Company Vegetable Casserole

Company Vegetable Casserole Recipe

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Nancy Goddard


This is a great dish if you are having a dinner party or going to a potluck dinner. Even people who don't like Brussels Sprouts love this and request it for the next dinner. Very seldom is there any left over. Can't remember who gave me this recipe years ago. Guess my age is getting to me. I should have written it on the recipe. Try it. You will love it.


★★★★★ 2 votes

6 to 8 or more if you add more veggies.
15 Min
45 Min


Add to Grocery List

  • 1 10-oz pkg
    frozen broccoli, frozen cauliflower & frozen brussels sprouts each
  • 1 1-lb pkg
    velveeta - cubed
  • 1 4-oz jar(s)
    button mushrooms, drained
  • 1 can(s)
    mushroom soup
  • 1/2 can(s)
    soup can of milk

How to Make Company Vegetable Casserole


  1. Pre-cook veggies 7 to 8 min. or according to pkg directions. NO SALT
  2. Mix Soup & Milk together.
  3. Drain veggies and put all ingredients together in greased 2 or 3 quart casserole.
  4. Bake at 325 deg. for 45 min. or till bubbly.
    SERVES 6 to 8.
  5. You can increase amount of veggies if you want to stretch it a few more servings. I used 16 oz. bags for 11 people and we only had 1 small helping left. YOU DON'T HAVE TO INCREASE THE SAUCE. THERE IS PLENTY.

Printable Recipe Card

About Company Vegetable Casserole

Course/Dish: Vegetables, Side Casseroles
Dietary Needs: Vegetarian
Other Tag: Quick & Easy
Hashtag: #Holidays

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