E Z Veggie Bake
A cheesy, veggie-packed bake featuring California vegetables and reduced-fat ingredients, perfect for a quick, wholesome family meal or a comforting side dish.
Ingredients
Instructions
- Preheat oven to 350°F.
- Cook frozen California Blend vegetables according to package directions and let cool.
- In a large bowl, mix shredded Cheddar cheese, egg whites, chopped onions, cream of mushroom soup, mayonnaise, and cooled vegetables.
- Pour the mixture into a baking dish and spread evenly.
- Bake in the preheated oven for about 30 minutes until heated through and bubbly.
Tips & Substitutions
To enhance flavor, consider adding spices like garlic powder or Italian seasoning. If you prefer a lower-calorie option, substitute the reduced calorie mayonnaise with Greek yogurt. For a creamier texture, replace the cream of mushroom soup with a homemade version using fresh mushrooms and low-sodium broth. This dish is versatile; you can use any frozen vegetable blend you have on hand.
Serving Suggestions
This E Z Veggie Bake makes for a hearty main dish and pairs beautifully with a fresh garden salad or whole grain bread for a complete meal. For a festive touch, consider serving it alongside the Christmas Casserole for your holiday gatherings. It's also a great option for meal prep, as it keeps well in the fridge.
Storage & Reheating
Allow the E Z Veggie Bake to cool completely before storing leftovers. Place it in an airtight container and refrigerate for up to 3 days. To reheat, cover with foil and warm it in the oven at 350°F for about 15-20 minutes or until heated through. Microwaving is also an option; just heat in short intervals, stirring occasionally.
Nutrition & Diet Analysis (per serving)
Each serving of E Z Veggie Bake contains roughly 463 calories, with 28g protein, 51g carbohydrates, and 17g fat. It is an excellent source of dietary fiber (73% of the Daily Value), protein (57% of the Daily Value), and iron (43% of the Daily Value), and a good source of vitamin C and calcium. It also contributes 21g 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 fresh vegetables instead of frozen?
Yes, you can use fresh vegetables, but you will need to steam or blanch them before mixing to ensure they cook through in the bake. Adjust the cooking time based on the type of vegetables used.
Is this recipe suitable for a vegetarian diet?
Absolutely! This recipe is vegetarian-friendly as it primarily consists of vegetables, cheese, and egg whites. You can also make it vegan by substituting the egg whites with a flaxseed mixture and using vegan cheese.
How can I make this dish gluten-free?
To make the E Z Veggie Bake gluten-free, simply choose a gluten-free cream of mushroom soup and ensure that all other ingredients, including the cheese and mayonnaise, are certified gluten-free.
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).