Cheesy Vegetable Casserole

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 266.6
  • Total Fat: 5.9 g
  • Cholesterol: 13.1 mg
  • Sodium: 884.6 mg
  • Total Carbs: 32.9 g
  • Dietary Fiber: 9.9 g
  • Protein: 13.5 g

View full nutritional breakdown of Cheesy Vegetable Casserole calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 8


    1 Package of frozen mixed vegetables
    1 can of Goya Dark Red Kidney Beans
    1 cup frozen baby Lima beans
    1 can Cambells's Cream of Chicken soup
    5 oz of Barilla Ditalini pasta
    1 tsp McCormick Grillmates Chicken Seasonings
    1 cup Shredded Mild Cheddar cheese
    3 cups of water


Pre-heat oven to 350 degrees.

In a large casserole dish (9X13), mix the Cambell's soup and the water together.
Add the frozen vegetables, Lima beans, kidney beans, pasta, spices and 1/2 of the cheese.

Cook for 1 hour. still the mixture and add the remaining cheese to the top and return to the oven for another 20 minutes of until all of the juices are absorbed and the pasta is cooked.

Serving Size: Makes 8 1 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user JOE_TONY.

Rate This Recipe