Creamy Vegetable Cheese Bake Recipes

Steps:

• Place 1 in. of water in a saucepan; add vegetables. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until vegetables are crisp-tender. Drain. In a saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in cheese until cheese is melted. Stir in vegetables., Transfer to a greased 2-1/2 cup baking dish. Bake, uncovered, at 350° for 20-25 minutes or until bubbly and vegetables are tender. Let stand for 3-5 minutes before serving.

Steps:

• Prepare vegetables according to package directions; drain and place in a large bowl. Stir in soup and cream cheese. , Transfer to a greased 1-qt. baking dish. Sprinkle with croutons. Bake, uncovered, at 375° for 25 minutes or until bubbly.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 3-quart casserole dish.
• Place milk, carrots, sweet potatoes, leeks, parsnips, celery, butternut squash, and turnip in a large saucepan; bring to a boil. Reduce heat to medium low; simmer vegetables until tender, stirring occasionally, about 15 minutes.
• Stir cream cheese into vegetable mixture until melted. Stir Parmesan cheese and nutmeg into mixture. Season vegetable mixture with salt and pepper; pour into prepared casserole dish.
• Stir bread crumbs and melted butter together in a small bowl; sprinkle crumb mixture over casserole.
• Bake, covered, in the preheated oven until bubbly, about 30 minutes. Remove cover and cook until top is lightly browned, about 5 minutes more. Let casserole rest for 2 minutes before serving.

Steps:

• In large skillet or stock pot, melt butter over medium high heat.
• Add flour and mix until a smooth roux is formed.
• Cook and stir roux continuously for 2 minutes.
• Add in salt, pepper, cayenne pepper, garlic and nutritional yeast. Stir to combine.
• Add half-and-half and milk.
• Cook and stir continuously until mixture is thickened (8-10 minutes).
• Add in sharp cheddar and stir until melted and well mixed.
• Remove skillet or pot from burner.
• Mix all vegetables into the sauce and stir until fully coated; transfer to greased 13x9 inch casserole dish.
• Sprinkle generously with parmesan cheese.
• Bake at 350° for 20 to 30 minutes, or until bubbling around the edges and browned on top.

Steps:

• Heat oven to 350ºF.
• Microwave cream cheese and milk in large microwaveable bowl on HIGH 1 min. or until cream cheese is melted and mixture is blended when stirred. Add Parmesan and basil; stir until blended. Add vegetables; toss to coat.
• Spoon into 13x9-inch baking dish sprayed with cooking spray. Prepare stuffing as directed on package; spoon over vegetable mixture.
• Bake 30 min. or until golden brown.

Steps:

• Prepare frozen vegetables as package directs. Cook until just tender as they will continue to cook as casserole bakes in oven.
• Place cooked vegetables in a large bowl, stir in soup and cream cheese.
• Transfer to a greased 1 quart baking dish, sprinkle with croutons.
• Bake 25 minutes at 375°F or until bubbly.