Vegetable Casserole
At a Glance
- Cook
- 30-35 min
- Total
- 55 min
- Servings
- 10.00 - serving(s)
Categories
- Casserole
- Side Dish
- Baked
Dietary
- Vegetarian
Allergens
- Milk
- Wheat
- Eggs
- Soy
Servings & Nutrition
Original recipe serves 10. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Vegetable Casserole brings together 1 (16 ounce) bag frozen mixed vegetables (broccoli, cauliflower and carrots), 1 (8 ounce) can cream of mushroom soup, 1 cup mayonnaise or 1 cup sour cream in a practical dish for home cooking. It takes about 55 min to prepare and cook. It makes approximately 10 servings.
Hands-Free Mode Off
Equipment
Oven, casserole dish, mixing bowl
Ingredients
- 1 (16 ounce) bag frozen mixed vegetables (broccoli, cauliflower and carrots)
- 1 (8 ounce) can cream of mushroom soup
- 1 cup mayonnaise or 1 cup sour cream
- 1 small onion, chopped
- 1 (8 ounce) bag of grated cheese, of your choice (I use mild cheddar)
- 1 (4 ounce) package Ritz crackers, crushed (1 sleeve)
- 1/4 cup butter or 1/4 cup margarine
Instructions
Preheat oven to 350°F.
Cook vegetables according to package instructions, but not completely done.
In separate bowl mix soup and mayonnaise together and set aside.
Add to a buttered casserole dish, 1 layer of vegetables, 1/2 onions, 1/2 soup mix and 1/2 cheese.
Repeat layers ending with cheese on top.
Top off with crushed Ritz crackers and dot with butter or margarine.
Bake at 350°F for 30-35 minutes until golden brown.
Advertisement
Reviews, cook notes, and substitutions
No member notes yet. Public visitors can read notes here once members share them.
Log in with an active membership to leave a review or share cook notes and substitutions.
