SCALLOPED VEGETABLE CASSEROLE
Steps:
- Preheat the oven to 400 degrees F. Heat the olive oil in a large cast iron-skillet over medium high heat. Add the potatoes, carrots, onion and butternut squash and let cook until golden brown, about 5 minutes. Add the thyme springs, butter and some salt and pepper and let the butter melt.
- Sprinkle the flour over the vegetables, stir to combine and cook for 3 minutes. Slowly stir in the chicken broth and milk and cook until thickened. Stir in the Cheddar.
- Top the vegetables with the breadcrumbs bake until golden brown and bubbly, 15 to 20 minutes. Let rest for 10 minutes before serving.
SCALLOPED VEGETABLE BAKE RECIPE BY TASTY
Here's what you need: medium zucchinis, medium potatoes, medium carrots, medium eggs, butter, milk, nutmeg, dried basil, dried thyme, salt, pepper, all-purpose flour, shredded cheddar cheese
Provided by Gwenaelle Le Cochennec
Categories Dinner
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350ºF (180ºC). Line a 10-inch (25-cm) springform pan with parchment paper.
- Carefully slice the zucchini, potatoes, and carrots very thinly with a mandoline or a sharp knife. Watch your fingers!
- In a large bowl, combine the eggs, melted butter, and milk, and whisk until combined.
- Add the nutmeg, basil, thyme, salt, pepper, and flour, and whisk well.
- Add the sliced veggies to the batter and stir well until the slices are well-coated.
- Add half of the vegetables slices to the prepared pan and flatten with a spoon.
- Sprinkle the cheese over the vegetables.
- Top with the rest of the vegetables and cover the pan with aluminum foil.
- Bake for about 1½ hours, until the vegetables are fully cooked and tender.
- Let cool for at least 10 minutes, and release the springform, slice, and serve.
- Enjoy!
Nutrition Facts : Calories 421 calories, Carbohydrate 40 grams, Fat 22 grams, Fiber 4 grams, Protein 16 grams, Sugar 5 grams
SCALLOPED VEGETABLE CASSEROLE RECIPE - (4.5/5)
Provided by Craig_Allen
Number Of Ingredients 13
Steps:
- In a large Dutch oven, combine broccoli, cauliflower, and carrots; add water to cover. Bring to a boil over medium-high heat; reduce heat, and simmer for 8 minutes or until vegetables are tender. Drain well. Return vegetables to Dutch oven. Preheat oven to 350º. Spray a 3-quart baking dish with nonstick cooking spray. In a large saucepan, melt butter over medium heat. Add onion and garlic; cook, stirring frequently, for 5 minutes. Add flour, and cook, stirring constantly, for 2 minutes. Gradually whisk in milk. Cook, whisking constantly, for 3 minutes or until thick and bubbly. Add sour cream, stirring to combine. Add 1½ cups cheese, salt, and pepper. Add cheese mixture to vegetables in Dutch oven, stirring gently to coat. Spoon mixture into prepared baking dish.Top casserole with crushed crackers and remaining ½ cup cheese. Bake for 30 to 40 minutes or until hot and bubbly.
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
SCALLOPED POTATOES AND VEGGIES
If you're like me, you're always searching for easy side dishes. This vegetable medley in a creamy cheese sauce couldn't be simpler. It uses ingredients you likely have on hand and costs 24¢ a serving. -Linda Renberger Derby, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 7 servings.
Number Of Ingredients 11
Steps:
- In a 2-qt. microwave-safe dish, combine the potatoes, carrots, onion and water. Cover and microwave on high for 5-1/2 minutes. Add peas; cook 3 minutes longer or until vegetables are tender., Meanwhile, in a 1-qt. microwave-safe dish, combine the flour, seasoned salt, mustard, pepper and milk until smooth. , Microwave, uncovered, on high for 3-4 minutes or until thickened and bubbly, stirring occasionally. Stir in cheese until melted. Drain vegetables; add cheese sauce and toss.
Nutrition Facts : Calories 167 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 475mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 3g fiber), Protein 7g protein.
TASTY SCALLOPED TOMATOES
Another favorite from the mid-Atlantic coastal area...from a local Church cookbook of family favorites. While the author, Ann Ellis, is no longer living, her great recipes live on! If using garden tomatoes, you will need 6 medium large ones.
Provided by Debaylady
Categories Vegetable
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Brown fresh bread crumbs and minced onion in butter.
- In a medium bowl, combine the browned onion and bread crumb mixture with the tomatoes, basil, and sugar. Add salt and pepper to taste. Mix well.
- Pour tomato mixture into a greased baking dish. Top with grated cheese and dry bread crumbs.
- Bake at 350 degrees for 30-40 minutes depending on your oven.
Nutrition Facts : Calories 385, Fat 17.4, SaturatedFat 10, Cholesterol 39.6, Sodium 520.9, Carbohydrate 49.1, Fiber 3.4, Sugar 18.8, Protein 9.5
SCALLOPED POTATOES RECIPE BY TASTY
Here's what you need: butter, garlic, flour, milk, salt, pepper, yukon potatoes, grated parmesan cheese, fresh parsley
Provided by Alvin Zhou
Categories Sides
Time 1h20m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F (180°C).
- In a small pot, melt the butter and fry the garlic until it's just starting to brown. Add the flour, salt and pepper. whisk until there are no lumps.
- Slowly drizzle in the milk while constantly whisking to make sure the mixture is smooth.
- Bring to a boil, then remove from heat.
- Slice the potatoes into about ⅛-inch (3 mm) thick slices, then fan them out in a small baking dish.
- Pour the sauce on top of the potatoes, then sprinkle with parmesan.
- Bake for about 1 hour, until the top is bubbly and golden brown.
- Sprinkle chopped parsley on top, then serve.
- Enjoy!
Nutrition Facts : Calories 329 calories, Carbohydrate 50 grams, Fat 9 grams, Fiber 3 grams, Protein 10 grams, Sugar 7 grams
SCALLOPED VEGETABLES
I found this in The Market Basket Fresh Fruit and Vegetable Guide. It came from New York State WIC Program Farmers Market Nutrition Program. I have not tried this recipe, but I'm posting it for safe keeping.
Provided by internetnut
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Place cooked vegetables and prepared white sauce in casserole dish. Top with bread crumbs.
- Bake at 375 for 25 minutes.
- Medium White Sauce:
- Melt butter or margarine over low heat. Add flour and pepper. Stir until well blended. Remove from heat.
- Gradually stir in milk and return to heat. Cook, stirring constantly, until thick and smooth.
- Cheese Sauce:
- Follow direction to prepare medium white sauce.
- When sauce is thick add 1 1/2 cups grated cheese. Can be served over steamed vegetables.
Nutrition Facts : Calories 368, Fat 21, SaturatedFat 8.2, Cholesterol 30.1, Sodium 636.1, Carbohydrate 33.3, Fiber 1.1, Sugar 12.7, Protein 11.6
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