Bubblin Veggie Casserole Recipes

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CAMPBELL'S® SWISS VEGETABLE CASSEROLE



Campbell's® Swiss Vegetable Casserole image

A colorful vegetable combination is mixed with Campbell's® Condensed Cream of Mushroom Soup, Swiss cheese and sour cream, then topped with French fried onions and more Swiss cheese, and baked until golden and bubbly.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 50m

Yield 4

Number Of Ingredients 6

1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
⅓ cup sour cream
¼ teaspoon ground black pepper
1 (16 ounce) bag frozen vegetable combination (broccoli, cauliflower, carrots), thawed
1 (2.8 ounce) can French-fried onions
½ cup shredded Swiss cheese

Steps:

  • Stir soup, sour cream, black pepper, vegetables, 2/3 cup onions and 1/4 cup cheese in 2-quart casserole. Cover casserole.
  • Bake at 350 degrees F 40 minutes or until vegetables are tender. Stir vegetable mixture.
  • Top with remaining onions and cheese. Bake 5 minutes or until cheese is melted.

Nutrition Facts : Calories 355.3 calories, Carbohydrate 31 g, Cholesterol 23.9 mg, Fat 22.1 g, Fiber 5.8 g, Protein 8.6 g, SaturatedFat 8.8 g, Sodium 795.5 mg, Sugar 0.8 g

VEGETARIAN CASSEROLE



Vegetarian casserole image

A Mediterranean one-pot stew with peppers, courgettes, lentils, sweet smoked paprika and thyme

Provided by Caroline Hire - Food writer

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 15

1 tbsp olive or rapeseed oil
1 onion, finely chopped
3 garlic cloves, sliced
1 tsp smoked paprika
½ tsp ground cumin
1 tbsp dried thyme
3 medium carrots, sliced (about 200g)
2 medium sticks celery, finely sliced (about 120g)
1 red pepper, chopped
1 yellow pepper, chopped
2 x 400g cans tomatoes or peeled cherry tomatoes
1 vegetable stock cube made up to 250ml (we used 1 Knorr vegetable stock pot)
2 courgettes, sliced thickly (about 300g)
2 sprigs fresh thyme
250g cooked lentils (we used Merchant Gourmet ready-to-eat Puy lentils)

Steps:

  • Heat 1 tbsp olive or rapeseed oil in a large, heavy-based pan. Add 1 finely chopped onion and cook gently for 5 - 10 mins until softened.
  • Add 3 sliced garlic cloves, 1 tsp smoked paprika, ½ tsp ground cumin, 1 tbsp dried thyme, 3 sliced carrots, 2 finely sliced celery sticks, 1 chopped red pepper and 1 chopped yellow pepper and cook for 5 minutes.
  • Add two 400g cans tomatoes, 250ml vegetable stock (made with 1 stock pot), 2 thickly sliced courgettes and 2 sprigs fresh thyme and cook for 20 - 25 minutes.
  • Take out the thyme sprigs. Stir in 250g cooked lentils and bring back to a simmer. Serve with wild and white basmati rice, mash or quinoa.

Nutrition Facts : Calories 216 calories, Fat 5.1 grams fat, SaturatedFat 0.7 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 16.1 grams sugar, Fiber 9.8 grams fiber, Protein 12.3 grams protein, Sodium 1.6 milligram of sodium

BUBBLIN' VEGGIE CASSEROLE



Bubblin' Veggie Casserole image

Mmm, creamy, bubblin' hot veggies! A nice side-dish for chicken or pork. I have also added pearl onions to the mixture, and they worked very nicely. Although this is a "side-dish", I have found that it makes a wonderful vegetarian dish when served over biscuits. Any which way you do it, its pretty darn good!!:)

Provided by Manda

Categories     Cauliflower

Time 2h20m

Yield 1 nine x thirteen inch casserole, 6-8 serving(s)

Number Of Ingredients 11

1 head cauliflower
2 heads broccoli
4 -6 large carrots, peeled and sliced
1 (14 3/4 ounce) can cream of celery soup or 1 (14 3/4 ounce) can mushroom soup
1 (8 ounce) package cream cheese
1/2 cup margarine
1/4 cup milk
2 cloves garlic, minced
1 (8 ounce) can sliced water chestnuts
salt and black pepper, to taste
breadcrumbs or corn flake crumbs, for sprinkling

Steps:

  • Break cauliflower and broccoli into bite-size pieces.
  • Cook broccoli, cauliflower, and carrots in boiling water 5-7 min.
  • Drain well.
  • Slowly heat soup, cheese, margarine, milk, garlic, and seasonings until combined into a smooth sauce.
  • Add water chestnuts.
  • Mix veggies and sauce together in large bowl and pour into 9x13-inch baking pan.
  • Sprinkle with bread crumbs or corn flake crumbs and cover with aluminum foil.
  • Bake at 350 degrees for 1 hr.
  • and 15-30 min.
  • ,until casserole is bubbling all over in pan.

Nutrition Facts : Calories 456.7, Fat 32.8, SaturatedFat 12.1, Cholesterol 50.7, Sodium 954, Carbohydrate 34.7, Fiber 10.4, Sugar 9.9, Protein 12.7

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