Best Crunchy Vegetable Bake Recipes
CRUNCHY VEGETABLE BAKE
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
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.
CRUNCHY MIXED VEGETABLE BAKE
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
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 BAKE
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
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.
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