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Italian Veggie Bake

Italian Veggie Bake recipe
photo by:kraft
This better-for-you baked veggie casserole gets big flavor from Italian dressing and Parmesan cheese.
time
prep:
45 min
total:
1 hr 15 min
servings
total:
14 servings, 1/2 cup each
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posted:
12/26/2007
I made this for Christmas dinner and everyone loved it. I added extra italian dressing and seasoning while it was simmering. Then I drained beofre putting into the casserole dish. Wonderful flavor. Would made again!
posted:
11/14/2007
I added roasted tomato and oregano kraft dressing, because I didn't have enough Italian. I also added BREAD CRUMBS* (1/2 cup) to the top, mixed with equal amounts parm and motz cheese. Added spaghetti sauce with canned tomatoes. *VERY GOOD. Next time, I would use dressing sparingly (don't go over amount recommended) because it made a vinager contrast to the spaghetti sauce - which I would add more of. But I husband I still raving about it 2 days later!
posted:
10/21/2007
Wonderful
posted:
8/26/2007
I made this recipe just as the instructions said. My husband liked it and I will make it again. It would be great to take to a potluck.
posted:
7/10/2007
delicious. I make it all the time for my family.
posted:
2/4/2007
It was pretty good for a healthy side dish.
posted:
2/2/2007
I enjoy recipes I can prepare ahead of time. I let it marinate overnight. It is very tasty, I will make this again.
posted:
12/10/2006
Excellent recipe. Good as is or over pasta or mixed with couscous.
posted:
11/20/2006
I liked the recipe....but NOT the eggplant. It was my first time ever using eggplant in anything and I didn't like the taste or texture of it. Everything else was good, though. I didn't have red bell pepper so I had to use green pepper but it was good to me.
posted:
11/9/2006
Tasty. Not very colorful when done. Would add a sprig of parsley and sliced red pepper strips to add to the presentation. This was a new way of cooking eggplant and zucchini. Nicely seasoned.
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