Six Veggie Bake Recipes

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20 VEGETABLE CASSEROLES YOUR FAMILY WILL LOVE



20 Vegetable Casseroles Your Family Will Love image

These tasty vegetable casserole recipes are perfect for Meatless Monday! From butternut squash to sweet potatoes to broccoli and Brussels sprouts, these hearty dishes are just too good.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 20

Butternut Squash Casserole (Gratin)
Sweet Potato and Sage-Butter Casserole
Garlic Butter Scalloped Sweet Potatoes
Healthy Sweet Potato Casserole with Pecan Oat Streusel
Easy Cheesy Loaded Cauliflower Casserole Recipe
The Best Green Bean Casserole Recipe
The CHEESIEST Spinach Casserole
Kalyn's Stuffed Cabbage Casserole
Cheesy Carrot Casserole
The BEST Vegetable Casserole (Broccoli-Cauliflower Casserole)
Southern Squash Casserole
Spaghetti Squash Casserole
Broccoli Cheese Casserole
Baked Scalloped Corn Casserole
Copy Cat Cracker Barrel Hashbrown Casserole Recipe
Baked Brussel Sprouts Casserole (Keto Friendly Recipe)
One Pot Creamy Chicken and Asparagus Casserole
Yellow Squash Casserole
Mushroom and Black Bean Tortilla Casserole
Roasted Veggie Enchilada Casserole

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a vegetable casserole in 30 minutes or less!

Nutrition Facts :

PARMESAN HARVEST VEGGIE BAKE RECIPE



Parmesan Harvest Veggie Bake Recipe image

This Parmesan Harvest Veggie Bake is so easy to make and full of flavor.

Provided by Kendra Murdock

Categories     Side Dish

Time 40m

Number Of Ingredients 7

2 small zucchini
2 small yellow squash
3 tomatoes
1 Tablespoon olive oil
¾ cup parmesan cheese
2 teaspoons garlic salt
½ teaspoon black pepper

Steps:

  • Preheat oven to 350 degrees.
  • Cut zucchinis, yellow squash, and tomatoes into thin slices.
  • Lay them in a 9x13 pan alternating the order of zucchinis, yellow squash and tomatoes, in rows.
  • Drizzle olive oil over the vegetables, and sprinkle Parmesan cheese, garlic salt, and black pepper.
  • Place in oven and cook for 30 minutes or until the zucchini becomes flimsy and soft.

Nutrition Facts : Calories 94 kcal, Carbohydrate 5 g, Protein 6 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 9 mg, Sodium 982 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

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

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