Best Creamy Veggie Casserole Recipes

CREAMY VEGGIE CASSEROLE

Creamy Veggie Casserole image

Make and share this Creamy Veggie Casserole recipe from Food.com.

Provided by Chef mariajane

Categories One Dish Meal

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

1 (16 ounce) package frozen vegetables
2 tablespoons flour
1 cup sour cream (Daisy Brand)
1/2 teaspoon pepper
1 teaspoon salt
8 ounces swiss cheese, grated
1 dash paprika

Steps:

Butter a casserole dish and pre-heat oven to 350°F Bring vegetables to a boil in salted water. Boil for 5 minutes. Drain and place in the casserole dish. Mix flour, sour cream, pepper, and salt together. Pour over the vegetables. Top with Swiss cheese. Sprinkle with paprika, and bake for 30 minutes.

Nutrition Facts : Calories 283.7, Fat 19, SaturatedFat 11.8, Cholesterol 51.6, Sodium 516.1, Carbohydrate 15.9, Fiber 3.1, Sugar 0.6, Protein 14.2

CREAMY CHICKEN VEGGIE CASSEROLE

Creamy Chicken Veggie Casserole image

This is one of my husband's favorite one-dish meals. It's quick, easy to make, and can use up whatever soups, rice and veggies you have in the fridge or freezer. Substitute whatever you like, but remember I'm not responsible if you don't make it like my recipe! :) This makes a large amount, and it freezes well. I use a 6-7 qt deep skillet with a lid. You will not need to bake this, but you could if it's easier. It also works great as a crock pot recipe. This recipe uses fresh vegetables. If you add frozen veggies, you'll need to use slightly less water.

Provided by Faux Chef Lael

Categories One Dish Meal

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons extra virgin olive oil
1 lb chicken breast (sliced in long thin strips, about 1/8 inch thick)
2 cups carrots (sliced into thin strips, not coins)
2 cups broccoli (bite sized pieces)
2 cups cauliflower (bite sized pieces)
2 cups wild rice, with seasoning (if you have unseasoned rice you'll need to add seasonings)
4 cups water
4 tablespoons chicken soup base, powder
1 teaspoon dill seed
1 teaspoon garlic salt
1/2 teaspoon ground pepper (black or white)
2 (6 ounce) cans mushroom stems and pieces (with liquid)
2 (10 1/2 ounce) cans cream of mushroom soup (or cream of whatever)
2 cups sharp cheddar cheese, shredded

Steps:

Using the deepest stovetop skillet or pot you have (minimum 6 quarts), add olive oil and heat on medium high until hot. Add sliced chicken and sautee until it just turns white, about 2 minutes, stirring frequently. Do not brown or overcook. Chicken will continue to cook as you add ingredients.
Add carrots, broccoli, cauliflower, rice, water, chicken base powder and all seasonings. Stir and cover with lid, heat to a simmer then turn heat down to medium. Stirring occasionally, cook for approx 10 minutes or until rice is almost done.
Remove lid, add the mushrooms with liquid and the cans of soup, stir and simmer uncovered for an additional 5 minutes or until it reached desired thick consistency. It should not be runny.
Remove from heat. Stir in cheddar cheese and let the pot rest for 5 minutes to thicken.
TIPS: Try it with different veggies and meats. We like this with tuna and peas as well, or with ground beef, green beans and corn. You can also make it into a sort of "shepherd's pie" by cutting the stovetop cooking time in half, covering the top with seasoned tater tots or hashbrowns or mashed potatoes and baking it uncovered in the oven for an additional 20-25 minutes. Experiment and enjoy!

CREAMY PASTA & VEGGIE CASSEROLE

Creamy Pasta & Veggie Casserole image

I created this recipe a few weeks ago with ingredients in the pantry. My husband is a big meat eater, and I love lots of veggies, so as a compromise, I grilled the chicken on the side and added lots of veggies to the pasta, & that made both of us happy.

Provided by Rose Mary Mogan

Categories Pasta Sides

Time 40m

Number Of Ingredients 13

Ingredients

1 box 16 oz. pasta rotini, mostaccioli, or shell pasta, cooked according to directions
1 jar(s) 16 oz. classic alfredo sauce
8 oz canned sliced mushrooms, drained
1 bunch green onions, chopped
1 medium red or green bell pepper, chopped
2 medium tomatoes, quartered & cut into eights
1 lb fresh broccoli floweretts
1 1/2 c heavy whipping cream
1 1/2 tsp lemon pepper( no salt added)
1 Tbsp italian seasoning
3 clove garlic, minced
3/4 c freshly grated parmesan cheese
2 Tbsp olive oil or canola oil

Steps:

1. Cook pasta according to package directions and set aside. Add olive or canola oil to large skillet, and heat to medium high heat, then add chopped onions, bell peppers, broccoli, and tomatoes, let cook a few minutes till crisp tender, then add drained mushrooms, pasta, and spices, stir to mix.
2. Add alfredo sauce, then pour whipping cream into Alfredo sauce jar, and rinse jar with cream and pour over pasta sauce, stir till heated through, about 10 to 15 minutes. Add freshly grated parmesan cheese, and stir till cheese begins to melt. Garnish with additional chopped green onions & freshly grated Cheese if desired. if desired. Serve while still hot.
3. Note you can add chopped grilled Chicken or shrimp to this dish if desired. But I grilled and served my chicken on the side. This dish is quick and easy, and quite tasty. I used the veggies that I had on hand, but you can use what ever vegetables you have.

CREAMY VEGGIE CASSEROLE

Creamy Veggie Casserole image

Even kids will eat their veggies when you serve them this way, covered in a creamy cheese sauce and topped with crushed crackers. They just might ask for seconds!

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 5

Ingredients

1 package (24 ounces) frozen California-blend vegetables
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 jar (8 ounces) process cheese sauce
1/2 cup finely crushed butter-flavored crackers (about 13 crackers)
2 tablespoons butter, melted

Steps:

Prepare vegetables according to package directions; drain. In a bowl, combine the soup and cheese sauce. Add vegetables and stir to coat. Transfer to a greased shallow 2-qt. baking dish. Toss cracker crumbs and butter; sprinkle over the top. Bake, uncovered, at 350° for 30 minutes or until heated through.

Nutrition Facts : Calories 246 calories, Fat 16g fat (9g saturated fat), Cholesterol 35mg cholesterol, Sodium 1128mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 3g fiber), Protein 9g protein.