Vegetable Medley Casserole


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


15 m servings 324 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • 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

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  • Prep

  • Cook

  • Ready In

  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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Your rating



  1. 15 Ratings


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 la...

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.

I took this casserole to Thanksgiving, where the vegetarians and meat-eaters alike scraped the dish clean. I used a veggie combination that included potatoes, which was a very nice addition. I...

too bland.

This was a last minute addition to Christmas dinner. It was good, but not spectacular. I think using fresh vegetables would make it tastier.

After reading that other people thought this recipe was too bland, I added about 3 Tbsp of minced garlic. I also found that I didn't have any Colby-Jack Cheese, so I used Cheddar and Mozzeralla....

I took the suggestion of adding some cubed hash browns; I used cheddar cheese, since I had that; opted out on the water chestnuts; omitted the salt and pepper, since the soup is fairly salty. Br...

Tasty and easy... To speed up the cooking time in the oven i put the bag of frozen vegies in the microwave for a bit.