Crunchy Vegetable Bake Recipes

CRUNCHY VEGETABLE BAKE

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.

HOMEMADE VEGGIE CHIPS (NO OIL!)

Steps:

• Preheat the oven to 200C/400F.
• Slice all the veggies into uniformly thin slices with a knife or mandoline. In a bowl, toss them with the oil, salt, and pepper until evenly coated.
• Spread out on a baking pan lined with parchment paper, minimizing overlap. Bake for 10 minutes at 400F. Flip. Bake for another 5-10 minutes until crispy and slightly brown but not burnt. Watch them carefully and even remove some early if they are browning before the others.
• Remove from the oven and allow to cool for a few minutes before eating.

CRUNCHY VEGETABLE BAKE

Steps:

• Preheat oven to 350 degrees F, then grease a 13"x9" baking dish.
• In a large skillet, saute celery & onions in oil until tender, about 2-3 minutes, then stir in soup, sour cream, salt & pepper.
• Stir in beans, corn & water chestnuts, then transfer to prepared baking dish.
• In a bowl, combine crushed crackers, nuts & butter, then sprinkle this mixture over the vegetable mixture.
• Bake, uncovered for 40 to 45 minutes or until golden brown.

CHEESY VEGETABLE CASSEROLE

Steps:

• Preheat oven to 350°F.
• Cook green beans and broccoli and cauliflower until tender crisp, per package directions.
• In a medium sized bowl, mix green beans, broccoli and cauliflower, soup, garlic powder, milk, 1 ½ cups cheese, and half of the crispy onions. Pour into a casserole dish. Sprinkle remaining cheese on top.
• Bake for 30 minutes. Top with remaining crispy onions and bake an additional 10 minutes.

CRUNCHY MIXED VEGETABLE BAKE

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.