Wicklewoods Leftover Vegetable Bake Recipes

VEGETABLE BAKE

Steps:

• In a large bowl, combine the first seven ingredients. Pour into a greased 13x9-in. baking dish. Combine bread crumbs and butter; sprinkle over top., Bake, uncovered, at 375° for 30-35 minutes or until bubbly. Let stand for 5 minutes before serving.

WICKLEWOOD'S LEFTOVER VEGETABLE BAKE

Steps:

• Preheat oven to 180c.
• Combine the carrots, peas and cabbage and arrange in the bottom of a large casserole dish, season.
• In another bowl, mix the swede and potatoes together, (but do not mash).
• Over a gentle heat, melt the butter in a small saucepan and remove from heat.
• Blend in the flour and mustard powder until smooth.
• Return to heat, gradually whisk in the milk, (the mixture will drastically thicken between each addition of milk, at this stage don't rush to add more milk, cook out the flour thoroughly or the resulting sauce will just taste floury.).
• Keep whisking until the mixture is smooth.
• Gently bring to a light boil.
• Stir in 8 oz. of the cheddar until melted, Season to taste.
• Pour half of the sauce over the prepared vegetables in the casserole.
• Spoon the prepared potato mixture over the vegetables and cover with the remaining cheese sauce.
• Sprinkle with remaining cheese and bake for 20 mins or until golden and bubbling.
• Serve hot. On its own as a main dish or as a side dish with cold meats.

LEFTOVER VEGETABLE CASSEROLE

Steps:

• Chop and steam all vegetables.
• Melt butter. Add flour and stir till smooth. Slowly add milk, keeping mixture smooth. Cook till thick.
• Put vegetables in casserole dish and top with sauce and cheese.
• Cook till cheese is melted.

BAKED VEGETABLES II

Steps:

• In a medium saute pan, melt butter or margarine over medium heat. Add onions and garlic; cook and stir until translucent.
• Spread broccoli, cauliflower, carrots, lima beans, yellow wax beans, and zucchini in a large baking dish. Sprinkle with walnuts and shredded cheese. Arrange sauteed onions over cheese.
• Bake at 375 degrees F (190 degrees C) until vegetables are tender and cheese melts, approximately 30 minutes.

SOUTHWEST VEGETARIAN BAKE

Steps:

• In a small saucepan, bring rice and water to a boil. Reduce heat; simmer, covered, until rice is tender, 35-40 minutes., Preheat oven to 350°. Place beans, corn, tomatoes, cheddar cheese and rice in a large bowl; stir in salsa, sour cream and pepper. Transfer to a shallow 2-1/2-qt. baking dish coated with cooking spray. Sprinkle with onion and olives. , Bake, uncovered, 30 minutes. Sprinkle with Mexican cheese; bake, uncovered, until heated through and cheese is melted, 5-10 minutes. Let stand 10 minutes before serving.

WICKLEWOOD'S LEEK BAKE (GLUTEN FREE)

Steps:

• Preheat the oven to 200c.
• Melt the butter in a frying pan and sauté the leeks until soft, season well.
• Mix all the dry ingredients together in a bowl, add water and mix into a soft dough.
• Add the leeks and mix well.
• Place in a greased shallow ovenproof dish, and bake for 40-45 minutes.
• Slice and serve hot.

MEXICAN PASTA VEGETABLE BAKE

Steps:

• Preheat oven to 375.
• Cook rotini as directed on package.
• Combine rotini, salsa, 1 c cheese, cottage cheese, beans, and corn.
• Spoon into a sprayed 13 x 9 baking pan.
• Sprinkle with remaining cheese.
• Bake for 20 minutes or until heated thoroughly.
• Sprinkle with cilantro (optional) before serving.

LEFTOVER VEG & ORANGE CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line a 30 x 20cm baking or roasting tin with baking parchment. Mix the sultanas and zest and juice from 1 orange (or 2 clementines), and microwave on High for 2 mins.
• Mix the flour, caster sugar, spices, bicarb and pinch of salt into a large bowl. Mix the eggs with the melted butter and sultana mixture, then tip into the dry ingredients and stir in with a wooden spoon. Stir in the grated veg, and scrape into the tin. Bake for 35 - 40 mins, or until a skewer poked in the centre comes out clean. Cool in the tin.
• Once cool sift the icing sugar into a bowl and stir in remaining orange zest plus enough juice to make a runny icing. Drizzle all over the cake and scatter with the crushed sugar cubes. Leave to set, then slice into 15 squares to serve.