Do your kids eat their vegetables??
Do you?
What if I told you I had a recipe that might just get everyone to eat their veggies?
A few weeks ago, I had a bunch of friends over to see our new house and eat delicious food. All the recipes turned out great {at least that’s what my friends said} but the over-all favorite was this Easy Vegetable Bake.
I actually added a bunch of chicken to it for my party — but then this past weekend, I made it with just vegetables again for a church potluck, and my serving dish was practically licked clean!
I just love this recipe because I can use whatever veggies I have on hand {even frozen}, I can make it well ahead of time, I can freeze it, AND everyone always loves it because the vegetables are “masked” by delicious seasonings and cream cheese!
INGREDIENTS: for one 9×13″ pan
- 10 c. veggies {I used about 3 – 3.5 c. carrots, broccoli, and cauliflower}
- 1 10 oz tub Philadelphia Cooking Creme {you can also use regular cream cheese if that’s all you have}
- 2 t. garlic powder
- 1 T. Italian seasoning {or just throw in some basil, oregano, thyme, etc.}
- 1 c. shredded cheddar cheese
- 1 “sleeve” butter crackers {I used Ritz}
- 1 T. melted butter
NOTE: If you want to add chicken to make it a full meal, then simply decrease the vegetables to 7-8 cups and add 2-3 cups of cooked, shredded chicken.
DIRECTIONS:
1. Preheat oven to 350 F.
2. Cook the vegetables in boiling water until somewhat tender {not necessary if using frozen vegetables}
3. Drain vegetables and add in cooking creme {or creme cheese} — stir until melted
4. Add in garlic and other seasonings — mix well
5. Add in cheddar cheese — stir until melted
6. Transfer mixture into a greased 9 x 13″ pan
7. Crush one sleeve of Ritz crackers into a small bowl
8. Melt the butter in another bowl — pour butter over cracker crumbs and mix well
9. Sprinkled cracker mixture over the vegetables
10. Bake uncovered for about 15 minutes until crackers are golden brown.
Eat and enjoy!
This recipe is so quick and easy — even if you don’t use frozen vegetables, you can still get it on the table in about 30 -40 minutes!
Ok, so make it — and then let me know if your kids loved it!
Visit my virtual recipe box for more simple, delicious, family friendly, recipes!
Judy says
What store sells Philadelphia cooking cream nowadays? I used to use that years ago and loved it but I can’t find it anywhere now.
Andrea says
it might be a thing of the past — just mix cream cheese with sour cream and some spices (for whatever flavor you’re going for). That should do the trick!
Jackie Cerda says
Hi, I changed the veggies up and a couple other things but thank you for the recipe. I am not a vegetable lover but many of my friends are. I used 1 cup diced red bell pepper, 1 cup diced orange bell pepper, 1 cup sugar snap peas cut in half and 1 cup fresh white mushrooms cut in 4ths. Melted 1 can of cream of onion soup, 1 cup whole milk, 1 cup shredded cheddar, 1 tsp cayenne and 1 tsp everything bagel seasoning. Blended it all together til warm and added ritz cracker topping to 8×8 dish, baked 20 min uncovered. Great flavor! Veggies were a bit crisp and not too soggy.
Andrea says
that sound amazing! So glad you enjoyed your tweak on this recipe!!
Tori says
I’ll have to try this as a side dish to go with pork chops this week. I’m pretty sure my kids (and my husband!) will not like it, but we’ll see. 🙂
Thanks, Andrea.
Blessings,
Tori
Cindy says
Do you add spices to cream cheese now that Cooking Cream is no longer an option? This sounds delicious, but I can’t find that Philly even makes Cooking Cream anymore. :/ Also, do you use whipped cream cheese or the brick-only softened? Thanks!
Andrea says
you can add spices if you want — but you definitley don’t have to. It’s pretty good either way 🙂
I do usually mix sour cream in with the cream cheese though (I use the bricks) just to make it a little creamier
Jill says
When would you freeze this? Before baking or after? If you freeze it before baking, would you recommend adding the cracker topping after it’s thawed on the day you bake it? Also, if using frozen veggies that you don’t have to cook first, would you heat up the cream cheese to get it to melt?
Amanda says
I was wondering when to freeze this as well but I didn’t see it above?
Andrea says
Just freeze it after it’s assembled but before you bake it.
Aa. says
You’re welcome! 🙂
Aa. says
I must try this! I surely will on my next menu planned week.
Another easy recipe: one layer cooked rice or boiled potatoes, one layer shreded boiled chiken, one layer boiled cauliflower and the final layer, bechamel+chese. I found that bechamel can be easily replaced by simple cream, the recipes are delicious too. You bake it in te oven and you get a very delicious meal!
Andrea says
that does sound like a yummy, quick, and simple recipe. Thanks for sharing!
Amanda Melichar says
This looks amazing!! Thanks for sharing!
KC says
Vegetables are even better when they’re not covered in dairy. A straight up vegetable bake in organic veggie broth with squash, zuchini, potatoes, carrots, broccoli, cauliflower, asparagus, roma tomatoes, kale, and sugar snap peas is a great medley of flavors! Not to mention it packs a huge punch in vitamins and minerals. You even get a good amount of calcium and protein, without all the fat and cholesterol!
Seriously, how can anyone NOT love veggies?! There is SO much to choose from! 🙂
Katie says
I made this last night with the chicken and used the Italian herbs flavored cooking creme (I omitted the Italian seasoning). It was so delicious and easy! We all loved it including my 2 year old twins! Keep the simple recipes coming!
Amy Talsma says
Thanks, Andrea! This solved two things… I now have a ‘dish to pass’ for Easter dinner, and a yummy way to use the Kraft Cooking Creme that’s been in my fridge.
Holly says
Wow, this looks amazing! I’m putting it in my “recipes to try” file! Thanks 🙂
Mandi @ Life Your Way says
Me too — yum!