Vegetable Casserole Recipes

March 27, 2012
Vegetable CasseroleA simply delicious way to get your family to eat vegetables. Even picky vegetable eaters love this dish.


  • 1 small container fresh mushrooms, sliced
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  • 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


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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19 More Solutions

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Diamond Post Medal for All Time! 5,887 Posts
February 13, 2011

Enjoy this vegetarian casserole with chopped frozen vegetables or fresh vegetables cut up coarsely.


June 10, 2005

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!


July 22, 2009

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


Diamond Post Medal for All Time! 5,887 Posts
August 6, 2012

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


Diamond Post Medal for All Time! 5,887 Posts
October 30, 2012

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


Diamond Post Medal for All Time! 5,887 Posts
August 13, 2012

Yummy mix of vegetables and cheese!


Diamond Post Medal for All Time! 5,887 Posts
April 10, 2012

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.


Diamond Post Medal for All Time! 5,887 Posts
December 4, 2011

Great recipe! Especially like the water chestnuts in this!


Diamond Post Medal for All Time! 5,887 Posts
April 3, 2009

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.


Diamond Post Medal for All Time! 5,887 Posts
March 25, 2009

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


Diamond Post Medal for All Time! 5,887 Posts
October 25, 2006

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.



Here are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community.

May 19, 2009

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

By monica sparks from Oxford, AL


May 21, 20090 found this helpful

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.

Answer this Question

August 18, 2021

Put vegetables in oiled casserole, pour soup over them. Melt butter; stir in bread crumbs. Cover soup and vegetables with buttered crumbs.


ThriftyFun is one of the longest running frugal living communities on the Internet. These are archives of older discussions.

February 13, 2011

A hearty and tasty meal for vegetarians. Preheat oven to 390 degrees F.(200 degrees C). Rinse and boil lentils till tender and drain.


October 28, 2009

Mix vegetables and cook as directed on the packages. Add mushroom soup.


October 28, 2009

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


October 28, 2009

Melt mushroom soup and Cheez Whiz; spread mixture over vegetables. Sprinkle croutons over the top and dot with butter.


October 28, 2009

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


May 19, 2009

Several years ago after a funeral we had a vegetable casserole that contained Veg All, Ritz crackers and I think cheese.

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