Vegetable Casserole Recipes

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

Solutions: Vegetable Casserole Recipes

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Ann's Yummy Cheesy Vegetable Casserole

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

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Vegetable Casserole

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

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Vegetable and Biscuit Casserole

Gravy Ingredients

1 qt. chicken broth
1 envelope onion soup mix
1/4 cup chicken base
1 can mushroom soup
1 envelope brown gravy mix
1 envelope mushroom gravy mix
2 Tbsp. Worcestershire sauce

Gravy Directions

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. Set aside and cook veggies separately.

Ingredients

1 large bag baby carrots
10 potatoes, peeled and cut up
2 cans mushrooms (opt.)
2 package frozen peas
3 cans tube biscuits

Directions

Pour gravy over carrots, potatoes and mushrooms and put in large roaster. Bake at 350 degrees F until heated through. Remove from oven and stir in frozen peas. Now top with biscuits. I cut biscuits in smaller pieces. Bake at 400 degrees F until biscuits are browned and baked through. Brush with butter and sprinkle with garlic salt. Very tasty!

By Robin from Washington, IA

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Vegetable Casserole

Yummy mix of vegetables and cheese!

Ingredients:

2 pkg. frozen broccoli
1 pkg. frozen brussel sprouts
1 pkg. frozen cauliflower
1 can cream of mushroom soup
1 can cheese soup

Directions:

Melt together cream of mushroom soup and cheese soup. Pour over cooked veggies. Put in 325 degree F oven for 30 minutes.

Servings: 6

Prep Time: 15-20 Minutes

Cooking Time: 30 Minutes

By Robin from Washington, IA

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Midwest Casserole

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

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Three Vegetable Casserole

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

Ingredients:

2 pkg. frozen broccoli
1 pkg. frozen brussel sprouts
1 pkg. frozen cauliflower
1 can cream of mushroom soup
1 can cheese soup

Directions:

Cook veggies until done. Melt together the the two soups. Pour over cooked veggies. Put in 325 degree F oven for 30 minutes.

Servings: 8

Prep Time: 15-20 Minutes

Cooking Time: 30 Minutes

By Robin from Washington, IA

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Mixed Vegetables With Almonds

Ingredients

1 pkg. cauliflower
1 pkg. green beans
1 pkg. peas
1/2 cup milk
1 pkg. cheddar cheese, shredded
1 can cream of chicken soup
1 small jar pimientos, chopped
1 can small round onions
1/2 cup slivered almonds

Directions

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.

By Robin from Washington, IA

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Vegetable Casserole

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.

Ingredients:

1 large pkg. California mix vegetables
1/2 cup Minute Rice
1 can cream of celery soup
1 tsp. dry onion flakes
1 1/2 stick margarine
1 jar Cheese Whiz (8oz.)

Directions:

Put veggies in casserole dish. Sprinkle rice over veggies. Combine rest of ingredients, heat, and pour over veggies. Bake at 350 degrees F for 30-35 minutes.

Servings: 6-8

Prep Time: 10-15 Minutes

Cooking Time: 30-35 Minutes

By Robin from Washington, IA

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Vegetable Casserole

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:

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

By Robin

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Questions

Here are questions related to Vegetable Casserole Recipes.

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

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Most Recent Answer

By cyhuffman05/21/2009

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.

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

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

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

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

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

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

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