Vegetable Casserole Recipe

Name: Vegetable Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cans (14 1/2 oz. each) cut asparagus spears, drained; 10 oz. extra sharp Cheddar cheese; 1 can English peas, drained; 4 oz. pimento, drained and finely diced; salt and pepper to taste; 1 can (10 1/2 oz.) cream of celery soup; 1/2 c. whole milk; 8 oz. sour cream; 8 oz. Swiss cheese; 4 boiled eggs, finely chopped or diced; 1 c. seasoned croutons, finely ground; 5 Tbsp. butter, melted

Servings: persons

2 cans (14 1/2 oz. each) cut asparagus spears, drained
10 oz. extra sharp Cheddar cheese
1 can English peas, drained
4 oz. pimento, drained and finely diced
salt and pepper to taste
1 can (10 1/2 oz.) cream of celery soup
1/2 c. whole milk
8 oz. sour cream
8 oz. Swiss cheese
4 boiled eggs, finely chopped or diced
1 c. seasoned croutons, finely ground
5 Tbsp. butter, melted

1
Generously butter bottom and sides of a 3-quart elongated baking dish.
2
Pour asparagus evenly in bottom of baking dish. Grate or cut Cheddar cheese into very thin slices and place evenly on top of asparagus layer.
3
Cover with peas and pimento.
4
In a separate dish, dilute soup with milk and mix.
5
Add salt and pepper to taste.
6
Add sour cream and mix together.
7
Pour over last vegetable layer.
8
Sprinkle with boiled eggs.
9
Cover with buttered bread crumbs.
10
Bake in a 350u00b0 oven for about 25 minutes or until dish is bubbly and crumbs slightly browned on top.
11
(Dish can be made a main dish by adding 2 cups chopped cooked chicken.)

1046

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: 2 cans (14 1/2 oz. each) cut asparagus spears, drained, 10 oz. extra sharp Cheddar cheese, 1 can English peas, drained, 4 oz. pimento, drained and finely diced, 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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