Mixed Vegetable Casserole Recipe - Allrecipes.com
Mixed Vegetable Casserole Recipe
  • READY IN 45 mins

Mixed Vegetable Casserole

Recipe by  

"Vegetables in a creamy, cheesy sauce. Everyone wants the recipe after they have tried it!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. Bake about 30 minutes, or until browned and bubbly.
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Reviews More Reviews

Most Helpful Positive Review
Nov 06, 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!!

Most Helpful Critical Review
Dec 29, 2009

I was looking for a veggie casserole and came across this. We wanted to serve it for Christmas, so we made one a few days ahead of time, to see how it would taste. I was disappointed in how bland it was-given all the rave reviews on this site. So we changed it up for our dinner by these additions...started with 2 bags of frozen mixed veggies (different veggies in each-we did this the first around, too), a little minced garlic, a couple of shakes of Italian herbs, and a pkg. of Lipton Onion Soup mix (we had tried added the red onion in our first as suggested in another review-didn't quite do the trick for us). Rather than topping it with crumbled Ritz (as we'd done the first time) we covered it with Progresso Panko style bread crumbs (which also had an Italian flavor). Everyone loved it. We will make our version again.

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.

Oct 03, 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.

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.

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.

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.

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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  • Calories
  • 589 kcal
  • 29%
  • Carbohydrates
  • 35.4 g
  • 11%
  • Cholesterol
  • 39 mg
  • 13%
  • Fat
  • 42.9 g
  • 66%
  • Fiber
  • 5.1 g
  • 21%
  • Protein
  • 13.9 g
  • 28%
  • Sodium
  • 1435 mg
  • 57%

* Percent Daily Values are based on a 2,000 calorie diet.

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