Vegetable Casserole


I love this cheesy, creamy vegetable casserole. It’s a great “make ahead” side dish for company or for your family dinners. The amount of each vegetable can vary; the recipe is a general guideline. Use whatever you have of each vegetable so that it fills the casserole dish that you are using.


Vegetable Casserole

• 10 oz can of cream of mushroom or chicken soup
• ¼ cup milk
• ½ lb grated cheddar cheese, divided
• 3 tbsp chopped onion
• ½ tsp oregano
• 1 can of whole or sliced mushrooms
• I bunch of broccoli
• ½ a head of cauliflower
• 2 carrots
• ½ cup breadcrumbs
• butter

Parboil vegetables until just tender crisp. Place in a 9 x 13 casserole dish. Mix in the mushrooms. Combine the soup, milk, ½ the cheese, onion and oregano. Pour over the vegetables. Combine the remaining cheese with the breadcrumbs and sprinkle over the casserole. Dot with butter. Bake at 350 degrees for 40 minutes.

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