California Vegetable Bake Recipe - Allrecipes.com
California Vegetable Bake Recipe
  • READY IN 45 mins

California Vegetable Bake

Recipe by  

"California vegetables (broccoli, carrots and cauliflower) covered with easy cream and cheese sauce topped with Ritz® crackers. Very easy and always a big hit."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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  • PREP

    10 mins
  • COOK

    35 mins
  • READY IN

    45 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add frozen vegetables, cover, and steam until tender, 4 to 6 minutes. Transfer vegetables to a baking dish.
  3. Mix mayonnaise, sour cream, onion, and Cheddar cheese in a bowl; pour over vegetables. Stir crackers and melted butter in another bowl and sprinkle over vegetables.
  4. Bake in the preheated oven until golden brown and bubbly, about 30 minutes.
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Reviews More Reviews

Jan 12, 2014

Without any seasoning, this veggie dish is bland as written. Just adding salt and pepper would be a step in the right direction but bolder use of your preferred seasoning(s) will make a remarkable difference in flavor. We used fresh broccoli, cauliflower, and carrots, not frozen. The appearance and taste of this dish would be improved if the vegetables were first combined with the cream sauce before placing in a baking dish (used a 9" x 13" since no size is suggested). Pouring the sauce over the top of the veggies as instructed results in veggies being unevenly coated with those at top heavily sauced and those at bottom with little or no sauce. The directions are unclear as to whether the cracker crumbs are spread over the cream sauce or the vegetables . . . doesn’t make much difference if made as written as the veggies and sauce need to be stirred-up anyway.

 
Sep 25, 2013

We liked this a lot. I used fresh not frozen veggies and because I forgot to pick up the crackers at the store I used french fried onion rings.Lovely creamy sauce that pairs perfectly with the vegetables.

 

11 Ratings

Jan 25, 2015

I recommend using this recipe as a starting point, as it's a wonderful opportunity to get creative and use up the vegetables in your home. As long as you stick to the roots (mayo, sour cream, buttery crackers) then the vegetables you use are negligible. I always make it with fresh veggies. I like to roast eggplant and zucchini with olive oil and italian seasoning, sauté onions, mushrooms, and garlic, chop up a tomato, and add shredded chicken. These variations are still full of calories, but they get the vegetable nutrients in as well, and everyone in my house LOVES it!

 
Mar 29, 2015

This is a delicious dish. Made this tonight and everyone enjoyed it. Will definitely make this again and again.....

 
Jun 27, 2013

Melts in your mouth! The cracker topping completes this dish. Yummy way to get the kidlets to eat their veggies. :)

 
Apr 06, 2015

Tasted great, everyone loved it!!

 
Dec 16, 2014

I quadrupled this recipe and made it for the first time for a church function. There was nothing left, the pans had been scraped clean. It was delicious! I will be making it again for two different family Christmas dinners :)

 
Sep 10, 2014

Fatteningly delicious. This probably has about a million calories but I could have eaten the whole pan...yum! I added a potato, corn and some zucchini to the veggie mixture.

 

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Nutrition

  • Calories
  • 471 kcal
  • 24%
  • Carbohydrates
  • 25.2 g
  • 8%
  • Cholesterol
  • 55 mg
  • 18%
  • Fat
  • 39 g
  • 60%
  • Fiber
  • 5 g
  • 20%
  • Protein
  • 8.5 g
  • 17%
  • Sodium
  • 429 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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