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Vegetable Bake Recipe

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Even finicky eaters may change their minds about vegetables when they taste this rich cheesy casserole from Violet Klause of Onoway, Alberta. "It couldn't be easier to whip up," she says. "And it's so creamy and comforting that my grandchildren would never guess how nutritious it is."

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Vegetable Bake Recipe

Prep: 10 min. Bake: 30 min.

Yield: 8-10 Servings

10 30 40

Ingredients

1 package (16 ounces) frozen cauliflower, thawed
1 can (15-1/4 ounces) whole kernel corn, drained
4 cups frozen broccoli florets, thawed
1 can (14-3/4 ounces) cream-style corn
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
2 cups (8 ounces) shredded Swiss cheese
1 jar (4-1/2 ounces) sliced mushrooms, drained
1-1/2 cups soft rye bread crumbs (about 3 slices)
2 tablespoons butter, melted

Directions

In a large bowl, combine the first seven ingredients. Pour into a greased 13-in. x 9-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. Yield: 8-10 servings.

Originally published as Vegetable Bake in Country Woman January/February 2004, p40

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Reviews for Vegetable Bake (2)

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Reviewed on Nov. 13, 2009 by jasem

I confess I didn't make this exact recipe. I made a few changes - cheddar for swiss, add'l milk, wheat bread for rye. I would give it 5 stars if I liked swiss cheese. Given my changes, this was a great recipe - easy to make, baked up great, and everyone loved it. My son even snitched the leftovers from the fridge for a snack!

Reviewed on Aug. 21, 2009 by srhomberg