Veggie Cheese Casserole Recipes

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VEGGIE CHEESE CASSEROLE



Veggie Cheese Casserole image

This vegetable combination makes a delightful side dish or weekend brunch specialty. "It's long been a favorite with my children," relates Jacque Capurro of Anchorage, Alaska. "I like it because it's so easy to put together and can easily be lightened up by using reduced-fat ingredients.

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 9 servings.

Number Of Ingredients 9

3 cups frozen chopped broccoli, thawed and drained
1/2 cup biscuit/baking mix
1 cup sour cream
1 cup 4% cottage cheese
2 large eggs
1/4 cup butter, melted
1/4 teaspoon salt
1 large tomato, thinly sliced and halved
1/4 cup grated Parmesan cheese

Steps:

  • Arrange the broccoli in a greased 8-in. square baking dish:set aside. , In a large bowl, beat the biscuit mix, sour cream, cottage cheese, eggs, butter and salt; pour over broccoli. Arrange tomato slices over the top; sprinkle with Parmesan cheese. , Bake, uncovered, at 350° for 35-40 minutes or until a thermometer reads 160°. Let stand for 5 minutes before cutting.

Nutrition Facts : Calories 158 calories, Fat 9g fat (6g saturated fat), Cholesterol 72mg cholesterol, Sodium 354mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 8g protein. Diabetic Exchanges

CHEESY VEGETABLE CASSEROLE



Cheesy Vegetable Casserole image

Whether you use fresh or frozen vegetables, this Cheesy Vegetable Casserole recipe is perfect for potlucks and using up your favorite vegetables.

Provided by The Gracious Wife

Time 50m

Number Of Ingredients 15

2 cups fresh broccoli florets
2 cups fresh cauliflower florets
1 1/2 cups sliced carrots
1 large zucchini (sliced)
1/2 cup chopped red pepper
1/2 cup chopped onion
2-4 garlic cloves (minced)
1 tablespoon fresh minced parsley (or 1 teaspoon dry)
t tablespoon fresh minced basil (or 1 teaspoon dry)
1 8 ounce package cream cheese, softened
1 cup shredded cheddar
3 dashes hot sauce *Optional
3 tablespoons butter (melted)
15-20 butter crackers (crushed)
1/3 cup grated Parmesan cheese

Steps:

  • Steam carrots for 5 minutes.
  • Add broccoli and cauliflower and steam for an additional 5-7 minutes, until tender.
  • Drain when done, and place in a 2 quart casserole dish along with zucchini, pepper, onion, garlic, parsley, and basil. Gently stir or toss to combine. Set aside.
  • In a medium mixing bowl, add cream cheese, cheddar, and hot sauce. Whisk to combine.
  • Add the cheese mixture to the casserole dish and stir to coat the vegetables. Set aside.
  • In a small mixing bowl, add butter, crackers, and Parmesan and stir to combine.
  • Sprinkle cracker mixture on top of cheesy vegetables. Top with additional parsley for garnish, if desired.
  • Bake at 350° for 30-40 minutes until vegetables are tender and heated through.
  • Serve warm.

CHEESY VEGETABLE CASSEROLE



Cheesy Vegetable Casserole image

Full of veggies, cheddar cheese, and creamy soup, this Cheesy Vegetable Casserole is sure to be a family favorite!

Provided by Holly Nilsson

Categories     Casserole     Side Dish

Time 1h

Number Of Ingredients 7

½ pound Great Value Green Beans ((frozen))
½ pound frozen broccoli and cauliflower mixture
1 can Campbell's Cream of Mushroom Soup
½ teaspoon garlic powder
¼ cup milk (or water)
2 cups cheddar cheese (shredded, divided)
4 ounces French's Crispy Onions (divided)

Steps:

  • Preheat oven to 350°F.
  • Cook green beans and broccoli and cauliflower until tender crisp, per package directions.
  • In a medium sized bowl, mix green beans, broccoli and cauliflower, soup, garlic powder, milk, 1 ½ cups cheese, and half of the crispy onions. Pour into a casserole dish. Sprinkle remaining cheese on top.
  • Bake for 30 minutes. Top with remaining crispy onions and bake an additional 10 minutes.

Nutrition Facts : Calories 513 kcal, Carbohydrate 29 g, Protein 21 g, Fat 35 g, SaturatedFat 19 g, Cholesterol 64 mg, Sodium 1164 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving

CHEESY VEGETABLE CASSEROLE



Cheesy Vegetable Casserole image

Easy to make and good to eat! Sometimes I like this better with the broccoli cauliflower mixture than with the California blend.

Provided by Parsley

Categories     Cheese

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

2 (1 lb) bags california-blend frozen vegetables, thawed, the broccoli cauliflower and carrot blend
1/2 cup chopped onion
1/4 cup butter, melted
3/4 cup reduced-fat sour cream
1/2 cup mayonnaise
1 1/2-2 cups shredded sharp cheddar cheese
1/2 cup crushed buttery cracker, Ritz
1/4-1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder

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.

MIXED VEGETABLE CASSEROLE



Mixed Vegetable Casserole image

Vegetables in a creamy, cheesy sauce. Everyone wants the recipe after they have tried it!

Provided by Linna

Categories     Side Dish     Casseroles

Time 45m

Yield 6

Number Of Ingredients 6

2 (15 ounce) cans mixed vegetables, drained
1 small onion, diced
1 (10.75 ounce) can condensed cream of chicken soup
1 cup mayonnaise
1 cup shredded white Cheddar cheese
36 buttery round crackers, crushed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl combine the mixed vegetables, onion, soup, mayonnaise and cheese. Mix well and spread mixture into a 9x13 inch baking dish. Top with the cracker crumbs.
  • Bake about 30 minutes, or until browned and bubbly.

Nutrition Facts : Calories 589.3 calories, Carbohydrate 35.4 g, Cholesterol 38.7 mg, Fat 42.9 g, Fiber 5.1 g, Protein 13.9 g, SaturatedFat 10.2 g, Sodium 1434.7 mg, Sugar 8.8 g

COLORFUL VEGGIE BAKE



Colorful Veggie Bake image

It's impossible to resist this cheesy casserole with a golden crumb topping sprinkled over colorful vegetables. A versatile side that goes with any meat, Mom has relied on this favorite to round out many family meals. For a taste twist, try varying the veggies. -Lisa Radelet, Boulder, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 10 servings.

Number Of Ingredients 4

2 packages (16 ounces each) frozen California-blend vegetables
8 ounces process cheese (Velveeta), cubed
6 tablespoons butter, divided
1/2 cup crushed butter-flavored crackers (about 13 crackers)

Steps:

  • Prepare vegetables according to package directions; drain. Place half in an ungreased 11x7-in. baking dish. In a small saucepan, combine cheese and 4 tablespoons butter; cook and stir over low heat until melted. Pour half over vegetables. Repeat layers., Melt the remaining butter; toss with cracker crumbs. Sprinkle over the top. Bake, uncovered, at 325° for 20-25 minutes or until golden brown.

Nutrition Facts : Calories 172 calories, Fat 13g fat (8g saturated fat), Cholesterol 33mg cholesterol, Sodium 392mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.

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

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 :

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