Three-Vegetable Bake

Three-Vegetable Bake

In this recipe:

based on 53 reviews
This Looks YUMMY!
17
25 min.
prep
80 min.
total
6 Servings

This Three Vegetable Bake is an easy-to-prepare vegetable side dish that's attractive enough for holiday meals, yet simple enough for weeknight dinners. Serve with chicken, fish, pork or turkey. In a hurry? Take advantage of frozen vegetables to make this dish even easier.

Ingredients

  • 3 cups (about 3 medium) coarsely chopped red or other waxy potatoes
  • 1 cup (1 medium) peeled and coarsely chopped parsnip
  • 3 cups fresh broccoli and/or cauliflower florets
  • 3 tablespoons butter or margarine, divided
  • 2 tablespoons all-purpose flour
  • 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Fat Free Milk
  • 1 MAGGI Vegetable Flavor Bouillon Cube
  • 1/8 teaspoon ground white pepper
  • 1/4 cup seasoned dry bread crumbs
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PREHEAT oven to 350º F.



MICROWAVE potatoes and parsnip in covered, medium, microwave-safe casserole dish on HIGH (100%) power for 9 minutes; drain. Return to dish; top with broccoli.



MELT 2 tablespoons butter in small saucepan over medium heat. Stir in flour; cook, stirring constantly, for 30 seconds. Gradually stir in evaporated milk, bouillon and pepper; cook, stirring occasionally, for 3 to 4 minutes or until bouillon is dissolved and sauce is slightly thickened. Pour sauce over vegetables.



MICROWAVE remaining butter in small, microwave-safe bowl on HIGH (100%) power for 10 to 20 seconds or until melted. Stir in bread crumbs until combined. Sprinkle over vegetables; cover.



BAKE for 30 minutes. Uncover; bake for an additional 10 minutes or until top is golden brown.

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tastey

what a great way to be creative with veggies!

- Jennifer Shippee from Greenville, NH

three-Vegetable Bake

This is one of the best.....simple, quick and delicious. Very appealing n appearance and outstanding taste. receive rave reviews and my dinner table and I'm asked to make it whenever I go to someone's house.

- Carol Sinforosa from Elmwood Park, NJ

Loved it!

However, since I did not have parsnips, I used broccoli & onions. Hubby loved it like that...the more onions, the better!

- Jan Wilkins from Blytheville, AR

"Healthy & Nutritious"

This is not only a simple to make recipe but it is also healthy and nutritious at the same time.

- Sudha Hariharan from Toronto, ON

Husbby Says YEA!!!

To be honest, I made this with a bit of apprehension,But,I received a huge 2 Thumbs Up from my hubby & 4 1/2 yr old daughter! It was easy to make. Next time, I just need to make more of it!

- Kelly Evenson from Sultan, WA

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Nutrition Facts

Serving Size: 1/6 of Recipe

Servings Per Recipe: 6

  • Amount Per Serving
  • Calories: 230
  • Calories from Fat: 60
  • Total Fat: 6g (10% of DV)
  • Saturated Fat: 3.5g (19% of DV)
  • Cholesterol: 15mg (5% of DV)
  • Sodium: 320mg (13% of DV)
  • Carbohydrates: 37g (12% of DV)
  • Dietary Fiber: 4g (15% of DV)
  • Sugars: 11g
  • Protein: 8g
  • Vitamin A: 30% of DV
  • Vitamin C: 80% of DV
  • Calcium: 20% of DV
  • Iron: 8% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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