CRUNCHY VEGETABLE BAKE
While traveling in Kentucky a few years ago, my husband and I enjoyed an excellent mixed vegetable dish at a restaurant...and the owners were kind enough to share the recipe. It makes four casseroles so it's great for a church supper or other large group. -Jean Voan, Shepherd, Texas
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 60-80 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute celery and onions in oil until tender. Remove from the heat. Stir in the soup, sour cream, salt and pepper. Stir in the beans, corn and water chestnuts. Transfer to four greased 13-in. x 9-in. baking dishes., In a large bowl, combine the cracker crumbs, almonds and butter. Sprinkle over bean mixture. Bake, uncovered, at 350° for 40-45 minutes or until golden brown.
Nutrition Facts : Calories 78 calories, Fat 6g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 201mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.
BAKED VEGETABLES I
Very simple vegetable dish seasoned with dry soup powder, and baked until tender and caramelized. Try different dry soup types to vary the flavor. I like onion or mushroom.
Provided by Klara Yudovich
Categories Side Dish Potato Side Dish Recipes
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly oil a large, shallow baking dish.
- Combine vegetables in prepared baking dish, and lightly salt. Brush with olive oil, and sprinkle with dry soup mix.
- Bake for 30 to 45 minutes in the preheated oven, or until vegetables are tender. You can feel with a fork when they are ready.
Nutrition Facts : Calories 306.4 calories, Carbohydrate 41.4 g, Fat 14.5 g, Fiber 8.9 g, Protein 7.8 g, SaturatedFat 2 g, Sodium 719.2 mg, Sugar 9.2 g
OVEN BAKED VEGETABLES
Mom made this easy side with fresh vegetables from our garden. Knowing that us kids helped plant, nurture and pick the veggies made it even more tasty! -Joann Jensen (daughter), Lowell, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. In a greased 2-qt. baking dish, combine the potatoes, carrots, onion, broth and 1 teaspoon seasoned salt. , Cover and bake for 30 minutes. Stir in zucchini and remaining seasoned salt. Bake 10-15 minutes longer or until vegetables are tender. Sprinkle with parsley.
Nutrition Facts :
CRISPY TOFU WITH ROASTED VEGETABLES
Preheating an empty baking sheet while the oven reaches the right temperature means the vegetables for this dish instantly start sizzling and cooking the second they hit the tray. It will cut down on the time it takes to roast them, while also ensuring they brown evenly.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put a large baking sheet on the middle or lower oven rack and preheat to 500 ̊ F. Cut the sweet potatoes in half lengthwise, then halve each piece lengthwise to make 4 long wedges.
- Slice the wedges crosswise and combine in a large bowl with the green beans, 2 tablespoons olive oil, 3/4 teaspoon salt and a generous grinding of pepper; toss well. Spread on the hot baking sheet and roast, tossing once, until tender and browned in spots, about 30 minutes.
- Meanwhile, cut the tofu into twelve 1 1/2- to 1 3/4-inch cubes. Press with paper towels to absorb some of the moisture; season with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, turning occasionally, until browned and crisp on all sides, about 15 minutes.
- Combine the parsley, chives, lemon zest and a pinch each of salt and pepper in a mini food processor; pulse until chopped (or finely chop by hand). Add the remaining 3 tablespoons
- olive oil and pulse to combine. Scrape into a bowl and stir in the lemon juice and 1 to 2 teaspoons water to make the sauce loose enough to drizzle. Season with salt and pepper.
- Divide the vegetables and tofu among plates. Drizzle with the herb sauce and top with the almonds and more chives.
Nutrition Facts : Calories 430, Fat 31 grams, SaturatedFat 4 grams, Cholesterol 0 milligrams, Sodium 611 milligrams, Carbohydrate 26 grams, Fiber 8 grams, Protein 16 grams, Sugar 8 grams
CRUNCHY BAKED VEGETABLES
Make and share this Crunchy Baked Vegetables recipe from Food.com.
Provided by _Pixie_
Categories Vegetable
Time 25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Mix the cereal, oregano, basil, black pepper, garlic powder, onion powder and parmesan cheese in a 1 gallon plastic bag or a large bowl.
- Mix the vegetables and the mayonnaise to thoroughly coat.
- If using a bag, add the vegetables 1/2 at a time and shake until coated.
- Otherwise the vegetables can be rolled or mixed with the cereal mixture to coat.
- Place in a single layer on baking sheets coated with cooking spray.
- Bake at 425F for 10 minutes or until veggies are tender and coating is lightly browned and crunchy.
Nutrition Facts : Calories 74.9, Fat 1.3, SaturatedFat 0.8, Cholesterol 3.7, Sodium 142.7, Carbohydrate 12.7, Fiber 0.2, Sugar 1.4, Protein 2.7
CRUNCHY MIXED VEGETABLE BAKE
Make and share this Crunchy Mixed Vegetable Bake recipe from Food.com.
Provided by chef debo
Categories Cauliflower
Time 55m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Combine soup,mayonnaise,garlic and pepper in a medium bowl;mix well.
- Stir in cheese.
- Place vegetables in a 9x13 inch baking dish.
- Pour soup mixture over vegetables.
- Mix to coat vegetables well.
- Bake for 35-40 minutes.
- Remove from oven.
- Sprinkle with fried onions.
- Bake another 5 minutes.
- Serve immediately.
Nutrition Facts : Calories 174.4, Fat 14.3, SaturatedFat 5.3, Cholesterol 24.9, Sodium 420.2, Carbohydrate 6.7, Sugar 1.8, Protein 5.3
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