of Grants Pass, Oregon. "I like to add a sprinkling of crumbled bacon on top."

Provided by Taste of Home

Time 10m

Yield 1-1/2 cups.

Number Of Ingredients 5

Ingredients

2 cups shredded cheddar cheese
3/4 cup plus 2 tablespoons evaporated milk
3/4 teaspoon ground mustard
1/2 teaspoon dried marjoram
Dash to 1/8 teaspoon curry powder

Steps:

In a small saucepan, combine all ingredients. Cook and stir over medium-low heat until the cheese is melted. Serve warm over broccoli or other cooked vegetables.

Nutrition Facts : Calories 91 calories, Fat 7g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 131mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 5g protein.

SLOW-COOKED VEGETABLES WITH CHEESE SAUCE

Slow-Cooked Vegetables with Cheese Sauce image

Who can pass up veggies smothered in cheese? No one I know! This is an inviting recipe to serve kids who normally shy away from vegetables. -Teresa Flowers, Sacramento, CA

Provided by Taste of Home

Categories Side Dishes

Time 3h5m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1 package (16 ounces) frozen Italian vegetables, thawed
3 cups frozen broccoli florets, thawed
1 package (8 ounces) cubed Velveeta
1-1/2 cups frozen cut kale, thawed and squeezed dry
1/3 cup chicken broth
1 tablespoon butter
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Place all ingredients in a 3- or 4-qt. slow cooker. Cook, covered, on low 3-4 hours or until cheese is melted. Stir before serving.

Nutrition Facts : Calories 209 calories, Fat 16g fat (7g saturated fat), Cholesterol 42mg cholesterol, Sodium 704mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 4g fiber), Protein 10g protein.

VEGETABLES WITH CHEESE SAUCE

Vegetables with Cheese Sauce image

These will please even picky eaters, so get ready to receive lots of compliments! "The cheese sauce is great with other veggies-like summer squash or potatoes, too." Crystal Sheckles-Gibson - Beespring, Kentucky

Provided by Taste of Home

Categories Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 3

Ingredients

2 packages (16 ounces each) frozen California-blend vegetables
1 package (8 ounces) process cheese (Velveeta), cubed
3 tablespoons milk

Steps:

Microwave vegetable blend according to package directions. In a small saucepan, combine cheese and milk. Cook and stir over low heat until melted. Serve with vegetables.

Nutrition Facts : Calories 174 calories, Fat 10g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 535mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 4g fiber), Protein 11g protein.

CHEESE SAUCE FOR BROCCOLI AND CAULIFLOWER

Cheese Sauce for Broccoli and Cauliflower image

The basic white sauce that your mother probably taught you, with cheese thrown in for yumminess. Definitely helps to convinces kids to eat their vegetables!

Provided by Samantha Webb

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 15m

Yield 6

Number Of Ingredients 5

Ingredients

2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 ½ cups shredded Cheddar cheese
1 pinch salt and ground black pepper to taste

Steps:

Melt butter in a saucepan over medium heat; whisk flour into butter until smooth. Pour milk into butter mixture and stir with a wooden spoon to combine. Cook and stir until mixture thickens, about 3 minutes. Add Cheddar cheese and stir until cheese is melted, about 3 minutes more. Season with salt and pepper.

Nutrition Facts : Calories 177.6 calories, Carbohydrate 4.3 g, Cholesterol 43.1 mg, Fat 14 g, Fiber 0.1 g, Protein 8.7 g, SaturatedFat 8.9 g, Sodium 245.3 mg, Sugar 2.1 g

VEGETABLE CHEESE BAKE

Vegetable Cheese Bake image

You can't go wrong with creamed veggies in a cheese sauce. What a delight!

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 2 servings.

Number Of Ingredients 8

Ingredients

2 cups frozen mixed vegetables
1/4 cup chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 cup milk
1/3 cup shredded cheddar cheese

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.

Nutrition Facts :

CHEESE-TOPPED ROASTED VEGETABLES

Cheese-Topped Roasted Vegetables image

This recipe is a great addition to any meal. If your family aren't veggie loves, try this. The cheese adds extra flavor everyone will love.-Meredith Holman, Silver Spring, Maryland

Provided by Taste of Home

Categories Side Dishes

Time 1h

Yield 8 servings.

Number Of Ingredients 15

Ingredients

3 small red potatoes, quartered
2 medium carrots, cut into 1/2-inch slices
1 small onion, cut into wedges
3 teaspoons olive oil, divided
1/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
1 large zucchini, cut into 1/2-inch pieces
1 large sweet red pepper, cut into 1-inch pieces
6 large fresh mushrooms, quartered
2 garlic cloves, minced
1/2 cup shredded cheddar cheese
1/2 cup shredded part-skim mozzarella cheese
1 tablespoon grated Parmesan cheese
1 teaspoon minced fresh basil
1 teaspoon minced fresh oregano

Steps:

Place the potatoes, carrots and onion in a large resealable plastic bag. Add 1-1/2 teaspoons oil, 1/8 teaspoon salt and 1/8 teaspoon pepper; turn to coat. , Place potato mixture in a single layer in a greased 15x10x1-in. baking pan (set bag aside). Bake at 425° for 20 minutes., Add the zucchini, red pepper, mushrooms and garlic to the reserved bag. Add the remaining oil, salt and pepper; turn to coat. Stir into potato mixture. , Bake 25-30 minutes longer or until vegetables are tender. Transfer to a large serving bowl. Sprinkle with cheeses and herbs.

Nutrition Facts : Calories 129 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 177mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges

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