Wicklewoods Leftover Vegetable Bake Recipes
LEFTOVER VEGETABLE CASSEROLE
Make and share this Leftover Vegetable Casserole recipe from Food.com.
Provided by yrragnelg
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Chop and steam all vegetables.
- Melt butter. Add flour and stir till smooth. Slowly add milk, keeping mixture smooth. Cook till thick.
- Put vegetables in casserole dish and top with sauce and cheese.
- Cook till cheese is melted.
WICKLEWOOD'S LEEK BAKE (GLUTEN FREE)
I love serving this with cold cuts of leftover meat and nice chutney; it's a different yet simple way of serving leeks but could also be made using onions.
Provided by WicklewoodWench
Categories Vegetable
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 200c.
- Melt the butter in a frying pan and sauté the leeks until soft, season well.
- Mix all the dry ingredients together in a bowl, add water and mix into a soft dough.
- Add the leeks and mix well.
- Place in a greased shallow ovenproof dish, and bake for 40-45 minutes.
- Slice and serve hot.
Nutrition Facts : Calories 412.7, Fat 40.6, SaturatedFat 20, Cholesterol 67.6, Sodium 65.5, Carbohydrate 12.2, Fiber 1.5, Sugar 3.3, Protein 1.5
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 :
WICKLEWOOD'S LEFTOVER VEGETABLE BAKE
This dish started life as a pile of saucepans half filled with leftover vegetables from a Sunday roast, and is now a great family favourite, in fact I deliberately cook more veg than is necessary just so I can make this the next day. Any combination of vegetables can be used; however, I tend to use carrots swede potatoes and any variety of green veg. Cooking time does not include pre cooking the vegetables.
Provided by WicklewoodWench
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 180c.
- Combine the carrots, peas and cabbage and arrange in the bottom of a large casserole dish, season.
- In another bowl, mix the swede and potatoes together, (but do not mash).
- Over a gentle heat, melt the butter in a small saucepan and remove from heat.
- Blend in the flour and mustard powder until smooth.
- Return to heat, gradually whisk in the milk, (the mixture will drastically thicken between each addition of milk, at this stage don't rush to add more milk, cook out the flour thoroughly or the resulting sauce will just taste floury.).
- Keep whisking until the mixture is smooth.
- Gently bring to a light boil.
- Stir in 8 oz. of the cheddar until melted, Season to taste.
- Pour half of the sauce over the prepared vegetables in the casserole.
- Spoon the prepared potato mixture over the vegetables and cover with the remaining cheese sauce.
- Sprinkle with remaining cheese and bake for 20 mins or until golden and bubbling.
- Serve hot. On its own as a main dish or as a side dish with cold meats.
Nutrition Facts : Calories 207.1, Fat 9.6, SaturatedFat 5.8, Cholesterol 28.1, Sodium 132.8, Carbohydrate 25.9, Fiber 4.5, Sugar 6, Protein 6.1
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