Mixed Vegetable Casserole

Mixed Vegetable Casserole

83 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Linna
Recipe by  Linna

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

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  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)

Rate This Recipe
DREGINEK
100

DREGINEK

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!!

STILL LEARNIN
60

STILL LEARNIN

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.

q
51

q

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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Nutrition

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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