Best Cheesy Vegetable Casserole Recipes

CHEESY VEGETABLE CASSEROLE

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.

EASY CHEESY MIXED VEGETABLE CASSEROLE

Steps:

• Combine vegetables, soup, 1/2 cup swiss cheese, sour cream, pepper & 1/2 can of french fried onions into 1 quart casserole.
• Bake covered at 350 for 30 minutes.
• Top with remaining cheese and onions.
• Bake uncovered 5 minutes longer.
• YUM!

CHEESY CHICKEN AND VEGETABLE CASSEROLE

Steps:

• Heat oven to 400°F. In large bowl, mix chicken, pasta sauce and vegetables. Pour into ungreased 9-inch square pan.
• In small bowl, mix Bisquick mix, Parmesan cheese and butter with fork or pastry blender until crumbly. Stir in egg. Sprinkle over chicken mixture.
• Bake 20 to 22 minutes or until topping is light golden brown.

CHEESY VEGETABLE RICE CASSEROLE

Steps:

• Choose frozen veggies such as broccoli, cauliflower, brussel sprouts, etc.
• Boil veggies until close to tenderness you prefer.
• Prepare minute rice.
• In large baking dish (we used 9x11x4), mix veggies, rice, whipping cream and sour cream. If you're using chicken, mix in the cooked chicken now.
• Arrange cheese pieces in a single layer on top of mixture.
• Place baking dish in oven set to 400 degrees and cook until cheese is melted.
• Remove dish and stir. Sprinkle shredded cheese on top and place back in oven until cheese is melted.
• Remove from oven and serve.

CHEESY VEGETABLE CASSEROLE WITH EGGPLANT

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.

CHEESY FRESH VEGETABLE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
• Combine potatoes, broccoli, vegetarian bacon, onion, and bell peppers in a large bowl. Add sour cream, ranch mix, salt, and pepper. Pour into the baking dish and sprinkle paprika on top. Sprinkle Cheddar cheese over the top.
• Mix cracker crumbs and butter together in a separate bowl. Spread evenly over the casserole.
• Bake in the preheated oven until crackers are crisp and cheese is brown and bubbly, about 1 hour and 30 minutes.

CREAM CHEESY VEGETABLE CASSEROLE

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.

CHEESY VEGETABLE CASSEROLE

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.

CHEESY VEGETABLE CASSEROLE (MICROWAVE VERSION)

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.

CHEESY MIXED VEGETABLE CASSEROLE

Steps:

• Saute onions and mushrooms in margarine until onions are clear but not brown.
• Stir in soup.
• Mix in velveeta or american cheese and stir until melted.
• Add all drained vegetables; stir until blended.
• Pour into sprayed oven-proof dish.
• Sprinkle with mozarella cheese.
• Bake@ 350F 30-40 minutes until bubbly and heated through.

CHEESY VEGETABLE MEDLEY CASSEROLE

Steps:

• In a greased 2-qt. microwave-safe dish, combine the zucchini, tomatoes and onion. Cover and microwave on high for 8-10 minutes or until vegetables are tender, stirring three times; drain. Sprinkle with Italian seasoning, salt, pepper and cheese. Cover and let stand for 2-3 minutes or until the cheese is melted.

CHEESY VEGETABLE CASSEROLE (OVEN VERSION)

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.

CHEESY SALMON VEGETABLE NOODLE CASSEROLE

Steps:

• Cook egg noodles to alden te. Drain.
• Drain salmon and fluff. add to a bowl along with the soup, milk, cheese, vegetables, salt and pepper half of old bay seasoning. Add egg noodles and mix.
• Crush bread stuffing add rest of old bay seasoning. Melt butter.
• Pour Noodle Mixture in to a 2 quart baking dish, sprayed with cooking spray. Top with Bread crumbs and melted butter.
• Bake at 375 for 40 to 45 minutes.

CHEESY VEGETABLE CASSEROLE

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.