Back to Mixed Vegetable Casserole

Print Options


Card Sizes

Mixed Vegetable Casserole Recipe

Mixed Vegetable Casserole Recipe

"I found a recipe for a layered veggie casserole, then modified it to use produce I had on hand," says Marilou Robinson of Portland, Oregon. "I sometimes sprinkle bread crumbs or grated cheese on top for a tasty variation."
TOTAL TIME: Prep: 15 min. Bake: 55 min. YIELD:4 servings


  • 2 medium tomatoes, cut into wedges
  • 1 cup sliced celery
  • 1 cup sliced fresh carrots
  • 1 cup cut fresh green beans
  • 1 medium onion, sliced
  • 1 small sweet red pepper, julienned
  • 1/2 cup canned sliced water chestnuts, drained
  • 1-1/2 teaspoons sugar
  • 1-1/2 teaspoons all-purpose flour
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons butter


  • 1. In a large bowl, combine the first seven ingredients. Place half in a greased 1-1/2-qt. baking dish.
  • 2. In a small bowl, combine the sugar, flour, oregano, salt and pepper. Sprinkle half over vegetables in the baking dish. Layer with remaining vegetables and seasoning mixture. Dot with butter.
  • 3. Cover and bake at 350° for 55-60 minutes or until vegetables are tender. Yield: 4 servings.

Nutritional Facts

3/4 cup: 132 calories, 6g fat (4g saturated fat), 15mg cholesterol, 254mg sodium, 19g carbohydrate (10g sugars, 5g fiber), 3g protein.

Reviews for Mixed Vegetable Casserole

Sort By :

Average Rating
aug2295 User ID: 4631582 87232
Reviewed Dec. 18, 2010

"This came out great and it was not a lot of work at all! I'm always happy to have a tasty way to prep veggies!"

Loading Image