Cheesy Garden Casserole Recipes

Steps:

• Cook veggies in salted water until tender, 5-7 minutes; drain.
• Put cooked rice in bottom of 9X13 baking dish.
• Place veggies over rice. Cover with marinara sauce. Cover with foil and bake 375°F 30 minutes.
• Combine cheeses, spread over top. Place back in oven for 5 minutes or so, until cheese has melted.

Steps:

• Preheat the oven to 375 degrees F.
• In a large Dutch oven, combine the cream, mascarpone, onion, garlic, nutmeg, smoked paprika, lemon zest, salt and pepper, then bring to a simmer over a medium-low heat, stirring as you go. Simmer gently until the onions and garlic are very soft, about 10 minutes.
• Add all of the kale to the cream mixture, then cover and allow to wilt, about 3 minutes. Stir and cook until the greens are just wilted and coated in the cream mixture.
• Transfer the greens mixture to a 10-inch cast-iron skillet and spread evenly. Top with the Gruyere and panko breadcrumbs. Place the skillet on a baking sheet and bake until bubbly and the cheese is melted, about 30 minutes.

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.

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.

Steps:

• Preheat oven to 350°. In a large bowl, whisk eggs, egg substitute, cheeses, pepper and pepper sauce. Stir in the vegetables. Transfer to an 11x7-in. baking dish coated with cooking spray., Bake, uncovered, 45-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

Steps:

• Cut eggplant into 1/2-in. thick slices; sprinkle both sides with 3 teaspoons salt. Place in a deep dish; cover and let stand for 30 minutes. Rinse with cold water; drain and dry on paper towels., Cut eggplant into 1/2-in. cubes. Transfer to a large skillet; saute in oil until lightly browned. Add onions and zucchini; cook 3 minutes. Add garlic; cook 1 minute longer. Add the tomatoes, celery, parsley, basil, pepper and remaining salt; bring to boil. Reduce heat; cover and simmer for 10 minutes. Remove from the heat; stir in Romano cheese. , Pour into a greased 13x9-in. baking dish. Combine crumbs and butter; sprinkle on top. Bake, uncovered, at 375° for 15 minutes. Sprinkle with mozzarella cheese. Bake 5 minutes longer or until cheese is melted.

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.

Steps:

• Saute onions and mushrooms in margarine until onions are clear but not brown.
• Stir in soup.
• Mix in velveeta or american cheese and stir until melted.
• Add all drained vegetables; stir until blended.
• Pour into sprayed oven-proof dish.
• Sprinkle with mozarella cheese.
• Bake@ 350F 30-40 minutes until bubbly and heated through.

Steps:

• Cut the cheese into small cubes, and place in a saucepan with half the butter (1/4 cup).
• Over medium heat, melt until smooth, stirring constantly.
• Place the vegetables in a 1-quart casserole dish, and pour cheese mixture over.
• Mix well, then spread evenly in dish.
• Melt remaining butter, and combine with cracker crumbs; sprinkle over the top of casserole.
• Bake, uncovered, at 350F for 20-25 minutes.
• Serve immediately.