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Vegetable Medley Casserole

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Susan Sheppard

This is my family's favorite holiday veggie recipe. It goes well with any entree, and your favorite combination of vegetables can be used.

Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 324 kcal
  • 16%
  • Fat:
  • 20.5 g
  • 31%
  • Carbs:
  • 27.4g
  • 9%
  • Protein:
  • 9.1 g
  • 18%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 744 mg
  • 30%

Based on a 2,000 calorie diet


  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 7x11 inch baking dish.
  2. In a large bowl, mix together the mushroom soup, sour cream, Monterey Jack and Colby cheeses.
  3. Combine the vegetables, water chestnuts, salt and pepper with the soup mixture. Stir together and pour into baking dish.
  4. Bake uncovered for 30 minutes. Remove from oven, top with onions and bake 10 minutes longer.
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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 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.


This is pretty good. However, something is missing. It needs something additional to it like pasta. I would probably make this again.