Recipes > VegetarianFebruary 13, 2011
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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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By
02/13/2011

Sounds like a great substitute for that green bean casserole that everybody brings to a potluck. I like these vegetables a lot better, so will try it soon.
Thanks for sharing.

HoKeyPoke

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Archived Discussions

Below you can read previous posts and comments about this topic. The discussions on this page have been archived 5 times. Select a discussion and read the feedback here.

(Archived Feb 13, 2011)Vegetable Casserole

Recipe: Vegetable Casserole

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

(Archived Oct 28, 2009)Vegetable Casserole

Recipe: 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

(Archived Oct 28, 2009)Mixed Vegetable Casserole

Recipe: 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

(Archived Oct 28, 2009)Vegetable Casserole

Recipe: 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

(Archived Oct 28, 2009)Vegetable Casserole

Recipe: 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

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