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? ›

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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How do you spruce up frozen mixed vegetables? ›

Butter It Up

A serious staple of freezer aisle cooking: buttered corn, buttered green beans, buttered broccoli, buttered anything and everything! (Because, you know, butter makes everything taste better.) Add even more flavor by using a compound butter, packed with roasted garlic, hot sauce, or lots of herbs.

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

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 jazz up frozen vegetables? ›

I frequently steam frozen vegetables like peas, broccoli or asparagus and then give them the salt, fat, acid hit treatment: plenty of Parmesan or Pecorino, a generous slug of olive oil and lemon zest and juice, plus some freshly ground pepper. Try this with lima beans, too—I swear!

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Are bagged frozen vegetables cooked? ›

Most frozen vegetables are blanched in hot water or steamed before freezing, which may lead many to think they are already cooked and risk free—people let their toddlers snack on frozen veggies, or might toss them into a salad without cooking them first.

What to put on vegetables to taste better? ›

Adding something tangy will instantly brighten up your veggies and make them more interesting. Try a squeeze of fresh lemon or lime before serving, or make a zingy dressing with equal parts vinegar and oil, a touch of mild mustard and a pinch of salt.

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How to make frozen vegetables taste crispy? ›

Even though they're frozen, try to get as much olive oil or avocado oil on there so that it helps them crisp up. Use more than you would normally use for fresh vegetables. Don't overcrowd the pan. Since they have a lot of moisture, they will release more moisture, so you want to keep space between the vegetables.

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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 veggies so they are not mushy? ›

Place a rimmed baking sheet in the oven while it preheats. This is another way to avoid steaming your frozen vegetables. Dumping the frozen vegetables out onto a hot baking sheet means they'll start cooking immediately before any excess moisture on them has a chance to soak in.

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How do you get a char on frozen vegetables? ›

Heat 2 tablespoons of oil in a clean, dry skillet over high heat until just smoking. Add 1 pound of frozen whole green beans in a single layer and cook, without stirring, until the beans are softened and charred. And voilà—the result is a flavor and texture I never knew could come from frozen vegetables.

How to make puree from frozen vegetables? ›

To begin, prep fresh vegetables for cooking or open a package of frozen veggies. Steam vegetables in a steam basket or microwave in an inch of water, covered with a wet paper towel until soft. Once they're cooked, drain them; pop them in the blender or food processor and purée.

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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!

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What spices to add to frozen vegetables? ›

Seasoning Ideas for Frozen Vegetables

For cauliflower, I usually add a pinch of red pepper flakes and dried thyme to the mix. With asparagus, I like to add red pepper flakes and fresh lemon zest. Seasoning salt, Italian seasoning, and really just about any other spice would work well here too!

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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.

What is the correct way to prepare frozen vegetables? ›

Cooking with too much water leads to mushy vegetables. That's why we recommend sautéing, roasting, or steaming frozen vegetables instead of boiling them. Here's how: Sauté – Heat a wide pan over medium high heat, add frozen vegetables and a little oil or butter, stir and cook (uncovered) for five to seven minutes.

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How do you thaw frozen vegetables in a bag? ›

When thawing frozen food, it's best to plan ahead and thaw in the refrigerator where it will remain at a safe, constant temperature — at 40 °F or below. There are three safe ways to thaw food: in the refrigerator, in cold water, and in the microwave. In a hurry? It's safe to cook foods from the frozen state.

Can you eat frozen vegetables out of the bag? ›

Frozen fruits and berries are safe to consume raw, cooked or even frozen out of the bag. However, frozen vegetables should always be cooked before consumption to minimize any foodborne illness risk. Luckily for us, there are several ways to make frozen vegetables just as delicious as fresh.