Creamy Vegetable Casserole Recipe

Creamy Vegetable Casserole Recipe
Creamy Vegetable Casserole Recipe
Searching for a different way to prepare vegetables? Look no further. I have a fussy eater in my house who absolutely loves this medley. It can be assembled in a snap, leaving time to fix the main course, set the table or just sit back and relax.
  • Preparing Time: 30 minutes
  • Total Time: 30 minutes
  • Served Person: 6
vegetarian white meat free tree nut free nut free contains gluten red meat free shellfish free contains dairy pescatarian
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup undiluted
  • 1 package (16 ounces) frozen broccoli carrots and cauliflower
  • 1 carton (8 ounces) spreadable garden vegetable cream chees
  • 1/2 to 1 cup seasoned croutons
  • Carbohydrate 0 g
  • Cholesterol 0 mg
  • Fat 0 g
  • Fiber 0 g
  • Protein 0 g
  • Saturated Fat 0 g
  • Serving Size 1 1 serving (0g)
  • Sodium 0 mg
  • Sugar 0 g
  • Trans Fat 0 g
  • Calories 0 calories

Directions Prepare vegetables according to package directions; drain and place in a large bowl. Stir in soup and cream cheese. Transfer to a greased 1-qt. baking dish. Sprinkle with croutons. Bake, uncovered, at 375degrees for 25 minutes or until bubbly. Yield: 6 servings. Originally published as Creamy Vegetable Casserole in Quick Cooking July/August 2001, p29 Nutritional Facts 1 serving (1 cup) equals 212 calories, 16 g fat (9 g saturated fat), 38 mg cholesterol, 650 mg sodium, 11 g carbohydrate, 2 g fiber, 4 g protein. Print Add to Recipe Box Email a Friend