Vegetable casseroles are a healthy meal that you can even make ahead. This page contains vegetable casserole recipes.
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.
By Ann from Goulais River, Ontario
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
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.
By Robin from Washington, IA
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
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.
This casserole is packed full of veggies that are in season right now and is very tasty. Even the hardcore veggie haters love it!
This is an extremely easy, tasty recipe. I love the combination of soup and cheese poured over the veggies!
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!
Yummy mix of vegetables and cheese!
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.
Great recipe! Especially like the water chestnuts in this!
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.
This is a great veggie dish! I love the combination of broccoli, brussel sprouts and cauliflower with the cheesy sauce.
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.
A hearty and tasty meal for vegetarians.
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
|Time:||about 40 Minutes Preparation Time|
30 - 35 Minutes Cooking Time
By Dorty from SA
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
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
Bake at 350 degrees for 35-45 minutes.
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.
For busy moms (and others) who have less time to cook during the busy holiday season, the following is a great side dish.
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
Several years ago after a funeral we had a vegetable casserole that contained Veg All, Ritz crackers and I think cheese.