Easy Vegetable Casserole Recipe

Name: Easy Vegetable Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 baking potatoes, sliced, cubed and cooked; 2 cups water; 1 chicken bouillon cube; 1 (15 ounce) can Veg-All, vegetables. drained; 1 (15 ounce) can sliced carrots, drained; 1 (10 ounce) can cream of mushroom soup; 3 tablespoons mayonnaise; 2 tablespoons sour cream; 1/4 cup milk; 1 teaspoon hidden valley ranch dressing mix (from packet); 1 cup shredded sharp cheddar cheese; 1/4 teaspoon seasoning salt (I use Johnny's); 1/4 teaspoon coarse black pepper; keebler Club crackers, crushed (1/2 of 1 sleeve); 1/2 cup shredded mozzarella cheese; 1/2 cup shredded sharp cheddar cheese; 2 tablespoons butter, melted

Servings: persons

2 baking potatoes, sliced, cubed and cooked
2 cups water
1 chicken bouillon cube
1 (15 ounce) can Veg-All, vegetables. drained
1 (15 ounce) can sliced carrots, drained
1 (10 ounce) can cream of mushroom soup
3 tablespoons mayonnaise
2 tablespoons sour cream
1/4 cup milk
1 teaspoon hidden valley ranch dressing mix (from packet)
1 cup shredded sharp cheddar cheese
1/4 teaspoon seasoning salt (I use Johnny's)
1/4 teaspoon coarse black pepper
keebler Club crackers, crushed (1/2 of 1 sleeve)
1/2 cup shredded mozzarella cheese
1/2 cup shredded sharp cheddar cheese
2 tablespoons butter, melted

1
Preheat oven 350'. Spray a large baking dish with cooking spray.
2
Peel potatoes,slice and cube them and place in a pot add 2 c water and chicken bouillon and bring to a boil.
3
Boil 5 to 7 minutes. Drain potatoes. Place potatoes in ice water to get a quick chill. Drain potatoes again.
4
In a large bowl add carrots, veg-all, and potatoes. Set aside.
5
In another large bowl combine mushroom soup, mayonnaise, sour cream and milk. Stir to combine.
6
Add cheddar cheese, ranch dressing mix, seasoning salt and black pepper to soup mixture. Stir to combine mixture well.
7
Stir soup mixture in with the vegetables. Stir to combine well.
8
Place vegetable mixture in baking dish.
9
Sprinkle mozzeralla and sharp cheddar cheese over top.
10
Sprinkle club crackers crumbs over top of cheeses.
11
Pour melted butter over top.
12
Place in oven and bake 30 to 35 minutes or until bubbly.

456

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 baking potatoes, sliced, cubed and cooked, 2 cups water, 1 chicken bouillon cube, 1 (15 ounce) can Veg-All, vegetables. drained, and more.

Yes, Easy Vegetable Casserole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Easy Vegetable Casserole

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