Creamy Vegetable Casserole

Traci Fuller

By
@Desertrat73

My oldest stepdaughter says this is her very favorite vegetable dish of all time, and asks me to make it every time she's in town. So easy, SO yummy, and so gone! In fact, it's so popular that I started adding the cream cheese to my traditional holiday green bean casserole, and that stuff just VANISHES!

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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Comments:

Serves:

4 - 6

Prep:

15 Min

Cook:

30 Min

Method:

Bake

Ingredients

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

Directions Step-By-Step

1
Let 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!
2
If 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.
3
Combine 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!

About this Recipe

Course/Dish: Vegetables, Side Casseroles
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, For Kids
Hashtags: #creamy, #rich, #veggie