EASY LAYERED VEGETABLE BAKE
Make this vegetable bake easily with stuffing mix, pre-shredded cheese and frozen chopped spinach. That's why we call it Easy Layered Vegetable Bake.
Provided by My Food and Family
Categories Dairy
Time 55m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400ºF.
- Prepare stuffing as directed on package. Add 1 egg; mix well. Press onto bottom of 9-inch square baking dish sprayed with cooking spray; sprinkle with 3/4 cup cheese.
- Cook and stir onions in medium nonstick skillet sprayed with cooking spray 5 min. or until tender. Remove from heat; stir in spinach. Spoon half the spinach mixture over cheese layer in baking dish; top with peppers. Cover with layers of remaining cheese and spinach mixture. Beat remaining eggs; pour over ingredients in baking dish. Top with tomatoes.
- Bake 35 to 40 min. or until center is set.
Nutrition Facts : Calories 380, Fat 22 g, SaturatedFat 8 g, TransFat 2 g, Cholesterol 180 mg, Sodium 870 mg, Carbohydrate 28 g, Fiber 4 g, Sugar 5 g, Protein 17 g
VEGETABLE BAKE
Even finicky eaters may change their minds about vegetables when they taste this rich cheesy casserole from Violet Klause of Onoway, Alberta. "It couldn't be easier to whip up," she says. "And it's so creamy and comforting that my grandchildren would never guess how nutritious it is."
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8-10 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first seven ingredients. Pour into a greased 13x9-in. baking dish. Combine bread crumbs and butter; sprinkle over top., Bake, uncovered, at 375° for 30-35 minutes or until bubbly. Let stand for 5 minutes before serving.
Nutrition Facts :
LAYERED VEGETABLE BAKE
Another great find on the Kraft recipe site. It takes a little preparation, but well worth the while. Great as a side dish or even just to serve on its own! My family loves vegetables and they certainly love this.
Provided by Tisme
Categories Cheese
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat butter in a frying pan and sauté the garlic and leek for 5 minutes, then add the spinach and cook a further minute.
- Layer half the potatoes in the base of a lined 24cm round spring form tin. Top with the spinach and leek mixture, then top with remaining potatoes. Sprinkle grated cheese over the top.
- Whisk together the cream cheese, eggs, cream, thyme and seasoning. Pour cream cheese mixture over the cheese and bake at 200ºC for 40-45 minutes. Serve with salad or your favourite cooked meat.
Nutrition Facts : Calories 418.6, Fat 22.3, SaturatedFat 12.9, Cholesterol 155.2, Sodium 378.6, Carbohydrate 40.7, Fiber 6.3, Sugar 6.5, Protein 15.9
LAYERED VEGETABLE BAKE
I found this recipe on a pyrex glass baking dish. I have not made it - but it looks so simple and the flavours should work well together. As a shortcut I would purchase the grilled eggplant and capsicum from the deli.
Provided by Wendys Kitchen
Categories Lunch/Snacks
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 180 Degress C or 350 Degrees F.
- Spray 7 cup capacity pyrex dish with olive oil spray.
- Place potato in single layer over base of dish.
- Spread 1/2 jar pesto sauce over.
- Layer half of the onion.
- Layer half of the ricotta.
- Top ricotta with capsicum, season with sea salt and pepper.
- Layer half of the eggplant, then layer remaining onion, pesto, potato, ricotta and eggplant.
- Season.
- Bake covered with foil for 45 minutes.
- Remove foil, top with spinach leaves and cook further 5 - 10 minutes until psinach is wilted and potato tender.
- Allow to cool and serve in wedges topped with parmesan.
Nutrition Facts : Calories 248.2, Fat 10.1, SaturatedFat 6.3, Cholesterol 38.2, Sodium 83.8, Carbohydrate 29.1, Fiber 6.1, Sugar 5.2, Protein 12.2
SCALLOPED VEGETABLE BAKE RECIPE BY TASTY
Here's what you need: medium zucchinis, medium potatoes, medium carrots, medium eggs, butter, milk, nutmeg, dried basil, dried thyme, salt, pepper, all-purpose flour, shredded cheddar cheese
Provided by Gwenaelle Le Cochennec
Categories Dinner
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350ºF (180ºC). Line a 10-inch (25-cm) springform pan with parchment paper.
- Carefully slice the zucchini, potatoes, and carrots very thinly with a mandoline or a sharp knife. Watch your fingers!
- In a large bowl, combine the eggs, melted butter, and milk, and whisk until combined.
- Add the nutmeg, basil, thyme, salt, pepper, and flour, and whisk well.
- Add the sliced veggies to the batter and stir well until the slices are well-coated.
- Add half of the vegetables slices to the prepared pan and flatten with a spoon.
- Sprinkle the cheese over the vegetables.
- Top with the rest of the vegetables and cover the pan with aluminum foil.
- Bake for about 1½ hours, until the vegetables are fully cooked and tender.
- Let cool for at least 10 minutes, and release the springform, slice, and serve.
- Enjoy!
Nutrition Facts : Calories 421 calories, Carbohydrate 40 grams, Fat 22 grams, Fiber 4 grams, Protein 16 grams, Sugar 5 grams
LAYERED VEGETABLE CASSEROLE
I got this recipe from Canadian Living magazine a few years ago. It is a delicious layered casserole combination of creamy mashed potatoes, spinach and squash, that's a great comfort food laced with zingy fresh ginger. I often receive potluck invitatiions with the requests to bring "That layered thing."
Provided by MarieRynr
Categories Spinach
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Peel potatoes, cut in half.
- Place in a large saucepan and cover with boiling or hot water.
- Cover saucepan and bring back to the boil.
- Reduce heat to medium and continue boiling gently, partially covered, until potatoes are very tender, about 20 to 30 minutes.
- Drain potatoes and mash.
- Stir in 2 TBS butter, sour cream and 1/2 tsp salt.
- You should have about 6 cups.
- Squeeze handfuls of spinach until fairly dry.
- Coarsely chop if not already chopped.
- Place in a medium size bowl.
- Stir in onions, egg,1 TBS butter and 1/4 tsp salt.
- Drain off any liquid from thawed squash.
- Stir squash with 1 TBS butter, ginger and 1/4 tsp salt.
- Preheat oven to 350*F.
- Butter a large caserole dish that will hold at least 8 cups or coat with cooking spray.
- Spoon one third of the potato mixture into buttered dish and spread til smooth.
- Evenly spread with all of the squash mixture.
- Spread with half of remaining potatoes, then all of spinach mixture.
- Top with a layer of remaining potatoes, then sprinkle with cheese.
- Bake uncovered, in center of oven until hot and cheese is lightly golden, from 55 to 65 minutes.
- To test if hot right through, plunge a table knife into center of casserole and hold for 15 seconds.
- Then withdraw knife and lightly touch to see if it has become very warm.
LAYERED ROAST SUMMER VEGETABLES
This all-in-one side dish can double up as a veggie main course, perfect for summer
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course, Side dish, Vegetable
Time 1h30m
Number Of Ingredients 6
Steps:
- Heat oven to 220C/200C fan/gas 7. Drizzle a round ovenproof dish with a little oil; then, starting from the outside, tightly layer alternate slices of the vegetables in concentric circles until you get to the middle - sit the head of garlic here. If you have any vegetables left, tuck them into any gaps around the outside. Stick the sprigs of rosemary among the vegetables, drizzle everything generously with olive oil, then season with salt and pepper.
- Roast everything together, drizzling with more oil occasionally, for 50 mins-1 hr, until the vegetables are soft and lightly charred.
- Remove from the oven and leave to stand for a few mins, then remove the garlic and separate it into cloves for squeezing over the vegetables.
Nutrition Facts : Calories 240 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 7 grams protein, Sodium 0.54 milligram of sodium
VEGGIE MEXICAN LAYERED CASSEROLE
I meant to make burritos one night but I was in a hurry, so I layered everything together in a casserole dish to save time. The result was this Mexican layered casserole and a yummy go-to dish that is easily customizable for things I usually have on hand. You could add chicken or beef if you'd like, but we eat it as-is! Top with chopped cilantro and chopped green onions.
Provided by Jamie Justice Yost
Categories Main Dish Recipes Casserole Recipes
Time 1h15m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat oil in a skillet over medium heat. Add Roma tomatoes, chile sauce, corn, yellow bell pepper, green bell pepper, white onion, red onion, jalapeno pepper, and cumin. Cook and stir until tender, 5 to 7 minutes. Add refried beans and pinto beans; stir to combine. Remove bean mixture from heat.
- Mix 1 cup Cheddar cheese, cottage cheese, and sour cream together in a bowl.
- Cover the bottom of a 9x13-inch casserole dish with 1/3 of the bean mixture. Top with a third of the cheese mixture and a thin layer of tortillas. Repeat with another third of the beans, another third of the cheese mixture, and tortillas. Repeat again with remaining beans, remaining cheese mixture, and a final layer of tortillas. Sprinkle remaining 1/2 cup shredded Cheddar cheese on top. Cover with aluminum foil.
- Bake in the preheated oven for 20 minutes. Remove aluminum foil and bake until bubbling, 8 to 10 minutes more.
- Remove from oven and let stand for 10 minutes before serving.
Nutrition Facts : Calories 383.7 calories, Carbohydrate 43.2 g, Cholesterol 43.6 mg, Fat 17.8 g, Fiber 8 g, Protein 18.8 g, SaturatedFat 9.7 g, Sodium 948.8 mg, Sugar 3.9 g
LAYERED VEGETABLE CAKE
Make and share this Layered Vegetable Cake recipe from Food.com.
Provided by Sydney Mike
Categories Vegetable
Time 2h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F & lightly butter a deep cake pan 8 inches in diameter, then line the bottom of the pan with parchment paper.
- In a large bowl mix together the breadcrumbs, cheese, herbs & garlic, then season to taste with salt & pepper, before sprinkling half of this crumb mixture over the bottom of the prepared pan.
- Slice all vegetables as thinly as possible, which is best done with a mandoline or in a food processor with a thin cutting disc.
- The vegetables are to be layered in the prepared pan ~ lightly seasoning with the crumb mixture every couple of layers ~ starting with half of the potatoes, then half of the parsnips, then half of the turnip, then half of the sweet potato & finally half of the rutabaga.
- At this point sprinkle a little more than half of the remaining breadcrumb mixture over everything, then start the entire process again, finally topping the last layer with the remaining crumb mixture.
- Whisk together the eggs, vegetable stock & cream then season lightly.
- Pour this mixture evenly over the layered vegetables & cover with aluminum foil, pinching around the edges to seal.
- Bake for 1 hour, then remove the foil & bake another 30 minutes.
- Preheat the broiler to high, then turn the cake onto a heatproof plate. Remove & discard the parchment paper lining before placing the cake under the broiler for 4 or 5 minutes or until it is crisp & golden.
- Let it cool just slightly, then cut into wedges & serve.
Nutrition Facts : Calories 209.7, Fat 6.4, SaturatedFat 3.3, Cholesterol 67.7, Sodium 299, Carbohydrate 32.5, Fiber 5.5, Sugar 7.6, Protein 6.7
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