Fresh Vegetable Casserole

Fresh Vegetable Casserole


(2 votes) 4 2

The use of fresh cauliflowers, snap peas, and carrots make this casserole dish a favorite in my family.

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Serving Size / Yield

5 yield


  • 2 C. steamed cauliflower pieces
  • 8 oz. steamed (approx. 2 minutes) fresh sugar snap peas
  • 1 C. sliced steamed carrots
  • 1/2 C. French's Cheddar Cheese French Fried Onion Rings
  • 1/2 C. shredded mozzarella cheese
  • 1 can (10-1/2 oz.) cream of mushroom soup (combined with 1/2 C. milk)
  • Black pepper (to suit taste)

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Combine vegetables in oblong pan (approx. 8" x 10" or pan of choice). Mix in 1/2-C. onion rings. Pepper to taste. Stir in cheese. Spoon mushroom soup mixture over vegetables.

Bake at 350 degrees for 30 minutes then add 1/3 to 1/2 C. additional onion rings to top of casserole before serving.

Reviews (1)

  • One family member doesn''t like mushrooms and another is an adamant vegetarian, so I sometimes substitute cream of celery soup but for myself and other occasions prefer to use cream of chicken soup. I quite often will use frozen western blend for the veggies as they don''t get soggy during the baking, they maintain their colors and firm texture while saving time on preparations. I like the crunchiness that the fried onion rings gives this dish. the ingredients can be increased to make this for l

    Flag as inappropriate  |  June 11, 2007

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