Veg-All Casserole Recipe

Name: Veg-All Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can cream of chicken soup; 1 c. chopped onion; 1 c. chopped celery; 1 c. mayonnaise; 1 (8 oz.) pkg. Philly cream cheese (lite), softened (optional); 1 can sliced water chestnuts, drained; 2 cans Veg-All vegetables, drained; 1 c. grated cheese; 1 stack Ritz crackers, crushed; small amount oleo

Servings: persons

1 can cream of chicken soup
1 c. chopped onion
1 c. chopped celery
1 c. mayonnaise
1 (8 oz.) pkg. Philly cream cheese (lite), softened (optional)
1 can sliced water chestnuts, drained
2 cans Veg-All vegetables, drained
1 c. grated cheese
1 stack Ritz crackers, crushed
small amount oleo

1
Saute onion and celery in oleo or Pam.
2
Cook at medium heat until onions are transparent; add soup and heat well.
3
Remove from heat.
4
Add cheeses and stir well.
5
Add rest of ingredients except crackers.
6
Spray a 9 x 13-inch pan with nonstick spray.
7
Pour mixture in pan, then put crackers on top and dot with oleo.
8
Bake at 350u00b0 in preheated oven for 30 minutes.

933

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 10 ingredients. The key ingredients include: 1 can cream of chicken soup, 1 c. chopped onion, 1 c. chopped celery, 1 c. mayonnaise, and more.

Yes, Veg-All 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.

Veg-All Casserole

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