Hearty Vegetable Casserole Recipe

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This layered dinner is a handy one-dish meal with lots of fall vegetables. It's gone to many potluck meals at our church.—Bill Cowan, Hanover, Ontario
TOTAL TIME: Prep: 15 min. Bake: 1-1/2 hours
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 1-1/2 hours
MAKES: 6 servings


  • 1 cup sliced turnips
  • 1 cup diced carrots
  • 1 cup diced potatoes
  • 1 cup frozen peas
  • 1 cup diced parsnips
  • 1 cup shredded cabbage
  • Salt and pepper to taste
  • 1 can (8 ounces) cut green beans
  • 2 tablespoons chopped onion
  • 1 package (12 ounces) Jones Dairy Farm All Natural Golden Brown Sausage Links
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

Nutritional Facts

1 cup: 330 calories, 20g fat (7g saturated fat), 49mg cholesterol, 1267mg sodium, 22g carbohydrate (7g sugars, 5g fiber), 15g protein.


  1. In a greased 13-in. x 9-in. glass baking dish, layer the first six vegetables in order given, seasoning with salt and pepper between layers. Drain beans, reserving liquid; set liquid aside.
  2. Place beans over cabbage; sprinkle with salt and pepper. Top with onion. Brown the sausage; drain. Place over onion. Combine soup and bean liquid; pour over sausage.
  3. Cover and bake at 350° for 1 hour. Turn sausage over; bake, uncovered, 30 minutes longer or until vegetables are tender. Yield: 6 servings.
Originally published as Hearty Vegetable Casserole in Taste of Home October/November 1997, p47

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