OVEN BAKED VEGETABLES
Mom made this easy side with fresh vegetables from our garden. Knowing that us kids helped plant, nurture and pick the veggies made it even more tasty! -Joann Jensen (daughter), Lowell, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6 servings.
Number Of Ingredients 7
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.
Nutrition Facts :
FRESH VEGETABLE CASSEROLE
I made this recently for a potluck supper at our church. I started with an old recipe a friend had given me and added a few things here and there.
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6-8 servings.
Number Of Ingredients 16
Steps:
- Steam broccoli and carrots until crisp-tender; drain and set aside., In a large bowl, combine the mayonnaise, cheddar cheese, pepper sauce, pepper and sherry if desired. Add the broccoli, carrots, remaining vegetables, parsley and basil; stir gently to combined. , Spoon into a greased 2-qt. baking dish. Melt butter in a small saucepan. Add crushed saltines; stir until browned. Remove from the heat and stir in cheese; sprinkle over vegetables. , Bake, uncovered, at 350° for 30-40 minutes or until heated through.
Nutrition Facts : Calories 347 calories, Fat 32g fat (9g saturated fat), Cholesterol 39mg cholesterol, Sodium 422mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.
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 :
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
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
FRESH VEGETABLE BAKE
Another Summer bounty recipe. Faye brought this to a covered dish supper years ago, and gave me the recipe.
Provided by Sweetiebarbara
Categories Cheese
Time 30m
Yield 1 colorful Summer dish, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Slice squash and onions into thin rounds.
- Thinly slice onions and separate rings.
- Slice pepper into thin rings.
- Place layer of tomatoes, topped by a layer each of onion, squash, and zucchini in a large baking dish.
- Sprinkle with feta cheese, basil, oregano, parsley, salt, and pepper.
- Repeat layers.
- Add rings of pepper and more spices to layer.
- Grate white cheese on layers, and top with Parmesan.
- Bake at 350 degrees until cheese is bubbly, but not brown. about 10-15 minutes.
Nutrition Facts : Calories 136.6, Fat 8, SaturatedFat 4.9, Cholesterol 28, Sodium 410.7, Carbohydrate 8.3, Fiber 2, Sugar 4.6, Protein 9.1
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