Quick (YUMMY) side dish recipe for frozen Veggies ...?

Something the whole family with love .. (I have a 20 month old)Quick (YUMMY) side dish recipe for frozen Veggies ...?
here's some that i got from the birdseye site. i hava tried em %26amp; they were real good...





Lemon Baby Corn Blend


1 tbsp butter


1 tbsp olive oil


1/2 cup diced onion


1/4 tsp salt


1/4 tsp pepper


1 tbsp lemon juice


1 tbsp flour


1 tbsp cornstarch


3/4 cup chicken broth


1/2 cup sour cream


1 pkg 16 oz. Birds Eye Baby Corn Bean %26amp; Pea mix, cooked according to package directions


1 1/2 cups croutons with sage %26amp; onion


In a medium frying pan, heat butter and oil. Add onion and parsley, cook 5 to 7 minutes or until tender. Add salt, pepper, lemon juice and flour; stir to combine. Whisk together cornstarch and chicken broth, stir into onion/lemon juice mixture. Stir sour cream and corn and bean blend into vegetables mixture. Pour into a greased casserole dish. Top with croutons. Bake in preheated 350F oven 15 to 17 minutes or until croutons are brown.





Beans %26amp; Carrots


2 tbsps olive oil


1 pkg 16 oz. Birds Eye Baby Mixed Beans and Carrots


3/4 cup whole pecans


1/2 cup dried cranberries


2 tbsps honey


salt %26amp; pepper to taste


Heat oil in large frying pan. Add Birds Eye Baby Beans and Carrots, cook over medium heat, stirring occasionally until vegetables are tender approximately 6-8 minutes. Add pecans, dried cranberries and honey, cook for about 1 minute, season with salt and pepper.Quick (YUMMY) side dish recipe for frozen Veggies ...?
Potato Bake
Fire-roasted Mediterranean vegetables


Serves 4-6





Preparation time 30 mins to 1 hour





Cooking time less than 10 mins





Ingredients


2 red peppers


2 yellow peppers


1 medium aubergine, topped and tailed


3 small courgettes, topped and tailed


2 red onions, sliced into thick rounds





For the Marinade:


2 garlic cloves, crushed


1 tbsp chopped fresh basil


1 tbsp chopped flatleaf parsley


250ml/8fl oz olive oil


salt and freshly ground black pepper











Method


1. Mix all the ingredients for the marinade together in a large shallow dish.


2. Cut the peppers into quarters and remove the seeds. Cut the aubergine into 1cm/陆in thick rounds and cut the courgettes lengthways into slices.


3. Add the peppers, courgettes and onions to the dish, turn until well coated in the marinade and set aside for 1 hour if you wish.


4. At the last minute, toss the aubergines with the rest of the vegetables so that they don't absorb too much of the oil. Lift them onto the vegetables onto the barbecue and cook over medium-hot coals for about 6-8 minutes, turning now and then and basting with any leftover marinade, until they are soft and richly coloured. Remove to a dish and sprinkle with a little more seasoning if you wish.
The first thing that came to mind was green bean casserole! It's a quick, easy, and tasty dish that even the most finicky of eaters like.





Boil and drain a bag of frozen green beans. Add to a casserole dish and pour over 1 can of condensed cream of mushroom soup that has been diluted with 1/2 cup milk. Stir to combine. Sprinkle on a few breadcrumbs and a bit of cheese and bake until the top is golden and bubbley.





(or if you want to go the more traditional route, skip the breadcrumbs/cheese and top with crunchy, fried onions [the kind from the can])
Mixed Vegetable Casserole








Prep: 10 mins - Ready in: 45 mins





1/2 cup crushed buttery crackers


1 Tbsp. butter or margarine, melted


1 can (16 oz.) mixed vegetables, drained


1/2 cup mayonaise


1/2 cup Shredded Mild Cheddar Cheese


1/3 cup chopped onion








Mix crushed crackers and butter in small bowl.





Mix remaining ingredients in 1-quart casserole. Sprinkle with crushed crackers.





Bake at 350掳F for 35 minutes or until thoroughly heated.





Makes 4 to 6 servings











You can find great side dishes at www.backofthebox.com
Here's a couple of suggestions.





Mixed vegetables and onion cream sauce





2 Tbsp. butter


2 tbsp. flour


1 c. cold milk, or half and half


onion salt


pepper


1 (16oz) pkg. mixed veggies, cooked





Melt the butter in a small, heavy, sauce pan. Stir in flour.


Blend well over low heat. Stir in cold milk or half %26amp; half.


Bring slowly to a boiling point. Cook 2 minutes, stirring constantly.


Season to taste with onion salt and pepper.


(i suggest a little because of your 20 month old)


Pour over the mixed veggies.





Shepherd's Veggies





1 (16oz) mixed veggies, cooked and drained


1 can cream of celery


1/2 soup can of milk, or half and half


1/2 c. shredded cheddar cheese





Mixed all the ingredients together.


Place in casserole dish that has been sprayed


with a non stick spray.


Bake at 350' for 30 minutes.