Vegetable Casserole Recipe
This easy, go-to creamy vegetable casserole recipe will become a favorite side dish in your family!
Servings: 8
Calories: 354kcal
Ingredients
- 1 large onion
- 1 cup Oleo (margarine), or butter, divided in half
- 1 can cream of mushroom soup
- 1 jar Cheez Whiz
- 1 cup Minute Rice
- 1 (12-ounce) package frozen California blend vegetables (broccoli and cauliflower)
- 1 cup breadcrumbs
Instructions
- Preheat the oven to 350°F. Grease a 9x13 casserole dish with non-stick cooking spray.
- Dice the onion and saute it in a large skillet with ½ cup of Oleo until translucent, then add the other ingredients, except the breadcrumbs, and stir well.
- Add the mixture to a greased casserole dish, sprinkle with breadcrumbs and dot evenly with the remaining Oleo.
- Bake in the preheated oven for 20 to 30 minutes until bubbly and the breadcrumbs are browned.
Video
Notes
- This casserole can easily be assembled ahead of time and kept in the fridge covered in aluminum foil. Pop it in the oven just before your meal.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your casserole at the lower end of the recommended baking time.
Nutrition
Calories: 354kcal | Carbohydrates: 27g | Protein: 6g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Cholesterol: 2mg | Sodium: 759mg | Potassium: 193mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2848IU | Vitamin C: 5mg | Calcium: 52mg | Iron: 2mg