Mixed Vegetable Casserole

Mixed Vegetable Casserole

83 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Recipe by  Linna

“Vegetables in a creamy, cheesy sauce. Everyone wants the recipe after they have tried it!”

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Adjust Servings

Original recipe yields 6 servings



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl combine the mixed vegetables, onion, soup, mayonnaise and cheese. Mix well and spread mixture into a 9x13 inch baking dish. Top with the cracker crumbs.
  3. Bake about 30 minutes, or until browned and bubbly.

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Reviews (83)

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This too was a wonderful dish! I used 2 pkgs of frozen veggies instead of canned (thawed), one that had carrots, green beans, peas and corn and the other that had broccoli, celery and carrots. I used red onion, 1/2 cup miracle whip instead of 1 cup mayo (which added zip) and sharp cheddar cheese. A hit with my family and this successful and easy dish will appear on my dinner table many meals to come. Thanks Linna!!



This was really good. I did end up using sour cream instead of mayo as well as dried minced onion instead of real, but it turned out great. Easy to make as an added bonus.



I substituted frozen mixed vegetables and I used baby perl onions which I love and baked it in an 8x8 dish so I didn't have to use as many crackers. I was hesitant about that much mayo but went ahead with the full cup. I will use 1/2 cup of mayo next time. This was great for lunch. I will be serving this as a side for my chicken at supper.

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Amount Per Serving (6 total)

  • Calories
  • 589 cal
  • 29%
  • Fat
  • 42.9 g
  • 66%
  • Carbs
  • 35.4 g
  • 11%
  • Protein
  • 13.9 g
  • 28%
  • Cholesterol
  • 39 mg
  • 13%
  • Sodium
  • 1435 mg
  • 57%

Based on a 2,000 calorie diet



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Corn Casserole II


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Cheesy Creamed Spinach Casserole