Vegallcasserole Recipes

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VEG-ALL CASSEROLE RECIPE



Veg-All Casserole Recipe image

Easy to prepare Veg-All Casserole can be ready for the oven in minutes.

Provided by Steve Gordon

Categories     Side Dishes

Time 45m

Number Of Ingredients 8

2 cans Veg-All
1 can sliced Water Chestnuts
1 small onion, diced
1 cup Celery, sliced
1 can Cream of Chicken Soup
1 cup Cheddar Cheese, grated
1 cup Mayonnaise
1 sleeve crushed Saltine Crackers for topping.

Steps:

  • Drain the Veg-All vegetables.
  • Drain the water chestnuts, chop slightly.
  • Slice the celery into about ¼ inch slices.
  • Dice the onion.
  • Grate the cheese.
  • Place the soup in a large mixing bowl.
  • Add mayonnaise.
  • Add cheese.
  • Fold gently to combine.
  • Add the veg-all vegetables.
  • Add the onions.
  • Add the celery.
  • Add the water chestnuts.
  • Fold gently to combine.
  • Lightly butter a 9×13 casserole baking dish.
  • Add the mixture to the dish, spreading out evenly.
  • Crush the saltine crackers.
  • Spread crackers over top of mixture.
  • Bake at 350F degrees for about 30-40 minutes until bubbly hot and slightly browned.
  • Remove from oven, place on folded towels to cool slightly.
  • Enjoy!

VEGETABLE CASSEROLE



Vegetable Casserole image

While vacationing in France, I learned the importance of serving foods that look as good as they taste. This simple side dish is colorful and has guests for seconds.-Sarah Burks, Wathena, Kansas

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 7

1 package (16 ounces) frozen mixed vegetables, thawed
1 large onion, chopped
3 celery ribs, chopped
1 cup shredded cheddar cheese
1 cup mayonnaise
3/4 cup crushed butter-flavored crackers
1/4 cup butter, melted

Steps:

  • In a large bowl, combine the first five ingredients. Spoon into a greased 1-1/2-qt. baking dish. Combine the cracker crumbs and butter until crumbly; sprinkle over the top. Bake, uncovered, at 350° for 30-35 minutes or until heated through.

Nutrition Facts : Calories 523 calories, Fat 46g fat (14g saturated fat), Cholesterol 56mg cholesterol, Sodium 539mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 4g fiber), Protein 8g protein.

SIMPLE VEG-ALL CASSEROLE



Simple Veg-All Casserole image

We have this casserole every Thanksgiving. The original recipe called for water chestnuts, but my family hates them so I left them out.

Provided by Barenakedchef

Categories     Vegetable

Time 1h

Yield 8 serving(s)

Number Of Ingredients 8

3 (16 ounce) cans Veg-All, drained
1/2 cup onion, chopped
1 (8 ounce) carton sour cream
2 (10 1/2 ounce) cans cream of celery soup
1 1/2 cups shredded cheddar cheese
salt and pepper
1 cup crushed buttery cracker, we use Ritz
1/2 cup butter, melted

Steps:

  • 1. Butter a 13x9" baking dish. Layer Veg-All in the bottom. Mix next 5.
  • ingredients and pour over Veg-All. Combine crumbs and melted butter and pour.
  • over top of casserole. Bake for 45 minutes in a 350º oven.

VEG-ALL CASSEROLE



Veg-All Casserole image

Make and share this Veg-All Casserole recipe from Food.com.

Provided by out of here

Categories     Vegetable

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

1 (8 ounce) can can water chestnuts, sliced
2 (15 ounce) cans Veg-All, drained
2 tablespoons butter
1 cup celery, chopped
2 medium onions, chopped
1 garlic clove, chopped
1/2 cup sour cream
1/2 cup Miracle Whip
1 cup cheese, grated (of your choice)
25 Ritz crackers, crushed
1/4 cup butter

Steps:

  • Saute in butter celery, onions, and garlic.
  • Mix together the sour cream, Miracle Whip, and cheese. Mix the water chestnuts, Veg-all with the celery, onions, garlic, sour cream, Miracle Whip, and cheese.
  • Pour into a 2-quart greased casserole dish.
  • Top with the Ritz cracker and butter mixture.
  • Bake uncovered in a 325 degree oven for 30 minutes. ENJOY!

VEG-ALL CASSEROLE



Veg-All Casserole image

Provided by My Food and Family

Categories     Recipes

Time 45m

Number Of Ingredients 7

2 cans Veg-All
1 can sliced water chestnuts
1 small onion
1 can cream of chicken soup
1 cup Kraft Shredded Cheese (Sharp)
1/2 cup Miracle Whip
Crushed saltines for top

Steps:

  • Drain Veg-All and water chestnuts. Rough chop the water chestnuts. Chop the onion.
  • Mix soup, cheese, and Miracle Whip in a large bowl. Then add the vegetables. Put in a greased 9x13 pan. Cover top with crushed saltines.
  • Bake at 350°F for 25 to 30 minutes or until top is brown.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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