Cheesy Veggie Casserole
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Preheat oven to 350 degrees F 175 degrees C.
Cheesy veggie casserole. 2 pounds fresh variety of vegetables of your choice broccoli cauliflower carrots green beans zucchini or asparagus all work well ¼ cup chopped onion. Remove from the oven top with the tomato and sprinkle evenly with the cheese. Season with salt and pepper and toss to coat the vegetables in the seasoning.
Mix well and allow to cook on low for 3-4 hours. In a large bowl beat the biscuit mix sour cream cottage cheese eggs butter and salt. ½ cup mayonnaise I use Hain Safflower 1.
Heat 1 tbsp of the oil in a frying pan and fry the carrots for 5 mins until just golden then tip into the slow cooker. Thaw frozen vegetables in the microwave by heating the brussels sprouts and carrots on HIGH for 4 minutes then adding the broccoli and cauliflower and heating on HIGH for another 4 minutes. ¼ cup melted butter.
Prep Time 15 mins. Stir in the carrots cover and cook for 3 minutes stirring occasionally or until. How to Make Cheesy Vegetable Casserole.
Bake for 20-25 minutes or until the veggies are becoming tender but still crisp. A casserole is technically speaking a meal baked in a single deep dish often a cheesy combination of various vegetables proteins and starches. Add remaining cheddar cheese on.
Stir in sour cream condensed soup and shredded cheese. Place California medley vegetables cheese soup vegetable broth and ½ cup of cheese in the slow cooker. Return to the oven for another 10 to 15 minutes or until the veggies are tender and the cheese is melted.
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