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Potato & Vegetable Bake
Potato & Vegetable Bake

Potato & Vegetable Bake

4 Review(s)
Healthy Living
Cook Minutes 1 Hr
Prep : 30 Min Cook: 30 Min
This vegetable and egg casserole features potatoes, onions, peppers, celery and tomatoes with a bit of bacon and shredded cheese added in for extra flavour. Don't have those veggie on hand? You can use broccoli, zucchini or your favourite medley of vegetables in this quick casserole.
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6 Servings
Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 red potatoes (3/4 lb./340 g), peeled, cut into 1/2-inch cubes
3 slices reduced-sodium bacon, finely chopped
1/4 cup Kraft Calorie-Wise Zesty Italian Dressing
1/2 cup chopped onions
1/2 cup chopped red peppers
1 stalk celery, finely chopped
1 tomato, chopped
2 eggs, separated
1 Tbsp. skim milk
3/4 cup Cracker Barrel Shredded Light Double Cheddar Cheese
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How do I make it ?
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Step 1
Heat oven to 350ºF.
Step 2
Cook potatoes in boiling water 10 min. or until tender. Meanwhile, cook and stir bacon in skillet on medium heat until crisp. Remove from skillet with slotted spoon; drain on paper towels. Discard drippings in skillet. Add onions, peppers, celery and dressing to skillet; cook on medium-high heat 3 to 4 min. or until vegetables are crisp-tender, stirring frequently.
Step 3
Drain potatoes; place half in 8-inch square baking dish. Cover with layers of tomatoes, bacon, cooked vegetable mixture and half the cheese. Repeat layers. Beat egg yolks and milk with whisk in medium bowl until well blended. Beat egg whites with mixer on high speed until soft peaks form. Gently stir into egg yolk mixture; pour over ingredients in baking dish.
Step 4
Bake 25 to 30 min. or until centre is set and top is lightly browned. Let stand 5 min. before serving.
Kraft Kitchen Tips!
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Substitute
Prepare using your favourite vegetables, such as broccoli florets and mushroom slices, instead of the red peppers and celery.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
150
Calories From Fat
0
% Daily Value
Fat 6 g
Saturated fat 2.5 g
13 %
Cholesterol 75 mg
Sodium 310 mg
13 %
Carbohydrate 16 g
Fibre 2 g
Sugars 3 g
Protein 8 g
Vitamin A
8 %
Vitamin C
45 %
Calcium
10 %
Iron
4 %
Servings
Makes 6 servings, 1/6 recipe (173 g) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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