Cheesy Vegetable Casserole Oven Version Recipes
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
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.
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
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.
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
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.
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
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.
CHEESY VEGETABLE CASSEROLE
Make and share this Cheesy Vegetable Casserole recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook the prepared vegetables in salted, boiling water for ten minutes or so.
- Butter the inside of a large casserole dish and add the hot vegetables to it with most of the cheese mixed in.
- Whisk the eggs lightly with the cream and seasoning and pour over the vegetables.
- Sprinkle the rest of the cheese on top.
- Cover the casserole and bake at 300°F for 25 to 30 minutes until the egg custard is set.
Nutrition Facts : Calories 440.4, Fat 27.5, SaturatedFat 14.5, Cholesterol 379.3, Sodium 434.8, Carbohydrate 30.6, Fiber 6.9, Sugar 9, Protein 21.6
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