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Mixed Vegetable Casserole
SUBMITTED BY:
Linna
"Vegetables in a creamy, cheesy sauce. Everyone wants the recipe after they have tried it!"
RECIPE RATING:
Read Reviews
(41)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
30 Min
READY IN
45 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 (15 ounce) cans mixed vegetables, drained
1 small onion, diced
1 (10.75 ounce) can condensed cream of chicken soup
1 cup mayonnaise
1 cup shredded white Cheddar cheese
36 buttery round crackers, crushed
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl combine the mixed vegetables, onion, soup, mayonnaise and cheese. Mix well and spread mixture into a 9x13 inch baking dish. Top with the cracker crumbs.
Bake about 30 minutes, or until browned and bubbly.
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REVIEWS
Reviewed on Dec. 27, 2004 by
BECKYHOME-ECKY
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BECKYHOME-ECKY
Dec. 27, 2004
I was cleaning out my pantry before the new year and was looking for a recipe that could use a lot of my odds and ends I had been storing. So this was perfect. I gave this four stars b/c I made a few changes - that were well worth it. For my veggies I used two cans of green beans, one can of creamed corn, a can of mushrooms, one cup of frozen peas and carrots (one cup total - not a cup of each), and the chopped onion. I sauteed the chopped onion, peas, carrots and mushrooms in 3T of margarine. In a large mixing bowl I mixed together the sauteed veggies and the other veggies. To this I added 3/4 cup sour cream, 1/4 cup of mayo and one can of cream of mushroom soup. Then I added 3/4 cup of seasoned bread crumbs to the veggie/soup mix. And I followed the recipe for the topping. All in all, I think I used this recipe more as a base. However, the casserole is DELICIOUS now! Sorry for the long review.
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5 users found this review helpful
I was cleaning out my pantry before the new year and was looking for a recipe that could use a...
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Reviewed on Dec. 29, 2003 by
SAJA2003
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SAJA2003
Dec. 29, 2003
I love this recipe and have made this dish often. I do use frozen vegetables not tinned as I prefer the flavour. Nobody can believe how simple it is to make.
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5 users found this review helpful
I love this recipe and have made this dish often. I do use frozen vegetables not tinned as I...
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Reviewed on Dec. 5, 2003 by AJAX500
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AJAX500
Dec. 5, 2003
I tried this recipe for the first time with Easter dinner and it was a hit with everyone. Everyone wanted the recipe. It's so simple to make, too.
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5 users found this review helpful
I tried this recipe for the first time with Easter dinner and it was a hit with everyone. ...
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Reviewed on Oct. 24, 2003 by STILL LEARNIN
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STILL LEARNIN
Oct. 24, 2003
This was really good. I did end up using sour cream instead of mayo as well as dried minced onion instead of real, but it turned out great. Easy to make as an added bonus.
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5 users found this review helpful
This was really good. I did end up using sour cream instead of mayo as well as dried minced...
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Reviewed on Dec. 5, 2003 by
Amy Schmelzer
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Amy Schmelzer
Dec. 5, 2003
My sister made this for us yesterday. The non-onion lovers in the group would have preferred less or even no onion. I think the onion she used was just an extra powerful one. I thought it was good. I was surprised when she said this has canned veggies. I usually prefer frozen ones. I guess with enough cheese even canned veggies are good.
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4 users found this review helpful
My sister made this for us yesterday. The non-onion lovers in the group would have preferred...
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Reviewed on Nov. 6, 2003 by
DREGINEK
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DREGINEK
Nov. 6, 2003
This too was a wonderful dish! I used 2 pkgs of frozen veggies instead of canned (thawed), one that had carrots, green beans, peas and corn and the other that had broccoli, celery and carrots. I used red onion, 1/2 cup miracle whip instead of 1 cup mayo (which added zip) and sharp cheddar cheese. A hit with my family and this successful and easy dish will appear on my dinner table many meals to come. Thanks Linna!!
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4 users found this review helpful
This too was a wonderful dish! I used 2 pkgs of frozen veggies instead of canned (thawed), one...
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Reviewed on Oct. 3, 2003 by XYZWYATT
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XYZWYATT
Oct. 3, 2003
I substituted frozen mixed vegetables and I used baby perl onions which I love and baked it in an 8x8 dish so I didn't have to use as many crackers. I was hesitant about that much mayo but went ahead with the full cup. I will use 1/2 cup of mayo next time. This was great for lunch. I will be serving this as a side for my chicken at supper.
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4 users found this review helpful
I substituted frozen mixed vegetables and I used baby perl onions which I love and baked it in...
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Reviewed on Dec. 19, 2005 by
SEWVERYTALL
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SEWVERYTALL
Dec. 19, 2005
This sounds really good, and I'm going to try it. Just a note to those that say it's "too tangy"...I really wonder if you're using mayo or Miracle Whip? BIG difference between those two. It shouldn't be the least bit "tangy" if you use a good mayo like Kraft or Hellman's.
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3 users found this review helpful
This sounds really good, and I'm going to try it. Just a note to those that say it's "too...
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Reviewed on Dec. 5, 2003 by AZTANYA
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AZTANYA
Dec. 5, 2003
I made this for 4th of July. It was a huge hit!! Everyone loved it and it was so easy to make. Delicious!
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3 users found this review helpful
I made this for 4th of July. It was a huge hit!! Everyone loved it and it was so easy to...
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Reviewed on Dec. 25, 2006 by Bamboochick
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Bamboochick
Dec. 25, 2006
Just add shredded chicken, and you have chicken pot pie! Creamy and delicious. A veggie even the children don't turn down.
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2 users found this review helpful
Just add shredded chicken, and you have chicken pot pie! Creamy and delicious. A veggie even...
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