Best Layered Vegetable Loaf Recipes

LAYERED VEGETABLE LOAF

Layered Vegetable Loaf image

I receive many compliments on my out-of-the-ordinary side dish that features fluffy layers of eggs, cheese and vegetables topped with a creamy sauce. Even non-vegetable fans like this loaf.

Provided by Taste of Home

Categories Side Dishes

Time 1h25m

Yield 8-10 servings.

Number Of Ingredients 25

Ingredients

FIRST LAYER:
2 eggs, beaten
1 cup chopped cooked broccoli
1/2 cup shredded cheddar cheese
1 tablespoon butter, melted
1/4 teaspoon onion salt
SECOND LAYER:
2 eggs, beaten
1 cup cooked rice
1/2 cup shredded part-skim mozzarella cheese
1/2 cup chopped sweet red pepper
1 tablespoon butter, melted
1/4 teaspoon onion salt
THIRD LAYER:
2 eggs, beaten
1 cup mashed cooked carrots
1/2 cup shredded cheddar cheese
1 tablespoon butter, melted
1/4 teaspoon onion salt
SAUCE:
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1/4 teaspoon onion salt
1/8 teaspoon pepper

Steps:

Combine first layer ingredients; pour into a greased 8x4-in. loaf pan. Combine second layer ingredients and spread over first layer. Combine third layer ingredients and spread over second layer. , Bake at 325° for 60-70 minutes or until a knife inserted in the center comes out clean. Run a knife around edges to loosen; cool in pan to room temperature. , For sauce, melt butter in a small saucepan; blend in flour until smooth. Gradually add milk, onion salt and pepper. Bring to a boil over medium heat; boil and stir for 2 minutes or until thickened. , Unmold loaf onto a serving platter; serve with sauce.

Nutrition Facts : Calories 203 calories, Fat 14g fat (8g saturated fat), Cholesterol 161mg cholesterol, Sodium 397mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 10g protein.

LAYERED VEGETABLE LOAF WITH CREAM SAUCE

Layered Vegetable Loaf With Cream Sauce image

This recipe is pictured on the front of my Company's Coming Vegetables cookbook and it's something I've always wanted to try, but never gotten around to yet. It looks absolutely fabulous -- a 3-in-1 with layers of broccoli, red studded rice, and carrots topped with a rich creamy sauce. Looks very elegant on a platter surrounded by more cooked broccoli florets, carrot chunks, and pearl onions.

Provided by Swan Valley Tammi

Categories White Rice

Time 1h30m

Yield 1 loaf

Number Of Ingredients 21

Ingredients

2 eggs
1 cup broccoli floret, cooked, drained, and finely chopped
1 tablespoon butter or 1 tablespoon margarine, softened
1/2 cup grated cheddar cheese
1/4 teaspoon onion salt
2 eggs
1 cup cooked rice
1/4 cup chopped red pepper
1 tablespoon butter or 1 tablespoon margarine, softened
1/2 cup grated mozzarella cheese
1/4 teaspoon onion salt
2 eggs
1 cup cooked mashed carrot
1 tablespoon butter or 1 tablespoon margarine, softened
1/2 cup grated cheddar cheese
1/4 teaspoon onion salt
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons all-purpose flour
1/4 teaspoon salt
pepper, light sprinkle
1 cup milk

Steps:

For first layer: Spoon-beat eggs in bowl. Measure broccoli after it has been cooked and finely chopped.
Add to eggs along with remaining 3 ingredients. Mix well and pack into well-greased 8x4x2-1/2 inch (20x10x6 cm) pan.
For second layer: Spoon-beat second amount of eggs in bowl. Mix in the next 5 ingredients and spread over broccoli layer.
For third layer: Spoon-beat remaining eggs and mix in the next 4 ingredients. Spread over rice layer.
Bake at 325F for about 1 hour or until an inserted knife comes out clean.
Invert on serving tray and unmold. Garnish with cooked broccoli florets, cooked carrot pieces, and pearl onions, if desired.
For cream sauce: Melt butter in saucepan, then mix in flour, salt and pepper. Add milk and stir until sauce boils and thickens. Makes about one cup.

Nutrition Facts : Calories 2100.7, Fat 147.5, SaturatedFat 82.8, Cholesterol 1618.7, Sodium 2678.8, Carbohydrate 97.5, Fiber 4.8, Sugar 10.1, Protein 96.4