Best Garden Vegetable Bake Recipes

CONTADINA® GARDEN VEGETABLE PASTA BAKE

Steps:

• Preheat oven to 375 degrees F.
• Cook pasta in boiling salted water until al dente, or about 2 minutes less than directed on the package.
• Meanwhile, heat oil in a large deep skillet or saucepan. Add onion, mushrooms, carrots, peppers, garlic and basil. Cook until vegetables are soft, about 8 minutes.
• Stir in tomato puree, sausage, cooked pasta and 2 Tbsp. parsley. Heat through. Transfer to a 13x9-inch baking dish. Sprinkle evenly with remaining parsley and mozzarella cheese. Bake 10 to 15 minutes until cheese is melted. Let stand 5 minutes before serving.

GARDEN VEGETABLE BAKE

Steps:

• Heat oven to 400°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Sprinkle 1/4 cup of the cheese in baking dish. Top with zucchini, corn, tomato and onion. Sprinkle remaining 1/4 cup cheese over vegetables.
• In small bowl, stir remaining ingredients until blended. Pour over vegetables and cheese.
• Bake uncovered 32 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting.

GARDEN VEGETABLE BAKE

Steps:

• Place the carrots, lima beans and green beans in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-5 minutes or until crisp-tender, adding the cauliflower, broccoli, corn and peas during the last 2 minutes. Transfer to a large bowl; stir in onion., Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth; gradually add the cream and milk. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in the cream cheese, cheddar cheese, mozzarella cheese, parsley and seasonings; cook and stir until blended., Pour sauce over vegetables; gently toss to coat. Transfer to a greased 13x9-in. baking dish. Combine the bread crumbs, Parmesan and Romano cheeses; sprinkle over vegetable mixture. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

LOW FAT GARDEN VEGETABLE BAKE (WITH BISQUICK)

Steps:

• Heat oven to 400°F Spray 8-inch square (2-quart) glass baking dish with cooking spray. Sprinkle 1/4 cup of the cheese in baking dish. Top with zucchini, corn, tomato and onion. Sprinkle remaining 1/4 cup cheese over vegetables.
• In small bowl, stir remaining ingredients until blended. Pour over vegetables and cheese.
• Bake uncovered 32 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting. [High Altitude (3500-6500 ft): Increase Bisquick Heart Smart® mix to 1 cup. Bake 35 to 38 minutes.].

TORTELLINI AND GARDEN VEGETABLE BAKE

Steps:

• Cook tortellini in boiling salted water according to package directions, adding the carrot during the last 5 minutes of cooking and the sugar snap peas during the last 1 minute of cooking; drain.
• Meanwhile, heat margarine or butter in a 12-inch skillet. Add chicken and mushrooms, and cook about 5 minutes or until chicken is no longer pink. Remove from skillet.
• Shake together chicken broth, oregano, flour, garlic salt, and pepper in a screw-top jar until smooth. Add to skillet along with milk. Cook and stir until thickened and bubbly; add cream cheese. Cook and stir until cream cheese is smooth. Remove from heat. Stir in lemon juice. Add pasta mixture, chicken mixture, tomatoes, and sweet pepper. Toss to coat. Turn into an ungreased 13x9x2-inch baking dish or shallow 3-quart casserole.
• Bake, covered, in a 350 degrees F oven for 30 to 35 minutes or until heated through. Stir mixture and sprinkle with Parmesan cheese. Transport in an insulated carrier.

GARDEN VEGETABLE BAKE

Steps:

• 1. Heat oven to 400°. Lightly grease square baking dish, 8 x 8 x 2 inches. Sprinkle zucchini, tomato, onion and cheese in dish.2. Stir remaining ingredients until blended. Pour over vegetables and cheese.3. Bake uncovered about 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. HIGH ALTITUDE (3500 to 6500 feet): Use 3/4 cup Bisquick. Bake 35 to 40 minutes. NUTRITION FACTS: 1 Serving: Calories 85 (Calories from Fat 10) Fat 1g (Saturated 1g) Cholesterol 0mg Sodium 460mg Carbohydrate 16g (Dietary Fiber 2g) Protein 5g % DAILY VALUE: Vitamin A 6% Vitamin C 6% Calcium 10% Iron 6% DIET EXCHANGES: 3 VegetableBETTY'S TIP: For Chicken Garden Bake, add 2 cans (5 ounces each) chunk chicken, drained, or 1 cup cut-up cooked chicken with the vegetables.From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

GARDEN VEGETABLE BAKE

Steps:

• Heat oven to 400°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Sprinkle 1/4 cup of the cheese in baking dish. Top with zucchini, corn, tomato and onion. Sprinkle remaining 1/4 cup cheese over vegetables.
• In small bowl, stir remaining ingredients until blended. Pour over vegetables and cheese.
• Bake uncovered 32 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting.