Cheesy Vegetable Casserole Recipes

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a large saucepan of water to a boil. Add eggplant and cook until tender, 10 to 15 minutes. Drain and pour eggplant into an 8-inch square baking dish.
• Melt butter in a 3-quart saucepan on medium heat. Add flour and mix to create a paste. Add tomatoes, bell pepper, onion, brown sugar, and salt and cook over medium to medium-high heat. Stir occasionally until mixture bubbles and thickens, 5 to 10 minutes. Pour mixture over the eggplant in the baking dish.
• Cover the vegetables in the baking dish with Cheddar cheese and bread crumbs.
• Bake in the preheated oven until hot and bubbly, 30 to 40 minutes.

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 degrees F (175 degrees C).
• In a medium bowl combine the mixed vegetables, onion, soup, mayonnaise and cheese. Mix well and spread mixture into a 9x13 inch baking dish. Top with the cracker crumbs.
• Bake about 30 minutes, or until browned and bubbly.

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.