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Garden Vegetable Bake Recipe

Garden Vegetable Bake Recipe photo by Taste of Home

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With every spoonful of this vegetable bake, I drift back to a simpler time in my mom’s garden. We weren’t allowed in it unless she was with us, filling her basket with ripe tomatoes, pea pods, carrots, green onions and herbs. —Paula Marchesi, Lenhartsville, Pennsylvania

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Garden Vegetable Bake Recipe

Prep: 35 min. Bake: 25 min.

Yield: 6 Servings

35 25 60

Ingredients

2 cups chopped carrots
1/2 cup fresh or frozen lima beans
1/2 cup cut fresh green beans
2 cups chopped cauliflower
2 cups chopped fresh broccoli
1/2 cup fresh or frozen whole kernel corn
1/2 cup fresh or frozen peas
1 large sweet onion, chopped
1/4 cup butter, cubed
3 tablespoons all-purpose flour
1 cup half-and-half cream
1 cup 2% milk
1 package (8 ounces) spreadable garlic and herb cream cheese
1 cup (4 ounces) shredded sharp cheddar cheese
1/2 cup shredded part-skim mozzarella cheese
1/2 cup minced fresh parsley
1/4 teaspoon each salt and pepper
Dash each white pepper and ground nutmeg
1 cup panko (Japanese) bread crumbs
1/2 cup each shredded Parmesan and Romano cheeses

Directions

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 13-in. x 9-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. Yield: 6 servings.

Nutritional Facts 1-1/2 cups equals 540 calories, 35 g fat (23 g saturated fat), 128 mg cholesterol, 829 mg sodium, 37 g carbohydrate, 6 g fiber, 21 g protein.

Originally published as Garden Vegetable Bake in Taste of Home February/March 2012, p57

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Garden Vegetable Bake

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Reviewed on Dec. 11, 2012 by BluesyDaisy

I think the only thing I would change about this recipe is to not have the onion. The onion flavor was too overwhelming for our tastes.

Reviewed on Jul. 02, 2012 by z74jesus

My whole family enjoys this dish. We call it "the macaroni and cheese of vegetable dishes"! My children at home, aged 13-5, all gobble up seconds and thirds of this.

Reviewed on Apr. 16, 2012 by cookjules

This recipe is truly amazing. The only thing I would change is to steam the carrots longer; maybe 15 minutes. Other than that, my husband & I love it !