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If you get all the chopping done the night before, it’s smooth sailing when company arrives the next day. “Just prepare this casserole in advance, and bake at serving time,” suggests Linda Vail of Ballwin, Missouri.
Originally published as Baked Vegetable Medley in Taste of Home October/November 2007, p8
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Reviewed on Apr. 16, 2012 by jessicajoyce
Very good love the fresh veggies. will make again
Reviewed on Dec. 24, 2011 by callisto67
I wasnt sure about the process cheese sauce so used a 3 cheese sauce and it worked fine, very yummy! I think i will try it with the con queso cheese next time, that sounds good!
Reviewed on May. 21, 2010 by Loiscooks
Nice and tasty. I don't like process cheese, so I made my own cheddar cheese sauce (white sauce with extra sharp cheddar cheese). I wanted to serve for supper, so I did not cover and refrigerate overnight. I only refrigerated it for a couple of hours. I also topped with some cheddar cheese before baking. It was very good. I will definitely make this again.
Reviewed on Nov. 24, 2009 by KellyJames
Great casserole. I have made it a few times and have received lots of good reports and requests for the recipe. I like being able to do the prep work a day early.
Reviewed on Aug. 10, 2009 by firethistle
Added queso cheese sauce to it and it turned out great!
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