Baked Vegetable Casserole

Jane Whittaker


This comes from my sisters employees cookbook St. Law Psychiatric Center 1890-1990 Centennial Cookbook. The cook was Vickie Miller.
You can interchage zuchinni for summer squash, or use both.
My grandkids loved this one.


★★★★★ 1 vote

20 Min
45 Min


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  • 2 lb
    zuchinni, sliced
  • 1 c
    carrot, grated
  • 1 large
    onion, chopped
  • 8 oz
    package herb stuffing mix
  • 1/2 c
    butter, melted
  • 1 c
    cream chicken soup
  • 1 c
    sour cream
  • 1 c
    extra sharp cheddar cheese, or more if you like
  • ·
    salt and pepper to taste

How to Make Baked Vegetable Casserole


  1. Boil veggies for 5 minutes, drain well.
  2. Melt butter and toss into stuffing mix.
  3. Spread 1/2 dressing and spread in a greased casserole.
  4. In a large bowl combine the drained veggies, soup, sour cream, salt and pepper,and cheese
  5. Spread veggies over the stuffing.
  6. Top with rest of stuffing mix.
  7. Bake in a pre heated 350° for 30 to 40 minutes, or until slightly brown and bubbly.

Printable Recipe Card

About Baked Vegetable Casserole

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American

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