Easy Layered Vegetable Bake Recipes

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EASY LAYERED VEGETABLE BAKE



Easy Layered Vegetable Bake image

Make this vegetable bake easily with stuffing mix, pre-shredded cheese and frozen chopped spinach. That's why we call it Easy Layered Vegetable Bake.

Provided by My Food and Family

Categories     Dairy

Time 55m

Yield 6 servings

Number Of Ingredients 7

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
5 eggs, divided
1-1/2 cups KRAFT Shredded Cheddar & Monterey Jack Cheeses, divided
1 onion, chopped
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1/2 cup red pepper strips
2 tomatoes, sliced

Steps:

  • Heat oven to 400ºF.
  • Prepare stuffing as directed on package. Add 1 egg; mix well. Press onto bottom of 9-inch square baking dish sprayed with cooking spray; sprinkle with 3/4 cup cheese.
  • Cook and stir onions in medium nonstick skillet sprayed with cooking spray 5 min. or until tender. Remove from heat; stir in spinach. Spoon half the spinach mixture over cheese layer in baking dish; top with peppers. Cover with layers of remaining cheese and spinach mixture. Beat remaining eggs; pour over ingredients in baking dish. Top with tomatoes.
  • Bake 35 to 40 min. or until center is set.

Nutrition Facts : Calories 380, Fat 22 g, SaturatedFat 8 g, TransFat 2 g, Cholesterol 180 mg, Sodium 870 mg, Carbohydrate 28 g, Fiber 4 g, Sugar 5 g, Protein 17 g

LAYERED VEGETABLE BAKE



Layered Vegetable Bake image

Another great find on the Kraft recipe site. It takes a little preparation, but well worth the while. Great as a side dish or even just to serve on its own! My family loves vegetables and they certainly love this.

Provided by Tisme

Categories     Cheese

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 12

25 g butter
2 garlic cloves, crushed
1 medium leek, white part only, thinly sliced
300 g baby spinach leaves, blanched, excess moisture squeezed out
600 g sweet potatoes, peeled, parboiled and cut into 4-5mm slices
500 g desiree potatoes, parboiled and cut into 4 - 5 mm slices
1 cup grated tasty cheese
125 g light cream cheese, softened
3 eggs
1/3 cup cream
2 tablespoons thyme leaves, roughly chopped
salt and pepper, to taste

Steps:

  • Heat butter in a frying pan and sauté the garlic and leek for 5 minutes, then add the spinach and cook a further minute.
  • Layer half the potatoes in the base of a lined 24cm round spring form tin. Top with the spinach and leek mixture, then top with remaining potatoes. Sprinkle grated cheese over the top.
  • Whisk together the cream cheese, eggs, cream, thyme and seasoning. Pour cream cheese mixture over the cheese and bake at 200ºC for 40-45 minutes. Serve with salad or your favourite cooked meat.

Nutrition Facts : Calories 418.6, Fat 22.3, SaturatedFat 12.9, Cholesterol 155.2, Sodium 378.6, Carbohydrate 40.7, Fiber 6.3, Sugar 6.5, Protein 15.9

SCALLOPED VEGETABLE BAKE RECIPE BY TASTY



Scalloped Vegetable Bake Recipe by Tasty image

Here's what you need: medium zucchinis, medium potatoes, medium carrots, medium eggs, butter, milk, nutmeg, dried basil, dried thyme, salt, pepper, all-purpose flour, shredded cheddar cheese

Provided by Gwenaelle Le Cochennec

Categories     Dinner

Yield 6 servings

Number Of Ingredients 13

2 medium zucchinis, washed
3 medium potatoes, washed and peeled
5 medium carrots, washed and peeled
4 medium eggs
⅓ cup butter, melted
⅔ cup milk
⅛ teaspoon nutmeg
½ teaspoon dried basil
½ teaspoon dried thyme
salt, to taste
pepper, to taste
1 cup all-purpose flour
1 ½ cups shredded cheddar cheese

Steps:

  • Preheat the oven to 350ºF (180ºC). Line a 10-inch (25-cm) springform pan with parchment paper.
  • Carefully slice the zucchini, potatoes, and carrots very thinly with a mandoline or a sharp knife. Watch your fingers!
  • In a large bowl, combine the eggs, melted butter, and milk, and whisk until combined.
  • Add the nutmeg, basil, thyme, salt, pepper, and flour, and whisk well.
  • Add the sliced veggies to the batter and stir well until the slices are well-coated.
  • Add half of the vegetables slices to the prepared pan and flatten with a spoon.
  • Sprinkle the cheese over the vegetables.
  • Top with the rest of the vegetables and cover the pan with aluminum foil.
  • Bake for about 1½ hours, until the vegetables are fully cooked and tender.
  • Let cool for at least 10 minutes, and release the springform, slice, and serve.
  • Enjoy!

Nutrition Facts : Calories 421 calories, Carbohydrate 40 grams, Fat 22 grams, Fiber 4 grams, Protein 16 grams, Sugar 5 grams

LAYERED VEGETABLE CASSEROLE



Layered Vegetable Casserole image

I got this recipe from Canadian Living magazine a few years ago. It is a delicious layered casserole combination of creamy mashed potatoes, spinach and squash, that's a great comfort food laced with zingy fresh ginger. I often receive potluck invitatiions with the requests to bring "That layered thing."

Provided by MarieRynr

Categories     Spinach

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 10

8 medium potatoes, about 3 lbs
4 tablespoons butter, at room temperature
1 cup light sour cream or 1 cup regular sour cream
1 teaspoon salt
1 (300 g) package thawed frozen spinach, preferably chopped
2 green onions, sliced thinly
1 egg, lightly beaten
1 (300 g) package frozen cooked squash, thawed
1 tablespoon finely grated fresh ginger or 1/2 teaspoon dried ginger
1 cup grated cheddar cheese

Steps:

  • Peel potatoes, cut in half.
  • Place in a large saucepan and cover with boiling or hot water.
  • Cover saucepan and bring back to the boil.
  • Reduce heat to medium and continue boiling gently, partially covered, until potatoes are very tender, about 20 to 30 minutes.
  • Drain potatoes and mash.
  • Stir in 2 TBS butter, sour cream and 1/2 tsp salt.
  • You should have about 6 cups.
  • Squeeze handfuls of spinach until fairly dry.
  • Coarsely chop if not already chopped.
  • Place in a medium size bowl.
  • Stir in onions, egg,1 TBS butter and 1/4 tsp salt.
  • Drain off any liquid from thawed squash.
  • Stir squash with 1 TBS butter, ginger and 1/4 tsp salt.
  • Preheat oven to 350*F.
  • Butter a large caserole dish that will hold at least 8 cups or coat with cooking spray.
  • Spoon one third of the potato mixture into buttered dish and spread til smooth.
  • Evenly spread with all of the squash mixture.
  • Spread with half of remaining potatoes, then all of spinach mixture.
  • Top with a layer of remaining potatoes, then sprinkle with cheese.
  • Bake uncovered, in center of oven until hot and cheese is lightly golden, from 55 to 65 minutes.
  • To test if hot right through, plunge a table knife into center of casserole and hold for 15 seconds.
  • Then withdraw knife and lightly touch to see if it has become very warm.

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Top Asked Questions

What is layered vegetable bake?
Layered Vegetable Bake, An easy and delicious oven-baked recipe with layers of zucchini, spinach, mushrooms, couscous and sprinkled with cheese. Here I wanted to create a dish suitable as a main meal or as a side dish.
How long do you cook a veggie bake?
A creamy vegetable bake packed with colourful veggies, smothered in a creamy sauce and topped with crispy, cheesy breadcrumbs. Heat the oil in a large frying pan, and add all the vegetables. Cook over a medium heat for 5-10 minutes, until almost entirely cooked.
How do you cook canned vegetables in the oven?
Layer the vegetables in the baking tray (you can do one veggie at a time if you like or just layer them any way). Pour over the canned tomatoes and season well. Cover with foil and bake in the oven for 45 minutes. Remove the foil, add the cheese and bake for a further 15 minutes or until golden and the vegetables are well cooked.
What is the healthiest way to cook vegetables?
(Click stars to rate!) Easy and healthy vegetable potato bake that can be made in just half an hour. Easy and healthy vegetable potato bake that can be made in just half an hour. Slice all vegetables into round slices. Grease an ovenproof dish with olive oil, then add the veggies but let the top layer be the potatoes.

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