Vegetable Casserole Recipes

Vegetable casseroles are a healthy meal that you can even make ahead. This page contains vegetable casserole recipes.

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Vegetable Casserole
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Recipe: Ann's Yummy Cheesy Vegetable Casserole

By ann 36 40

A simply delicious way to get your family to eat vegetables. Even picky vegetable eaters love this dish.

Ingredients:

  • 1 small container fresh mushrooms, sliced
  • 1 small/medium zucchini
  • 10 stalks asparagus
  • 1/2 red pepper
  • 1/2 med size cauliflower
  • 1 - 1 1/2 cups cheddar cheese, grated
  • 1 large package raw spinach
  • 1/2 Chicken Knorr cube
  • 1/2 cup Parmesan cheese
  • 2 Tbsp. flour
  • 1 cup milk, divided
  • 1 - 2 cloves garlic
  • 2 tsp. olive oil
  • salt and pepper to taste
  • Optional ingredients:

  • 1 cup elbow macaroni or rice
  • 1 cup chopped ham or
  • 1/2 cup cooked, crumbled bacon

Directions:

Slice 1 small/med zucchini (1/4 inch thick). Cut 10 stalks asparagus into bite sizes. Cut red pepper and cauliflower into bites.

Combine raw vegetables (except spinach) with 1 -1 1/2 cups grated cheddar cheese and spread into a greased, medium sized oven proof dish.

In a medium saucepan, cook 1 spinach in 3 Tbsp. water until wilted down, drain, then add 2 Tbsp. margarine or butter. Mix 2 Tbsp. flour into the spinach/margarine mixture. Add chicken Knorr cube.

On med heat, stir in 1/2 cup milk and 1/2 cup Parmesan cheese to the spinach. Add 1/4 to 1/2 cup more milk a little at a time, stirring until it is a creamy, gravy like consistency. Add salt and pepper (to taste).

In a small frying pan, fry minced garlic in olive oil, and stir into the spinach/milk mixture.

Pour spinach sauce evenly over top of vegetables and bake, covered for 30 min at 375 F. Uncover and bake 5 minutes or until browned on top.

If you add 1 cup cooked rice or pasta, and 1 cup chopped ham or 1/2 cup cooked crumbled bacon to this recipe, you have a complete meal in one pan.

Servings: 4
Prep Time: 15-20 Minutes
Cooking Time: 30 covered, 5-10 uncovered Minutes

By Ann from Goulais River, Ontario

CommentWas this helpful? Yes

Recipe: Vegetable Casserole

By Robin 5,893 29

Ingredients:

  • 1 pkg. frozen cauliflower
  • 1 pkg. frozen brussel sprouts
  • 1 pkg. frozen broccoli
  • 1 can cream of mushroom soup
  • 1 cup shredded cheddar cheese
  • 1 can onion rings
  • 1/2 cup milk

Directions:

You can use chopped broccoli or buy the whole stalks and cut up coarsely. Steam veggies until tender crisp. Combine rest of ingredients and mix with cooked veggies. Put into large casserole and bake at 350 degrees F for 30 minutes.

By Robin from Washington, IA

CommentWas this helpful? Yes

Recipe: Veggie Casserole

Ingredients:

  • 1 (16 oz.) bag chopped broccoli, cauliflower and carrots
  • 1 can cream of mushroom soup
  • 1 cup shredded Swiss cheese
  • 1/3 cup sour cream
  • 1/4 tsp. black pepper
  • 1 can French fried onion rings

Directions:

Combine all ingredients except onion rings. Mix well and pour into a greased baking dish. Top with french fried onion rings. Cover and bake 350 degrees F for 45 minutes. Remove lid or foil and bake 10-15 minutes to allow onion rings to brown.

Can put 2 cups diced chicken in to make a complete meal.

(I made this last week, instead of the veggies it called for, I used a bag of chopped broccoli, a jar of pimento (for color) and odds and ends portions of frozen bagged veggies I had accumulating. It worked out great, my husband loved it!)

By Terri

CommentWas this helpful? Yes

Recipe: Midwest Casserole

By Robin 5,893 29

One of the yummiest casseroles ever! Love the mix of veggies!

Ingredients:

  • 1 pkg. frozen cauliflower
  • 1 pkg. frozen peas with pearl onions
  • 1 pkg. frozen corn
  • 1 can cream of chicken soup
  • 1 can cream of celery soup
  • 1 large can evaporated milk
  • 2 Tbsp. minced onion
  • grated cheddar or mozzarella cheese
  • stuffing mix crumbs
  • French fried onions

Directions:

Mix veggies together. Let set until soft enough to chop slightly. In another bowl, mix thoroughly the soups, evaporated milk and onion. Layer this in 10x18 inch casserole. Then layer of vegetables, sprinkle with cheddar or mozzarella cheese.

Put a good handful of stuffing crumbs over this. Then last the rest of the soup mix. Bake in 350 degrees F oven for 40 minutes. Sprinkle can of French fried onions over and put in oven to heat. Serve.

Servings: 8-10
Prep Time: 20 Minutes
Cooking Time: 15-20 Minutes

By Robin from Washington, IA

CommentWas this helpful? Yes

Recipe: Summer Vegetable Stuffing

By Jessica McCoy 20 7

This casserole is packed full of veggies that are in season right now and is very tasty. Even the hardcore veggie haters love it!

Ingredients:

  • 1 medium eggplant
  • 3 large or 5 small to medium squash
  • 1-1/2 cups crumbled cornbread (left over is fine)
  • 1 cup of bread crumbs (homemade is fine)
  • 1 medium onion diced
  • 1 large bell pepper diced
  • 2 cups of tomatoes peeled and diced (if using canned tomatoes make sure you drain them)
  • 2 eggs
  • milk
  • 3 cups grated cheddar cheese
  • 1/2 stick of butter or margarine

Directions:

Peel eggplant and cube. Boil in salted water until dark and tender then drain. Slice squash - boil in water until tender and drain.

Cook diced onion and bell pepper in 1/2 stick of butter or margarine until tender.

Crumble cornbread into a large mixing bowl. Add bread crumbs, egg plant, squash, onion, bell pepper, tomatoes and 1-1/2 cups of the grated cheddar. Beat eggs and add to other ingredients. Mix really well.

Pour into greased baking dish.

Pour enough milk onto the top of the casserole just to cover. There will be a few areas of the casserole still showing through the milk. The milk acts with the egg and cheese to give this casserole a delicious, cheesy, custard-like crust.

Cover with the rest of the cheese and bake in a 350 degree F oven for 45 minutes to an hour. You want it bubbly and the cheese to start to brown.

This casserole is very good for freezing. If you freeze it, do not add the milk or top with cheese. Do these two things after thawing completely. Enjoy!

Source: My version of a recipe my Grandma gave me.

By Jessie Lou

CommentWas this helpful? Yes

Question: Vegetable Casserole Using Veg All

I am looking for a recipe for Mixed Vegetable Casserole, using canned mixed veggies, mayonnaise, cheese, water chestnuts, and Ritz crackers.

By MonicaS from Oxford, AL

AnswerWas this helpful? Yes

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Most Recent Answer

By Charlotte 2 2 Flag

May 21, 2009

I have made this dish for years & love it. I use two cans of drained Veg All & one can of drained water chestnuts. I do not measure the mayo, but you would probably use 1/2 to 3/4 cup. Mix all ingredients together with cheese. Place in casserole dish & add cracker crumbs & small amount of butter to top. Bake 350 deg until bubbly & cracker crumbs are lightly brown. Enjoy.

ReplyWas this helpful? Yes

Recipe: Vegetable Casserole

By Robin 5,893 29

This is an extremely easy, tasty recipe. I love the combination of soup and cheese poured over the veggies!

Approximate Time: 60-70 minutes

Yield: 8-10

Ingredients:

  • 1 pkg. frozen broccoli ($1.59)
  • 1 pkg. frozen caulifower ($1.59)
  • 1 pkg. frozen green beans ($1.59)
  • 2 cans cream of mushroom soup ($1.40)
  • 1 med. onion, chopped ($.75)
  • 1 cup cubed American cheese ($1.00)

Steps:

  1. Arrange vegetables, frozen, in 9x13 pan. Put large pieces on bottom.
  2. Heat soup with cheese until cheese is melted. Pour over vegetables.
  3. Bake at 350 degrees F for 50-60 minutes. Serves 8-10.

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Recipe: Vegetable Casserole

By Robin 5,893 29

Yummy mix of vegetables and cheese!

CommentWas this helpful? Yes

Recipe: Vegetable Casserole

By Robin 5,893 29

I love this casserole because not only is it very good, but you can add meat to it for a one-dish type meal, so it's good as a side dish or a main dish.

CommentWas this helpful? Yes

Recipe: Vegetable Casserole

By Robin 5,893 29

Great recipe! Especially like the water chestnuts in this!

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Recipe: Mixed Vegetables With Almonds

By Robin 5,893 29

Cook vegetables until half done. Add milk to soup and heat with cheese. Combine all ingredients, except almonds. Place in greased dish and cover with almonds. Bake 30 minutes at 350 degrees F.

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Recipe: Three Vegetable Casserole

By Robin 5,893 29

This is a great veggie dish! I love the combination of broccoli, brussel sprouts and cauliflower with the cheesy sauce.

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Recipe: Vegetable and Biscuit Casserole

By Robin 5,893 29

Recipe for Vegetable and Biscuit Casserole. Make gravy with first 7 ingredients. Season with salt, pepper and a dash of garlic. Thicken slightly with 1/2 cup flour and enough water to make paste. Bring to a boil and add Velveeta cheese. Melt.

CommentWas this helpful? Yes

Archive: Vegetable Casserole Using Veg All

Several years ago after a funeral we had a vegetable casserole that contained Veg All, Ritz crackers and I think cheese. I never did find out who brought it and I would really like the recipe. If any one has this recipe I would appreciate it. Please do not tell me to do an online search. I have done several: Google, Yahoo and other search engines and even though there are lots of vegetable casserole recipes out there nothing seems right. Thank you.

Margaret from Denton, Texas

Feedback:

RE: Vegetable Casserole Using Veg All

VEG-ALL CASSEROLE

  • 2 (#2) can Veg-all
  • 1 can whole kernel corn
  • 1/2 c. chopped celery
  • 1/2 c. chopped onion
  • 3/4 c. mayonnaise
  • 2/3 c. grated cheese
  • Crushed Ritz crackers
  • 1/2 stick melted butter

Drain vegetables very well. Mix all ingredients, except crumbs and butter. Put into greased baking dish. Top with crushed Ritz crackers and pour on melted butter. Bake about 30 minutes at 350 degrees or until bubbly. This is a different vegetable casserole. The celery and onion will be slightly crunchy.

VEG - ALL CASSEROLE

  • 2 cans Veg-All, drained
  • 1 c. grated Cheddar cheese
  • 1 sm. onion, chopped up
  • 1 can cream of celery soup
  • 3/4 c. mayonnaise or 1/2 c. sour cream
  • 1 roll Ritz crackers, crushed
  • 1/2 stick butter, melted to mix with crackers

Mix all ingredients together and place in greased casserole dish. Spread cracker crumbs on top and bake about 30 minutes on 350 degrees or until golden brown on top.

(02/13/2008)

By MCW

RE: Vegetable Casserole Using Veg All

www.cookbooks.com is a great site to search for recipes that you've had at church suppers, potlucks, etc. The recipes come from community cookbooks. You can search by ingredients, it has several versions of the veg-all recipe. Be sure to sign up for an account at the site, you don't find as many recipes if you search without signing in. Happy Valentine's Day. (02/13/2008)

By Lizzie

RE: Vegetable Casserole Using Veg All

Veg-all is canned by the Allen's Co. in AR. I might be spelling it wrong. Anyway, they surely have a website and the recipe you're looking for should be there. Also, if it's not already been posted, you could email them and ask them what the recipe is. (02/14/2008)

By Debbie52

RE: Vegetable Casserole Using Veg All

Here is my mom-in-law's recipe. I hope one of these is "the one".

  • 1 can corn
  • 2 cans veg all
  • 1 c. chopped water chestnuts
  • 1 c. shredded cheese
  • 3/4 c. mayo
  • Mix all together and put into 9x13. Crumble 1 package Ritz crackers with some melted butter and sprinkle on top. Bake at 350 for 30 minutes.
    Have a great day. (02/14/2008)

    By velsgal

    RE: Vegetable Casserole Using Veg All

    If you get on their website, they have quite a few recipes, this one posted is from their website, it sounds like what you are looking for.

    AU GRATIN VEG-ALL BAKE

    • 4 Tbsp. butter, divided
    • 1 cup bread crumbs, croutons, or crushed crackers
    • 1/2 medium onion, finely chopped
    • 2 Tbsp. flour
    • 1/8 tsp. dry mustard
    • 1 cup milk
    • 1 tsp. celery seed
    • 1/4 tsp. black pepper
    • 2 cans (15 oz. each) Veg-All Original Mixed Vegetables, drained
    • 1 cup shredded sharp cheddar cheese

    Preheat oven to 350 F.

    In medium saucepan, melt 2 Tbsp. butter; add bread crumbs and toss to coat; set aside.

    • In large saucepan, saute onions in remaining 2 Tbsp. butter until tender.
    • Stir in flour and mustard; cook 1 minute.
    • Slowly stir in milk, stirring constantly until mixture is smooth and thick; add celery seed and pepper
    • Stir in Veg-All; pour into 1 1/2-quart casserole
    • Top with shredded cheese and bread crumbs
    • Bake 30 to 35 minutes or until bubbling and golden brown
    • Serve hot

    Makes 6 servings (02/14/2008)

    By Debbie

    RE: Vegetable Casserole Using Veg All

    We were at a party last week, a dish similar to what you're wanting the recipe for was there, it was divine. The lady said she used a bag of frozen California style veggies (carrots, cauliflower, and broccoli) along with a can of cream of mushroom soup, shredded cheese (she used cheddar but you could use Swiss), a can of french fried onion rings (crushed, putting some in the actual casserole, but putting most on top of the casserole, once completed. Cover and bake at 350 degrees for 45-60 minutes or till bubbly, take foil off and brown topping till golden. Very simple and so delicious!! I've had it before using Veg-All, it's good that way, too. (02/14/2008)

    By badwater

    RE: Vegetable Casserole Using Veg All

    <p.Well, here it is! I found this in a community cookbook of mine:

    Ritz Vegetables

    • 2 cans mixed vegetables
    • 1 jar Cheese Whiz
    • 1 stack of Ritz crackers
    • 1 stick butter

    Melt cheese with the butter. Add 2 cans mixed vegetables. Break up Ritz crackers. Put in 8 x 8 baking dish. Bake in 350 oven until bubbly. (02/15/2008)

    By malvazebrina

    RE: Vegetable Casserole Using Veg All

    My recipe is similar to one that is already posted except one thing. I use:

    • 1 can corn
    • 2 cans Veg-all
    • 1 cup grated Chedder cheese
    • 3/4 cup of mayo
    • 3/4 cup of sour cream
    • 1 can water chestnuts
    • 1/2 small onion chopped
    • 1 package Ritz crackers crushed
    • 1 stick melted butter

    Mix all ingredients except crackers and butter and place in greased casserole dish. Spread crushed crackers on top of mixture and pour melted butter over that. Back at 350 until it bubbles.

    Hope this helps. I am from Alabama and my house loves its butter and we like our casseroles to not be dry. Enjoy.
    (05/25/2008)

    By Leighholley

  • Archive: Vegetable Casserole

    Ingredients:

    • 2 cans French-style green beans
    • 1 pkg. frozen cauliflower
    • 1 pkg. frozen broccoli
    • 1 can cream of mushroom soup
    • Cheese slices or grated cheese

    Directions:

    Mix vegetables and cook as directed on the packages. Add mushroom soup. Stir all together in a casserole dish then top with cheese. Bake 30 minutes at 350 degrees

    By Robin

    Archive: Mixed Vegetable Casserole

    Ingredients:

    • 1 24 oz. pkg. mixed frozen vegetables
    • 1/2 lb. Velveeta
    • 1 stick margarine
    • 1 can cream mushroom soup
    • 1 box Stove Top stuffing

    Directions:

    Cook vegetables as label requires. Drain off all but 1/2 cup water. Mix in soup, cheese and stuffing seasoning.

    Pour into casserole. Cover with dry stuffing. Melt margarine and pour
    over all.

    Bake at 350 degrees for 35-45 minutes.

    Marylin

    Archive: Vegetable Casserole

    Ingredients:

    • 1 pkg. broccoli (chopped)
    • 1 pkg. cauliflower
    • 1/2 pkg. Brussels sprouts
    • 1 jar boiled or instant onions
    • 2 cans cream of mushroom soup
    • 1 small jar Cheez Whiz

    Directions:

    Melt mushroom soup and Cheez Whiz; spread mixture over vegetables. Sprinkle croutons over the top and dot with butter. Bake at 350 degrees F, covered for 30 minutes and uncovered for 30 minutes.

    By Robin</p

    Archive: Vegetable Casserole

    For busy moms (and others) who have less time to cook during the busy holiday season, the following is a great side dish.

    Ingredients:

    • 1 cup uncooked rice
    • 2 tablespoons olive oil, vegetable oil, or margarine
    • 2 - 3 cloves of garlic, chopped
    • 1 small onion, chopped
    • 2 cups vegetable or chicken broth
    • 3/4 cup frozen vegetables

    Directions:

    Heat oil or margarine in skillet. Add onion and garlic. Cook until onion is tender. Add rice. Stir and cook to coat rice with oil/margarine. Add broth and bring to a boil. Add frozen vegetables and seasonings (salt, pepper, etc.) as desired and return mixture to a boil. Reduce heat and simmer about 40 minutes or until rice is tender.

    By Marie from West Dundee, IL

    Archive: Vegetable Casserole

    <div align="right">

    </div>

    A hearty and tasty meal for vegetarians.

    Ingredients:

    • 75 grams lentils
    • 5 large potatoes peeled
    • 30 ml sunflower oil
    • 1 large onion sliced
    • 2 cloves garlic crushed
    • 2 celery sticks chopped (optional)
    • 1 green or yellow pepper sliced
    • 250 gram button mushroom sliced
    • 1 can tomato or 4 pureed tomato
    • 15 ml thyme
    • 75 gram butter
    • 3 spring onion chopped
    • 60 gram cheddar cheese
    • salt and pepper

    Directions:

    Preheat oven to 390 degrees F.(200 degrees C). Rinse and boil lentils till tender and drain. Boil potatoes for 20 minutes and leave aside, when cool mash it.

    Heat oil and fry onion and garlic till soft. Add the greens, mushroom, lentils, tomato, thyme, salt and pepper.

    In an oven proof casserole layer the mixture and the mashed potatoes and sprinkle cheese and bake for for 30-35 minutes or till done.
    Remove from oven and serve

    Servings: 4-5
    Time:about 40 Minutes Preparation Time
    30 - 35 Minutes Cooking Time

    Source: homemade

    By Dorty from SA

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    Food and Recipes Recipes CasserolesApril 20, 2012
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