Baked Veggie Casserole Recipes

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COLORFUL VEGGIE BAKE



Colorful Veggie Bake image

It's impossible to resist this cheesy casserole with a golden crumb topping sprinkled over colorful vegetables. A versatile side that goes with any meat, Mom has relied on this favorite to round out many family meals. For a taste twist, try varying the veggies. -Lisa Radelet, Boulder, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 10 servings.

Number Of Ingredients 4

2 packages (16 ounces each) frozen California-blend vegetables
8 ounces process cheese (Velveeta), cubed
6 tablespoons butter, divided
1/2 cup crushed butter-flavored crackers (about 13 crackers)

Steps:

  • Prepare vegetables according to package directions; drain. Place half in an ungreased 11x7-in. baking dish. In a small saucepan, combine cheese and 4 tablespoons butter; cook and stir over low heat until melted. Pour half over vegetables. Repeat layers., Melt the remaining butter; toss with cracker crumbs. Sprinkle over the top. Bake, uncovered, at 325° for 20-25 minutes or until golden brown.

Nutrition Facts : Calories 172 calories, Fat 13g fat (8g saturated fat), Cholesterol 33mg cholesterol, Sodium 392mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.

MIXED VEGETABLE CASSEROLE



Mixed Vegetable Casserole image

My grandmother used to make this at Thanksgiving and Christmas to fill out the usual sweet potato casserole and dressing menu. This was always one of my favorites. It is very easy and very tasty! It is a good way to get your kids (and reluctant DH's) to eat their vegetables!

Provided by breezermom

Categories     Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 7

1 (20 ounce) package frozen mixed vegetables
1 cup chopped onion
1 cup chopped celery
1 cup shredded cheddar cheese
1 cup mayonnaise
1 1/2 cups Ritz cracker crumbs
1/2 cup butter or 1/2 cup margarine, melted

Steps:

  • Cook the frozen vegetables according to the package directions. Drain well.
  • Combine cooked vegetables, onion, celery, cheese, and mayonnaise in a large bowl, stirring well.
  • Spoon the mixture into a greased 11 x 7 x 1 1/2 inch baking dish.
  • Combine cracker crumbs and butter. Stir well. Sprinkle crumb mixture evenly over the casserole. Bake at 350 degrees for 30 to 35 minutes or until thoroughly heated.

Nutrition Facts : Calories 218.7, Fat 16.6, SaturatedFat 10.4, Cholesterol 45.3, Sodium 236.6, Carbohydrate 12.9, Fiber 3.7, Sugar 1.2, Protein 6.5

BAKED VEGGIE CASSEROLE



Baked Veggie Casserole image

Just something I threw together one evening to use up an opened can of tomato sauce. The cumin and curry powder add an interesting bit of spiciness to it. You can substitute pretty much any of these vegetables for different ones.

Provided by ageorgulis

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

2 cups eggplants, cubed
2 cups zucchini, sliced 1/4 inch thick
1/2 large bell pepper, cut into strips
1/2 cup chopped onion
1/2 cup sliced mushrooms
2 teaspoons minced garlic
1 1/2 cups tomato sauce
1/2 teaspoon cumin
1/2 teaspoon curry powder
1 teaspoon oregano
salt and pepper

Steps:

  • Stir onion, garlic, oregano into sauce. Set aside.
  • Place all vegetables in glass baking dish.
  • Pour sauce over vegetables.
  • Sprinkle cumin, curry powder, salt, and pepper over casserole.
  • Bake for 25-30 minutes, or until veggies are soft.

Nutrition Facts : Calories 67.7, Fat 0.6, SaturatedFat 0.1, Sodium 490.9, Carbohydrate 15.2, Fiber 4.3, Sugar 7.5, Protein 3.2

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