Vegetable Medley Casserole Recipe -
  • READY IN 15 mins

Vegetable Medley Casserole

Recipe by  

"This is my family's favorite holiday veggie recipe. It goes well with any entree, and your favorite combination of vegetables can be used."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    5 mins
  • COOK

    10 mins

    15 mins


  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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Reviews More Reviews

Most Helpful Positive Review
Nov 09, 2003

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."

Most Helpful Critical Review
Jan 28, 2004

too bland.

Jul 20, 2009

Good side dish, I used a generic frozen vegetable medley bag and I didn't have cream of mushroom and used cream chicken. Also added some other spices to spice it up.

May 19, 2003

This is pretty good. However, something is missing. It needs something additional to it like pasta. I would probably make this again.

Oct 26, 2003

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.

Jan 28, 2004

This was a last minute addition to Christmas dinner. It was good, but not spectacular. I think using fresh vegetables would make it tastier.

Oct 04, 2011

After reading that other people thought this recipe was too bland, I added about 3 Tbsp of minced garlic. I also found that I didn't have any Colby-Jack Cheese, so I used Cheddar and Mozzeralla. The dish came out WONDERFULLY and excessively yummy. Still not a lot of kick in the spice department, but yummy. We'll do this one again, maybe next time we have a potluck somewhere.

Dec 29, 2009

I took the suggestion of adding some cubed hash browns; I used cheddar cheese, since I had that; opted out on the water chestnuts; omitted the salt and pepper, since the soup is fairly salty. Brought to Christmas Eve and received a lot of positive feedback. Good for a large crowd and will definitely make again. May add chopped and sauteed onion and skip the french-fried onions altogether.


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  • Calories
  • 324 kcal
  • 16%
  • Carbohydrates
  • 27.4 g
  • 9%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 20.5 g
  • 31%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 9.1 g
  • 18%
  • Sodium
  • 744 mg
  • 30%

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

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