Baked Vegetable Casserole

  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Ready Time: 1 Hour, 20 Min
  • Servings: 12 servings


  • 1 can whole mushrooms
  • 1 teaspoon seasoning salt
  • 1 teaspoon basil
  • 1 can sliced water chestnuts
  • 3 cup cheddar cheese
  • 1 can soup cream of mushroom
  • 4 slice bread
  • 3/8 cup Parmesan cheese
  • 1 package almonds sliced
  • 1 pinch cayenne pepper
  • 16 ounce green beans whole frozen
  • 1 medium onion
  • 6 tablespoon butter
  • 10 ounce peas frozen 10 oz


    1. Prepare the vegetables and drain them.
    2. Melt 3 T. butter in skillet and saute onions. Add mushrooms, salt, cayenne pepper, and basil. Toss with vegetables.
    3. Mix the cheddar cheese and soup together.
    4. Place half of the vegetable mix in a 10x13 glass baking dish. Then, layer half the onion slices, half the water chestnuts and half the cheese mixture. Repeat.
    5. The bread crumbs can be prepared by food processing the 4 slices of bread until crumbed. Melt the remaining 3 T. butter in a skillet and add the bread crumbs. Toss them in the skillet until they begin to brown. Sprinkle buttered crumbs over the casserole. Top with the Parmesan cheese and almonds.
    6. Bake at 350 degrees for 45-55 minutes. Casserole will be bubbly and lightly browned when done.
Nutritional Information
Baked Vegetable Casserole

Servings Per Recipe: 12 servings

Amount Per Serving

Calories: 352

  • Total Fat: 25g
  • Cholesterol: 45mg
  • Sodium: 630mg
  • Total Carbs: 19g
  •     Dietary Fiber: 5g
  • Protein: 14g


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