Cheesy Vegetable Casserole Microwave Version Recipes

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GARDEN VEGETABLE CASSEROLE (MICROWAVE)

Fast, fresh and if you grow zucchini or crookneck squash, this recipe will become your favorite! Have had this recipe for years, no idea of source. Alter the seasonings to your tastes. Enjoy!

Provided by Kauaian cook

Categories     Vegetable

Time 18m

Yield 4 serving(s)

Number Of Ingredients 8



Garden Vegetable Casserole (Microwave) image

Steps:

  • Place sliced vegetables in microwave casserole dish.
  • Mix seasoned salt, thyme and basil.
  • Toss with vegetables.
  • Cover casserole and cook at full power 8-10 minutes.
  • Sprinkle Parmesan cheese over hot vegetables.
  • Cover and let melt (about 1 minute).

Nutrition Facts : Calories 41, Fat 1, SaturatedFat 0.5, Cholesterol 2.2, Sodium 46.4, Carbohydrate 6.7, Fiber 1.8, Sugar 3.7, Protein 2.7

2 small summer squash, sliced
1 medium zucchini, sliced
1 small white onion, sliced
1 tomatoes, sliced
1/2 teaspoon seasoning salt
1/2 teaspoon thyme
1/2 teaspoon basil
2 tablespoons grated parmesan cheese

CHEESY VEGETABLE CASSEROLE (MICROWAVE VERSION)

Microwave Setting...HIGH 100%/MEDIUM HIGH 70% Microwave cooking time: 14 minutes 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...

Provided by Rev BJ Friley

Categories     Side Casseroles

Number Of Ingredients 4



Cheesy Vegetable Casserole (microwave version) image

Steps:

  • 1. Cut cheese into chunks.
  • 2. Place in a microsafe 1-quart casserole dish with 1/4 cup butter.
  • 3. Microwave at MEDIUM HIGH power (roast) for about 4 minutes or until melted.
  • 4. Stir every 1 1/2 minutes.
  • 5. Add vegetables to casserole.
  • 6. Mix well.
  • 7. Melt remaining butter in a bowl at HIGH power for 30 seconds.
  • 8. Stir in cracker crumbs.
  • 9. Sprinkle buttered crumbs over casserole.
  • 10. Microwave at MEDIUM HIGH power (roast), uncovered, for about 10 minutes, rotating 1/2 turn after 5 minutes.
  • 11. Let stand 2 to 3 minutes before serving.

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

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.

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

CHEESY VEGETABLE CASSEROLE

Make and share this Cheesy Vegetable Casserole recipe from Food.com.

Provided by truebrit

Categories     Cauliflower

Time 40m

Yield 4 serving(s)

Number Of Ingredients 4



Cheesy Vegetable Casserole image

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.

Nutrition Facts : Calories 469.1, Fat 40.8, SaturatedFat 23.9, Cholesterol 97.3, Sodium 842.9, Carbohydrate 14.2, Fiber 0.2, Sugar 0.3, Protein 12.6

1/2 lb American cheese
1/2 cup butter or 1/2 cup margarine
1 (16 ounce) bag frozen broccoli carrots cauliflower mix, thawed and drained
1 cup crushed butter flavored cracker (about 30)

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.

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

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.

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

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.

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

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