Vegetable Casserole Recipe
This delicious vegetable casserole recipe is the perfect side dish for the holidays and entertaining!
Servings: 12
Calories: 333kcal
Ingredients
- 16 ounce package frozen cauliflower thawed
- 16 ounce package frozen broccoli thawed
- 8 ounce canned sliced water chestnuts drained
- 8 ounce canned bean sprouts drained
- 10.5 ounce can cream of mushroom soup
- 1 cup mayonnaise
- 1 yellow onion diced
- 2 eggs beaten
- 1 teaspoon salt
- Ground black pepper To taste
- 8 ounces cheddar cheese Shredded
- 8 ounces mozzarella cheese Shredded
Instructions
- Preheat oven to 350 degrees Fahrenheit. Grease a 9x13 inch glass baking dish with non-stick spray. Set aside.
- In a mixing bowl combine soup, eggs, onions, mayonnaise, salt and pepper.
- In prepared glass dish, put half of the broccoli, cauliflower, bean sprouts and water chestnuts. Pour half of the combined soup mixture over the cauliflower mixture. Then sprinkle half the cheese on top. Repeat layer.
- Bake in preheated oven at 350 degrees Fahrenheit for an hour to an hour and fifteen minutes or until the cheese is golden brown on top and the vegetables are cooked through.
Video
Notes
If cheese starts to brown before cooking time is done simply cover with foil and continue baking.
Fridge: Store leftover vegetable casserole in an airtight container the refrigerator for up to three days.
Freezer: You can freeze this casserole in a freezer safe dish for up to three months. Thaw in the fridge overnight prior to baking.
Simply reheat leftover vegetable casserole in the microwave. Leave it uncovered so the veggies don't get soggy.
Nutrition
Calories: 333kcal | Carbohydrates: 10g | Protein: 13g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 71mg | Sodium: 767mg | Potassium: 374mg | Fiber: 2g | Sugar: 3g | Vitamin A: 605IU | Vitamin C: 55.4mg | Calcium: 269mg | Iron: 1.4mg