Vegetable Medley Recipes

This is a yummy veggie dish! I love the Swiss cheese with the veggies along with the French fried onions!


  • 1 bag frozen broccoli, carrots and cauliflower mix, thawed and drained
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  • 1 can cream of mushroom soup
  • 1 cup shredded Swiss cheese or mozzarella cheese
  • 1/3 cup sour cream
  • 1/4 tsp. black pepper
  • 1 jar chopped pimentos, drained, opt.
  • 1 can French fried onions


Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, pimento and 1/2 can onions. Pour into a 1 qt. casserole dish. Bake, covered at 350 degrees F for 30 minutes. Top with remaining cheese and onions; bake uncovered, for 5 minutes longer.

Servings: 6
Prep Time: 15 Minutes
Cooking Time: 35 Minutes

By Robin from Washington, IA

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14 More Recipes

Share on ThriftyFunCheck out these recipes. If you have made this recipe please submit a photo and let us know how it worked. Or, add your own recipe variation.

If you like a combination of vegetables, or just have small amounts of various vegetables to use up, this is for you. You can vary the vegetables according to the season and what is on sale.

Vegetable Medley on dinner plate

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Another great vegetable dish!

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Love the Swiss cheese and the French fried onion rings in this recipe!

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Cook turnips covered in small amount of boiling water until tender, 15-20 minutes. Cook peas and carrots according to package directions. Drain vegetables and combine. Add margarine and season to taste.

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Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, pimiento, and 1/2 can onions. Pour into a 1 qt. casserole. Bake, covered, at 350 degrees F for 30 minutes. Top with remaining cheese and onions.

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Drain spinach well, pressing out excess liquid. Cook bacon in skillet. Remove bacon; set aside. Saute onion and potatoes in drippings. Stir in marjoram, thyme and spinach. Heat through. Crumble bacon and sprinkle over top.

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Creamed potatoes and and peas is a great side dish for your Easter dinner.

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May 10, 2007

Combine zucchini and carrots in a steaming rack. Place rack over boiling water; cover and steam 3 to 5 minutes or until vegetables are crisp-tender.

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In large bowl, combine mushrooms, cauliflower, broccoli, zucchini, squash and onion. Add salad dressing; toss.

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In a large bowl combine the beans, celery, onions, carrots, green peppers and tomatoes. Add butter, tapioca or flour, sugar, salt and pepper; mix well.

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July 20, 2005

It is important to cut the veggies as directed, so that they all bake in the same time. Heat oven to 350 F degrees. Place turnips, parsnips, and carrots in ungreased 9x13 inch baking dish. In small bowl, combine oil, rosemary, salt, pepper, and garlic; blend well.

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April 29, 2005

Heat bacon drippings in a large skillet. Add rest of ingredients; cover and cook over medium heat for 5-10 minutes, or till zucchini is tender crisp. Stirring occasionally. Serves: 8-10

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June 17, 2004

I found this recipe yesterday, I think it'll be good, if you like curry. I figured with everyone's garden vegetables coming in, you might like this, too & it would be a different way to serve veggies.

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Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.

Does anyone have recipes that involve mixed vegetables? Let me explain. It dawned on me this evening that, although I hate vegetables, I like stew and a potato dish my mom makes (with carrots, mushrooms, onions, and green peppers) and a casserole dish she makes (broccoli, cheese, and rice).

The difference is cooked together they all have the same taste. And I like these dishes. You can't taste the individual vegetables. So, if you have a dish of some type you make that involves a variety of vegetables (preferably without meat, but not necessarily so) I would be very interested in hearing about it.

I want to try to get enough "vegetable" recipes that I can cover most of my meals and possibly lose some weight.

By Suntydt from Tazewell, TN


February 7, 20130 found this helpful

Have you tried doing a stir fry? The teriyaki or soy sauce gives the veggies a different taste. Fried rice is a good way to use veggies too. Chicken or turkey pot pie? Cottage pie? It isn't quite as diet concious, but I always add about 2 cups of mixed veggies to most of the Hamburger helper flavors. My family also likes mixed veggies with spagetti sauce. You can put that over rice, noodles or bread. Also try spagetti squash, it's better for you than the pastas. Do you ever eat Ramen noodle soup? I add a lot mixed veggies to that too. Another easy one is a recipe from the depression--hot dogs, potatoes & onions. Mama would dice potatoes & onions, slice hot dogs into little circles, add a bit of salt & pepper & fry with a little oil. Now that isn't very veggie, but I always fry some little carrot rounds to it to make it a bit healthier, I bet corn would be good too. You can top it with cheese or catsup but I like it just plain. Shredded cabbage & a slice of bacon fried together is yummy too.You know that yummy carrot salad you get at the deli? Grate some carrots, throw in some raisins and a little mayo and you've got it. Some recipes tell you to add a tiny bit of sugar or honey if you want it a little sweeter. I don't have many real recipes, I just cook a lot of things as I go and add what I think will work. Try and plug in the ingredients you think you might like and it will give you lots of recipes. BTW, by doing the high protien diet, I lost nearly 60 pounds 2 years ago. I recently gained by 10 pounds when my husband died but I'm taking it off again now. You can do it!

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February 8, 20130 found this helpful

This is a favorite at our house. I like to serve it over left over rice. It is also considered a diet meal.


Put all in kettle and cook til vegetables are done.
3 small onions, chopped
3 garlic cloves, minced
1 jalapino pepper, seeded and chopped
1 sweet red pepper, chopped
3 celery ribs, chopped
2 carrots, sliced
1 zucchini, sliced
2 large can diced tomatoes
1 can (15 oz.) whole kernel corn (I also add juice)
1 can (15 oz.) red kidney beans
1 Tbsp. chili powder (or more to taste)
1/2 tsp oregano
1/2 tsp ground cumin
1/2 tsp salt
1/2 tsp black pepper

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February 8, 20130 found this helpful

I've been bad about not eating enough vegetables but I've found a way that's simple. I have a stove top veggie steamer and I mix frozen broccoli, frozen carrots, and frozen corn. I cook until tender and then I put in a bowl, sprinkle a little olive oil and a little ranch dressing mix (the kind that comes in the little packs). This is quick and healthy and very low in calories. I heard about the ranch dressing online I think.

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February 18, 20130 found this helpful

I hope you'll see this - I had put this newsletter aside to answer this and only just got back to it tonight. I have some suggestions for you.
1- There is a recipe called Grandma Sue's Famous Sausage Stew
on this website, that was contributed by a ThriftyFun member; it has potatoes, carrots & onions, but you could certainly throw in bits of other veggies.
2 - I am pasting a copy of a recipe for Corn & Broccoli Casserole, which can be used as a side dish with a serving of meat or fish.

Corn and Broccoli Casserole is a hearty side dish that starts with fresh tasting frozen veggies and ends with a hot, out of the oven homey result thatll pair with any main dish.

1 (20-ounce) package frozen creamed corn slightly thawed
1 (16-ounce) package frozen chopped broccoli, thawed
1 egg
1/4 cup (1/2 stick) butter, melted and divided
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup coarsely crushed butter crackers


1. Preheat oven to 350ºF. Coat an 8 x 8-inch baking dish with cooking spray.

2. In a large bowl, combine corn, broccoli, egg, 2 tablespoons melted butter, onion powder, salt, and pepper; mix well and spoon into baking dish.

3. In a small bowl, mix crackers and remaining 2 tablespoons melted butter, sprinkle on top of corn and broccoli mixture.

4. Bake 40 to 45 minutes or until firm in center.

Note: If you cant find creamed corn in the frozen food aisle, regular frozen corn will work just fine.

From: Stay Cool newsletter, from, National Frozen & Refrigerated Foods Association

3 - I'm also pasting a copy of a recipe for Vegetable Beef Casserole, which came from Robin at this website; since she contributes so many recipes, it might be hard to locate this one in particular, so I'm pasting it here for you.

Vegetable Beef Casserole

3 medium, unpeeled potatoes, sliced
3 carrots, sliced
3 celery ribs, sliced
1 cup fresh or frozen green and/or red peppers
1 medium onion, chopped
1 lb. lean ground beef
1 tsp. dried thyme
1 tsp. pepper
4 medium tomatoes, peeled, seeded and chopped
1 cup shredded cheddar cheese

In a 3 qt. casserole dish, layer half of the potatoes, carrots, celery, green beans, and onion. Crumble half of the uncooked beef over vegetables. Sprinkle with 1/2 tsp. each of thyme and pepper. Repeat layers. Top with tomatoes. Cover and bake at 400 degrees F for 15 minutes. Reduce heat to 350 degrees F; bake about 1 hour longer or until veggies are tender and meat is done. Sprinkle with cheese; cover and let stand until cheese is melted. 8 servings.

By Robin from Washington, IA 8-12-11

4 - I hope these help. I have other recipes, if you still need more. You can contact me at this website. Enjoy!

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