Vegetable Casserole Recipe

Name: Vegetable Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 c. thinly sliced yellow squash; 1 c. thinly sliced zucchini squash; 1 c. sliced mushrooms; 1/2 c. chopped celery; 1/4 c. chopped onion; 1/2 stick margarine; 1 can cream of chicken soup; 1 c. sour cream; 1 c. raw, shredded carrot; 8 oz. pkg. herb-seasoned stuffing mix; 1 stick melted butter or margarine

Servings: persons

1 c. thinly sliced yellow squash
1 c. thinly sliced zucchini squash
1 c. sliced mushrooms
1/2 c. chopped celery
1/4 c. chopped onion
1/2 stick margarine
1 can cream of chicken soup
1 c. sour cream
1 c. raw, shredded carrot
8 oz. pkg. herb-seasoned stuffing mix
1 stick melted butter or margarine

1
Saute first five vegetables in 1/2 stick margarine.
2
Combine undiluted soup and sour cream.
3
Mix until smooth and add carrots and sauteed vegetables, mixing lightly.
4
Combine stuffing mix and melted margarine.
5
Spread 1/2 of stuffing mixture over bottom of greased 12 x 7-inch baking dish.
6
Spoon vegetable mixture on top and sprinkle with remainder of stuffing.
7
Bake, uncovered, at 350u00b0 for 30 minutes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 c. thinly sliced yellow squash, 1 c. thinly sliced zucchini squash, 1 c. sliced mushrooms, 1/2 c. chopped celery, 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

How did you like this recipe?

Frequently Asked Questions