Cheesy Vegetable Bake
This cheesy vegetable bake casserole has 7 grams of protein and only 4 grams of fat per serving, making it an ideal side dish for any dinner.
What Vegetables Can I Use in This Vegetable Bake?
We use frozen broccoli, cauliflower and carrots for this vegetable dish, which pairs well with the creamy cheese sauce. The frozen vegetables need to be thawed, rinsed and drained before adding them to the baking dish. Draining the vegetables in a large colander for at least 15 minutes will prevent the vegetable bake from getting too soggy.
How to Serve Cheesy Vegetable Bake
This simple side dish can be prepared for a weeknight dinner and pairs well with many main dishes, including Crispy Roast Chicken, Mustard-Maple Pork Tenderloin, Rosemary-&-Garlic-Basted Sirloin Steak and 20-Minute Honey-Glazed Salmon.
Cheesy vegetable bake can also be the main course when paired with Mushroom Rice, Herbed Lemon Orzo, Couscous & Chickpea Salad or Baked Kale Salad with Crispy Quinoa.
Additional reporting by Jan Valdez
2-quart square baking dish
Thaw vegetables overnight in the refrigerator or place vegetables in a large colander. Run cool water over vegetables. Let stand for 15 minutes to drain.
1 vegetables, 1/2 fat, 1/2 medium-fat protein