Creamy Vegetable Casserole Recipe
Creamy Vegetable Casserole Recipe photo by Taste of Home

Creamy Vegetable Casserole Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 6 servings

Ingredients

  • 1 package (16 ounces) frozen broccoli, carrots and cauliflower
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 carton (8 ounces) spreadable garden vegetable cream cheese
  • 1/2 to 1 cup seasoned croutons

Nutritional Facts

1 serving (1 cup) equals 212 calories, 16 g fat (9 g saturated fat), 38 mg cholesterol, 650 mg sodium, 11 g carbohydrate, 2 g fiber, 4 g protein.

Directions

  1. Prepare vegetables according to package directions; drain and place in a large bowl. Stir in soup and cream cheese.
  2. Transfer to a greased 1-qt. baking dish. Sprinkle with croutons. Bake, uncovered, at 375° for 25 minutes or until bubbly. Yield: 6 servings.
Originally published as Creamy Vegetable Casserole in Quick Cooking July/August 2001, p29

Nutritional Facts

1 serving (1 cup) equals 212 calories, 16 g fat (9 g saturated fat), 38 mg cholesterol, 650 mg sodium, 11 g carbohydrate, 2 g fiber, 4 g protein.

Reviews for Creamy Vegetable Casserole

AVERAGE RATING
   (16)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (4)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 2, 2014

Really delicious! I feel like you could use a few more veggies, if you were so inclined (or had a larger family) and it would still be really tasty. Both hubby and I liked this a lot!

MY REVIEW
Reviewed Jun. 29, 2013

I ate it for the first time today and it was very delicious, I am going to prepare it for dinner tomorrow

MY REVIEW
Reviewed Jun. 20, 2013

Very tasty. Rich, creamy sauce with a favorite vegetable mixture of California Blend. Used Rothberry Farms Cheese Garlic Croutons for topping. I wouldn't change anything.

MY REVIEW
Reviewed Nov. 14, 2012

Have made this many times over the years since it first appeared in "Quick Cooking." Great taste, love the creaminess from the soup and cream cheese and the crunchy from the croutons. It's definetely been a "repeater."

MY REVIEW
Reviewed Mar. 17, 2012

I use one can (18 oz.) Progesso Creamy Mushroom Soup instead and omit the croutons since my husband doesn't care for them. I use french-fried onion rings or buttered bread crumbs instead. It's also delicious using California blend vegetables and other frozen vegetable medleys.

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