Vegetable Medley Casserole13 Reviews
- Prep: 5 min
- Cook: 10 min
- Ready In: 15 min
“This is my family's favorite holiday veggie recipe. It goes well with any entree, and your favorite combination of vegetables can be used.” - by Susan Sheppard
Original recipe yields 10 servings
- Preheat oven to 350 degrees F (175 degrees C). Grease one 7x11 inch baking dish.
- In a large bowl, mix together the mushroom soup, sour cream, Monterey Jack and Colby cheeses.
- Combine the vegetables, water chestnuts, salt and pepper with the soup mixture. Stir together and pour into baking dish.
- Bake uncovered for 30 minutes. Remove from oven, top with onions and bake 10 minutes longer.
Amount Per Serving (10 total)
- 324 cal
- 20.5 g
- 27.4 g
Based on a 2,000 calorie diet
Reviews (13)Rate This Recipe
"Outstanding dish! I used this recipe several times varying is each time. Rave reviews. Multiple requests for the recipe. I put a layer of 1/2 of the mixture in a 8X8 baking dish, then added a layer of..." See more egg noodles (about 2 cups, prepared) then the rest of the casserole. I smoothed the ingredients to "seal in" the noodles. Added about a 1/4 cup shredded Jack on the top and baked. Instaed of frozen mixed vegetables, you could use any combination you like, for example, carrots and corn. I'll post the actual recipe I ended up with under "Vegetable and Egg Noodle Casserole.""
"Good side dish, I used a generic frozen vegetable medley bag and I didn't have cream of mushroom and used cream chicken. Also added some other spices to spice it up. ..." See more"
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