Best 4 Mixed Vegetable Casserole Recipes

Mixed vegetable casserole is a classic dish that is both delicious and versatile. It is a great way to use up leftover vegetables, and it can be tailored to your own taste. This hearty and flavorful dish is perfect for a weeknight dinner or a special occasion. Serve it with a side of mashed potatoes, rice, or quinoa for a complete meal.

Here are our top 4 tried and tested recipes!

MIXED VEGETABLE CASSEROLE

Mixed Vegetable Casserole image

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

Provided by Linna

Categories Side Dish Casseroles

Time 45m

Yield 6

Number Of Ingredients 6

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 589.3 calories, Carbohydrate 35.4 g, Cholesterol 38.7 mg, Fat 42.9 g, Fiber 5.1 g, Protein 13.9 g, SaturatedFat 10.2 g, Sodium 1434.7 mg, Sugar 8.8 g

MIXED VEGETABLE CASSEROLE

Mixed Vegetable Casserole image

"I found a recipe for a layered veggie casserole, then modified it to use produce I had on hand," says Marilou Robinson of Portland, Oregon. "I sometimes sprinkle bread crumbs or grated cheese on top for a tasty variation."

Provided by Taste of Home

Categories Side Dishes

Time 1h10m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

2 medium tomatoes, cut into wedges
1 cup sliced celery
1 cup sliced fresh carrots
1 cup cut fresh green beans
1 medium onion, sliced
1 small sweet red pepper, julienned
1/2 cup canned sliced water chestnuts, drained
1-1/2 teaspoons sugar
1-1/2 teaspoons all-purpose flour
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter

Steps:

In a large bowl, combine the first seven ingredients. Place half in a greased 1-1/2-qt. baking dish. , In a small bowl, combine the sugar, flour, oregano, salt and pepper. Sprinkle half over vegetables in the baking dish. Layer with remaining vegetables and seasoning mixture. Dot with butter. , Cover and bake at 350° for 55-60 minutes or until vegetables are tender.

Nutrition Facts : Calories 132 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 254mg sodium, Carbohydrate 19g carbohydrate (10g sugars, Fiber 5g fiber), Protein 3g protein.

LENTIL AND MIXED-VEGETABLE CASSEROLE

Lentil and Mixed-Vegetable Casserole image

Enjoy this lentils and veggie casserole sprinkled with cheese - a hearty slow-cooked dinner.

Provided by Betty Crocker Kitchens

Categories Entree

Time 2h35m

Yield 8

Number Of Ingredients 6

Ingredients

1 pound dried lentils (2 cups), sorted and rinsed
2 cans (14 1/2 ounces each) ready-to-serve vegetable broth
1/2 teaspoon salt
1/4 teaspoon pepper
1 bag (16 ounces) frozen broccoli, cauliflower and carrots, thawed and drained
1 can (10 3/4 ounces) condensed golden mushroom soup

Steps:

Mix lentils, broth, salt and pepper in 3 1/2- to 6-quart slow cooker.
Cover and cook on low heat setting 2 to 2 1/2 hours or until lentils are tender.
Stir in vegetables and soup.
Cover and cook on low heat setting about 30 minutes or until vegetable are tender.

Nutrition Facts : Calories 185, Carbohydrate 38 g, Cholesterol 0 mg, Fiber 14 g, Protein 16 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 880 mg

MOM'S MIXED VEGETABLE CASSEROLE

Mom's Mixed Vegetable Casserole image

This recipe was the only way my mom could get me to eat mixed vegetables! It's still one of my favorites!

Provided by ajl694s

Categories Vegetable

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 6

Ingredients

1/2 cup margarine, melted
1 (10 1/2 ounce) can cream of celery soup
2 (14 1/2 ounce) cans mixed vegetables, drained
1 (2 ounce) can water chestnuts, drained
1 cup Ritz cracker, crushed
1 -2 cup Velveeta cheese, sliced

Steps:

Pour half of margarine into 9x13 pan.
Add vegetables, celery soup, and water chestnuts.
Place sliced cheese on top, enough to cover all.
Sprinkle with cracker crumbs.
Pour the rest of margarine over all.
Bake at 350 for 45 minutes.

Nutrition Facts : Calories 247.2, Fat 17.7, SaturatedFat 3.3, Cholesterol 5.5, Sodium 758.5, Carbohydrate 18.6, Fiber 4.7, Sugar 4.5, Protein 4.5

Tips:

To save time, use frozen vegetables instead of fresh vegetables.
If you don't have cream of celery soup, you can use cream of mushroom soup instead.
For a cheesier casserole, add 1/2 cup of grated cheddar cheese to the vegetable mixture before baking.
To make the casserole ahead of time, assemble it and bake it for 30 minutes. Then, let it cool completely and refrigerate it for up to 3 days. When you're ready to serve, reheat the casserole in a 350°F oven until heated through.
Serve the casserole with a side of mashed potatoes, rice, or bread.

Conclusion:

Mixed vegetable casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover vegetables. With its creamy sauce, tender vegetables, and crispy topping, this casserole is sure to be a hit with the whole family.