Easy Potato Vegetable Bake Recipes

OVEN-ROASTED POTATOES AND VEGETABLES

Steps:

• Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, toss all ingredients to coat. Spread evenly in pan.
• Bake 15 to 20 minutes, stirring once halfway through baking time, until vegetables are tender and lightly browned.

EASY POTATO VEGETABLE BAKE

Steps:

• Set oven to 350 degrees.
• Heat 1/2 cup butter in the oven in a 13 x 9-inch baking dish until melted (this should take about 5 minutes).
• Remove the dish from oven and spread the thawed hash browns over the butter in the dish.
• Sprinkle the thawed veggies evenly over the hash browns.
• In a bowl mix together the undiluted soup with sour cream and cheddar cheese until well combined; season with black pepper and salt; spread evenly over the veggies.
• Top with crushed dried onion rings (as much as you wish).
• Bake for about 40-45 minutes.

VERY VEGGIE BAKED POTATOES

Steps:

• Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high until tender, about 15 minutes, turning once., In a large bowl, combine the squash, zucchini, eggplant and leeks. Add salad dressing and toss to coat. Transfer vegetables to a grill wok or basket. Grill, uncovered, over medium heat until tender, 8-12 minutes, stirring frequently. Sprinkle with salt and keep warm., Combine spreadable cheese and sour cream. With a sharp knife, cut an "X" in each potato. Fluff pulp with a fork. Spoon grilled vegetables over potatoes; dollop with cheese mixture. Garnish with basil.

DICED POTATO CASSEROLE WITH VEGETABLES

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until they are almost tender, about 15 minutes. Drain in a colander.
• Preheat oven to 350 degrees F (175 degrees C). Grease a large baking dish.
• Melt 2 tablespoons butter in a large skillet while potatoes are cooking and cook onion until soft and translucent, about 5 minutes. Add zucchini and cook until softened, about 5 minutes. Season with herbes de Provence, salt, and pepper, stir, and cook for 1 more minute. Add drained potatoes and tomato and cook for 2 minutes.
• Mix Parmesan cheese and Gruyere cheese in a bowl. Stir in half the cheese mixture into potato-vegetable mixture and transfer to the baking dish.
• Melt remaining 2 tablespoons butter and mix with remaining cheese mixture and bread crumbs. Distribute evenly on top of potato-vegetable mixture in the baking dish.
• Bake in the preheated oven until cheese is browned and crusty, 15 to 25 minutes.

MIXED VEGETABLE BAKE

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.

SCALLOPED VEGETABLE BAKE RECIPE BY TASTY

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!

EASY POTATO BAKE

Steps:

• Heat oven to 375°F.
• Combine sour cream, soup, cheese and onions in large bowl. Add potatoes; mix lightly.
• Spoon into 13x9-inch baking dish sprayed with cooking spray.
• Bake 45 min.
• Combine corn flake crumbs and butter; sprinkle over casserole. Bake 15 min. or until top is lightly browned and casserole is heated through.

EASY VEGETABLE CASSEROLE

Steps:

• Preheat oven 350'. Spray a large baking dish with cooking spray.
• Peel potatoes,slice and cube them and place in a pot add 2 c water and chicken bouillon and bring to a boil.
• Boil 5 to 7 minutes. Drain potatoes. Place potatoes in ice water to get a quick chill. Drain potatoes again.
• In a large bowl add carrots, veg-all, and potatoes. Set aside.
• In another large bowl combine mushroom soup, mayonnaise, sour cream and milk. Stir to combine.
• Add cheddar cheese, ranch dressing mix, seasoning salt and black pepper to soup mixture. Stir to combine mixture well.
• Stir soup mixture in with the vegetables. Stir to combine well.
• Place vegetable mixture in baking dish.
• Sprinkle mozzeralla and sharp cheddar cheese over top.
• Sprinkle club crackers crumbs over top of cheeses.
• Pour melted butter over top.
• Place in oven and bake 30 to 35 minutes or until bubbly.