Easy Vegetable Bake

Do your kids eat their vegetables?

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Do you?

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What if I told you I had a recipe that might just get everyone to eat their veggies?

A few weeks ago, I had a bunch of friends over to see our new house and eat delicious food. All the recipes turned out great {at least that’s what my friends said} but the over-all favorite was this Easy Vegetable Bake.

I actually added a bunch of chicken to it for my party — but then this past weekend, I made it with just vegetables again for a church potluck, and my serving dish was practically licked clean!

I just love this recipe because I can use whatever veggies I have on hand {even frozen}, I can make it well ahead of time, I can freeze it, AND everyone always loves it because the vegetables are “masked” by delicious seasonings and cream cheese!

INGREDIENTS: for one 9×13″ pan

{print this recipe}

• 10 c. veggies {I used about 3 – 3.5 c. carrots, broccoli, and cauliflower}

• 1 10 oz tub Philadelphia Cooking Creme {you can also use regular cream cheese if that’s all you have}

• 2 t. garlic powder

• 1 T. Italian seasoning {or just throw in some basil, oregano, thyme, etc.}

• 1 c. shredded cheddar cheese

• 1 “sleeve” butter crackers {I used Ritz}

• 1 T. melted butter

NOTE: If you want to add chicken to make it a full meal, then simply decrease the vegetables to 7-8 cups and add 2-3 cups of cooked, shredded chicken.

DIRECTIONS:

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1. Preheat oven to 350 F.

2. Cook the vegetables in boiling water until somewhat tender {not necessary if using frozen vegetables}

3. Drain vegetables and add in cooking creme {or creme cheese} — stir until melted

4. Add in garlic and other seasonings — mix well

5. Add in  cheddar cheese — stir until melted

6. Transfer mixture into a greased 9 x 13″ pan

7. Crush one sleeve of Ritz crackers into a small bowl

8. Melt the butter in another bowl — pour butter over cracker crumbs and mix well

9. Sprinkled cracker mixture over the vegetables

10. Bake uncovered for about 15 minutes until crackers are golden brown.

Eat and enjoy!

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This recipe is so quick and easy — even if you don’t use frozen vegetables, you can still get it on the table in about 30 -40 minutes!

Ok, so make it — and then let me know if your kids loved it!