Crunchy Mixed Vegetable Bake Recipes

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BAKED VEGETABLES I

Very simple vegetable dish seasoned with dry soup powder, and baked until tender and caramelized. Try different dry soup types to vary the flavor. I like onion or mushroom.

Provided by Klara Yudovich

Categories     Side Dish     Potato Side Dish Recipes

Time 1h

Yield 4

Number Of Ingredients 7



Baked Vegetables I image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly oil a large, shallow baking dish.
  • Combine vegetables in prepared baking dish, and lightly salt. Brush with olive oil, and sprinkle with dry soup mix.
  • Bake for 30 to 45 minutes in the preheated oven, or until vegetables are tender. You can feel with a fork when they are ready.

Nutrition Facts : Calories 306.4 calories, Carbohydrate 41.4 g, Fat 14.5 g, Fiber 8.9 g, Protein 7.8 g, SaturatedFat 2 g, Sodium 719.2 mg, Sugar 9.2 g

2 potatoes, peeled and cubed
4 carrots, cut into 1 inch pieces
1 head fresh broccoli, cut into florets
4 zucchini, thickly sliced
salt to taste
¼ cup olive oil
1 (1 ounce) package dry onion soup mix

MIXED VEGETABLE CASSEROLE

Vegetables in a creamy, cheesy sauce. Everyone wants the recipe after they have tried it!

Provided by Linna

Categories     Side Dish     Casseroles

Time 45m

Yield 6

Number Of Ingredients 6



Mixed Vegetable Casserole image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl combine the mixed vegetables, onion, soup, mayonnaise and cheese. Mix well and spread mixture into a 9x13 inch baking dish. Top with the cracker crumbs.
  • Bake about 30 minutes, or until browned and bubbly.

Nutrition Facts : Calories 589.3 calories, Carbohydrate 35.4 g, Cholesterol 38.7 mg, Fat 42.9 g, Fiber 5.1 g, Protein 13.9 g, SaturatedFat 10.2 g, Sodium 1434.7 mg, Sugar 8.8 g

2 (15 ounce) cans mixed vegetables, drained
1 small onion, diced
1 (10.75 ounce) can condensed cream of chicken soup
1 cup mayonnaise
1 cup shredded white Cheddar cheese
36 buttery round crackers, crushed

MIXED VEGETABLE BAKE

Carolyn Woodall of Roxboro, North Carolina combines convenient frozen veggies with crunchy water chestnuts and chopped celery in this cheesy side dish topped with cracker crumbs.

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 4-6 servings.

Number Of Ingredients 8



Mixed Vegetable Bake image

Steps:

  • In a large bowl, combine the mixed vegetables, water chestnuts, celery, onion and mayonnaise. Stir in cheese. , Transfer to a greased shallow 1-qt. baking dish. Toss cracker crumbs and butter; sprinkle over vegetables. Bake, uncovered, at 350° for 30-35 minutes or until golden brown.

Nutrition Facts : Calories 314 calories, Fat 24g fat (8g saturated fat), Cholesterol 32mg cholesterol, Sodium 325mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 4g fiber), Protein 7g protein.

2 cups frozen mixed vegetables, thawed
1 can (8 ounces) sliced water chestnuts, drained and halved
1 celery rib, chopped
1/4 cup chopped onion
1/2 cup mayonnaise
1 cup shredded cheddar cheese
1/2 cup crushed butter-flavored crackers (about 13 crackers)
1 tablespoon butter, melted

MIXED VEGETABLE BAKE

Simple seasonings are all you need to flavor colorful roasted vegetables.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 50m

Yield 6

Number Of Ingredients 11



Mixed Vegetable Bake image

Steps:

  • Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray.
  • Place potatoes, onion and carrots in baking dish; toss with half each of the oil, garlic, thyme, tarragon, salt and pepper. Bake 10 minutes.
  • Meanwhile, in medium bowl, toss bell pepper and zucchini with remaining oil and seasonings. Stir into mixture in baking dish. Bake 30 to 35 minutes longer or until vegetables are tender; stirring halfway through bake time.

Nutrition Facts : Calories 180, Carbohydrate 21 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 4 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 4 g, TransFat 0 g

1 lb medium red potatoes, (about 4), cut into 1/8-inch slices
1 large onion, cut in half and into 1/4-inch slices
2 medium carrots, peeled, cut into 1/4-inch slices
1/4 cup extra-virgin olive oil
2 teaspoons finely chopped garlic
1 teaspoon dried thyme leaves
1 teaspoon dried tarragon leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1 medium red bell pepper, cut into 1/4-inch slices
1 medium zucchini, cut into 1/4-inch slices

EASY CHEESY MIXED VEGETABLE CASSEROLE

This recipe is soooo good! It's a great way to combine a mixture of veggies even my 2 little picky eaters will eat! This recipe doubles easily. Sometimes I throw in another half bag of the veggies. Always a favorite at my family functions!

Provided by BeIIa

Categories     Cauliflower

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 6



Easy Cheesy Mixed Vegetable Casserole image

Steps:

  • Combine vegetables, soup, 1/2 cup swiss cheese, sour cream, pepper & 1/2 can of french fried onions into 1 quart casserole.
  • Bake covered at 350 for 30 minutes.
  • Top with remaining cheese and onions.
  • Bake uncovered 5 minutes longer.
  • YUM!

Nutrition Facts : Calories 203.2, Fat 15.7, SaturatedFat 8, Cholesterol 34.8, Sodium 589.6, Carbohydrate 7.1, Sugar 2.1, Protein 8.9

1 (16 ounce) bag frozen broccoli carrots cauliflower mix (thawed & drained)
1 (10 1/2 ounce) can cream of mushroom soup
1 cup shredded swiss cheese
1/3 cup sour cream
1/4 teaspoon black pepper
1 (6 ounce) can French-fried onions

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



Vegetable Bake image

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 :

1 package (16 ounces) frozen cauliflower, thawed
1 can (15-1/4 ounces) whole kernel corn, drained
4 cups frozen broccoli florets, thawed
1 can (14-3/4 ounces) cream-style corn
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
2 cups shredded Swiss cheese
1 jar (4-1/2 ounces) sliced mushrooms, drained
1-1/2 cups soft rye bread crumbs (about 3 slices)
2 tablespoons butter, melted

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