baked vegetables with sour cream

Name: Baked Vegetables with Sour Cream
Prep time: 20 min
Cook time: 45 min
Yield: 8
Cuisine: American
Ingredients: 1 cup(s) chopped green bell pepper; 1 cup(s) chopped red bell pepper; 2/3 cup(s) chopped green onions; 2-3 tablespoon(s) butter; 1 1/3 cup(s) grated carrots; 1/2 cup(s) fresh parsley, minced; 4 medium yellow squash, cut julienne; 1 1/2 teaspoon(s) salt; 1/2 teaspoon(s) dried basil; 1/2 teaspoon(s) dried oregano; 8 ounce(s) sour cream; 1 cup(s) freshly grated Parmesan cheese, divided

4 Pinches

Lynette C

Gulf Breeze, FL

Updated on Aug 12, 2024

This is a version of one of those recipes that seemed to always make it to family reunions and family get togethers.

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prep time 20 Min

cook time 45 Min

method Bake

yield 8 serving(s)

Ingredients

1 cup chopped green bell pepper
1 cup chopped red bell pepper
2/3 cup chopped green onions
2-3 tablespoons butter
1 1/3 cups grated carrots
1/2 cup fresh parsley, minced
4 medium yellow squash, cut julienne
1 1/2 teaspoons salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
8 ounces sour cream
1 cup freshly grated Parmesan cheese, divided

How To Make baked vegetables with sour cream

Step 1

Preheat the oven to 350 degrees F. Saute the peppers and onions in the butter in a large skillet over medium heat for 3 minutes. Add carrots and parsley and saute 3 minutes. Add squash and saute 3 minutes. Stir in the salt, basil, and oregano. Remove from heat, and stir in sour cream and 2/3 cup Parmesan cheese.

Step 2

Place the vegetable mixture in a lightly greased 1 1/2 quart souffle dish. Bake uncovered for 30 minutes. Sprinkle with the remaining 1/3 cup Parmesan cheese and bake an additional 5 minutes.
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