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 béchamel 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