Comida Kraft
Recipe Box

Easy Layered Vegetable Bake

Easy Layered Vegetable Bake is rated 4.291666666666667 out of 5 by 48.
Prep Time
10
min.
Total Time
50
min.
Servings

6 servings

Stuffing mix, pre-shredded cheese and frozen chopped spinach are the convenience ingredients that make this layered vegetable bake so easy to make.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 400ºF.
  • Prepare stuffing as directed on package. Add 1 egg; mix well. Press onto bottom of greased 9-inch square baking dish; sprinkle with 3/4 cup cheese.
  • Cook and stir onions in medium nonstick skillet sprayed with cooking spray 5 min. or until tender. Remove from heat; stir in spinach. Spoon half over cheese layer in baking dish; top with peppers. Cover with layers of remaining cheese and spinach mixture. Beat remaining eggs; pour over ingredients in baking dish. Top with tomatoes.
  • Bake 35 to 40 min. or until center is set.

Cooking Know-How

Cool 5 to 10 min. before cutting into squares to serve.

Note

Refrigerate any leftovers. No need to reheat before serving the next day along with a tossed green salad.

Servings

  • 6 servings

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 310
Total fat 15g
Saturated fat 7g
Cholesterol 205mg
Sodium 720mg
Carbohydrate 28g
Dietary fiber 3g
Sugars 5g
Protein 17g
% Daily Value
Vitamin A 130 %DV
Vitamin C 25 %DV
Calcium 30 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from This dish was well enjoyed by the family! This dish was well enjoyed by the family! Basically it's a veggie quiche without the traditional pie crust. Overall, the ingredients are healthy for the most part. Couldn't find the specified cheese product in a local store so all cheddar was substituted. I found the tomato slices shrink up quite a bit during baking - so best to make them kind of thick. Baking time should definitely be shorter than that noted in the recipe. I suggest only doing it for about 30-35 minutes, until eggs are just done to avoid being too dry or other problems. I will definitely do this one again! Also may experiment with variations.
Date published: 2005-12-19
Rated 3 out of 5 by from I liked this dish. I liked this dish. It was very much like a quiche, but with a twist (the stuffing). I was worried it would taste too much like raw spinach, but it didn't. There was a nice blend of flavors. The only thing I was disappointed with was that there wasn't a lot of texture. Maybe I cooked it too long, but the bell peppers didn't have any crunch to them. A little to 'mushy' for me. I will make it again, but maybe I'll cut down on the cooking time, add the bell peppers later or add a new crunchy vegetable.
Date published: 2005-11-28
Rated 2 out of 5 by from I found that this idea looked to be tasty, but with a family having to watch fat, cholesterol, and... I found that this idea looked to be tasty, but with a family having to watch fat, cholesterol, and sodium because of health issues, I found myself relacing the eggs with an egg substitute, the cheeses with low or non-fat varieties, and I generally ended as usual. I made a totally different and healthier version very much like a quiche I have perfected. I use an evapoated skim milk as the moisture the stuffing mix. I am more likely to use asparagus also. MJ in Las Vegas
Date published: 2005-11-28
Rated 3 out of 5 by from This is just a veggie Quich. This is just a veggie Quich. I didn't like the idea of dressing so substituted frozen shreaded hash browns mixed with an egg and some butter. Baked it at 400 about 30 minutes to make a nice crisp crust. It was good but nothing special. I like my old quich recipe better but like the tomatoes on top.
Date published: 2005-11-26
Rated 5 out of 5 by from This recipe is so flexible to use with other vegetables. This recipe is so flexible to use with other vegetables. I had some zucchini from the garden that I sliced and layered. Also added a few extra slices of tomatoes. They were fresh and quite juicy so I blotted them a bit before using.
Date published: 2013-05-19
Rated 4 out of 5 by from I agree with someone else's comment about the stuffing not going with the rest of ingredients. I agree with someone else's comment about the stuffing not going with the rest of ingredients. I have had eggs with tomatoes etc. on top and was delicious and can't wait to try this recipe without the stuffing. RuthStew
Date published: 2005-11-22
Rated 3 out of 5 by from I made this recipe for Christmas dinner and had various opinions about it . I made this recipe for Christmas dinner and had various opinions about it . I actually didn't care for the dressing but I will make again and subsitute somethng else for it. I will also add some salt and pepper.
Date published: 2005-12-28
Rated 5 out of 5 by from I made this dish for my families Thanksgiving dinner, it was a hit! I made this dish for my families Thanksgiving dinner, it was a hit!!! I should have made 2 dishes then I would have been able to get more than 1 bite. If you like spinach you will love this one.
Date published: 2005-11-30
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