Cheese Topped Vegetable Bake
A hearty vegetable bake topped with melted cheese, combining tender carrots, green beans, mushrooms, and tomatoes with savory herbs—perfect for family dinners or vegetable lovers.
Ingredients
- 2 cups sliced carrots ⓘ
- 1 cup cut green beans ⓘ
- 2 tablespoons margarine
- 1 1/4 cups thinly sliced onions ⓘ
- 1/2 teaspoon basil leaves ⓘ
- 1/2 teaspoon garlic salt ⓘ
- 1/8 teaspoon pepper ⓘ
- 4 1/2 ounces sliced mushrooms, drained ⓘ
- 2 medium tomatoes, cut in wedges ⓘ
- 4 ounces shredded Cheddar or Mozzarella cheese ⓘ
Instructions
- Cook carrots and green beans until tender and drain.
- Place the cooked vegetables in a 2-quart casserole dish.
- In a skillet, melt the margarine over medium heat.
- Add onions, basil, garlic salt, pepper, and drained mushrooms; sauté until the onions are tender.
- Spoon the onion mixture over the vegetables in the casserole.
- Arrange tomato wedges on top of the onion mixture.
- Sprinkle shredded cheese evenly over the top.
- Bake at 350°F (175°C) for 10 to 15 minutes until cheese is melted and bubbly.
Tips & Substitutions
For a richer flavor, consider using butter instead of margarine. You can easily swap in other vegetables like zucchini or bell peppers based on what's in season or your personal preferences. If you prefer a spicier kick, add some crushed red pepper flakes to the onion mixture. This dish can be made ahead and stored in the fridge until you're ready to bake.
Serving Suggestions
This dish pairs beautifully with a crisp green salad or crusty bread for a complete meal. For a heartier option, serve it alongside roasted chicken or grilled fish. You can also enjoy it as a standalone vegetarian dish, making it perfect for anyone looking for satisfying vegetarian recipes.
Storage & Reheating
Leftover Cheese Topped Vegetable Bake can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in a preheated oven at 350°F (175°C) for about 15 minutes, or until heated through. If you're in a hurry, you can also microwave individual portions for 1-2 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Cheese Topped Vegetable Bake contains roughly 243 calories, with 8g protein, 18g carbohydrates, and 16g fat. It is an excellent source of vitamin A (46% of the Daily Value) and vitamin C (33% of the Daily Value), and a good source of protein and calcium. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables instead of fresh?
Yes, frozen vegetables can be used in this recipe. Just make sure to thaw and drain them to avoid excess moisture in the casserole. This can save you time and still yield a delicious dish.
What types of cheese work best for this bake?
Shredded Cheddar or Mozzarella cheese are the recommended choices, but feel free to experiment with other cheeses like Monterey Jack or a blend for added flavor. Just keep in mind that different cheeses will melt differently.
Can I make this dish ahead of time?
Absolutely! You can prepare the vegetable mixture and layer it in the casserole dish a day in advance. Just cover it and refrigerate. When you're ready to serve, sprinkle the cheese on top and bake it straight from the fridge, adding a few extra minutes to the cooking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).