Colorful Veggie Bake Recipe

5 6 13
Colorful Veggie Bake Recipe
Colorful Veggie Bake Recipe photo by Taste of Home
Publisher Photo

Colorful Veggie Bake Recipe

Read Reviews
5 6 13
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
MAKES:
8-10 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.

Ingredients

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

Directions

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.
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 each: 172 calories, 13g fat (8g saturated fat), 33mg cholesterol, 392mg sodium, 7g carbohydrate (3g sugars, 1g fiber), 6g protein.

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

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Reviews forColorful Veggie Bake

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_nlfPA User ID: 1879224 256824
Reviewed Nov. 15, 2016 Edited Nov. 16, 2016

"This is a dish I prepared for Thanksgiving last year and it was very popular with the guests."

MY REVIEW
Feen User ID: 1925557 65108
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
Maybake User ID: 5100035 136038
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
butterfly3gayle User ID: 3267063 131449
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
Ashaline User ID: 1186991 111039
Reviewed Feb. 4, 2011

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

MY REVIEW
tfrymac User ID: 1407638 131447
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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