Baked Vegetables II

16 Reviews Add a Pic
Skipper Rathgeber
Recipe by  Skipper Rathgeber

“No one will be able to resist these cheesy vegetables! Change the vegetables according to your family's preference. Anything is good! You can use any kind of cheese you like, too.”

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Adjust Servings

Original recipe yields 8 servings



  1. In a medium saute pan, melt butter or margarine over medium heat. Add onions and garlic; cook and stir until translucent.
  2. Spread broccoli, cauliflower, carrots, lima beans, yellow wax beans, and zucchini in a large baking dish. Sprinkle with walnuts and shredded cheese. Arrange sauteed onions over cheese.
  3. Bake at 375 degrees F (190 degrees C) until vegetables are tender and cheese melts, approximately 30 minutes.

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Reviews (16)

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I made this at a family dinner recently and it went really well. It was a way to get people to eat a variety of vegetables. I really enjoyed it and it will be definitely a keeper in our house. Love recipes that have a wise variety of vegetables. There was enough from this recipes to have leftovers the next day.



this is a great dish. I used asparagus, kidney beans, green beans, and cauliflower for the veggies. It was fast to make and delicious! I also used a sharp cheddar cheese over it. Toss it with pasta - it's great.



I love this way to use a great variety of vegetables, and the flexibility of ingredients. But I was SHOCKED - SCHOCKED when I clicked on the nutrition info and found the huge amount of fat!!! I'll definitely make it again, but cut the cheese in half (use sharp cheese) and use just 1/2 cup of chopped nuts.

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Amount Per Serving (8 total)

  • Calories
  • 586 cal
  • 29%
  • Fat
  • 26 g
  • 40%
  • Carbs
  • 66.8 g
  • 22%
  • Protein
  • 28.3 g
  • 57%
  • Cholesterol
  • 30 mg
  • 10%
  • Sodium
  • 242 mg
  • 10%

Based on a 2,000 calorie diet



previous recipe:

Pasta with Vegetables


next recipe:

Baked Chicken Breasts and Vegetables