Best Corn Vegetable Medley Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CORN VEGETABLE MEDLEY



Corn Vegetable Medley image

I often times just steam some broccoli & cauliflower & season it LIGHTLY! Now & then I like a little variation, & this recipe does the trick!

Provided by Sydney Mike

Categories     Cauliflower

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

1 (10 3/4 ounce) can cream of corn soup
1/2 cup milk
2 cups broccoli florets
2 cups carrots, peeled, sliced
2 cups cauliflower florets
1/2 cup cheddar cheese, shredded (optional)

Steps:

  • In a saucepan, heat the soup & milk to boiling, stirring often.
  • Stir in the vegetables, & return to boiling.
  • Cover & cook over low heat about 20 minutes, or until vegetables are tender, stirring often.
  • If using the cheddar cheese, stir it in & heat through.

Nutrition Facts : Calories 46, Fat 1, SaturatedFat 0.5, Cholesterol 2.9, Sodium 56.5, Carbohydrate 8.1, Fiber 1.9, Sugar 2.7, Protein 2.5

CORN-VEGETABLE MEDLEY



Corn-Vegetable Medley image

Number Of Ingredients 12

2 tablespoons vegetable oil
4 zucchini 6-inch, thinly sliced
1 green bell pepper coarsely chopped
3 green onions including some greens, thinly sliced
1 clove garlic minced
3 cups corn fresh, cut from cob
2 tomatoes peeled, seeded, and diced
1 teaspoon salt
1/4 teaspoon sugar
Freshly ground pepper to taste
1/2 teaspoon cumin ground
1/2 cup Swiss cheese shredded natural

Steps:

  • Heat oven to 350° F. In Dutch oven, heat oil add zucchini, green pepper, onions, and garlic. Stir over medium-high heat until vegetables are coated with oil. Stir in corn, tomatoes, salt, sugar, pepper, and cumin. Pour into greased 8-inch square casserole cover with foil and bake for 20 minutes. Sprinkle with cheese return to oven uncovered, for 10 minutes. Serve immediately.

Nutrition Facts : Nutritional Facts Serves

CORN VEGETABLE MEDLEY



Corn Vegetable Medley image

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 6

11 cans campbell
0.5 cups milk
2 cups broccoli florets
1 cups carrots
1 cups cauliflower florets
0.5 cups shredded cheddar cheese

Steps:

  • 1. In saucepan, heat soup and milk to boiling, stirring often. Stir in vegetables.
  • 2. Return to boiling. Cover; cook over low heat 20 minutes or until vegetables are tender, stirring often. Stir in cheese. Heat through.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #side-dishes     #vegetables     #broccoli     #carrots     #cauliflower

Related Topics