24 Recipes that Start with a Bag of Frozen Mixed Vegetables (2024)

Home Recipes Ingredients Vegetables

Christina HerbstUpdated: Jan. 30, 2024

Quick, healthy and tasty. Who says you can't have it all?

1/23

Puff Pastry Chicken Potpie

When my wife is craving comfort food, I whip up this chicken pot pie with puff pastry. It’s easy to make, sticks to your ribs and delivers soul-satisfying flavor. —Nick Iverson, Denver, Colorado

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2/23

Shrimp Fried Rice

This delectable shrimp fried rice is filled with color and taste that makes it vanish fast. Our family of four can't get enough of it. Bacon adds crispness and a hint of heartiness. Consider it when you need a different main dish or brunch item. —Sandra Thompson, White Hall, Arkansas

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3/23

Slow-Cooker Beef Barley Soup

Here’s a stick-to-your-ribs type of slow-cooker beef and barley soup. I’ve also used a chuck roast, rump roast and London broil that’s cut into bite-sized pieces with tremendous success. —Jane McMillan, Dania Beach, Florida

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4/23

Taste of Home

Quick Chicken Lo Mein

I can throw this chicken lo mein together on a weeknight when my kids are doing their homework. It uses frozen veggies, which I always have on hand, so I don’t need to run to the grocery store for ingredients. —Natasha Kennedy, Orlando, Florida

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5/23

Easy Dutch Oven Minestrone Soup

This Dutch oven minestrone soup is quick to prepare with shortcut ingredients and is ready in less than an hour. Add a salad and a warm, crusty loaf of bread to round out the meal. —Joan Hallford, North Richland Hills, Texas

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6/23

Quicker Chicken and Dumplings

Ready in 30 minutes, this easy chicken and dumplings recipe takes advantage of convenience items and uses time-saving, drop-style dumplings. —Willie DeWaard, Coralville, Iowa

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7/23

Taste of Home

Cajun Beef Casserole

Your little ones who refuse to eat veggies won’t complain one bit when you bring this cheesy casserole with a cornbread crust to the table. For picky eaters, try using less Cajun seasoning. —Kelly Ciepluch, Kenosha, Wisconsin

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8/23

Cheese Chicken Soup

Kids won’t think twice about eating their vegetables after tasting this cheesy soup. —LaVonne Lundgren, Sioux City, Iowa

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9/23

Weeknight Beef Skillet

This mild but hearty family fare is chock-full of veggies, Italian seasoning and nutrition. It’s a quick-and-easy meal that just might become one of your family’s favorites! —Clara Coulston, Washington Court House, Ohio

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10/23

Taste of Home

Mom's Paella

I enjoy cooking ethnic foods, especially those that call for lots of rice. Like my mom, I often prepare this dish for special Sunday get-togethers. Traditional paella uses saffron, but turmeric is a budget-friendly alternative. —Ena Quiggle, Goodhue, Minnesota

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11/23

Taste of Home

Tangy Bean Soup

This soup has a great southwestern flavor and is a real winner with my family. I love it because I can have the soup cooking in my crock pot, and when I get home from work, I can quickly make the dumplings and fix dinner in a jiffy. —Joan Hallford, N. Richland Hills, Texas

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12/23

Taste of Home

Crescent Turkey Casserole

How do you make a dinner of turkey and vegetables appealing to kids? You turn it into a pie, of course! My version tastes classic but doesn’t take any time at all. —Daniela Essman, Perham, Minnesota

Classic Chicken Potpie

Our neighbors and a friend from back home are always after me to make "those yummy potpies". That's all the encouragement I need, since we really like 'em, too! —Ada May Smith, Citrus Springs, Florida.

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14/23

Makeover Tater-Topped Casserole

I love Tater Tot casserole, but wanted a lighter version of the recipe. The Taste of Home Test Kitchen slashed the fat in this classic dish, while keeping all the Tots my family loves. Who know you could have healthy Tater Tots?! —Scott Woodward, Shullsburg, Wisconsin

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15/23

Italian Veggie Beef Soup

My sweet father-in-law, Pop Pop, would bring this chunky soup to our house when we were under the weather. We like it so much, we take it to our own friends who need comfort. It always does the trick. —Sue Webb, Reisterstown, Maryland

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16/23

Pastry-Topped Turkey Casserole

My friends tell me this is the best potpie they've ever had. Hearty and full-flavored, my comforting classic never lets on that it’s also low in fat and a good source of fiber. —Agnes Ward, Stratford, Ontario

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17/23

Simple Chicken Soup

I revised a recipe that my family loved so it would be lighter and easier to make. It’s a hearty and healthy meal served with a green salad and fresh bread. —Sue West, Alvord, Texas

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18/23

Easy Chicken Fried Rice

After my first child was born, I needed meals that were satisfying and fast. This easy chicken fried rice is now part of our regular dinner rotation. —Alicia Gower, Auburn, New York

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19/23

Pierogi Beef Skillet

Hearty and thick with beef, veggies and potatoes, this is a complete meal in one. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

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20/23

Taste of Home

Spicy Orange Quinoa

A creative way to serve the super grain quinoa, this recipe combines the flavors of citrus, crunchy Brazil nuts, vegetables, garlic and saffron. Cayenne and roasted peppers add a spicy accent. —Kathy Patalsky, New York, New York

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21/23

This is very simple to make when you have cooked a whole chicken and have leftovers. My boys always loved this comfort food, especially after a busy day of hockey! It’s nice with a side salad and breadsticks. —Andrea Bergen, Altona, Manitoba

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22/23

Taste of Home

Muffin-Tin Chicken Potpies

I made these personalized chicken pot pies in muffin tins for my kids, and they gobbled them up. For the record, the grown-ups did, too! —Melissa Haines, Valparaiso, Indiana

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23/23

Stovetop Goulash

I created this recipe after trying goulash at a local restaurant. The blend of spices gives it fabulous flavor, and it’s so easy to make on a weeknight! —Karen Schelert, Portland, Oregon

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Originally Published: January 03, 2020

Christina Herbst

Christina is a Social Media Editor for Taste of Home. She enjoys trying out local restaurants and coffeehouses and adding copious amounts of garlic and cheese to any recipe she can get her hands on. In her free time, you can find her hunting down one-of-a-kind furniture pieces at thrift and vintage stores and DIYing trendy home decor crafts.

24 Recipes that Start with a Bag of Frozen Mixed Vegetables (2024)

FAQs

How do you use a bag of frozen vegetables? ›

Add frozen corn, peas, or mixed veggies to your favorite soup, stew, and smoothies without even thawing them. For casseroles like my Sloppy Joe Tater Tot Casserole, stir fries, and fried rice, thaw in the microwave or in the fridge before adding. I use frozen veggies in a lot of recipes: Turkey Shepherd's Pie.

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How do you spice up a bag of frozen vegetables? ›

Just toss them in a quick combination of spices—I like a mix of garlic powder, paprika, salt, freshly ground pepper, and cumin—top with spoonfuls of sour cream and grated cheddar cheese, and roast until the vegetables are hot and the cheese is melted.

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How to jazz up frozen veggies? ›

Toss them with avocado oil, some sea salt and maybe pepper and garlic powder and roast them at 425°F for 15-20 minutes. Sauté them! This is the method I tend to use the most. Since frozen vegetables are blanched (partially cooked), they are done quickly.

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How do you jazz up a can of mixed vegetables? ›

Use seasonings

Seasonings like garlic powder, onion powder, dried basil, oregano, and chili powder can be used in different combinations to give your vegetables an extra kick of flavor without adding extra calories.

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How to make frozen veggies taste great? ›

Acidic ingredients like lemon or vinegar, fats like butter and olive oil, spicy condiments like chile flakes or hot sauce, savory ingredients like cheese, bacon and nuts and fresh and dried herbs are all your friends when it comes to frozen vegetables.

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Can you eat frozen vegetables out of the bag? ›

FREEZE: Flash frozen within hours of harvest, locking in key vitamins and minerals. PACKAGE: Conveniently packaged allowing for consumers to use right out of the bag.

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What to put on vegetables to taste better? ›

Using different seasonings can completely transform your plant-based cooking. Spices like chile powder, curry, smoked paprika, cinnamon, cumin, and black pepper can do wonders for vegetables. And never forget the most important seasoning: salt (just remember to add a little bit at a time and keep tasting).

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What do you need to avoid when preparing frozen vegetables? ›

4 Common Mistakes to Avoid With Frozen Vegetables

Defrosting Them Before Cooking.
Steaming, Boiling, or Microwaving Them.
Storing Them for Too Long.
Not Branching Out.

Jan 2, 2023

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How do you cook frozen vegetables so they are crunchy? ›

Roast them in a hot oven at 450 degrees. The hot temperature helps the extra moisture on the frozen vegetables evaporate quickly so they can brown and roast. Preheat the baking sheet in the oven so it is hot when you add the vegetables. This also helps remove moisture quickly, ensuring the veggies aren't soggy.

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How do you cook frozen veggies so they are not mushy? ›

Shull recommends roasting your veggies for 30 minutes at 400 degrees Fahrenheit on a parchment-paper-lined baking sheet and tossing every 10 minutes or so to help them cook evenly. One more trick: Try roasting vegetables of a similar size and density, such as broccoli and cauliflower florets or peas and carrot kernels.

What is the healthiest way to cook frozen vegetables? ›

Frozen vegetables are already full of moisture, and boiling them adds even more. This results in water-logged, mushy veggies that won't be much fun to eat. Plus, boiling can cause some of the nutrients to seep out. Instead, steam or microwave the vegetables with a tablespoon or two of water.

How do you salvage frozen vegetables? ›

To salvage an accidentally frozen vegetable, if you use it in a cooked dish, most of the time no one will know. Use frozen peppers in ratatouille or tomato sauce or stuff them as you would fresh peppers. Frozen cabbage works well in soup and stuffed cabbage.

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How do you spice up a bag of mixed vegetables? ›

I encourage you to experiment with these delicious options to change up the flavor of your bag of frozen veggies. Seasonings – garlic powder, onion powder, salt, pepper, dill, smoked paprika, curry powder, turmeric, Italian seasoning, cumin…. so many options!

What spices are good on frozen vegetables? ›

The best seasonings to use

Well in the case of mixed vegetables, I like to use chicken broth, chicken flavor bouillon cubes or salt, garlic powder, onion powder, and black pepper.

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What are the 4 ways mixed vegetables? ›

4 Way Mixed Vegetables consist of a mixture of sweet corn, peas, chopped beans, and carrot pieces. Processing and use can be for a mixture of various types of cuisine, such as salads, omelet mixes, mixed fried rice, vegetable soup, and others.

How do you thaw frozen vegetables in a bag? ›

Thaw in cold water

Place the frozen food in a leak-proof container or plastic bag to prevent splashes or leaks that can spread pathogens. Place the food under cold running water or submerge in cold water. If submerging the food, change the water every 30 minutes to keep the temperature cool.

How long do you microwave a bag of frozen vegetables? ›

directions. Put vegetables into a covered, glass casserole or other suitable microwave cooking dish with a lid. Add water if you are making a solid, dense vegetable like Brussels sprouts or if you like your veggies soft-textured. Microwave on high for 4-5 minutes.

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Why do we need to thaw frozen vegetables before cooking? ›

Can You Defrost Frozen Vegetables Before Cooking? Typically, the best practice when cooking frozen vegetables is to not defrost first. Frozen vegetables shouldn't be defrosted because they can lose their crunchy texture.

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What are the rules in cooking frozen vegetables? ›

DON'T boil, steam, or microwave: This is when you end up with flavorless, mushy vegetables. Sauté, roast, air fry, or grill for better texture and taste. DON'T thaw: It's easy to use frozen vegetables in things like stir-fry, casseroles, pastas and more.

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