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Garden Vegetable Bake


  • 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 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 bread crumbs
  • 1/2 cup each shredded Parmesan and Romano cheeses


  • 1. 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.
  • 2. 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.
  • 3. Pour sauce over vegetables; gently toss to coat. Transfer to a greased 13x9-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.

Nutrition Facts

1-1/2 cups: 540 calories, 35g fat (23g saturated fat), 128mg cholesterol, 829mg sodium, 37g carbohydrate (13g sugars, 6g fiber), 21g protein.


Average Rating: 4.5
  • BluesyDaisy
    Dec 11, 2012

    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.

  • z74jesus
    Jul 2, 2012

    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.

  • cookjules
    Apr 16, 2012

    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 !

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