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 :
GREEK VEGETABLE BAKE
Make and share this Greek Vegetable Bake recipe from Food.com.
Provided by SweetySJD
Categories Vegetable
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- In a 2-quart baking dish coated with cooking spray, layer half the beans, zucchini, carrots, potato, onion and celery.
- Top with half of tomato sauce.
- Combine seasonings and sprinkle half over tomato sauce.
- Repeat layers.
- Cover and bake 70-80 minutes, until vegetables are tender.
Nutrition Facts : Calories 114.2, Fat 0.7, SaturatedFat 0.2, Sodium 238.2, Carbohydrate 25.4, Fiber 6.1, Sugar 8.6, Protein 4.7
VEGGIE RAVIOLI BAKE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F.
- Cook the pasta in boiling water for slightly less time than stated on the package directions. Drain and add to a 9-by-13-inch casserole dish. Top with the spinach.
- Pour the vodka sauce over the spinach and pasta. Dot the pesto all over the sauce. Sprinkle over the mozzarella. Bake until the sauce is bubbling and the edges are brown, about 25 minutes, then serve.
VEGETABLE BAKE
This is a favorite of mine every Thanksgiving and Christmas. It was always a sure fire way to get me to eat more veggies.
Provided by PiceSeasGirl
Categories Cheese
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Slice carrots diagonally (Circles on an angle) ¼ inch thick.
- Cut off broccoli stems and peel the steams smooth.
- Cut the stems into thick circles, slice large broccoli flowerettes in half lengthwise through steams.
- Break cauliflower into flowerettes - cut large ones lengthwise through steams.
- Arrange Carrots, broccoli steams and cauliflowerettes in a steamer and steam over boiling water for 9 minutes or until tender.
- For Sauce: Melt butter in a pan over medium heat, stir in flour and blend until smooth.
- Gradually add in the milk.
- Cook - stirring constantly until smoothly thickened.
- Stir in Mustard, Salt, Pepper, Cheese, and parsley.
- Pour half the sauce into a 3 Quart casserole dish.
- Add cooked vegetables; mix gently then top with remaining sauce and gently mix again.
- Cover and refrigerate until ready to bake.
- Topping: For topping combine all ingredients except parsley.
- Before baking - Sprinkle with topping and bake covered at 325º F for approximately 1 hour or until hot and bubbly in the center.
- Sprinkle with chopped parsley.
Nutrition Facts : Calories 754.9, Fat 45.3, SaturatedFat 27.4, Cholesterol 128.7, Sodium 1285.1, Carbohydrate 60.4, Fiber 11.3, Sugar 10.9, Protein 32.5
ROASTED VEGETABLE BAKED ZITI
Steps:
- Preheat broiler. Make sauce: In a saucepan, melt butter. Stir in flour and cook, whisking about 2 minutes. Stir in vegetable stock, a little bit at a time. Add onion and Parmesan cook until the thickness you would like. Remove onion. Set aside. In a roasting pan arrange tomatoes, eggplant, red peppers, onion and toss with garlic, olives and oil. Place pan in the oven on the top shelf for 30 minutes or until vegetables are beginning to brown. Remove from oven to a cutting board and roughly chop all the vegetables. Transfer them to a bowl. Preheat oven to 375 degrees F. Ladle about 1/3 of sauce on the bottom of a 9 by 13-inch pan. Layer 1/2 of vegetables, 1/2 cooked pasta, 1/2 of mozzarella, 1/2 pasta, 1/3 sauce, 1/2 mozzarella, 1/2 vegetables, 1/3 sauce, Parmesan. Bake, covered with foil, for approximately 35 minutes. Remove foil and bake for 10 minutes more or until bubbly.
VEGGIE-PACKED PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Bring a large pot of salted water to a boil. Preheat the oven to 425 degrees F.
- Cook the pasta until al dente, according to package guidelines. Drain, reserving a 1/4 cup of the pasta water (plus a little more). Set the pasta and pasta water aside.
- Heat 2 tablespoons of the olive oil in a large skillet over a medium heat. When the oil is hot, add the onion and garlic and stir. Add the asparagus and zucchini and sprinkle with a good pinch of salt and pepper. Cook, stirring, to soften the vegetables, 2 to 3 minutes. Add the white wine, scrape up the bottom of the pan and let the wine cook down. Add the kale, peas, ricotta cheese, pesto and the reserved 1/4 cup pasta water and bring to a boil, cook for 1 minute. Add the drained pasta and mix thoroughly. Use more pasta water as needed if the sauce is too thick.
- Transfer the pasta mixture to a 9-by-13-inch baking dish.
- Add the breadcrumbs, Parmesan, crushed red pepper flakes and remaining 1 tablespoon of olive oil to a medium bowl and mix until well combined.
- Sprinkle the breadcrumb mixture over the top of the pasta, then bake until the breadcrumbs are golden, and the sauce is bubbly, 15 to 17 minutes.
- Remove and garnish with fresh parsley.
TOMATO VEGETABLE CASSEROLE
Provided by Giada De Laurentiis
Categories side-dish
Time 55m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Toss the potato, yam, bell pepper, carrots, and 2 tablespoons of olive oil in a 13 by 9 by 2-inch baking dish to coat. Sprinkle with salt and pepper and toss until coated. Spread vegetables evenly over the bottom of the pan.
- Arrange the onion slices evenly over the vegetable mixture. Arrange the zucchini over the onion. Drizzle with 2 tablespoons of oil. Sprinkle with salt and pepper. Arrange the tomato slices over the zucchini.
- Stir the Parmesan and bread crumbs in a small bowl to blend. Sprinkle the Parmesan bread crumbs over the vegetables in the baking dish. Drizzle with the last tablespoon of olive oil.
- Bake uncovered until the vegetables are tender, and the topping is golden brown, about 40 minutes. Garnish with fresh basil sprigs, if desired.
CHICKEN AND VEGETABLE BAKE
Super simple and tasty...minimal prep time. This came from Fix it and Forget it Litely...A compilation of crockpot cooker recipes. I used the garlic powder liberally, and did not limit it to the 1 tsp. listed in the original recipe. I also used a 6 qt. crockpot and only made 1/2 a recipe so it took less than the 4 hours when cooked on the high setting. If you are halving the recipe, I still recommend using the entire amount of potatoes and vege's!
Provided by Laura36
Categories One Dish Meal
Time 4h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle chicken with pepper and garlic powder.
- Put chicken in bottom of slow cooker.
- Pour half of the dressing over meat, making sure all pieces are glazed.
- Add potatoes, vege's and water chestnuts.
- Pour remaining dressing over them, making sure vege's are all lightly coated.
- Cover.
- Cook on high 4 hrs or on low 7-8 hours.
VEGGIE CASSEROLE
Make and share this Veggie Casserole recipe from Food.com.
Provided by Graybert
Categories Vegetable
Time 35m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Mix soup, 1 cup cheese, sour cream and pepper.
- Stir in vegetables and half of the onions.
- Spoon into 3-quart shallow baking dish.
- Bake at 400øF.
- for 20 minutes or until hot.
- Stir.
- Sprinkle remaining 1/2 cup cheese and onions over vegetable mixture.
- Bake 2 minutes or until onions are golden.
Nutrition Facts : Calories 117.6, Fat 5.5, SaturatedFat 3.3, Cholesterol 16.9, Sodium 70.6, Carbohydrate 11.9, Fiber 3, Sugar 0.2, Protein 6.6
HEARTY VEGETABLE AND SAUSAGE BAKE
I was wanting a comfort food without spending a lot of time preparing it, and this is what I came up with. Please feel free to change the amounts of spices and seasonings to suit your own tastes. If your potatoes are too large cut them into quarters. Submitted to "ZAAR" on October 17th,2207
Provided by Chef shapeweaver
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400ºF and spray a 9x13-inch baking pan with cooking spray.
- Combine all ingredients except smoked sausage in a large zipper type plastic bag,mixing well.
- Place ingredients from bag into prepared pan,bake uncovered for 30 minutes.
- Add sausage to vegetables mixing well (if desired at this point feel free to add more seasonings).
- Bake for 20 minutes or until potatoes are tender and golden browned.
ITALIAN VEGETABLE BAKE
A vibrant dish for slow cookers, layer summery courgettes, tomatoes and aubergine with bread and mozzarella - irresistible!
Provided by Lucy Netherton
Categories Dinner, Main course
Time 7h
Number Of Ingredients 12
Steps:
- Put the slow cooker onto the High or the browning setting and tip in the crushed garlic, canned tomatoes, half the oregano leaves, chilli and some seasoning. Cook, covered, while you chop the rest of the vegetables.
- Tip out most of the sauce and start layering up half the vegetables and herbs with seasoning - the aubergines, courgettes, red peppers, tomatoes, basil and remaining oregano. Layer in half the bread, rubbed with the whole garlic clove, half the mozzarella and half the tipped-out tomato sauce. Repeat vegetable, herb and tomato sauce layers, followed by the bread and mozzarella. Push everything down well to compress, then cook on high for 5-6 hrs.
- Flash under the grill before serving if you like (and your slow cooker pot is suitable), until golden and bubbling. Serve with the leftover basil leaves on top and a big salad on the side.
Nutrition Facts : Calories 274 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 14 grams protein, Sodium 0.9 milligram of sodium
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CHEESY VEGETABLE BAKE - SIMPLY DELICIOUS
From simply-delicious-food.com
4.1/5 (60)Estimated Reading Time 2 minsCategory Dinner, Easy Recipe, Lunch, VegetarianTotal Time 1 hr
- Place all the vegetables on a baking sheet then drizzle with the oil, season with salt and pepper and toss to coat.
- Place in the oven and allow to roast for 30 minutes until golden brown and starting to caramelise.
CREAMY VEGETABLE BAKE - EASY CHEESY VEGETARIAN
From easycheesyvegetarian.com
Ratings 7Calories 367 per servingCategory Main Meals, Side Dish
- Heat the oil in a large frying pan, and add all the vegetables. Cook over a medium heat for 5-10 minutes, until almost entirely cooked. You can use different vegetables if you like, just bear in mind that vegetables that are particularly hard (e.g. carrots or potatoes) will need parboiling before adding to the frying pan.
- In a small saucepan, melt the butter over a medium-low heat. Add the flour, and mix well to form a paste. Cook for a minute or so, stirring constantly, then add the milk a little at a time, stirring until smooth each time before adding more. Then add the vegetable stock (again, it may help to add it a little at a time). You can see more detailed instructions for how to cook a simple white sauce here.
- Add the white sauce to the cooked vegetables, and mix well. Season with black pepper, and some salt if needed (you may find the salty stock is enough). Transfer to a suitably sized baking dish (mine measured 9 x 7 inches).
- Sprinkle some grated cheese and fine breadcrumbs over the creamy vegetables, and spray lightly with oil to help the topping crisp up. Bake at 190°C (Gas Mark 5 / 375°F) for around 25 minutes, or until the vegetables are piping hot, and the topping is crisped up to your liking.
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