CREAMY VEGETABLE MEDLEY
This vegetable dish is so easy and so good. It can be made early and baked later. You can also double this recipe and bake in a 9x13 inch baking dish.
Provided by Toni
Categories Side Dish Casseroles
Time 50m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cook vegetables according to package directions; drain. In a large bowl combine vegetables, mushroom soup, 1/2 cup cheese, sour cream, 1/2 can fried onions and pepper. Transfer to a deep pie plate.
- Bake in preheated oven for 30 minutes. Sprinkle with remaining cheese and fried onions; bake 5 minutes longer.
Nutrition Facts : Calories 279.1 calories, Carbohydrate 20 g, Cholesterol 25.4 mg, Fat 18.8 g, Fiber 3 g, Protein 8.4 g, SaturatedFat 8.3 g, Sodium 599.2 mg, Sugar 0.9 g
CHEESY BROCCOLI AND VEGETABLE SOUP
This soup is so wonderful served with hot muffins on a cold winter day! The different vegetables in a creamy, cheesy soup. If soup is not thick enough, stir in instant potato flakes to desired thickness. This will make the soup thick (and a little grainy.)
Provided by Bryanne Affleck Robison
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Broccoli Soup Recipes
Time 35m
Yield 12
Number Of Ingredients 7
Steps:
- Place the mixed vegetables and frozen broccoli into a large pot. Pour in the chicken stock and bring to a boil. Reduce heat to medium-low and simmer until the vegetables are tender, about 20 minutes. Meanwhile, melt the butter in a saucepan over medium heat; stir in the flour until smooth and cook for a few minutes until the color lightens slightly. Whisk in the milk and simmer until thickened, about 10 minutes. Stir in the cheese until melted; stir the cheese mixture into the simmering vegetables. Cook and stir until the vegetables are tender, about 5 minutes more.
Nutrition Facts : Calories 227.4 calories, Carbohydrate 14.9 g, Cholesterol 43.3 mg, Fat 14.2 g, Fiber 2.5 g, Protein 10.7 g, SaturatedFat 8.5 g, Sodium 578.4 mg, Sugar 6.5 g
CHEESY VEGETABLE MEDLEY
Can't decide whether to cook vegetables or pasta for a side dish? Try combining them in this medley. It received rave reviews at our volunteer fire department meeting. Now, I make it for other covered-dish suppers.
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 12-14 servings.
Number Of Ingredients 16
Steps:
- Place broccoli and cauliflower in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 5-8 minutes or until crisp-tender. Rinse in cold water; drain and set aside. Repeat with carrots and onion, steaming for 4-5 minutes or until tender. , Place vegetables in a large bowl; add the garlic powder, Italian seasoning, salt and pepper. Stir in macaroni. Spoon half into a greased 3-qt. baking dish. Sprinkle with half of the mozzarella, cheddar and process cheese. Repeat layers. , Pour cream over the top. Sprinkle with bread crumbs; dot with butter. Top with Parmesan cheese. Bake, uncovered, at 350° for 30-40 minutes or until bubbly.
Nutrition Facts : Calories 311 calories, Fat 17g fat (11g saturated fat), Cholesterol 54mg cholesterol, Sodium 589mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 2g fiber), Protein 16g protein.
VELVETY VEGETABLE-CHEESE SOUP
Enjoy this cheesy vegetable soup that's as easy as it is velvety. This vegetable soup uses prepared broth, a package of frozen veggies, & cubed VELVEETA.
Provided by My Food and Family
Categories Soup Recipes
Time 25m
Yield 6 servings, 1 cup each
Number Of Ingredients 3
Steps:
- Bring vegetables and broth to boil in large covered saucepan on medium-high heat; simmer on low heat 10 min. or until vegetables are tender. Remove from heat.
- Mash vegetables to desired consistency.
- Stir in VELVEETA; cook 5 min. or until VELVEETA is completely melted and soup is heated through, stirring frequently.
Nutrition Facts : Calories 190, Fat 11 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 35 mg, Sodium 1030 mg, Carbohydrate 10 g, Fiber 2 g, Sugar 6 g, Protein 11 g
CALIFORNIA CHEESE SOUP
This quick and easy recipe will become a favorite in your home.-Darla Dockter, Fargo, North Dakota
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 10-12 servings (3 quarts).
Number Of Ingredients 9
Steps:
- Bring water to a boil in a large kettle; add next six ingredients. Reduce heat and simmer, covered, until all vegetables are tender, about 30 minutes. Stir in soup and cheese; cook until soup is heated through and the cheese is melted.
Nutrition Facts :
SWISS VEGETABLE MEDLEY
A colorful combination of vegetables, this is a nice side dish with either a beef or pork roast and also a great luncheon dish. It's easy to assemble and can be made ahead of time.
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a bowl, combine vegetables, soup, sour cream, pepper, pimientos and 1/2 cup cheese. Stir in half of the onions; mix well. Pour into an ungreased 1-qt. casserole. Cover and bake at 350° for 30-35 minutes or until bubbly. Uncover; sprinkle with remaining cheese and onions. Return to the oven until cheese is melted, about 5 minutes.
Nutrition Facts :
SWISS VEGETABLE MEDLEY
Great dish when you are tired of the same old thing. I always get asked for the recipe if I bring it to a potluck. I usually use the frozen bag of mixed broccoli, cauliflower and carrots.
Provided by TTAYLOR239
Categories Side Dish Casseroles
Time 1h10m
Yield 5
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Set aside 1/4 cup of cheese, and 1/4 cup of onions.
- In a medium-size mixing bowl, combine thawed vegetables, mushroom soup, 3/4 cup Swiss cheese, sour cream, remaining fried onions, and pepper. Pour ingredients into a 2 quart casserole dish.
- Bake for 30 minutes. Sprinkle reserved cheese and onions on top of the casserole and bake additional 5 minutes, or until the cheese has melted.
Nutrition Facts : Calories 506.5 calories, Carbohydrate 33.8 g, Cholesterol 40.1 mg, Fat 36.5 g, Fiber 3.6 g, Protein 11.3 g, SaturatedFat 15.6 g, Sodium 790 mg, Sugar 1.2 g
CALIFORNIA MEDLEY CHEESE SOUP
I WAS WORKING IN A RESTURANT, AND NEEDED ANOTHER SOUP IN A FLASH FOR THAT DAYS MENU. THIS WENT TOGETHER QUICKLY, EASILY, AND WAS GONE BY THE END OF THE DAY. YUMMY!
Provided by samie maison
Categories Other Soups
Time 15m
Number Of Ingredients 8
Steps:
- 1. MIX SOUPS, WITH CANFUL OF BUTTER MILK, AND CANFUL OF REG MILK. ADD A COUPLE OF DOLLOPS OF SOUR CREME AND SPICES. I USUALLY STEAM THE VEGGIES ALITTLE, AND BRAKE THEM DOWN TO BITE SIZE PIECES, SO WHEN YOU DIVE INTO THIS SOUP, YOU GET ALITTLE OF EVERYTHING IN EACH SPOONFUL. HEAT THROUGH, AND ADD VEGGIES.
TRISTIN'S CALIFORNIA BLEND CHEESE SOUP
My youngest son makes this soup that he learned in Home Economics class in 9th grade. He was proud to make it for us and still loves to share this soup two years later.
Provided by Darla Schoenwald @flicker37
Categories Other Soups
Number Of Ingredients 8
Steps:
- Simmer water, bouillon cubes, celery and onion for 20 minutes. Add potatoes, carrots, broccoli and cauliflower and simmer until vegetables are tender. Add cream of chicken soup and cheese. Heat only until cheese is melted. (May substitute frozen California blend vegatables instead of fresh broccoli and cauliflower).
- Serve with a sandwhich or with some fresh bread rolls straight out of the oven.
CALIFORNIA MEDLEY CHEESE SOUP W/HAM-ANNETTE'S
Thick, creamy, cheesy soup loaded with vegetables and ham. If you don't want meat in it, it's equally as good without it. What's better in cold weather than hot soup that sticks to your ribs? Recipe is my own.
Provided by Annette W.
Categories Other Soups
Time 1h20m
Number Of Ingredients 12
Steps:
- 1. In stockpot, using margarine, saute onion, green onion and celery. When soft, add chicken/veggie broth, potato soup, Velveeta cheese and sour cream.
- 2. Once melted, add potato and bags of veggies as well as ham if you're using it. Bring to boil but watch carefully as to not allow soup to burn. Then turn to low and allow to simmer for at least one hour. Stir occasionally. Enjoy!
- 3. ****This can also be made in a Crock Pot.****
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CALIFORNIA MEDLEY BROCCOLI & CAULIFLOWER CHEDDAR SOUP
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- Melt the butter in a large stock pot over medium heat. Add the onions, celery and garlic. Sautee until soft, about 6 minutes.
- Add a splash of chicken broth from the quart and allow to warm. Push the vegetables to one side and add flour in the cleared area. Tilt the pot to let liquid run into the flour. Stir until thick, then mix in with the vegetables in the pot. Add the remaining stock and turn the heat up to high. Add the broccoli and cauliflower. Bring to a boil, reduce heat to a simmer. Season with salt, pepper, and thyme, and cover, simmering for 15 minutes.
- Meanwhile, make the cheese sauce. In a small pot, melt butter over medium-high heat. Add flour to butter and stir until a thick paste forms. Add milk a little at a time, stirring completely after each addition. When all milk is incorporated, allow mixture to heat to bubbling, stirring frequently. Keep an eye on it - don't walk away. When the mixture is nice and thick and hot, stir in the beer. Begin adding the cheese, about one cup at a time (don't measure it, just throw in a handful), stirring continuously. When the cheese is melted, remove pot from heat.
- Add cheese sauce to the soup and stir until completely incorporated. Taste, and adjust the salt and pepper if necessary.
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