Vegetable Casserole Recipes

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

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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.

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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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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.

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By Robin from Washington, IA

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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!

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

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

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

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Yummy mix of vegetables and cheese!

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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.

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Great recipe! Especially like the water chestnuts in this!

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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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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 for Vegetable and Biscuit Casserole. Make gravy with first 7 ingredients. Season with salt, pepper and a dash of garlic.

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Thicken slightly with 1/2 cup flour and enough water to make paste. Bring to a boil and add Velveeta cheese. Melt.

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Questions

Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.

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

Answers

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.

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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.

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Archives

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.

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

Comment Was this helpful? Yes

October 28, 2009

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

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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.

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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October 28, 2009

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

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October 28, 2009

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

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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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