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


  • 1Boil veggies for 5 minutes, drain well.
  • 2Melt butter and toss into stuffing mix.
  • 3Spread 1/2 dressing and spread in a greased casserole.
  • 4In a large bowl combine the drained veggies, soup, sour cream, salt and pepper,and cheese
  • 5Spread veggies over the stuffing.
  • 6Top with rest of stuffing mix.
  • 7Bake 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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