Time 45m Yield 10 servings. Number Of Ingredients 4 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.
Time 50m Yield 12-14 servings. Number Of Ingredients 11 Steps:
In a large saucepan; add 1 in. water. Add cauliflower and carrots. Bring to a boil. Reduce heat; cover and simmer for 4-8 minutes. Add broccoli; cook 4-6 minutes longer or until all the vegetables are crisp-tender. Drain., In a small bowl, combine the mayonnaise, onion, horseradish, salt and pepper. Add vegetables; toss to coat., Pour into a greased 2-qt. baking dish. In a small bowl, combine the bread crumbs, butter and paprika until crumbly; sprinkle over vegetables. Bake, uncovered, at 350° for 25-30 minutes or until heated through.
More about “colorful veggie casserole recipes”
Time 50m Yield 8 serving(s) Number Of Ingredients 15 Steps:
Heat oven to 350. Spray rectangular glass casserole pan with cooking spray. Place margarine & frozen mixed vegetables into glass mixing bowl. Microwave 2 minutes until vegetables are thawed & butter is melted. Add everything except the cheese & tomatoes. Stir until blended. Stir in 6 oz of the cheese. Pour mixture into prepared pan. Top with thin slices of tomatoes in a pretty pattern. Sprinkle with reserved cheese. Bake in the center of the oven 25-30 minutes or until casserole is set and cheese is melted. Let set 5 minutes before cutting.
