Crunchy Mixed Vegetable Bake Food

MIXED VEGETABLE BAKE

Steps:

• In a large bowl, combine the mixed vegetables, water chestnuts, celery, onion and mayonnaise. Stir in cheese. , Transfer to a greased shallow 1-qt. baking dish. Toss cracker crumbs and butter; sprinkle over vegetables. Bake, uncovered, at 350° for 30-35 minutes or until golden brown.

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.

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.

OVEN ROASTED VEGETABLES

Steps:

• Position racks in the upper and lower thirds of the oven (if using two sheets) or the center of the oven (if using one). Preheat the oven to 400 degrees F. Generously coat two large, rimmed baking sheets with non-stick spray.
• Place the vegetables in a great big bowl (or you can toss them right on the two baking sheets, dividing the ingredients between each). Top with the oil and mustard. Sprinkle with Italian seasoning, salt, garlic powder, and black pepper. Toss to coat. Pay special attention to the broccoli florets and make sure they get an adequate amount of oil, as they are more prone to burning.
• Divide the vegetables evenly between the two sheets, spreading them into a single layer.
• Roast the vegetables at 400 degrees F for 25 to 35 minutes (or if you have the convection option, do a convection bake at 375 degrees F for 20 to 25 minutes). Toss the vegetables, rotate the pans 180 degrees, and switch the pans' positions on the upper and lower racks halfway through. The vegetables should be turning brown and crispy at their edges and tender inside (the cooking time may vary based on your oven). Sprinkle with the Parmesan cheese. Enjoy hot or at room temperature, with additional salt and pepper to taste.

CHEESY MIXED VEGETABLE BAKE

Steps:

• 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 in a bowl.
• Mix.
• Spoon mixture into casserole dish.
• Bake for 20 minutes.
• Sprinkle remaining onions and cheese on top and bake for another five minutes or until melted.
• Remove casserole from oven and sprinkle with remaining pimiento's.
• Let stand 5 minutes before serving.

CRUNCHY VEGETABLE SALAD

Steps:

• In a large bowl, combine all ingredients; toss to coat. Refrigerate until serving.

VEGETABLE BAKE

Steps:

• In a large bowl, combine the first seven ingredients. Pour into a greased 13x9-in. baking dish. Combine bread crumbs and butter; sprinkle over top., Bake, uncovered, at 375° for 30-35 minutes or until bubbly. Let stand for 5 minutes before serving.