Creamy Vegetable Casserole
The recipe calls for frozen veggies, but I've done it with fresh ones, too. It takes a bit longer, but it tastes even better!
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- 16 oz
- frozen california style vegetables (aka broccoli normandy)
- 1 pkg
- garden vegetable style cream cheese, softened
- 1 can(s)
- cream of mushroom soup
- croutons for topping
1Let cream cheese container come to room temperature. Cook vegetables according to package directions, or simply microwave them in the original bag using the "frozen vegetable" setting!
2If you choose to go with fresh veggies, it takes about 4 or 5 cups of mixed broccoli, carrots, and cauliflower pieces to be roughly equivalent to a 16 ounce bag of frozen, then you'd either steam them in a veggie steamer, or steam them in the microwave (mine has a "fresh veg" setting as well, and it's spot on). Then you'd simply continue with the next step as usual.
3Combine hot cooked veggies, cream cheese, and mushroom soup together in a large bowl until well blended. Transfer to a greased 2-quart casserole dish, top with croutons, and bake at 350 degrees for 30 minutes or until bubbly, and serve!