Potato & Vegetable Bake

60 6 servings, 1/6 recipe (173 g) each
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(1) 1 Review
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6 servings, 1/6 recipe (173 g) each

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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What You Need

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Make It

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  • Heat oven to 350ºF.
  • 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.
  • 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.
  • Bake 25 to 30 min. or until centre is set and top is lightly browned. Let stand 5 min. before serving.


Prepare using your favourite vegetables, such as broccoli florets and mushroom slices, instead of the red peppers and celery.


  • 6 servings, 1/6 recipe (173 g) each

Healthy Living

  • Healthy Living

Diet Exchange

  • 1 Carbohydrates
  • 1/2 Meat & Alternatives
  • 1/2 Fats

Nutrition Bonus

This flavourful vegetable bake, made with a variety of vegetables, can fit into a healthful eating plan. As a bonus, the red peppers provide an excellent source of vitamin C.

Nutritional Information

Serving Size 6 servings, 1/6 recipe (173 g) each
Calories 150
% Daily Value
Total fat 6g
Saturated fat 2.5g
Cholesterol 75mg
Sodium 310mg
Carbohydrate 16g
Dietary fibre 2g
Sugars 3g
Protein 8g
Vitamin A 8 %DV
Vitamin C 45 %DV
Calcium 10 %DV
Iron 4 %DV

* 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.

Ratings & Reviews

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  • c.bishop71 |

    I used ground turkey with this recipe and I found it turned out really good with it. I tried it with bacon first and chose the turkey instead to cut the fat down.