69 vegetable bake dish Recipes

butter , for greasing the baking dish, all-purpose flour, plus extra for dusting the pan, baking soda, fine sea salt, baking powder, ground cinnamon, sugar, vegetable oil, eggs, at room temperature, vanilla extract, sliced peaches in 100-percent juice, drained, patted dry with paper towels and coarsely chopped into 1/2-inch pieces, unsalted butter, at room temperature, whipping cream, vanilla extract, powdered sugar

eggs, room temperature, vegetable oil, all-purpose flour, vegetable oil , for baking dishes, icing sugar , sifted, water, enough to make icing drizzle

boneless skinless chicken breast, cubed, leftover vegetables (frozen, fresh or canned. if using fresh make sure they are cut small enough to cook in about 30 minu), chicken gravy (can be leftover, canned or make your own.), chicken flavor stuffing mix or 2 cups herb stuffing mix (like stove top), water, butter, melted

condensed cream of mushroom soup or campbell s condensed 98% fat free cream of mushroom soup, water, seasoned long-grain and wild rice mix, frozen vegetable combination (broccoli, carrots, water chestnuts), shredded cheddar cheese, skinless, boneless chicken breast halves, paprika

eggs, sunflower oil or 100 ml vegetable oil or 100 ml canola oil, fine semolina (really heaped), plain flour (really heaped), baking powder, vanilla flavoring or 1/2 tsp extract, salt, honey

ground beef, onion, chopped, stalks celery, thinly sliced, tomato soup, mixed with, water, mixed vegetables, drained, salt and pepper, flour, baking powder, salt, shortening, milk

light butter, vegetable oil, semisweet chocolate, light brown sugar, vanilla extract, salt, egg beaters, coffee, unsweetened cocoa powder, all-purpose flour, baking soda

cooked turkey, diced, cooked rice, onion, chopped, chopped celery, cream of mushroom soup, mayonnaise, frozen mixed vegetables (thawed ), lemon juice, salt, deep dish pie shells, crushed corn flakes, butter, melted, smoky cheddar cheese

stove top stuffing mix, water, butter, boneless skinless chicken breasts, mixed vegetables, condensed cream of mushroom soup, sour cream or 1/3 cup milk

sweetened flaked coconut, vegetable oil for oiling baking dish, coconut milk, cornstarch, sugar, vanilla, salt

butter or vegetable oil, for baking dish, penne, flagship cheese sauce, cheddar cheese, grated (1/4 cup), gruyere cheese, grated (1/4 cup), chipotle chile powder, flagship cheese sauce, unsalted butter, all-purpose flour, milk, cheddar cheese , preferably flagship, grated (about 3 1/2 cups), jack cheese , preferably just jack, grated (about 1/2 cup), coarse salt, chipotle chile powder, garlic powder

eggs, lightly beaten, vegetable oil, biscuit/baking mix, chopped green chilies, undrained, onion, chopped, garlic clove, minced, shredded cheddar cheese, chopped yellow summer squash or zucchini

butter or vegetable oil, for baking dish, penne, flagship cheese sauce (or your favorite jar or can or homemade sauce), cheddar cheese, grated (1/4 cup), gruyere cheese, grated (1/4 cup), dried chipotle powder

vegetable oil, yellow onions, chopped, guava paste, cut into chunks, tomato paste, apple cider vinegar, light or dark brown sugar, whole star anise, ground allspice, curry powder, lime juice, dark rum, olive oil, plus extra for greasing the baking dish, garlic cloves, finely minced, lime juice (from about 2 limes), plus 2 limes cut into wedges for serving, salt, freshly ground black pepper, mangoes, peeled, seeded and diced, red bell pepper, halved, seeded, and finely diced, green bell pepper, halved, seeded and finely diced, yellow bell pepper, halved, seeded and finely diced, red onion, halved and finely chopped, serrano chile, finely chopped , optional, chopped fresh cilantro leaves, black beans, drained and rinsed, whole side salmon , 3 1/2 to 4-lb

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.

extra virgin olive oil , plus oil for the dish, millet, butternut or other winter squash or 1 small pumpkin, peeled seeded and cut into 1-inch cubes, fresh cranberries, salt and freshly ground pepper, minced sage leaves or 1 tsp dried, maple syrup or honey, hot vegetable stock or water, pumpkin seeds or coarsely chopped hazelnuts

butter, plus more for baking dish, onions, cut into 3/4-inch dice, stalks celery , sliced crosswise 1/4 inch thick, coarse salt and pepper, assorted mushrooms, trimmed and quartered (for uniform pieces), loaves italian bread, cut into 1-inch cubes (1 lb total ), reduced-sodium vegetable broth, coarsely chopped fresh parsley, eggs, lightly beaten

corn kernel, frozen, cream-style corn, milk, chopped pimiento, drained, green bell pepper, chopped, flour, butter, melted, sugar, salt, egg whites , beaten until stiff, cooked bacon, crumbled, butter or vegetable oil, for baking dish