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Main dishes

Vegetable Bake

Vegetable Bake recipe
photo by:kraft
Very yummy! I used stuffing on top instead of cereal, and I added in some soy sausage.
posted by
Alive999
on 2/21/2008
time
prep:
20 min
total:
45 min
servings
total:
6 servings, about 1 cup each
Magazine Acquisition

What You Need

2
cans  (14-1/2 oz. each) vegetable broth
3/4
cup  creamy wheat (enriched farina) hot cereal (1-minute, 2-1/2-minute or 10-minute cook time), uncooked
1/2
cup  sliced green onions
2
 eggs, lightly beaten
2
Tbsp.  KRAFT Grated Parmesan Cheese
3
cups  broccoli florets (about 1/2 lb.)
1
large  carrot, thinly sliced (about 1 cup)
1
Tbsp.  oil
2
cups  cooked dried white beans
1/2
tsp.  garlic powder
1/4
cup  shredded KRAFT Cheddar Cheese

Make It

PREHEAT oven to 350°F. Bring broth to boil in medium saucepan on medium-high heat. Gradually add cereal, stirring until well blended. Cook 4 min. or until thickened, stirring constantly. Remove from heat; cool 5 min. Stir in onions, eggs and Parmesan cheese; set aside.

COOK and stir broccoli and carrots in hot oil in large skillet on medium-high heat 5 min. or until vegetables are crisp-tender. Stir in beans and garlic powder; spoon into lightly greased 9-inch square baking pan. Top evenly with the cereal mixture.

BAKE 25 min. or until center is set; sprinkle with cheddar cheese. Bake an additional 5 min. Cool slightly.

Kraft Kitchens Tips

Substitute
Prepare as directed, using fat-free reduced-sodium chicken broth.
Special Extra
Garnish with cherry tomatoes and fresh parsley just before serving.
Substitute
Prepare as directed, using 1 can (16 to 19 oz.) drained and rinsed white beans.
K:3262v1 :76227
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