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Vegetable Bake

  • Prep Time: 20 Minutes (Total Time: 45 Minutes)
  • Serving Size: 6
  • 2 cans (14-1/2 ounce each) Vegetable Broth
  • 3/4 cup Creamy Wheat (enriched Farina) Hot Cereal (1 Minute, Two & Half Minutes Or 10 Minutes Cook Time), Uncooked
  • 1/2 cup Sliced Green Onions
  • 2 Eggs, Lightly Beaten
  • 2 tablespoons KRAFT 100 Percent Grated Parmesan Cheese
  • 3 cups Broccoli Florets (about Half Pound)
  • 1 Large Carrot, Thinly Sliced (about 1 Cup)
  • 1 tablespoon Oil
  • 2 cups Cooked Dried White Beans
  • 1/2 teaspoon Garlic Powder
  • 1/4 cup Shredded KRAFT Cheddar Cheese
  • PREHEAT oven to 350°F. Bring broth to boil in medium saucepan on medium-high heat. Gradually add cereal, stirring until well blended. Cook 4 min. or until thickened, stirring constantly. Remove from heat; cool 5 min. Stir in onions, eggs and Parmesan cheese; set aside.

    COOK and stir broccoli and carrots in hot oil in large skillet on medium-high heat 5 min. or until vegetables are crisp-tender. Stir in beans and garlic powder; spoon into lightly greased 9-inch square baking pan. Top evenly with the cereal mixture.

    BAKE 25 min. or until center is set; sprinkle with Cheddar cheese. Bake an additional 5 min. Cool slightly.



    Prepare as directed, using fat-free reduced-sodium chicken broth.

    Jazz It Up

    Garnish with cherry tomatoes and fresh parsley just before serving.