Crunchy Baked Vegetables Recipes

Steps:

• In a large skillet, saute celery and onions in oil until tender. Remove from the heat. Stir in the soup, sour cream, salt and pepper. Stir in the beans, corn and water chestnuts. Transfer to four greased 13-in. x 9-in. baking dishes., In a large bowl, combine the cracker crumbs, almonds and butter. Sprinkle over bean mixture. Bake, uncovered, at 350° for 40-45 minutes or until golden brown.

Steps:

• Preheat oven to 400°. In a greased 2-qt. baking dish, combine the potatoes, carrots, onion, broth and 1 teaspoon seasoned salt. , Cover and bake for 30 minutes. Stir in zucchini and remaining seasoned salt. Bake 10-15 minutes longer or until vegetables are tender. Sprinkle with parsley.

Steps:

• Mix the cereal, oregano, basil, black pepper, garlic powder, onion powder and parmesan cheese in a 1 gallon plastic bag or a large bowl.
• Mix the vegetables and the mayonnaise to thoroughly coat.
• If using a bag, add the vegetables 1/2 at a time and shake until coated.
• Otherwise the vegetables can be rolled or mixed with the cereal mixture to coat.
• Place in a single layer on baking sheets coated with cooking spray.
• Bake at 425F for 10 minutes or until veggies are tender and coating is lightly browned and crunchy.

Steps:

• Preheat oven to 350 degrees.
• Combine soup,mayonnaise,garlic and pepper in a medium bowl;mix well.
• Stir in cheese.
• Place vegetables in a 9x13 inch baking dish.
• Pour soup mixture over vegetables.
• Mix to coat vegetables well.
• Bake for 35-40 minutes.
• Remove from oven.
• Sprinkle with fried onions.
• Bake another 5 minutes.
• Serve immediately.