Re: veggie cheese casserole

[Guest guest]

I made this very same thing about a month or so ago......mine was not only not hot in the middle, it was runny too! I figured it out........DONT put the frozen vegies in still frozen! I made it again, just because I was mad about it not turning out right and the 2nd time it was perfect! I cooked the frozen veggies in the microwave per directions on the bag, drained em and then followed the recipe directions after that--it was perfect then! Hope this helps!

veggie cheese casserole

I tried this recipe tonight, and the taste was good, but it was not hot even after 45 minutes, any ideas as to what went wrong/ Thanks for any help. FionaCheesy Veggie CasseroleRecipe By: lacarterServings: 6Points per serving: 2.916 ounces Frozen California-blend vegetables1 cup Chopped Onion1 cup Chopped Celery1 cup Fat-free Mayonnaise1 cup Reduced Fat Cheddar Cheese -- grated1 cup reduced fat Ritz® cracker crumbsButter flavor cooking sprayMix first five ingredients together. Pour into lightly sprayed quart casserole. Sprinkle with cracker crumbs and spray with butter flavored spray. (I sometimes do not use a whole cup of cracker crumbs). Brown in a 350 degree F. oven until mixture is lightly browned and bubbly, about 30 minutes.Per Serving: 169 Calories; 4g Fat; 8g Protein; 26g Carbohydrate; 4g Dietary Fiber; 4mg Cholesterol; 786mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.

[Guest guest]

I made this very same thing about a month or so ago......mine was not only not hot in the middle, it was runny too! I figured it out........DONT put the frozen vegies in still frozen! I made it again, just because I was mad about it not turning out right and the 2nd time it was perfect! I cooked the frozen veggies in the microwave per directions on the bag, drained em and then followed the recipe directions after that--it was perfect then! Hope this helps!

veggie cheese casserole

I tried this recipe tonight, and the taste was good, but it was not hot even after 45 minutes, any ideas as to what went wrong/ Thanks for any help. FionaCheesy Veggie CasseroleRecipe By: lacarterServings: 6Points per serving: 2.916 ounces Frozen California-blend vegetables1 cup Chopped Onion1 cup Chopped Celery1 cup Fat-free Mayonnaise1 cup Reduced Fat Cheddar Cheese -- grated1 cup reduced fat Ritz® cracker crumbsButter flavor cooking sprayMix first five ingredients together. Pour into lightly sprayed quart casserole. Sprinkle with cracker crumbs and spray with butter flavored spray. (I sometimes do not use a whole cup of cracker crumbs). Brown in a 350 degree F. oven until mixture is lightly browned and bubbly, about 30 minutes.Per Serving: 169 Calories; 4g Fat; 8g Protein; 26g Carbohydrate; 4g Dietary Fiber; 4mg Cholesterol; 786mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.

[Guest guest]

I made this very same thing about a month or so ago......mine was not only not hot in the middle, it was runny too! I figured it out........DONT put the frozen vegies in still frozen! I made it again, just because I was mad about it not turning out right and the 2nd time it was perfect! I cooked the frozen veggies in the microwave per directions on the bag, drained em and then followed the recipe directions after that--it was perfect then! Hope this helps!

veggie cheese casserole

I tried this recipe tonight, and the taste was good, but it was not hot even after 45 minutes, any ideas as to what went wrong/ Thanks for any help. FionaCheesy Veggie CasseroleRecipe By: lacarterServings: 6Points per serving: 2.916 ounces Frozen California-blend vegetables1 cup Chopped Onion1 cup Chopped Celery1 cup Fat-free Mayonnaise1 cup Reduced Fat Cheddar Cheese -- grated1 cup reduced fat Ritz® cracker crumbsButter flavor cooking sprayMix first five ingredients together. Pour into lightly sprayed quart casserole. Sprinkle with cracker crumbs and spray with butter flavored spray. (I sometimes do not use a whole cup of cracker crumbs). Brown in a 350 degree F. oven until mixture is lightly browned and bubbly, about 30 minutes.Per Serving: 169 Calories; 4g Fat; 8g Protein; 26g Carbohydrate; 4g Dietary Fiber; 4mg Cholesterol; 786mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.

[Guest guest]

I should have posted what I had to do with the veggies - just like I need to thaw the veggies first. This got me thinking that the next time I make this I'm going to use fresh veggies and see what happens!! The family loved this dish though!!

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I tried this recipe tonight, and the taste was good, but it was not hot even after 45 minutes, any ideas as to what went wrong/ Thanks for any help. Fiona

[Guest guest]

I should have posted what I had to do with the veggies - just like I need to thaw the veggies first. This got me thinking that the next time I make this I'm going to use fresh veggies and see what happens!! The family loved this dish though!!

~~

I tried this recipe tonight, and the taste was good, but it was not hot even after 45 minutes, any ideas as to what went wrong/ Thanks for any help. Fiona