Mixed Veggie Casserole Recipe

Be the first to add a review
Publisher Photo
I enjoy looking for ways to make dinnertime more interesting for my family. This is one of my many creations that spotlights some of their favorite foods. --Mariette Morris, Bedford, New Hampshire
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:4 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 4 servings


  • 1 pound ground beef
  • 1 small onion, chopped
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 1 can (15 ounces) mixed vegetables, drained
  • 2 cups hot mashed potatoes (prepared with milk an butter)
  • 1 cup cubed process cheese (Velveeta)

Nutritional Facts

1 serving (1 each) equals 480 calories, 22 g fat (12 g saturated fat), 89 mg cholesterol, 1563 mg sodium, 38 g carbohydrate, 5 g fiber, 31 g protein.


  1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the soup, Italian seasoning, salt and pepper.
  2. Transfer to a greased 9-in. square baking dish. Sprinkle with the vegetables. In a bowl, combine mashed potatoes and cheese; spread over vegetables. Bake, uncovered, at 350° for 30 minutes or until bubbly. Yield: 4 servings.
Originally published as Mixed Veggie Casserole in Taste of Home Ground Beef Cookbook 1999, p182

Reviews for Mixed Veggie Casserole

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image