Holiday Veggie Bake Recipe

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Holiday Veggie Bake

Marla Burton


I was given this recipe years ago by a co worker,Linda Jones, at WRMC in Fayetteville,Arkansas.I have prepared it every Thanksgiving and Christmas since the late 80's.It's unusual combination of ingredients is well received and always a crowd pleaser.

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20 Min


30 Min


1 can(s)
sliced water chestnuts,drained and finely chopped
1 can(s)
le seur tiny green peas,drained
1 can(s)
cream of mushroom soup, undiluted
1 can(s)
whole asparagus spears,drained
4 slice
dry bread,i use white day old
1 stick
unsalted butter,melted
4-5 oz
shredded sharp cheddar cheese
salt and pepper to taste

Directions Step-By-Step

Spray 2 qt. casserole with Pam. Begin layering with drained water chestnuts,top with drained peas. Add soup and spread evenly to cover first two veggies. Top soup with asparagus spears.Arrange them side by side across soup.Set aside. Cut bread into small crouton size cubes.Gently toss in melted butter,making sure each piece is coated. Set aside. Sprinkle cheese over aspargus,top dish with butter coated bread cubes. Bake in 350 degree pre heated oven for approx. 25 mins. or until bread is toasty brown and dish is bubbling hot.

About this Recipe

Course/Dish: Vegetables
Other Tag: Quick & Easy