Best Mixed Vegetable Casserole Recipes

MIXED VEGETABLE CASSEROLE

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.

MIXED VEGETABLE CASSEROLE

Steps:

• Cook the frozen vegetables according to the package directions. Drain well.
• Combine cooked vegetables, onion, celery, cheese, and mayonnaise in a large bowl, stirring well.
• Spoon the mixture into a greased 11 x 7 x 1 1/2 inch baking dish.
• Combine cracker crumbs and butter. Stir well. Sprinkle crumb mixture evenly over the casserole. Bake at 350 degrees for 30 to 35 minutes or until thoroughly heated.

MIXED VEGETABLE CASSEROLE

Steps:

• Heat oven to 350ºF.
• Mix cracker crumbs and butter until blended.
• Combine remaining ingredients in 1-qt. casserole; top with crumb mixture.
• Bake 35 min. or until heated through.

MIXED VEGETABLE CASSEROLE

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.

EASY CHEESY MIXED VEGETABLE CASSEROLE

Steps:

• Combine vegetables, soup, 1/2 cup swiss cheese, sour cream, pepper & 1/2 can of french fried onions into 1 quart casserole.
• Bake covered at 350 for 30 minutes.
• Top with remaining cheese and onions.
• Bake uncovered 5 minutes longer.
• YUM!

LENTIL AND MIXED-VEGETABLE CASSEROLE

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.

CHEESY MIXED VEGETABLE CASSEROLE

Steps:

• Saute onions and mushrooms in margarine until onions are clear but not brown.
• Stir in soup.
• Mix in velveeta or american cheese and stir until melted.
• Add all drained vegetables; stir until blended.
• Pour into sprayed oven-proof dish.
• Sprinkle with mozarella cheese.
• Bake@ 350F 30-40 minutes until bubbly and heated through.

MOM'S MIXED VEGETABLE CASSEROLE

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.

LENTIL AND MIXED VEGETABLE CASSEROLE

Steps:

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

MIXED VEGETABLE CASSEROLE (GRONSAKSGRATIN)

Steps:

• Heat one inch water to boiling; add carrots, beans, cauliflower and onion.
• Heat to boiling; reduce heat, cover and simmer until tender, about 12 to 15 minutes.
• Drain vegetables, reserving liquid; place vegetables in a 2 quart baking dish.
• Heat butter over low heat until melted; blend in flour, salt and pepper; cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
• Stir one cup of the reserved vegetable water and the whipping cream into the butter/flour mixture; heat to boiling stirring constantly; boil and stir one minute; remove from heat.
• Pour sauce over vegetables; sprinkle with cheese; broil until top is light brown and bubbly about 3 to 4 minutes.