Indulge in a culinary journey with our versatile Vegetable Casserole, a symphony of flavors and textures that will tantalize your taste buds. This delectable dish showcases a medley of fresh, seasonal vegetables, each contributing its unique charm to create a harmonious ensemble. From the crisp-tender broccoli florets to the vibrant bell peppers, the earthy mushrooms to the sweet corn kernels, every bite promises a delightful symphony of flavors. With the addition of creamy sauce, a crispy breadcrumb topping, and a sprinkling of herbs, this casserole transcends the ordinary, transforming into an extraordinary culinary experience. Three enticing variations await your exploration: a classic version brimming with cheddar cheese, a tangy tomato-based rendition, and a vegan-friendly delight brimming with plant-based goodness. So, prepare to embark on a culinary adventure where vegetables take center stage, and satisfaction reigns supreme.
Let's cook with our recipes!
CREAMY VEGETABLE CASSEROLE
Searching for a different way to prepare vegetables? Look no further. I have a fussy eater in my house who absolutely loves this medley. It can be assembled in a snap, leaving time to fix the main course, set the table or just sit back and relax.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- Prepare vegetables according to package directions; drain and place in a large bowl. Stir in soup and cream cheese. , Transfer to a greased 1-qt. baking dish. Sprinkle with croutons. Bake, uncovered, at 375° for 25 minutes or until bubbly.
Nutrition Facts : Calories 212 calories, Fat 16g fat (9g saturated fat), Cholesterol 38mg cholesterol, Sodium 650mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.
MIXED VEGETABLE CASSEROLE
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
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
BROWN RICE VEGETABLE CASSEROLE
One taste of this crowd-pleasing casserole brings compliments and requests for my recipe. It's been in my file for as long as I can remember. The blend of tender vegetables and rice is perfect for holiday meals and dish-to-pass affairs.
Provided by Taste of Home
Categories Side Dishes
Time 1h40m
Yield 8-10 servings.
Number Of Ingredients 13
Steps:
- In a greased 3-qt. baking dish, combine the broth, rice, 1 cup onion, soy sauce, butter and thyme. Cover and bake at 350° for 65-70 minutes or until rice is tender., Meanwhile, in a large skillet, saute the cauliflower, broccoli, peppers, garlic and remaining onion in oil until crisp-tender; spoon over rice mixture. , Cover and bake for 10 minutes. Uncover and sprinkle with cashews and cheese if desired. Bake 5-7 minutes longer or until cheese is melted.
Nutrition Facts : Calories 300 calories, Fat 16g fat (4g saturated fat), Cholesterol 6mg cholesterol, Sodium 703mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 4g fiber), Protein 8g protein.
CHEESY VEGETABLE CASSEROLE
Easy to make and good to eat! Sometimes I like this better with the broccoli cauliflower mixture than with the California blend.
Provided by Parsley
Categories Cheese
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F
- Grease a 1 1/2 - 2 quart casserole; set aside.
- Drain off all water from thawed veggies.
- Place drained, thawed veggies in a large bowl. Add ALL remaining ingredients.
- Mix everything well.
- Pour mixture into the casserole dish.
- Bake at 350°F for 30 minutes.
VEGETABLE BEEF CASSEROLE
This easy one-dish recipe has been a family favorite ever since my husband's aunt handed it down to me 35 years ago. Try adding whatever vegetables you have on hand. A simple salad goes nicely with this dish. -Evangeline Rew, Manassas, Virginia
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a 3-qt. casserole, layer half the potatoes, carrots, celery, green beans and onion. Crumble half the uncooked beef over vegetables. Sprinkle with 1/2 teaspoon each thyme, salt and pepper. Repeat layers. , Top with tomatoes. Cover and bake at 400° for 15 minutes. Reduce heat to 350°; bake about 1 hour longer or until vegetables are tender and meat is no longer pink. Sprinkle with cheese; cover and let stand until cheese is melted.
Nutrition Facts : Calories 326 calories, Fat 13g fat (6g saturated fat), Cholesterol 66mg cholesterol, Sodium 607mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 6g fiber), Protein 23g protein.
CAMPBELL'S® SWISS VEGETABLE CASSEROLE
A colorful vegetable combination is mixed with Campbell's® Condensed Cream of Mushroom Soup, Swiss cheese and sour cream, then topped with French fried onions and more Swiss cheese, and baked until golden and bubbly.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 50m
Yield 4
Number Of Ingredients 6
Steps:
- Stir soup, sour cream, black pepper, vegetables, 2/3 cup onions and 1/4 cup cheese in 2-quart casserole. Cover casserole.
- Bake at 350 degrees F 40 minutes or until vegetables are tender. Stir vegetable mixture.
- Top with remaining onions and cheese. Bake 5 minutes or until cheese is melted.
Nutrition Facts : Calories 355.3 calories, Carbohydrate 31 g, Cholesterol 23.9 mg, Fat 22.1 g, Fiber 5.8 g, Protein 8.6 g, SaturatedFat 8.8 g, Sodium 795.5 mg, Sugar 0.8 g
CHICKEN VEGETABLE CASSEROLE
"This recipe works wonders with leftover turkey or chicken," says Genia McClinchey of Lakeview, Michigan. "It's a great quick-and-easy entree to make when company pops in unexpectedly. I always get compliments when I serve it!"
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, cream butter and sour cream until smooth. Beat in egg. Combine the flour, baking powder, salt and sage; add to creamed mixture. Spread into a greased 3-qt. baking dish. , In a large bowl, combine the vegetables, chicken, soup and onion. Pour over crust; sprinkle with cheese. Bake, uncovered, at 400° for 35-40 minutes or until heated through.
Nutrition Facts : Calories 515 calories, Fat 32g fat (18g saturated fat), Cholesterol 157mg cholesterol, Sodium 1125mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 5g fiber), Protein 23g protein.
TUNA AND VEGETABLE CASSEROLE
In an attempt to eat healthier, my husband and I have been eating more vegetables and less meats. As a result, I have become more creative coming up with dinner meals. This casserole was delicious, used fresh vegetables I had on hand, and went together very quickly. I topped the casserole with French fried onions. Another option would be more grated cheese or crushed potato chips.
Provided by Enaid
Time 50m
Yield 8
Number Of Ingredients 15
Steps:
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
- Preheat oven to 425 degrees F (220 degrees C).
- Combine green beans, squash, peas, and carrots in a microwave-safe glass or ceramic bowl; cook until tender, 3 to 10 minutes. Rinse vegetables with cold water and drain.
- Heat olive oil in a skillet over medium-high heat; saute mushrooms in hot oil until tender, 5 to 7 minutes.
- Whisk mushroom soup and milk together in a large bowl; add vegetables, mushrooms, tuna, onion, and Cheddar cheese. Mix in Worcestershire sauce, salt, and black pepper. Pour mixture into a casserole dish and top with French fried onions.
- Bake in the preheated oven until bubbling, about 20 minutes.
Nutrition Facts : Calories 397.5 calories, Carbohydrate 37.8 g, Cholesterol 33.2 mg, Fat 20.7 g, Fiber 2.9 g, Protein 13.9 g, SaturatedFat 6.6 g, Sodium 625.6 mg, Sugar 4.7 g
VEGETABLE RICE CASSEROLE
"This is my family's favorite side dish any tome of year. It's especially good when fresh produce is in season," says Marcia Nelson from Ponca City, Oklahoma. Brown sugar adds a hint of sweetness to the rice and layered vegetables in this colorful casserole.
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Spread the rice into a 13-in. x 9-in. baking dish coated with cooking spray. Layer with zucchini, yellow squash, onion and half of the basil; top with green pepper, celery and tomatoes. Combine the brown sugar, salt and pepper; sprinkle over vegetables. Drizzle with oil. Cover and bake at 350° for 1 hour or until tender. Sprinkle with remaining basil.
Nutrition Facts :
VEGETABLE NOODLE CASSEROLE
If you're looking for a filling side dish, this recipe fits the bill. It combines nutritious vegetables and hearty noodles in a delectable cream sauce. Whenever I serve this dish, it gets passed around until the pan is scraped clean. -Jeanette Hios, Brooklyn, New York
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 14 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, combine soups, milk, 3/4 cup cheese, garlic, parsley, pepper and salt. Stir in noodles, vegetable blend and corn. , Pour into a greased 13x9-in. baking dish. Sprinkle with remaining cheese. Cover and bake until heated through, 45-50 minutes.
Nutrition Facts : Calories 234 calories, Fat 6g fat (3g saturated fat), Cholesterol 41mg cholesterol, Sodium 481mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 3g fiber), Protein 10g protein.
VEGETABLE CASSEROLE
While vacationing in France, I learned the importance of serving foods that look as good as they taste. This simple side dish is colorful and has guests for seconds.-Sarah Burks, Wathena, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the first five ingredients. Spoon into a greased 1-1/2-qt. baking dish. Combine the cracker crumbs and butter until crumbly; sprinkle over the top. Bake, uncovered, at 350° for 30-35 minutes or until heated through.
Nutrition Facts : Calories 523 calories, Fat 46g fat (14g saturated fat), Cholesterol 56mg cholesterol, Sodium 539mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 4g fiber), Protein 8g protein.
CHICKEN AND VEGETABLE CASSEROLE
Make and share this Chicken and Vegetable Casserole recipe from Food.com.
Provided by Jellyqueen
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350F.
- Rinse chicken and pat dry.
- Heat a medium size non stick skillet over low heat; spray lightly with vegetable spray.
- Add chicken and cook quickly until browned on both sides.
- Remove chicken to a medium size shallow casserole.
- Add vegetables to casserole.
- In a small bowl combine broth, soup milk, thyme, sage and bay leaf; pour over chicken and vegetables.
- Bake, covered 1 hour or until vegetables and chicken are tender.
CHICKEN, VEGETABLE AND BROWN RICE CASSEROLE
A good and fairly quick recipe. Little preparation time and one dish cooking, who could ask for more?
Provided by emtpixie
Categories One Dish Meal
Time 2h
Yield 1 casserole, 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- In a 9x13" or larger casserole dish stir together rice, soup, water, 2 tablespoons of dill weed, 1 teaspoon of paprika, salt and pepper to taste, celery, onion, and carrots.
- make sure rice is covered by liquid.
- Skin chicken pieces and place meat side up on top of rice and vegetable mixture, leaving about 1" between pieces.
- Cover casserole dish tightly with aluminum foil and bake for 1 hour.
- After 1 hour, remove casserole from oven and check chicken for doneness by piercing thickest pieces and looking for clear juices.
- If juices are pink or unclear put casserole back in oven and bake until juices run clear.
- Meanwhile in a medium saucepan melt butter or margarine over low heat.
- Remove pan from heat and add in the crushed crackers, remaining 2 tablespoons of dill, and remaining 2 teaspoons of paprika.
- Stir well until butter is absorbed and mixture is moist.
- Remove casserole from oven and discard aluminum foil.
- Spoon cracker mixture over chicken pieces only and spread.
- Place casserole back in oven and bake 10-15 minutes more or until cracker mixture is firm but not dry.
- Remove casserole from oven and let stand 10 minutes or until liquid is absorbed into the rice.
SAUCY BEEF AND VEGETABLE CASSEROLE
Ground beef (or ground turkey), shredded zucchini, spices, salsa, tomato soup, and corn are cooked with a garlic, sour cream, and Cheddar cheese biscuit topping. Even my toddler loves this recipe!
Provided by ACHOCOCAT
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 45m
Yield 8
Number Of Ingredients 19
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
- In a large skillet over medium heat, brown the ground beef. Drain the beef, and mix in the zucchini, onion, garlic, and marjoram. Cook and stir until vegetables are tender. Mix in the salsa, tomato soup, and corn. Season with 1 teaspoon salt. Transfer to the prepared baking dish.
- In a medium bowl, mix the flour, baking powder, sugar, cream of tartar, 1/2 teaspoon salt, and garlic powder. Cut in the butter until the mixture resembles coarse crumbs. Stir in the Cheddar cheese, sour cream, and milk. Spread over the beef mixture in the baking dish.
- Bake covered in the preheated oven 25 minutes, or until the topping is golden brown and a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 501.1 calories, Carbohydrate 45.1 g, Cholesterol 83.2 mg, Fat 28.3 g, Fiber 2.6 g, Protein 18.9 g, SaturatedFat 15.1 g, Sodium 1274.7 mg, Sugar 8 g
VEGETABLE MEDLEY CASSEROLE
This is my family's favorite holiday veggie recipe. It goes well with any entree, and your favorite combination of vegetables can be used.
Provided by Susan Sheppard
Categories Side Dish Casseroles
Time 15m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 7x11 inch baking dish.
- In a large bowl, mix together the mushroom soup, sour cream, Monterey Jack and Colby cheeses.
- Combine the vegetables, water chestnuts, salt and pepper with the soup mixture. Stir together and pour into baking dish.
- Bake uncovered for 30 minutes. Remove from oven, top with onions and bake 10 minutes longer.
Nutrition Facts : Calories 323.9 calories, Carbohydrate 27.4 g, Cholesterol 24.3 mg, Fat 20.5 g, Fiber 4.2 g, Protein 9.1 g, SaturatedFat 8.8 g, Sodium 743.7 mg, Sugar 1.5 g
VEGETABLE TUNA NOODLE CASSEROLE
"Our sons really like this quick casserole because it tastes special," says Florence Munger of Malone, New York. The creamy main dish is easy to assemble with pantry items such as canned tuna, egg noodles, cream soup and pimientos.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4-6 servings.
Number Of Ingredients 12
Steps:
- Cook noodles according to package directions. Meanwhile, in a skillet, saute the celery, onion and green pepper in oil until tender; set aside. In a saucepan, combine the soup, cheese and milk. Cook and stir over low heat until cheese is melted. , Drain noodles; place in a large bowl. Add the celery mixture, soup mixture, tuna, mayonnaise, pimientos and salt. Pour into a greased 8-in. square baking dish. Bake, uncovered, at 350° for 25-30 minutes or until heated through.
Nutrition Facts : Calories 435 calories, Fat 27g fat (8g saturated fat), Cholesterol 69mg cholesterol, Sodium 1001mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 2g fiber), Protein 24g protein.
HARVEST VEGETABLE CASSEROLE
A delicious casserole that is very versatile. Use the suggested vegetables or substitute what you have on hand.
Provided by PEGZHERE
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Melt butter in a large skillet over medium heat; cook and stir yam and onion in the melted butter until lightly browned, 5 to 10 minutes. Mix zucchini, yellow squash, red bell pepper, green bell pepper, oregano, basil, salt, and black pepper into the yam mixture; cook and stir until vegetables are heated through and partially tender, 5 to 10 minutes.
- Transfer vegetable mixture to a casserole dish; sprinkle vegetables with Cheddar cheese and bread crumbs. Spray top of casserole with butter-flavored cooking spray.
- Bake in the preheated oven until topping is browned and cheese is melted, about 25 minutes.
Nutrition Facts : Calories 219.7 calories, Carbohydrate 37.7 g, Cholesterol 15 mg, Fat 6 g, Fiber 6.9 g, Protein 5.3 g, SaturatedFat 3.5 g, Sodium 104 mg, Sugar 3.4 g
TOMATO VEGETABLE CASSEROLE
Provided by Giada De Laurentiis
Categories side-dish
Time 55m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Toss the potato, yam, bell pepper, carrots, and 2 tablespoons of olive oil in a 13 by 9 by 2-inch baking dish to coat. Sprinkle with salt and pepper and toss until coated. Spread vegetables evenly over the bottom of the pan.
- Arrange the onion slices evenly over the vegetable mixture. Arrange the zucchini over the onion. Drizzle with 2 tablespoons of oil. Sprinkle with salt and pepper. Arrange the tomato slices over the zucchini.
- Stir the Parmesan and bread crumbs in a small bowl to blend. Sprinkle the Parmesan bread crumbs over the vegetables in the baking dish. Drizzle with the last tablespoon of olive oil.
- Bake uncovered until the vegetables are tender, and the topping is golden brown, about 40 minutes. Garnish with fresh basil sprigs, if desired.
SCALLOPED VEGETABLE CASSEROLE
Steps:
- Preheat the oven to 400 degrees F. Heat the olive oil in a large cast iron-skillet over medium high heat. Add the potatoes, carrots, onion and butternut squash and let cook until golden brown, about 5 minutes. Add the thyme springs, butter and some salt and pepper and let the butter melt.
- Sprinkle the flour over the vegetables, stir to combine and cook for 3 minutes. Slowly stir in the chicken broth and milk and cook until thickened. Stir in the Cheddar.
- Top the vegetables with the breadcrumbs bake until golden brown and bubbly, 15 to 20 minutes. Let rest for 10 minutes before serving.
HERBED HARVEST VEGETABLE CASSEROLE
I belong to a cooking club, so I try a lot of new recipes. This one has become one of my favorites. I hope your family enjoys it as much as mine does! -Netty Dyck, St. Catharines, Ontario
Provided by Taste of Home
Categories Side Dishes
Time 1h55m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Grease a 2-1/2-qt. baking dish and arrange half the potato slices in overlapping rows. Dot with half the butter. Sprinkle with half the sage, tarragon, peppers, onion, rice and zucchini. Dot with remaining butter and repeat layering. , Cover and bake at 350° for 1-1/2 hours or until potatoes are tender. Uncover; top with tomato slices and cheese. Bake 10 minutes longer or until tomatoes are warm and cheese is melted. Remove from oven; cover and let stand for 10 minutes before serving.
Nutrition Facts : Calories 206 calories, Fat 10g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 105mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 4g fiber), Protein 7g protein.
Tips:
- Choose fresh, seasonal vegetables: This will ensure the best flavor and texture.
- Use a variety of vegetables: This will add color, flavor, and nutrients to your casserole.
- Cut the vegetables into uniform pieces: This will help them cook evenly.
- Don't overcook the vegetables: They should be tender but still have a little bit of crunch.
- Use a flavorful sauce or broth: This will add moisture and flavor to the casserole.
- Top the casserole with cheese or breadcrumbs: This will give it a golden brown crust.
- Let the casserole rest for a few minutes before serving: This will allow the flavors to meld.
Conclusion:
Vegetable casserole is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to get your daily dose of vegetables and is also a good source of fiber, vitamins, and minerals. With so many different variations to choose from, there is sure to be a vegetable casserole recipe that everyone will love. So next time you are looking for a healthy and flavorful dish to serve your family or friends, give vegetable casserole a try. You won't be disappointed!
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