Vegetables With Cheese Sauce Food

VEGETABLES WITH CHEESE SAUCE

Steps:

• Microwave vegetable blend according to package directions. In a small saucepan, combine cheese and milk. Cook and stir over low heat until melted. Serve with vegetables.

VEGETABLE AU GRATIN - VEGETABLES IN CHEESE SAUCE

Steps:

• Preheat oven to 400°F. Peel and slice your vegetables using a knife or a mandoline, and add to 3 separate bowls.
• Add ⅔ cup of the heavy cream and 2 ounces of the parmesan to each bowl. Add some of the thyme to each bowl along with salt and pepper. Toss to evenly coat.
• Arrange the sliced vegetables in the cast iron skillet by color in whatever way is most pleasing to you. Pour what was left of the heavy cream mixture from the parsnips and sweet potato bowl over the sliced veggies. Do not use the beets mixture as it will be too pink.
• Cover and bake in the oven for 40-45 minutes. When time is up, remove cover and top with the rest of the parmesan and the gruyere. Place under broiler for 3 minutes or so to create a crispy and golden cheese layer on top.
• Garnish with fresh thyme, and enjoy!

CHEESE SAUCE FOR BROCCOLI AND CAULIFLOWER

Steps:

• Melt butter in a saucepan over medium heat; whisk flour into butter until smooth. Pour milk into butter mixture and stir with a wooden spoon to combine. Cook and stir until mixture thickens, about 3 minutes. Add Cheddar cheese and stir until cheese is melted, about 3 minutes more. Season with salt and pepper.

EASY CHEESE SAUCE FOR VEGETABLES

Steps:

• Preheat the oven to 400°F.
• Heat olive oil in a non-stick pan over medium-high heat. Add onion and sauté for 2-3 minutes.
• Add garlic and mushroom. Sauté until onion is translucent and mushrooms are cooked, 5-6 minutes. Set aside.
• Meanwhile, bring a pot of water to a boil.
• Add the carrots, broccoli, and sweet potatoes to the boiling water and cook for 10 minutes. (They don't need to be totally cooked, as the cooking will finish in the oven.)
• For the sauce, simply place all the ingredients into a saucepan stirring continuously until you get a thick-cheesy sauce.
• Place all the vegetables, including the red pepper and cherry tomatoes, onto a baking sheet. Drizzle with additional olive oil. Season with salt and pepper, to taste.
• Roast vegetables in the oven for 10-15 minutes, until the red pepper is tender.
• Then pour the cheesy sauce over the vegetables, and cook for 5 more minutes, or until all the veggies are fork-tender.

SUMMER VEGETABLES IN A CREAMY CHILE CHEESE SAUCE

Steps:

• Place the zucchini in a medium saucepan with 1 cup water; season lightly with salt and pepper. Bring to a boil and simmer, covered, over medium heat for 2 minutes. Set aside without draining.
• Heat the oil in a large nonstick skillet over high heat until hot but not smoking. Reduce the heat slightly and add the garlic and onion. Cook, stirring until the onion is translucent, about 2 minutes. Stir in the tomato and cook until its liquid is partly evaporated, about 5 minutes. Stir in the corn and poblanos and simmer 5 minutes more.
• Add the zucchini and its cooking liquid along with the evaporated milk to the corn-chile mixture and bring to a boil. Reduce the heat to low, stir in the Cheddar, and cook just until it melts. Serve immediately.

GRILLED VEGETABLES WITH CHEESE SAUCE

Steps:

• Heat grill to medium heat.
• Toss vegetables with oil; grill 4 to 6 min. or until tender, turning after 4 min.
• Microwave milk in small microwaveable bowl on HIGH 1 min. Stir in chopped Singles; microwave 1 min. or until Singles are completely melted and sauce is well blended, stirring every 30 sec.
• Serve vegetables topped with sauce.

CHEESY GARLIC SAUCE FOR VEGETABLES

Steps:

• Combine milk, flour and dried cayenne pepper in a medium saucepan.
• Add butter and cream cheese and melt over medium-high heat.
• Add lemon juice and cheddar cheese.
• Melt cheese and stir constantly over medium heat until mixture thickens slightly.
• Reduce heat to minimum or remove from burner and continue to stir until slightly cooled.
• Serve warm over lightly cooked broccoli, cauliflower or your favourite vegetables!

SLOW-COOKED VEGETABLES WITH CHEESE SAUCE

Steps:

• Place all ingredients in a 3- or 4-qt. slow cooker. Cook, covered, on low 3-4 hours or until cheese is melted. Stir before serving.

CHEESY CALIFORNIA VEGETABLES

Steps:

• Prepare vegetables according to package directions and drain.
• Place half in an ungreased 11 x 7 baking dish.
• In small saucepan, combine cheese and 4 T butter.
• Cook and stir over low heat until melted.
• Pour half over vegetables.
• Repeat layers.
• Melt remaining butter and toss with cracker crumbs.
• Sprinkle over top of casserole.
• Bake uncovered at 325 degrees for 20 to 25 minutes or until golden brown.