Vegetable Bake

Name: Vegetable Bake
Ingredients: 2 cans (14-1/2 oz. each) vegetable broth; 3/4 cup creamy wheat (enriched farina) hot cereal (1-minute, 2-1/2-minute or 10-minute cook time), uncooked; 1/2 cup sliced green onions; 2 eggs, lightly beaten; 2 Tbsp. KRAFT Grated Parmesan Cheese; 3 cups broccoli florets (about 1/2 lb.); 1 large carrot, thinly sliced (about 1 cup); 1 Tbsp. oil; 2 cups cooked dried white beans; 1/2 tsp. garlic powder; 1/4 cup shredded KRAFT Cheddar Cheese

11 ingredients

15 steps

Ingredients

2 cans (14-1/2 oz. each) vegetable broth
3/4 cup creamy wheat (enriched farina) hot cereal (1-minute, 2-1/2-minute or 10-minute cook time), uncooked
1/2 cup sliced green onions
2 eggs, lightly beaten
2 Tbsp. KRAFT Grated Parmesan Cheese
3 cups broccoli florets (about 1/2 lb.)
1 large carrot, thinly sliced (about 1 cup)
1 Tbsp. oil
2 cups cooked dried white beans
1/2 tsp. garlic powder
1/4 cup shredded KRAFT Cheddar Cheese

Directions

1

Preheat oven to 350F.
2

Bring broth to boil in medium saucepan on medium-high heat.
3

Gradually add cereal, stirring until well blended.
4

Cook 4 min.
5

or until thickened, stirring constantly.
6

Remove from heat; cool 5 min.
7

Stir in onions, eggs and Parmesan cheese; set aside.
8

Cook and stir broccoli and carrots in hot oil in large skillet on medium-high heat 5 min.
9

or until vegetables are crisp-tender.
10

Stir in beans and garlic powder; spoon into lightly greased 9-inch square baking pan.
11

Top evenly with the cereal mixture.
12

Bake 25 min.
13

or until center is set; sprinkle with cheddar cheese.
14

Bake an additional 5 min.
15

Cool slightly.