Cheesy Vegetable Casserole Oven Version Recipes

COLORFUL VEGGIE BAKE

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

Colorful Veggie Bake image

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.

Ingredients

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)

CHEESY VEGETABLE CASSEROLE (OVEN VERSION)

Oven temperature: 350 degrees F REMEMBER: If you want to substitute fresh vegetables for the frozen you will need about 2 1/2 cups. The vegetables should be cleaned, cut into pieces, and blanched before adding to the cheese sauce. REMEMBER: When melting the cheese, both in the microwave oven and on the stove, be sure not to...

Provided by Rev BJ Friley

Categories Side Casseroles

Time 45m

Number Of Ingredients 4

Cheesy Vegetable Casserole (oven version) image

Steps:

1. Preheat oven to 350 degrees F.
2. Cut cheese into cubes.
3. Place in a saucepan with 1/4 cup butter.
4. Heat over medium until melted and smooth, stirring often.
5. Place vegetables in a 1-quart casserole dish.
6. Pour cheese mixture over vegetables.
7. Mix well.
8. Melt remaining butter.
9. Stir in cracker crumbs.
10. Sprinkle over top of casserole.
11. Bake, uncovered, at 350 degrees F for 20 to 25 minutes.
12. Serve at once.

Ingredients

1/2 lb american cheese
1/2 c butter or margarine
1 bag(s) (16 oz.) frozen vegetable blend containing broccoli, cauliflower and carrots, thawed and drained
1 c (about 30) crushed butter crackers

CHEESY VEGETABLE CASSEROLE

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

Cheesy Vegetable Casserole image

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.

Ingredients

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

CHEESY VEGETABLE CASSEROLE

I am happy to share this 50-year-old Cheesy Vegetable Casserole recipe. It came from my mother-in-law, who taught me how to cook. It is one of my family's favorite dishes, yielding enough for a group or you can cut it in half to serve a few. -Irene Redick, Trenton, Ontario

Provided by Taste of Home

Categories Side Dishes

Time 40m

Yield 4-6 servings.

Number Of Ingredients 12

Cheesy Vegetable Casserole image

Steps:

Preheat oven to 375°. In a large skillet, saute onion in 2 tablespoons butter until tender. Add the mushrooms, red pepper, salt and pepper; cook and stir until vegetables are tender, 5 minutes. Add garlic; cook 1 minute longer., In a greased 2-qt. baking dish, layer half of the corn, mushroom mixture, cheese and brown sugar; repeat layers. , Melt the remaining butter; toss with bread crumbs and parsley. Sprinkle over casserole. , Bake, uncovered, until golden brown, 25-30 minutes.

Nutrition Facts : Calories 359 calories, Fat 22g fat (15g saturated fat), Cholesterol 62mg cholesterol, Sodium 624mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 3g fiber), Protein 13g protein.

Ingredients

1 medium onion, chopped
5 tablespoons butter, divided
2 cups sliced fresh mushrooms
1 medium sweet red pepper, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 garlic clove, minced
1 package (16 ounces) frozen corn, thawed
2 cups shredded Colby-Monterey Jack cheese
2 teaspoons brown sugar
1/2 cup dry bread crumbs
2 tablespoons minced fresh parsley

More about "cheesy vegetable casserole oven version recipes"

CHEESY VEGETABLE BAKE - EATINGWELL

Web Feb 21, 2018 This cheesy vegetable bake casserole has 7 grams of protein and only 4 grams of fat per serving, making it an ideal side dish …
From eatingwell.com
Calories 104 per serving

Preheat oven to 350 degrees F. Coat a 2-quart square baking dish with cooking spray. Arrange thawed vegetables in the baking dish. Set aside.
In a medium saucepan, whisk together evaporated milk, onion, flour, garlic and pepper. Cook and stir over medium heat until thickened and bubbly. Remove from heat. Add cheddar cheese and cream cheese, whisking until melted and smooth.
Pour cheese mixture evenly over vegetables. Toss gently to coat vegetables with sauce. Sprinkle with bread crumbs. Lightly coat crumbs with additional cooking spray.
Bake for 40 to 45 minutes or until mixture is bubbly and crumbs are lightly browned. Let stand for 5 minutes before serving. If desired, sprinkle with parsley and/or basil.

Cheesy Vegetable Casserole Oven Version Recipes

COLORFUL VEGGIE BAKE

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

CHEESY VEGETABLE CASSEROLE (OVEN VERSION)

CHEESY VEGETABLE CASSEROLE

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

CHEESY VEGETABLE CASSEROLE

I am happy to share this 50-year-old Cheesy Vegetable Casserole recipe. It came from my mother-in-law, who taught me how to cook. It is one of my family's favorite dishes, yielding enough for a group or you can cut it in half to serve a few. -Irene Redick, Trenton, Ontario

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