Cheddar Vegetable Bake Recipe

Cheddar Vegetable Bake Recipe
When the holidays come around, most of us want to have as many good side dish recipes available as possible. It seems that at Thanksgiving, Christmas, and New Year's, there is no such thing as too many side dishes, especially when we have company. The following Cheddar Vegetable Bake is quick and easy to put together – it uses convenience foods: a package of dry stuffing mix, a can of soup, and grated cheese (you can grate your own, of course, but since it's more convenient, you can purchase it already grated). Luckily, zucchini, carrots, and yellow summer squash are available year round, so this casserole is one that you can make anytime.
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The dry stuffing crumbs are tossed in butter and form a crispy crust on the bottom of the creamy vegetable and cheese mixture. The remaining stuffing crumbs top a layer of cheese, and add some crunch to the top. You can grate the zucchini, carrots, and yellow squash ahead and store them in the refrigerator; it will take you only about 15 minutes hands-on time to put the casserole together.

8 Servings

1 6 oz. package cornbread stuffing mix (dry)
1/4 cup melted butter

1 10 3/4 ounce can condensed cream of chicken soup
1/2 cup sour cream
2 cups grated cheddar cheese, divided
2 teaspoons Italian seasoning

1 1/2 pounds zucchini, grated
2 medium carrot, peeled and grated
1/2 pound yellow summer squash, grated
  1. Preheat oven to 350°.
  2. Spray a deep 8 x 8" casserole dish with non-stick spray.
  3. Toss the cornbread stuffing mix with the melted butter; set 3/4 cup aside for the topping and transfer the remaining to the bottom of the prepared casserole dish.
  4. Mix the cream of chicken soup, sour cream, 1 cup of the grated cheese, and Italian seasoning.
  5. Mix in the zucchini, carrots, and yellow squash; spread evenly over the stuffing crumbs.
  6. Sprinkle with the remaining shredded cheese and top with the reserved stuffing crumbs.
  7. Bake 40-45 minutes or until bubbly.
  8. Remove from the oven and let sit 10-15 minutes before serving.

Amount Per Serving
Calories 339 Calories from Fat 189
Percent Total Calories From: Fat 56% Protein 16% Carb. 28%

Nutrient Amount per Serving
Total Fat 21 g
Saturated Fat 11 g
Cholesterol 54 mg
Sodium 855 mg
Total Carbohydrate 24 g
Dietary Fiber 1 g
Sugars 2 g
Protein 14 g

Vitamin A 22% Vitamin C 20% Calcium 0% Iron 19%






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Content copyright © 2018 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.