Mixed Vegetable Casserole
Description
A colorful mixed vegetable casserole — broccoli, cauliflower, carrots, celery, and yellow squash briefly cooked until crisp-tender, then folded into a cream of mushroom, cheddar, and onion sauce and baked in a casserole dish with crushed Tabasco cheese crackers on top. Ready in under 45 minutes and works for any gathering.
Ingredients
Instructions
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Preheat oven to 350°F.
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Bring water to a boil in a saucepan. Add broccoli, cauliflower, carrots, and celery. Cover and cook 5 minutes.
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Add squash and cook 4 more minutes until all vegetables are crisp-tender. Drain well.
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Combine cream of mushroom soup, cheddar cheese, onion, and pepper. Add to the drained vegetables and blend well.
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Spoon into a greased 1½-quart casserole dish.
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Sprinkle crushed cheese crackers over the top.
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Bake at 350°F for 20–30 minutes until heated through.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 165kcal
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 4g20%
- Cholesterol 18mg6%
- Sodium 420mg18%
- Total Carbohydrate 18g6%
- Dietary Fiber 3g12%
- Sugars 4g
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The vegetables should be crisp-tender after parboiling — they continue cooking in the oven. Overcooked vegetables at this stage will be mushy in the finished casserole.
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