Garden Vegetable Bake Recipe

Name: Garden Vegetable Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups chopped carrots; 1/2 cup fresh or frozen lima beans; 1/2 cup cut fresh green beans; 2 cups chopped cauliflower; 2 cups chopped fresh broccoli; 1/2 cup fresh or frozen whole kernel corn; 1/2 cup fresh or frozen peas; 1 large sweet onion, chopped; 1/4 cup butter, cubed; 3 tablespoons all-purpose flour; 1 cup half-and-half cream; 1 cup 2% milk; 1 package (8 ounces) spreadable garlic and herb cream cheese; 1 cup shredded sharp cheddar cheese; 1/2 cup shredded part-skim mozzarella cheese; 1/2 cup minced fresh parsley; 1/4 teaspoon each salt and pepper; Dash each white pepper and ground nutmeg; 1 cup panko (Japanese) bread crumbs; 1/2 cup each shredded Parmesan and Romano cheeses

Servings: persons

2 cups chopped carrots
1/2 cup fresh or frozen lima beans
1/2 cup cut fresh green beans
2 cups chopped cauliflower
2 cups chopped fresh broccoli
1/2 cup fresh or frozen whole kernel corn
1/2 cup fresh or frozen peas
1 large sweet onion, chopped
1/4 cup butter, cubed
3 tablespoons all-purpose flour
1 cup half-and-half cream
1 cup 2% milk
1 package (8 ounces) spreadable garlic and herb cream cheese
1 cup shredded sharp cheddar cheese
1/2 cup shredded part-skim mozzarella cheese
1/2 cup minced fresh parsley
1/4 teaspoon each salt and pepper
Dash each white pepper and ground nutmeg
1 cup panko (Japanese) bread crumbs
1/2 cup each shredded Parmesan and Romano cheeses

1
Place the carrots, lima beans and green beans in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-5 minutes or until crisp-tender, adding the cauliflower, broccoli, corn and peas during the last 2 minutes. Transfer to a large bowl; stir in onion.
2
Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth; gradually add the cream and milk. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in the cream cheese, cheddar cheese, mozzarella cheese, parsley and seasonings; cook and stir until blended.
3
Pour sauce over vegetables; gently toss to coat. Transfer to a greased 13x9-in. baking dish. Combine the bread crumbs, Parmesan and Romano cheeses; sprinkle over vegetable mixture. Bake, uncovered, at 350u00b0 for 25-30 minutes or until bubbly.

1091

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 cups chopped carrots, 1/2 cup fresh or frozen lima beans, 1/2 cup cut fresh green beans, 2 cups chopped cauliflower, and more.

Yes, Garden Vegetable Bake falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Garden Vegetable Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions