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Vegetable Medley Casserole

SUBMITTED BY: Susan Sheppard

"This is my family's favorite holiday veggie recipe. It goes well with any entree, and your favorite combination of vegetables can be used."
PREP TIME  5 Min
COOK TIME  10 Min
READY IN  15 Min
SERVINGS & SCALING
Original recipe yield: 10 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 2 (10.75 ounce) cans condensed cream of mushroom soup
  • 1/2 cup reduced fat sour cream
  • 1 1/2 cups shredded Colby-Jack cheese
  • 2 (16 ounce) packages frozen mixed vegetables, thawed
  • 1 (8 ounce) can water chestnuts, drained (optional)
  • salt and pepper to taste
  • 1 (6 ounce) can French-fried onions

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 7x11 inch baking dish.
  2. In a large bowl, mix together the mushroom soup, sour cream, Monterey Jack and Colby cheeses.
  3. Combine the vegetables, water chestnuts, salt and pepper with the soup mixture. Stir together and pour into baking dish.
  4. Bake uncovered for 30 minutes. Remove from oven, top with onions and bake 10 minutes longer.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 9, 2003 by GERRYREID
Outstanding dish! I used this recipe several times varying is each time. Rave reviews. Multiple requests for the recipe. I put a layer of 1/2 of the mixture in a 8X8 baking dish, then added a layer of egg noodles (about 2 cups, prepared) then the rest of the casserole. I smoothed the ingredients to "seal in" the noodles. Added about a 1/4 cup shredded Jack on the top and baked. Instaed of frozen mixed vegetables, you could use any combination you like, for example, carrots and corn. I'll post the actual recipe I ended up with under "Vegetable and Egg Noodle Casserole."

5 users found this review helpful
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 28, 2004 by WENSJO
too bland.

3 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 26, 2003 by PUBEENE
I took this casserole to Thanksgiving, where the vegetarians and meat-eaters alike scraped the dish clean. I used a veggie combination that included potatoes, which was a very nice addition. I used Jack and Cheddar, and that worked out just fine.

3 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 10

Amount Per Serving

Calories: 336

  • Total Fat: 21.5g
  • Cholesterol: 16mg
  • Sodium: 746mg
  • Total Carbs: 28g
  •     Dietary Fiber: 4.4g
  • Protein: 9.6g

VIEW DETAILED NUTRITION

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