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Colorful Veggie Bake Recipe
Colorful Veggie Bake Recipe photo by Taste of Home

Colorful Veggie Bake Recipe

Publisher Photo
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
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES:8-10 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES: 8-10 servings

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)

Nutritional Facts

1 serving (1 each) equals 172 calories, 13 g fat (8 g saturated fat), 33 mg cholesterol, 392 mg sodium, 7 g carbohydrate, 1 g fiber, 6 g protein.

Directions

  1. Prepare vegetables according to package directions; drain. Place half in an ungreased 11-in. x 7-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.
  2. Melt the remaining butter; toss with cracker crumbs. Sprinkle over the top. Bake, uncovered, at 325° for 20-25 minutes or until golden brown. Yield: 8-10 servings.
Originally published as Colorful Veggie Bake in Taste of Home October/November 2002, p37

Nutritional Facts

1 serving (1 each) equals 172 calories, 13 g fat (8 g saturated fat), 33 mg cholesterol, 392 mg sodium, 7 g carbohydrate, 1 g fiber, 6 g protein.

Reviews for Colorful Veggie Bake

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (0)
3 Star
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2 Star
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1 Star
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MY REVIEW
Reviewed Jun. 27, 2014

"Delicious and easy. I accidentally bought frozen vegs in an Asian sauce, but I thought it was still very good."

MY REVIEW
Reviewed Jul. 17, 2012

"Our whole family loves this veggie bake, and I love how simple it is. We've used this recipe several times already and it's a hit every time, even with our kids and their friends."

MY REVIEW
Reviewed Dec. 31, 2011

"I've made this veggie dish for quite a few years now and we all love it. If there are any left overs they are great reheated in the microwave. Simple to make and pretty to look at."

MY REVIEW
Reviewed Feb. 4, 2011

"We love this recipe! It's so easy and tastes great!"

MY REVIEW
Reviewed Dec. 31, 2007

"My mom used to make this casserole and I LOVED it. I make it now for at-home dinners and potlucks at work (I always bring home an empty dish!) This is just as good reheated in the microwave. Yum!"

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