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December 24, 2010

Cheesy Veggie Casserole

Despite the presence of vegetables, this casserole is certainly not what I would call "healthy." But it's tasty, and an easy dish to take to a get-together. 

Click HERE for printable recipe

Cheesy Veggie Casserole
(Serves 10 - 12)

Half of a 28-oz. bag steak fries
16 oz. bag frozen mixed vegetables (peas, carrots, corn, beans)
16 oz. bag frozen broccoli & cauliflower*
7 oz. can sliced mushrooms, drained
Two 10 3/4 oz. cans cream of mushroom soup
15 oz. jar Cheez-Whiz
8 oz. sour cream
French fried onions, optional (I detest the things and never use them)

Spread steak fries in a single layer in a glass 8X10 dish that has been sprayed with cooking spray. In a mixing bowl, combine soup, Cheez-Whiz, and sour cream; add vegetables and stir together. Pour soup-vegetable mixture over fries. For best results, cover and refrigerate overnight. Bake, covered, 375 degrees for 45 minutes. Uncover, (top with French fried onions if using), bake additional 15 minutes.

*I find it necessary to thaw the broccoli/cauliflower blend so that I can cut any large pieces into smaller bite-size pieces. It's also helpful to sort through and discard any tough pieces of stalk.

You can make different variations of this recipe. Use all mixed vegetables. Use only 2 bags of California veggies (broccoli, cauliflower, carrots). Omit the mushrooms. Substitute cream of celery or cream of chicken soup for the cream of mushroom soup. Make b├ęchamel sauce to use in place of the cream of soup.  Add a layer of shredded chicken or turkey (about 4 cups) between the steak fries and veggies.  Use dill dip, ranch dip, or French onion dip in place of the sour cream. It's a very flexible recipe!


Bad cell phone pic of Cheesy Veggie Casserole

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