Crunchy Mixed Vegetable Bake Recipes

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CRUNCHY VEGETABLE BAKE



Crunchy Vegetable Bake image

While traveling in Kentucky a few years ago, my husband and I enjoyed an excellent mixed vegetable dish at a restaurant...and the owners were kind enough to share the recipe. It makes four casseroles so it's great for a church supper or other large group. -Jean Voan, Shepherd, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 60-80 servings.

Number Of Ingredients 13

4 celery ribs, chopped
2 large onions, chopped
1/4 cup canola oil
4 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
4-1/2 cups sour cream
4 to 6 teaspoons salt
1/2 to 1 teaspoon pepper
8 packages (16 ounces each) frozen cut green beans, thawed
8 packages (16 ounces each) frozen corn, thawed
8 cans (8 ounces each) sliced water chestnuts, drained
1 package (8 ounces) butter-flavored crackers, crushed
1 cup sliced almonds
1/2 cup butter, melted

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.

Nutrition Facts : Calories 78 calories, Fat 6g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 201mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.

MIXED VEGETABLE CASSEROLE



Mixed Vegetable Casserole image

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

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

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

MIXED VEGETABLE BAKE



Mixed Vegetable Bake image

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

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

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

MIXED VEGETABLE BAKE



Mixed Vegetable Bake image

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

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

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.

CRUNCHY VEGETABLE BAKE



Crunchy Vegetable Bake image

This recipe is a nice twist to a holiday vegetable casserole, & it was found in the Nov 2008 bookbooklet, Taste of Home Thanksgiving!

Provided by Sydney Mike

Categories     Fruit

Time 55m

Yield 15-20 serving(s)

Number Of Ingredients 13

1 celery rib, sliced
1 medium onion, chopped
3 tablespoons vegetable oil
1 (10 3/4 ounce) can cream of celery soup, undiluted
8 ounces sour cream
1 teaspoon salt
1/4 teaspoon black pepper
2 (16 ounce) packages frozen cut green beans, thawed
2 (16 ounce) packages frozen corn, thawed
2 (8 ounce) cans sliced water chestnuts, drained
1/2 cup butter flavored cracker, coarsely crushed
1/4 cup sliced almonds
2 tablespoons unsalted butter

Steps:

  • Preheat oven to 350 degrees F, then grease a 13"x9" baking dish.
  • In a large skillet, saute celery & onions in oil until tender, about 2-3 minutes, then stir in soup, sour cream, salt & pepper.
  • Stir in beans, corn & water chestnuts, then transfer to prepared baking dish.
  • In a bowl, combine crushed crackers, nuts & butter, then sprinkle this mixture over the vegetable mixture.
  • Bake, uncovered for 40 to 45 minutes or until golden brown.

CRUNCHY MIXED VEGETABLE BAKE



Crunchy Mixed Vegetable Bake image

Make and share this Crunchy Mixed Vegetable Bake recipe from Food.com.

Provided by chef debo

Categories     Cauliflower

Time 55m

Yield 12 serving(s)

Number Of Ingredients 7

1 (10 3/4 ounce) can cream of mushroom soup
1 cup mayonnaise
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
2 cups cheddar cheese, shredded
3 (16 ounce) packages frozen broccoli carrots cauliflower mix
1 (2 7/8 ounce) can French fried onion rings

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.

Nutrition Facts : Calories 174.4, Fat 14.3, SaturatedFat 5.3, Cholesterol 24.9, Sodium 420.2, Carbohydrate 6.7, Sugar 1.8, Protein 5.3

CRUNCHY VEGETABLE SNACK MIX



Crunchy Vegetable Snack Mix image

Paprika, cumin, cayenne or wasabi add some spice to this no-fat snack.

Provided by Martha Stewart

Categories     Gluten-Free Recipes

Number Of Ingredients 13

Carrots, peeled and trimmed
Potatoes (all varieties, including sweet potatoes), washed, not peeled
Turnips, trimmed, not peeled
Celery root, peeled
Leeks, washed and trimmed to 5 inches
Seasonings, such as coarse salt, cayenne, cumin, paprika, and wasabi powder
Bell peppers, sliced into thin strips
Pumpkin seeds
Canned chickpeas, rinsed and drained
Frozen green peas, thawed
Sage and rosemary, leaves separated
Chives
Sprouts, such as mung bean, lentil, mixed crunchy, and wheat

Steps:

  • Slice carrots, potatoes, and turnips, paper thin, lengthwise or widthwise, on a mandoline. Slice celery root and leeks, lengthwise. Re-rinse leeks.
  • Working with one kind of vegetable at a time, arrange on a double layer of paper towel placing pieces close together but not touching. Sprinkle with seasoning, if desired.
  • Microwave vegetables on high; the following are approximate times. Carrots and bell peppers: 2 minutes, turn, 2 more minutes. Sweet potatoes, turnips, celery: 2 minutes, turn, 1 1/2 more minutes. Potatoes: 1 1/2 minutes, turn, 1 1/2 more minutes. Leeks: 1 1/2 minutes, turn, 1 more minute. Pumpkin seeds: 8 to 9 minutes, turning every 3 minutes. Chickpeas and green peas: 8 to 10 minutes, turning every 3 minutes. Sage, rosemary, chives: 1 minute, turn, 1 more minute. Sprouts: 6 to 8 minutes, turning every 3 minutes.
  • Let cool before eating. Store in airtight containers for up to 3 days; keep green peas in an open container and eat within 2 days.

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