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

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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

212 calories: 1 cup, 16g fat (9g saturated fat), 38mg cholesterol, 650mg sodium, 11g carbohydrate (3g sugars, 2g fiber), 4g 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


Reviews for Creamy Vegetable Casserole

AVERAGE RATING
(19)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (4)
3 Star
 (2)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
keely27
Reviewed Dec. 28, 2015

"Tasty side dish. A nice way change up from our usual steamed/sauteed veggies"

MY REVIEW
Rivkel
Reviewed Feb. 19, 2015

"My family did not like this. I liked it enough to eat it. They just did not like the mix of ingredients. Even my 12 year old who loves to cook and sample new flavors, did not like this. It looked beautiful though."

MY REVIEW
SBKitchen
Reviewed Nov. 28, 2014

"I used fresh veggies, instead of frozen; also added fresh zucchini and butternut squash. Creamy tender veggies; was a nice change to the usual steamed."

MY REVIEW
kbussey
Reviewed Sep. 26, 2014

"It's ok. It made the veggies edible for me. My husband does not like cream cheese or this recipe. We won't be making this again."

MY REVIEW
acooley1
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
Sandra_j
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
CThacker
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
sduval
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
tramar
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."

MY REVIEW
shecooksalot
Reviewed Jan. 19, 2012

"Really easy to make and great flavor. I used homeade croutons and still very excellent. Even the kids ate it!!!!"

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