Creamy Vegetable Casserole


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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 318.3
  • Total Fat: 18.2 g
  • Cholesterol: 38.6 mg
  • Sodium: 1,149.7 mg
  • Total Carbs: 32.2 g
  • Dietary Fiber: 4.8 g
  • Protein: 5.2 g

View full nutritional breakdown of Creamy Vegetable Casserole calories by ingredient
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Introduction

This is great as a side dish or as a quick 1 dish supper!! A family favorite at my house! This is great as a side dish or as a quick 1 dish supper!! A family favorite at my house!
Number of Servings: 8

Ingredients

    ~~~~~~~CASSEROLE~~~~~~~
    1 - 14.50oz can Cut Green Beans
    1 - 14.50oz can Sliced Carrots
    1 - 15.25oz can Yellow Corn
    1 - 15.00oz can Mixed Vegetables
    1 - 10.50oz can Cream of Mushroom Soup
    1 - 10.50oz can Cream of Chicken Soup

    ~~~~~~~TOPPING~~~~~~~
    1 stick of butter - melted
    1 stack of ritz crackers - crushed

    **Nutritional value varries slightly depending on brands, sizes of cans & if you substitue any other vegetables **

Directions

Makes about 8 servings

~ Preheat oven to 375

~~ Drain all cans of vegetables ~~
~ In 3 qt casserole dish, mix all vegetables & soups
~ Bake about 25 minutes (all you need to do is get it heated through)

~ In a separate bowl mix melted butter & crushed crackers
~ Top casserole & bake an additional 5 minutes

***VARIATIONS***
~ Add cooked chicken to make a quick One Dish Supper
~ Replace Ritz crackers with Cheeze-its for a cheesey taste
~ Replace cracker topping with a bisquick topping to make it like a Pot Pie
** These are just a few variations I have tried. The possibilities are endlessly delicious! **

Number of Servings: 8

Recipe submitted by SparkPeople user JENW1216.

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Member Ratings For This Recipe



  • So quick and easy - great for when a quick veggie dish is needed for a party. Tasty too and can really do so much with it for preferences. - 10/20/14

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  • Incredible!
    My family loves it. I have made it three times in as many weeks. I use frozen or leftover veggies -- cook them if they are frozen and then continue the recipe. Since I often use leftovers, it's never the same exact veggies either. - 8/31/11

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  • Good
    tasty and quick to make
    - 9/28/07

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