Veggie Casserole Recipe

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Veggie Casserole

Jennifer Wiggins Hanson


This recipe has been passed down for generations. Can be tweaked with your choice of veggies and we haved tried broccoli, cauliflower, carrots and greenbeans or sometimes a mix of veggies. Very versatile! Could even add chicken and make it a meal.

★★★★☆ 1 vote
20 Min
30 Min


1 pkg
bacon, cooked
4 slice
american cheese
4 can(s)
cream of mushroom soup
2-3 pkg
frozen veggie of choice (or mix of veggies)
1/2 small


1In large pan cook frozen veggies in boiling water for 6 mins. Drain water and set aside.
2In large skillet fry cut up bacon until brown and crispy then drain off majority of grease. In same skillet cook 1/2 of small onion until translucent.
3Add bacon back into pan and then add cans of cream of mushroom soup.
4Melt into soup mixture the 4 slices of cheese. Can use more or less depending on preference.
5Pour soup mixture over veggies and mix well. Pour veggie/soup mix into casserole dish and bake in oven at 350 degrees for 30 mins until warmed through and bubbly. Serve and enjoy!

About this Recipe

Course/Dish: Vegetables, Side Casseroles