Best 7 Colorful Vegetable Casserole Recipes

COLORFUL VEGGIE CASSEROLE

Steps:

• In a large skillet, saute the onions, carrot, celery, peppers and garlic in oil until crisp-tender. Transfer to a large bowl; add the hash browns, soup, 1 cup cheddar cheese, 1 cup mozzarella cheese, parsley and salt., Pour into a greased 3-qt. baking dish. Sprinkle with remaining cheeses and paprika. Bake, uncovered, at 350° for 1 hour or until golden brown.

COLORFUL VEGETABLE CASSEROLE

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.

COLORFUL CHICKEN CASSEROLE

Steps:

• In a large skillet, saute the celery, green pepper and onion in butter until tender. Add the broth, corn, peas, salt if desired and pepper; heat through. Stir in chicken and macaroni. , Divide between two 11x7-in. baking dishes coated with cooking spray. Top with mushrooms and cheese. , Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 350° for 20 minutes. Uncover and bake 10 minutes longer or until heated through. , To use frozen casserole: Remove from the freezer 30 minutes before baking. Bake at 350° for 35 minutes. Uncover and bake 15 minutes longer or until heated through.

COLORFUL VEGETABLE FAJITAS

Steps:

• Wrap tortillas in aluminum foil, and place in oven. Turn heat to 350 degrees F (175 degrees C). Bake for 15 minutes, or until thoroughly heated.
• In a 10 inch skillet, heat oil over medium high heat. Add onions, red and green peppers, and garlic; stir to coat with oil. Cover, reduce heat to medium, and cook for 5 minutes. Stir squash into vegetables. Stir in salsa, cumin, and salt. Cover, and cook for 5 minutes.
• Spoon vegetable mixture evenly down the centers of warm tortillas, and sprinkle with cheese and cilantro. Roll up tortillas, and serve.

COLORFUL VEGETABLE BAKE

Steps:

• Place beans and peppers in a greased 13x9-in. baking dish. Layer with tomatoes, cheese and zucchini. In a large bowl, combine the biscuit mix, salt, cayenne, eggs and milk just until moistened. Pour over the vegetables., Bake, uncovered, at 350° for 55-60 minutes or until puffed and a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

COLORFUL VEGGIE BAKE

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.

COLORFUL CORN & VEGGIE CASSEROLE

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.