creamy vegetable casserole
a recipe by
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!
Ingredients For creamy vegetable casserole
16 ozfrozen california style vegetables (aka broccoli normandy)
1 pkggarden vegetable style cream cheese, softened
1 cancream of mushroom soup
croutons for topping
How To Make creamy vegetable casserole
1Let 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!
2If 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.
3Combine 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!
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