Mimis Excellent Cheesy Vegetables Recipes

Steps:

• Sauté onion and garlic in butter.
• Add soup and cheez whiz.
• Cook until cheez whiz melts.
• Pour vegetables into a 9x13 oven dish or baking pan.
• Pour Cheez/soup mixture over top of vegetables.
• Cook at 350F for about 20 minutes or until heated thoroughly.

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.

Steps:

• Bring a pan of lightly salted water to the boil and cook the cauliflower florets for 3 mins. Add the broccoli and cook for 2 mins more. Drain in a colander and leave to steam-dry.
• Tip the spinach into a large saucepan, add 2 tbsp water and cook with the lid on over a low heat for 3-4 mins until wilted, then tip into a sieve and press the excess moisture out of it with the back of a wooden spoon. Set aside.
• Heat the oven to 220C/200C fan/gas 7. Melt the butter in a saucepan over a low heat until foaming, then stir in the flour to create a thick paste. Cook for 2 mins, remove the pan from the heat and whisk in the milk in several additions until lump-free. Return to the heat and whisk until thickened. Whisk in the mustard, most of the cheese and the chives. Season to taste.
• Arrange the vegetables, including the cauliflower leaves, in a medium ovenproof dish. Pour over the sauce, then sprinkle with the remaining cheese. Bake for 25-30 mins or until golden and bubbling.

Steps:

• Halve the squash. Heat the extra-virgin olive oil in large skillet over medium-high heat. Saute the squash 5 minutes then add the onions and tomatoes, season the vegetables with salt and pepper and cook 5 to 7 minutes more until the tomatoes begin to burst and the onions are warmed through. Toss the herbs with the vegetables and transfer to a serving dish.

Steps:

• Place the brown onion, carrots and corn kernels in a saucepan with the water. Bring to a boil, and then reduce to a simmer for 2-3 minutes until the vegetables begin to soften.
• Add the flour and onion salt, and simmer, stirring, for 3-5 minutes until the liquid begins to thicken.
• Add the cheese, and stir until it has melted through.
• Remove from heat and sit for 1 minute to thicken the sauce.

Steps:

• Cook the rice and onion together.
• Drain well and place the rice and onion at the base of a large casserole dish.
• Sauté the curry powder in the butter for a couple of minutes.
• Add the carrot, zucchinis and celery and cook gently for 8 minutes.
• Add the mushrooms and cook for another 2 minutes.
• Cover the rice with the vegetables.
• Cook the potatoes until just tender and place over the vegetables.
• Make four cups of cheese sauce and pour over the vegetables.
• Cover with grated cheese and breadcrumbs (mixed).
• Cook in a moderate over for about 30 minutes.