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Cheesy Vegetable Medley

 Cheesy Vegetable Medley
Can't decide whether to cook vegetables or pasta for a side dish? Try combining them in this medley. It received rave reviews at our volunteer fire department meeting. Now, I make it for other covered-dish suppers.
14 ServingsPrep: 25 min. Bake: 30 min.

Ingredients

  • 3 cups fresh broccoli florets
  • 3 cups fresh cauliflowerets
  • 2 cups julienned carrots
  • 1 small onion, diced
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 8 ounces elbow macaroni, cooked and drained
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 2 cups (8 ounces) shredded cheddar cheese
  • 8 ounces process cheese (Velveeta), sliced
  • 3/4 cup half-and-half cream
  • 3/4 cup seasoned bread crumbs
  • 1/4 cup butter
  • 1/2 cup grated Parmesan cheese

Directions

  • Place broccoli and cauliflower in a steamer basket. Place in a
  • saucepan over 1 in. of water; bring to a boil. Cover and steam for
  • 5-8 minutes or until crisp-tender. Rinse in cold water; drain and
  • set aside. Repeat with carrots and onion, steaming for 4-5 minutes
  • or until tender.
  • Place vegetables in a large bowl; add the garlic powder, Italian
  • seasoning, salt and pepper. Stir in macaroni. Spoon half into a

2 of 2

Cheesy Vegetable Medley (continued)

Directions (continued)

  • greased 3-qt. baking dish. Sprinkle with half of the mozzarella,
  • cheddar and process cheese. Repeat layers.
  • Pour cream over the top. Sprinkle with bread crumbs; dot with butter.
  • Top with Parmesan cheese. Bake, uncovered, at 350° for 30-40
  • minutes or until bubbly. Yield: 12-14 servings.
Nutritional Facts: 1 serving (1 each) equals 311 calories, 17 g fat (11 g saturated fat), 54 mg cholesterol, 589 mg sodium, 23 g carbohydrate, 2 g fiber, 16 g protein.