Best Moms Vegetable Bake Recipes

COLORFUL VEGGIE BAKE

Colorful Veggie Bake image

It's impossible to resist this cheesy casserole with a golden crumb topping sprinkled over colorful vegetables. A versatile side that goes with any meat, Mom has relied on this favorite to round out many family meals. For a taste twist, try varying the veggies. -Lisa Radelet, Boulder, Colorado

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 10 servings.

Number Of Ingredients 4

Ingredients

2 packages (16 ounces each) frozen California-blend vegetables
8 ounces process cheese (Velveeta), cubed
6 tablespoons butter, divided
1/2 cup crushed butter-flavored crackers (about 13 crackers)

Steps:

Prepare vegetables according to package directions; drain. Place half in an ungreased 11x7-in. baking dish. In a small saucepan, combine cheese and 4 tablespoons butter; cook and stir over low heat until melted. Pour half over vegetables. Repeat layers., Melt the remaining butter; toss with cracker crumbs. Sprinkle over the top. Bake, uncovered, at 325° for 20-25 minutes or until golden brown.

Nutrition Facts : Calories 172 calories, Fat 13g fat (8g saturated fat), Cholesterol 33mg cholesterol, Sodium 392mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.

MOM'S VEGETABLE BAKE

Mom's Vegetable Bake image

This is my favorite thing to eat at Thanksgiving, but it is good any time! Usually the first thing to disappear at our house.

Provided by itsnevrenough

Categories Cauliflower

Time 50m

Yield 12 serving(s)

Number Of Ingredients 6

Ingredients

2 (20 ounce) packages california-blend frozen vegetables (frozen carrots, cauliflower and broccoli)
2 cups shredded cheddar cheese
1 1/2 cups mayonnaise
1 onion, chopped
1 sleeve Ritz cracker, crushed
1/4-1/2 cup melted butter

Steps:

Cook vegetables according to package directions and drain.
Place cooked vegetables in ungreased 9X13" pan.
Mix cheese, mayonnaise and onions together and pour on top of vegetables.
Top with crushed crackers and then melted butter.
Bake uncovered 35 minutes at 350.

Nutrition Facts : Calories 229.4, Fat 20, SaturatedFat 7.9, Cholesterol 37.6, Sodium 362.4, Carbohydrate 8.3, Fiber 0.2, Sugar 2.4, Protein 5.1

BAKED VEGETABLES I

Baked Vegetables I image

Very simple vegetable dish seasoned with dry soup powder, and baked until tender and caramelized. Try different dry soup types to vary the flavor. I like onion or mushroom.

Provided by Klara Yudovich

Categories Side Dish Potato Side Dish Recipes

Time 1h

Yield 4

Number Of Ingredients 7

Ingredients

2 potatoes, peeled and cubed
4 carrots, cut into 1 inch pieces
1 head fresh broccoli, cut into florets
4 zucchini, thickly sliced
salt to taste
¼ cup olive oil
1 (1 ounce) package dry onion soup mix

Steps:

Preheat oven to 400 degrees F (200 degrees C). Lightly oil a large, shallow baking dish.
Combine vegetables in prepared baking dish, and lightly salt. Brush with olive oil, and sprinkle with dry soup mix.
Bake for 30 to 45 minutes in the preheated oven, or until vegetables are tender. You can feel with a fork when they are ready.

Nutrition Facts : Calories 306.4 calories, Carbohydrate 41.4 g, Fat 14.5 g, Fiber 8.9 g, Protein 7.8 g, SaturatedFat 2 g, Sodium 719.2 mg, Sugar 9.2 g