Best California Vegetable Casserole Recipes

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CALIFORNIA VEGETABLE CASSEROLE



California Vegetable Casserole image

I call this a California casserole because that is where I was living when I first made it, and I use the frozen California mix vegetables in it.

Provided by annconnolly

Categories     Cauliflower

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 6

1/4 cup butter, melted
1/4 cup flour
2 cups milk
8 ounces cream cheese
2 (16 ounce) packages frozen broccoli carrots cauliflower mix
1/2 cup cheddar cheese, grated

Steps:

  • Par-boil frozen vegetables.
  • Melt butter in a saucepan.
  • Whisk in flour, do not brown.
  • And add milk, continue to stir.
  • Dice cream cheese and slowly add to mixture. Do not boil.
  • Continue stirring until mix is smooth.
  • Place vegetables in a greased baking dish.
  • Pour sauce over veggies.
  • Sprinkle cheddar cheese over the top and if you like, you can now add a bread crumb topping.
  • Bake at 350°F 30 minutes.

Nutrition Facts : Calories 308.7, Fat 27, SaturatedFat 17, Cholesterol 83.2, Sodium 264.8, Carbohydrate 8.9, Fiber 0.1, Sugar 0.1, Protein 8.5

CALIFORNIA VEGETABLE BAKE



California Vegetable Bake image

California vegetables (broccoli, carrots and cauliflower) covered with easy cream and cheese sauce topped with Ritz® crackers. Very easy and always a big hit.

Provided by TERILY

Categories     Side Dish     Vegetables

Time 45m

Yield 10

Number Of Ingredients 7

2 (20 ounce) bags California-blend frozen vegetables
1 cup mayonnaise
1 cup sour cream
1 cup chopped onion
1 cup shredded Cheddar cheese
½ cup melted butter
1 sleeve buttery round crackers (such as Ritz®), crushed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add frozen vegetables, cover, and steam until tender, 4 to 6 minutes. Transfer vegetables to a baking dish.
  • Mix mayonnaise, sour cream, onion, and Cheddar cheese in a bowl; pour over vegetables. Stir crackers and melted butter in another bowl and sprinkle over vegetables.
  • Bake in the preheated oven until golden brown and bubbly, about 30 minutes.

Nutrition Facts : Calories 471 calories, Carbohydrate 25.2 g, Cholesterol 54.7 mg, Fat 39 g, Fiber 5 g, Protein 8.5 g, SaturatedFat 14.6 g, Sodium 429.2 mg, Sugar 1.7 g

CROCK POT CALIFORNIA VEGETABLE CHEESE BAKE



Crock Pot California Vegetable Cheese Bake image

Make and share this Crock Pot California Vegetable Cheese Bake recipe from Food.com.

Provided by Audrey M

Categories     Vegetable

Time 6h5m

Yield 6 serving(s)

Number Of Ingredients 5

4 cups frozen broccoli carrots cauliflower mix, thawed
1/2 cup finely chopped onion (can use frozen chopped onion)
1 (10 3/4 ounce) can Healthy Request cream of mushroom soup
1/4 cup chopped pimiento, drained
1 1/2 cups cubed velveeta light processed cheese

Steps:

  • Spray slow cooker container with butter-flavored cooking spray.
  • In prepared container, combine thawed vegetables & onion.
  • Add mushroom soup, pimiento & cheese.
  • Hint: Thaw vegetables by placing them in a colander and rinsing them under hot water for one minute.
  • Mix well to combine.
  • Cover & cook on LOW for 4 to 6 hours.
  • Mix well before serving.

Nutrition Facts : Calories 6.7, Sodium 80.3, Carbohydrate 1.6, Fiber 0.3, Sugar 0.6, Protein 0.2

CHEESY CALIFORNIA VEGETABLES



Cheesy California Vegetables image

A baked cheesy casserole with a crumb topping over colorful vegetables. Great as a side dish with any meal. You can vary the veggies if you like. From Taste of Home magazine.

Provided by Marie

Categories     Vegetable

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 4

2 (16 ounce) packages california-blend frozen vegetables
8 ounces processed cheese (velveeta)
6 tablespoons butter, divided
1/2 cup crushed butter flavored cracker (about 13)

Steps:

  • Prepare vegetables according to package directions and drain.
  • Place half in an ungreased 11 x 7 baking dish.
  • In small saucepan, combine cheese and 4 T butter.
  • Cook and stir over low heat until melted.
  • Pour half over vegetables.
  • Repeat layers.
  • Melt remaining butter and toss with cracker crumbs.
  • Sprinkle over top of casserole.
  • Bake uncovered at 325 degrees for 20 to 25 minutes or until golden brown.

COLORFUL VEGGIE BAKE



Colorful Veggie Bake image

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

2 packages (16 ounces each) frozen California-blend vegetables
8 ounces process cheese (Velveeta), cubed
6 tablespoons butter, divided
1/2 cup crushed butter-flavored crackers (about 13 crackers)

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.

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