Vegetable Casserole Recipe

Name: Vegetable Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pkg. frozen mixed vegetables; 1 pkg. frozen cauliflower; 1 pkg. frozen peas; 1/4 c. Crisco; 1 c. half and half; 1/4 c. all-purpose flour; 1 c. chicken broth; 1 Tbsp. prepared horseradish; 1 tsp. prepared mustard; 4 drops Tabasco; 1 c. sharp Cheddar cheese; soft bread crumbs

Servings: persons

1 pkg. frozen mixed vegetables
1 pkg. frozen cauliflower
1 pkg. frozen peas
1/4 c. Crisco
1 c. half and half
1/4 c. all-purpose flour
1 c. chicken broth
1 Tbsp. prepared horseradish
1 tsp. prepared mustard
4 drops Tabasco
1 c. sharp Cheddar cheese
soft bread crumbs

1
Cook each vegetable according to directions on package.
2
Melt Crisco in saucepan, stir in flour and cook until bubbly.
3
Stir in half and half and broth.
4
Bring to a boil.
5
Blend in Tabasco, mustard and horseradish.
6
Cook 1 minute.
7
Drain cooked vegetables and shredded cheese.
8
Fold into cream sauce.
9
Pour into a 11 1/2 x 7 1/2-inch baking dish.
10
Sprinkle crumbs on top.
11
Bake at 400u00b0 for 25 minutes or cheese is melted.

527

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 12 ingredients. The key ingredients include: 1 pkg. frozen mixed vegetables, 1 pkg. frozen cauliflower, 1 pkg. frozen peas, 1/4 c. Crisco, and more.

Yes, 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.

Vegetable Casserole

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