Vegetable Medley Casserole

13 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

Ingredients

2 (10.75 ounce) cans condensed cream of mushroom soup
1/2 cup reduced fat sour cream
1 1/2 cups shredded Colby-Jack cheese
2 (16 ounce) packages frozen mixed vegetables, thawed
1 (8 ounce) can water chestnuts, drained (optional)
salt and pepper to taste
1 (6 ounce) can French-fried onions

Hide Checklist

Adjust Servings

Adjust

Metric US

Original recipe yields 10 servings

Directions

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.

Nutrition

Amount Per Serving (10 total)

Calories
324 cal
16%

Fat
20.5 g
31%

Carbs
27.4 g
9%

Based on a 2,000 calorie diet

Share It

Reviews (13)

Rate This Recipe

GERRYREID

Nov. 9, 2003

"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.""

Donice

Jul. 20, 2009

"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"