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Creamy Vegetable Casserole Recipe

Creamy Vegetable Casserole Recipe

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. YIELD:6 servings


  • 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


  • 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.

Nutritional Facts

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

Reviews for Creamy Vegetable Casserole

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keely27 User ID: 4249986 240450
Reviewed Dec. 28, 2015

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

Rivkel User ID: 7467768 220931
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."

SBKitchen User ID: 7891320 102252
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."

kbussey User ID: 614681 48732
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."

acooley1 User ID: 62623 55334
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!"

Sandra_j User ID: 7319968 87766
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"

CThacker User ID: 7310439 102243
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."

sduval User ID: 469687 37007
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.""

tramar User ID: 1227142 102241
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."

shecooksalot User ID: 5888460 102223
Reviewed Jan. 19, 2012

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

[email protected] User ID: 4825593 73193
Reviewed Jun. 25, 2011

"So easy to make. Amazing flavor. Will make again."

jgrubin User ID: 4447519 31194
Reviewed Nov. 11, 2009

"So easy and yummy. I'm going to make it again for Thanksgiving."

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