Buffalo and Blue Cheese Veggie Bake

Who needs chicken when you have veggies covered in Frank’s Red Hot Sauce, right?  Believe me, I love spicy wings as much as the next guy but I also love my veggies and probably don’t eat as many as I should.

So remedy that by adding some buffalo sauce to a mixture of potatoes, celery, carrots, and topping it all with shredded cheese and blue cheese.  And you have yourself a winner in this veggie bake.

Right before Christmas, Paul and I received our first KitchenAid stand mixer attachment.  The box was actually complete with a few different attachments – the food grinder attachment, fruit & vegetable strainer and the slice/shred attachment.  And let me tell you, we have never had such an easy time slicing cheese.  Especially for a casserole or veggie bake like this one – it literally takes 30 seconds flat and it’s done.

Buffalo and Blue Cheese Veggie Bake

And as soon as we get moved and settled into our new home (more on that today!), I will be trying out the other attachments too.  Believe it or not, with all of this talk about veggies, I’m dying to make my own ground meat!

This veggie bake is simple – combine any veggies you have, with whatever cheeses you like, throw it all together into a casserole dish, top with the sauce, the cheeses and bake.  Simple and crowd-pleasing.  Perfect for a side dish – or add some cooked chicken or chicken sausage for a one-dish meal!

Buffalo and Blue Cheese Veggie Bake

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Buffalo and Blue Cheese Veggie Bake Recipe

Yield: 4-6 servings

Total Time: 1 hour 30 min

Buffalo and Blue Cheese Veggie Bake with potatoes, carrots, celery, shredded cheese and a spicy buffalo sauce.


2 pounds potatoes (I used sweet potatoes and red potatoes)
2 celery stalks, chopped
2 carrots, chopped
2 green onions, sliced
1 cup Frank’s Red Hot Sauce
3 Tbs. grapeseed oil
2 tsp. brown sugar
2 tsp. red wine vinegar
Salt & pepper to taste
3 ounces white cheddar cheese, shredded
3 ounces Colby-jack cheese, shredded
3 ounces blue cheese crumbles


Preheat the oven to 375 degrees. Lightly grease a 9x9 baking dish. I spray mine with oil using my Misto sprayer.

Place the potatoes, celery, carrots and green onions in the baking dish and toss to combine.

In a small bowl, combine the hot sauce, oil, brown sugar, vinegar and salt and pepper. Pour over the veggies in the baking dish and stir to evenly coat. Spread the white cheddar cheese in an even layer, followed by the Colby-Jack cheese, followed by the blue cheese crumbles.

Cover the dish tightly with aluminum foil and bake for 50 minutes, until the veggies are tender. Remove the foil and bake for another 10-15 minutes until the cheese is golden and bubble.

Cassie’s notes:
I meant to toss the blue cheese into the sauce before pouring it over the veggies, but spaced it out. So I ended up putting it on top. Feel free to stir some into the sauce and then sprinkle some over the top as well.

If you prefer to make this a main dish instead of a side, toss in some sliced chicken sausage with the veggies and bake as directed.

Buffalo and Blue Cheese Veggie Bake |

Disclaimer: KitchenAid provided me with the mixer attachments for review purposes.  I was not compensated for this post and all opinions are 100% my own.  This post contains affiliate links.