Creamy Vegetable Casserole

★★★★★ 2 Reviews
Desertrat73 avatar
By Traci Fuller
from Chaparral, NM

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!

serves 4 - 6
prep time 15 Min
cook time 30 Min
method Bake

Ingredients

  • 16 oz
    frozen california style vegetables (aka broccoli normandy)
  • 1 pkg
    garden vegetable style cream cheese, softened
  • 1 can
    cream of mushroom soup
  • croutons for topping
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How To Make

  • 1
    Let 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!
  • 2
    If 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.
  • 3
    Combine 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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