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Three-Vegetable Bake

Three-Vegetable Bake
Makes:
6
Prep Time:
25
minutes
Total Time:
80
minutes
Low SodiumVegetarian
based on
53 reviews
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.

In this recipe:



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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

Directions:

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.


Reviews:

Review This Recipe
  •  Star(s)

    tastey

    Jennifer Shippee from Greenville, NH

    what a great way to be creative with veggies!

  •  Star(s)

    three-Vegetable Bake

    Carol Sinforosa from Elmwood Park, NJ

    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.

  •  Star(s)

    Loved it!

    Jan Wilkins from Blytheville, AR

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

  •  Star(s)

    "Healthy & Nutritious"

    Sudha Hariharan from Toronto, ON

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

  •  Star(s)

    Husbby Says YEA!!!

    Kelly Evenson from Sultan, WA

    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!

  •  Star(s)

    THREE VEGETABLE BAKE

    GEETA JAIPAUL from Greenacres, FL

    I MADE THIS FOR MY FAMILY FOR LUNCH... ABSOLTUELY DELICIOUS....!!! PERFECT COMBINATION OF INGREDIENTS THAT CAME TOGETHER WITH A BANG!!! NEXT TIME I WILL TRY ANOTHER 3 INGREDIENTS TO SEE IF THE RESULT WOULD BE THE SAME...

  •  Star(s)

    Mixed Vegetable Bake

    Maureen Wilson from MARIETTA, GA

    I made this on Sunday for my Church function and it was delicious because I made a cheese sauce instead of the plain sauce and I also added some parmigano cheese and it was very delicious.

  •  Star(s)

    Family Friendly

    Melissa from Wenatchee, Wa

    This was a great recipe. It is always nice to serve veges in different ways. I am sure justa bout any vegetable could be added or subsituted and it would still turn out good.

  •  Star(s)

    Great Veggie recipe

    Ellen Candela from FAIRPORT, NY

    I'm always looking for new vegetable recipes. This one was a hit. Easy to make and good for you too!

  •  Star(s)

    Three Vegetab;e Bake

    NANCY CHAPMAN from YORBA LINDA, CA

    I was searching for a good veggie recipe and decided that is just perfect - it is easy to make, delicious and contains the fiber and nutritions that I am looking for. I am going to add ground beef or ground chicken (browned before adding in) to the dish before I bake it. It is a complete meal all by itself.

  •  Star(s)

    Three Vegetable Bake

    Carole Finney from HARRISVILLE, OH

    I added mushrooms and just before I was ready to put it on the table, sprimkled mild, shredded cheddar cheese on top and put a lid on it for about two minutes. A delicious vegetable dish that has so may options.

  •  Star(s)

    three vegetable bake

    Ada Frost from BOTHELL, WA

    a great way to get the family to eat all kinds of vegetable that they think they don't like. It was the rave of the meal.

  •  Star(s)

    Yum!

    HEIDI CARLSON-REID from MONCTON, OR

    Delicious and easy. Great for a weeknight! Add some cooked chopped chicken or ham and you're done!

  •  Star(s)

    Pretty Delicious and Healthy

    Nicole Machado from Fayetteville, NC

    I was impressed, when I was making it, I was a little worried about the evaporated milk, and we don't eat parsnips so I used carrots. But it was good. I try not to eat a lot of meat, so I ate this alone as my meal and I was filling.

  •  Star(s)

    Very Good***

    Malee Warren from PORT TOWNSEND, WA

    It is very good. I tried to cook vegetable for my husband. He does not like vegetable much but he asked for the second one. He likes it!

  •  Star(s)

    Veggie Good!

    Jan Wilkins from BLYTHEVILLE, AR

    This is a very good side dish...I really liked it for Sunday Dinner with the roast! I get so tired of the typical Pot Roast and putting the veggies in. This made a great change.

  •  Star(s)

    Surprisingly Good

    gottobegood from

    This recipe has a great flavor, and was moderately easy to make. I had serious doubts abouts its taste when I put it in the oven, but it came out great..

  •  Star(s)

    Great veggie disk

    Terri Picchi from Lakewood, CA

    I have made this 3 times and each time it is a winner. We discovered that we like parsnips.

  •  Star(s)

    Three Vegetable Bake

    Pauline Johnsey from No. Stratford, NH

    Very good. We are not parsnip eaters so I used carrots instead. You can use almost any vegetables. Great way to use leftovers up.

  •  Star(s)

    Veggies for Us

    Gloria Gabrysch from CORPUS CHRISTI, TX

    This is a wonderful way to get veggies into the diet! I will be using it again!

  •  Star(s)

    Good family side dish!

    Amy Presby from MIAMI, FL

    What a great way to sneak some veggies into my kids... now one is proclaiming parsnips to be her favorite vegetable! I also used chicken bouillon and was pleased with the flavor. This one's a keeper.

  •  Star(s)

    a great way to use veggies!!!

    Amy Meyer from LAS VEGAS, NV

    I made this and it was very loved by everyone!! It is a great way to use vegetables in a different way and it tastes really very good!! Plus, it is so easy!!

  •  Star(s)

    Three-Vegetable Bake

    Ann McLemore from Round Rock, TX

    This was not as widely liked around these parts as I hoped. I will try again and do some tweeking like I read the other girks are doing and I'm sure it will go over great.

  •  Star(s)

    Three-Vegetable Bake

    JIM APLIN from ORLANDO, FL

    A great and quick way to make a delicious side dish.

  •  Star(s)

    very good!

    Lori Johnson from CIBOLO, TX

    I found this recipe very good. My kids loved it even. It was easy to put together and looked great on the table in a pretty bowl. I think this recipe would be good company for turkey and would be great for a holiday or special occasion. It would be great even for when guests come over for dinner. This recipe is a keeper.

  •  Star(s)

    3-Vegetable Bake

    Jeannine Gramstad from NEWBURGH, NY

    Made twice. Second time used chicken boullion cubes & cheese - still tasted good. We're not parsnip eaters so replaced with carrots. Any vegetable will do really. Good accompanyment for any meat

  •  Star(s)

    Great Idea!

    VICKI DEITRICK from POTTSTOWN, PA

    My daughter is a vegetarian & her fiance has a severe gluten allergy, so they can be a challenge to cook for! My changes to this recipe are: use rice or oat flour instead of all-purpose, use regular evaporated milk, & use sunflower seeds instead of bread crumbs. Thank you! I'd love to see more vegetarian casseroles/main dishes!

  •  Star(s)

    Three Vegetable Bake

    MARGIE BROCK from EFFIE, LA

    This was excellent. It was out first experience with parsnips and quite liked them. Thank you for such a good recipe

  •  Star(s)

    Three-Vegetable Bake

    Ruth Minsk-Whitehead from OCALA, FL

    Excellent side dish...easy to make

  •  Star(s)

    Great side dish

    DOLORES GHEEN from WOODLAND, PA

    I made this recipe as a side dish to fish and instead of veggie bouillon I used chicken, it was a nice change.

  •  Star(s)

    Great side dish

    Annette Witherspoon from GEORGETOWN, TX

    Made this for supper this past Sunday. I have to admit, I will have to aquire a taste for the parsnips. This went great with our grilled steaks.

  •  Star(s)

    Three Vegetable Bake

    Maureen Wilson from BROOKLYN, NY

    I made this dish for my family and it was excellent. The kids enjoyed it very much because it is very difficult to get them to eat vegetables. I even added some cheese to the sauce and that made it even better. I also added cauliflower and carrot and they did not even get muchie. It was great.

  •  Star(s)

    Three-Vegetable Bake

    Alice Keeney from STRONGSVILLE, OH

    I opted to omit the parnips, and my family loved it. They've asked me to take it to our next family pot luck.

  •  Star(s)

    Three Vegetable Bake

    Carole Finney from HARRISVILLE, OH

    A very good dish. I really like veggies and this is a dish that is so good. If I do not have the turnip, I use all potatoes and a little extra seasoning.

  •  Star(s)

    veggie bake

    Carine Nadel from LAGUNA HILLS, CA

    This was a great compliment to some leftover pork roast I was serving. It was warm and homey and great as a different side dish

  •  Star(s)

    HIDDEN GOODNESS

    DAO ORLOSKI from MENTOR, OH

    WHEN I MAKE THIS I NEVER TELL MY KIDS THE HEALTHY INGREDIENTS. THEY LOVE IT AND I WOULDN'T WANT TO SPOIL IT FOR THEM.

  •  Star(s)

    Three Vegetable Bake

    Pat Ring from HOLDEN, MO

    Very Very good and I will make often.

  •  Star(s)

    Very easy and good!

    Patty Brenenstahl from WESTPORT, WA

    My family loved this. I am always looking for new ways to cook our potatoes. The left overs are great for lunch the next day at work.

  •  Star(s)

    Three Veggie Bake

    Ms. Blaschuk from FARMINGDALE, NY

    I read all of the reviews of this recipe and then decided to try it based upon the raves. The RESULT? It was GOOD. It was SIMPLE. It was DIFFERENT. I get so tired of the same old things! However, I am not all that crazy about parsnips. Next time I will try making it without it.

  •  Star(s)

    We enjoyed it

    Cathy Smith from WATERTOWN, NY

    We enjoyed this casserole. Being from Texas and recently transplanted to New York, we had our first encounter with Parsnips. We are not quite sure about them yet, but the other was great.

  •  Star(s)

    Three-Vegetable Bake

    tray sayama from SAN JOSE, CA

    Great tasting casserole- and so many good-for-you veggies. My whole family loves itand for once doesn't mind eating their veggies!

  •  Star(s)

    Three-Vegetable Bake

    Lori Scally from Livonia, MI

    I made this using potatoes, broccoli, and cauliflower, and it turned out really good. The whole family enjoyed it, encluding my children and one of their friends too! I'm making this a regular side dish at our house.

  •  Star(s)

    THREE-VEGETABLE BAKE

    DENISE SOUKUP from OMAHA, NE

    THIS WAS VERY GOOD. DIFFERENT THAN THE USUALLY POTATOE CASSEROLE THAT I USUALLY MAKE. NICE CHANGE.

  •  Star(s)

    Awesome

    Erica Gelfand from Avon, OH

    Very tasty, my son and my husband ate it considering neither likes broccoli.

  •  Star(s)

    Surprisingly good.

    Ethan from Dallas, TX

    I was skeptical about this dish but it turned out really well, I would enjoy making this again.

  •  Star(s)

    We Really Liked This!

    Melissa Thomason from Simpsonville, SC

    This recipe is very good and certainly worth making. It is pretty easy to make though a touch time consuming. The outcome is very good though. My kids loved and I loved it. Good enough for us to make twice already and I am sure again soon.

  •  Star(s)

    My husband LOVED this Recipe

    Dawn from St. Augustine, Fl

    My husband who dose not eat vegetables loved this recipe. He said he would like it once a week. Good thing it is easy to make. Would recommend to any other non veggie eaters.

  •  Star(s)

    Great sidedish!

    Mark Rutkowski from Atlanta, GA

    Simple ingredients and a great outcome. The flavor and presentation was pleasing. I'll use this again.

  •  Star(s)

    Vegies with Flavour!

    Denis & Sue Brunsdon from Bowral, N.S.W., Australia

    We joined meals.com yesterday and cooked this recipe for dinner last night accompanied with 'Lamb Stew Provencale'. Absolutely delightful. We included Cauliflower as well as the Broccoli. Not that we have any, but what an easy way to get kids to eat their vegies. Can't think of any way to improve this dish.

  •  Star(s)

    Awesome

    Anna Karambelas from Ancaster Ont. Canada, ON

    My kids loved this dish!

Nutrition Facts

Serving Size: 1/6 of recipe

Servings Per Recipe:

  • 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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Three-Vegetable Bake

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

 

Directions

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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