Cheesy Veggie Bake

 

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Cheesy Vegetable Bake Be the first to rate & review! This Cheesy Vegetable Bake casserole has 7 grams of protein and only 4 grams of fat per servin. Place in the oven and allow to roast for 30 minutes until golden brown and starting to caramelise. Transfer the roasted vegetables to a suitable baking dish and pour over the cheese sauce. Add the mozzarella and parmesan then place back in the oven for 20 minutes or until the cheese.

Directions. Prepare vegetables according to package directions; drain. Place half in an ungreased 11x7-in. baking dish.

In a small saucepan, combine cheese. Preheat oven to 375° F. Cut broccoli and cauliflower into large bite-sized pieces. Grease a 3-quart baking dish (9x13 inch) and add broccoli, cauliflower, and carrots.

In a medium saucepan, melt butter over medium-high heat. Preheat oven to 350°F. Grease large casserole dish. Combine vegetables, half the pimiento’s, soup, sour cream, pepper, half of the onions and half of the cheese. Mix in the herbs and then pour over the vegetables.

Sprinkle with the reserved grated cheddar and then into the oven for 25 minutes. It should be golden brown. Add the French fried onions and bake. This veggie bake can serve as either a side dish, or a main course in its own right.

It would be great served with just a simple salad, or with some crusty bread and butter on the side for mopping up the sauce. Or, serve it with a vegetarian roast dinner – it’s all your vegetable dishes in one!Preheat oven to 350°F Grease a 1 1/2 2 quart casserole; set aside. Drain off all water from thawed veggies. Place drained, thawed veggies in a large bowl.

How to make 20 Minute Cheesy Vegetable Pasta Bake: Chop up the vegetables. I like fresh zucchini and mushrooms, but you could also add asparagus, yellow squash, broccoli, cauliflower, or whatever vegetables you like best. Boil water in a large pot, and add the noodles. Preheat oven to 350 degrees F (175 degrees C). Step 2 Cook vegetables according to package directions; drain.

In a large bowl combine vegetables, mushroom soup, 1/2 cup cheese.

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Spread the broccoli over the onion and spinach mixture in the 1⁄4 cup nonfat ricotta cheese sauté pan.

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Spread in a single layer, and bake until the vegetables are lightly caramelized and tender, 30 to 40 minutes.

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Sprinkle the remaining cheese over the top and bake for another 30 to 45 minutes, until the top is nicely browned.

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Cut the tofu into 1­inch cubes, layer in a heatproof casserole or baking pan, then bake for 20 minutes.

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Try tossing broccoli florets or spears into stir-fries, adding onto your slice of pizza, or using as dippers for hummus (which involves another painfighter, extra-virgin olive oil), salsa, or bruschetta.

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Sprinkle with grated Parmesan cheese and bake for an additional 5 to 10 minutes, until the tomatoes sizzle and the cheese starts to brown slightly.

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Spread the vegetables in a single layer on the prepared baking sheet, and bake until the vegetables are caramelized and softened, 45 to 50 minutes.

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Place the pan over medium heat and add the sweet potato, carrot, celery, onion, mushrooms, broccoli, peas, and garlic.

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Crumble the tofu using a fork and add to the skillet along with the broccoli; gently stir to blend; season to taste with salt and pepper.

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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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24 comments

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  • Oregano, red chili powder, red chilli flakes, dhaniya, black pepper, salt, chaat masala, green chillies, garlic adrk paste
    For taste

  • i just have to ask this..you never seem to season any of this..the beschamel sauce needed at least salt and pepper..not to mention nutmeg..and the vegetables,have you seasoned them before putting them in the oven..or is the cheese really really salty?

  • I used to watch you a lot. I noticed that recently you disabled the comments but I want you to know that you are my absolute favorite cook and all you your meals look so delicious

  • Can you list some vegetables that do and don’t work well in this dish?  Like, what are some things you’ve tried that are tasty and worth having if you have on hand?  What are some vegetables that didn’t work so well?  Thank you:)
    Beets?  Cauliflower?  Turnip?  Onion?  etc

  • Bravo! Excellent Recipe. A big thank you for sharing. Our resident chefs, Loopy Lemon and Awesome Aubergine have copied this recipe into their Book of secret delights.
    WOO,
    https://youtu.be/eeT6muSZiNg

  • I noticed Australians really love their bakes! Pasta bakes.. Veggie bakes.. When i used to live there i had it all the time too:)

  • Because my family doesn’t like sweet potato or zucchini, I switched them with fresh green beans and fresh broccoli. It was awesome!!! Thanks for the great recipe! My parents think I’m some sort of chef!!:D

  • Nice vid, going to check out some more of your videos! I think you should take a look at SMZeus. c o m it will help you grow your channel.

  • So damn happy I found this today, ‘Father’s Day’…..thank you so much! I’ve actually added broccoli and cauliflower to this bake! Hope it turns out!

  • This is what I made with my dinner tonight:) Your version is slightly different to mine but that’s the great thing about a dish like this, you can custom make it to your own families tastes. Thanks for another great recipe:)

  • Another one I’ll definitely be making! I like the bit in the video where it’s obvious there’s no room in the pan to stir it all together:)

  • Disappointed this has cream in it, I was hoping for a veggie pasta bake that could be thrown together with everyday store cupboard/fridge ingredients. Can milk be substituted for the cream, or anything else?

  • Again very nice, and the audio is much better now:D
    Just a small tip, you might want to knock the audio down to mono for the “film the actual cooking” part since here it seems a bit left heavy on speakers.

  • To much Pasta and not enough sauce, I prefer a more wet dish not dried out with pasta �� just a variation on ingredients and it’s a perfect dish

  • How about a nice bed of rice to start out with, I mean there is no real law about mixing rice and potato. (is there?) Looks tasty!

  • Hi i keep watching ur videos…i reside in India n i lovvvvv ur easy recipes..just one suggestion plz imprve d quality of ur videos…use a good camera…people wil watch more
    I love you n ur recipes

  • If only Ayla wad in this video. I wanna try it but my mom says that white potatoes ate bad for you. And I don’t like veggies.

    Wolves, over and out

  • Love this idea! I’m trying to feed my family healthier stuff and I cant wait to make this! I’d like to add herbs and spices on this though. Do u have anythinh that to recommend?:)

  • Looks delicious, what can I substitute instead of milk? I am going to try it though because I love vegetables. ������������������������������

  • Have you ever substituted anything for the potatoes?? Or just left them out? It looks delicious! 2 mostly vegetarians in my household and I also try to stay away from regular potatoes. Maybe use another squash or maybe kohlrabi? Any other suggestions?

  • I love how you keep your videos short and still give us delicious easy recipes for our family. Thank you. I cant wait to try this one.

  • Am I the only one who watches these and doesn’t cook it, I dont mean it in a bad way though. I have watched a bunch of these and only made the bolognese.

  • I know what we are having tonight! Mmmmm can you do some more savory healthy foods? My son is 2 and I’m trying to cook new foods for him to try.

  • Perfect for these winter months! A perfect side too, I’m sure it will be a fab alternative to our usual cauliflower cheese! Thanks x