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Bubblin Veggie Casserole

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Ingredients

Adjust Servings:
1 head cauliflower
2 heads broccoli
4 - 6 large carrots, peeled and sliced
1 (14 3/4 ounce) can cream of celery soup or (14 3/4 ounce) can mushroom soup
1 (8 ounce) package cream cheese
1/2 cup margarine
1/4 cup milk
2 cloves garlic, minced
1 (8 ounce) can sliced water chestnuts
salt and black pepper, to taste
breadcrumbs or corn flake crumbs, for sprinkling

Nutritional information

456.7
Calories
295 g
Calories From Fat
32.8 g
Total Fat
12.1 g
Saturated Fat
50.7 mg
Cholesterol
954 mg
Sodium
34.7 g
Carbs
10.4 g
Dietary Fiber
9.9 g
Sugars
12.7 g
Protein
394g
Serving Size

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Bubblin Veggie Casserole

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    Cuisine:

    Wow! All I had on hand for cream cheese was the garlic and chive, and I had cream of boccoli soup instead of celery. I also had a package of sliced baby bellas that needed to be cooked and a summer sqash and a zuccini too so in those went and I ommited the water chestnets just because I ran out of room! Very yummy and EASY!!!!

    • 160 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Bubblin’ Veggie Casserole, Mmm, creamy, bubblin’ hot veggies! A nice side-dish for chicken or pork I have also added pearl onions to the mixture, and they worked very nicely Although this is a side-dish , I have found that it makes a wonderful vegetarian dish when served over biscuits Any which way you do it, its pretty darn good!!:), Wow! All I had on hand for cream cheese was the garlic and chive, and I had cream of boccoli soup instead of celery I also had a package of sliced baby bellas that needed to be cooked and a summer sqash and a zuccini too so in those went and I ommited the water chestnets just because I ran out of room! Very yummy and EASY!!!!, What better way to improve veggies then with cream cheese I usually try to make a new recipe exactly as is state but silly me didnt check my supplies closely enough I therefore had to use cream of mushroom instead of cream of celery I added a stalk of celery in addition I plan to try this recipe with the cream of celery next time I would probably add salt to the veggies next time as they didnt have much flavor and I had to add a lot when it came time to season to taste I had to add celery salt, onion salt and garlic powder to get it right I thought I had bread but only had one slice (figures!) so I made crumbs with that then used a flour/corn flake misture that I had premixed for breading chicken I added that to the bread crumbs along with a few pats of butter All in all I liked this dish and will make it again I think it could also be altered to include some other spices (Italian seasonings, for example) and would be just as good


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    Steps

    1
    Done

    Break Cauliflower and Broccoli Into Bite-Size Pieces.

    2
    Done

    Cook Broccoli, Cauliflower, and Carrots in Boiling Water 5-7 Min.

    3
    Done

    Drain Well.

    4
    Done

    Slowly Heat Soup, Cheese, Margarine, Milk, Garlic, and Seasonings Until Combined Into a Smooth Sauce.

    5
    Done

    Add Water Chestnuts.

    6
    Done

    Mix Veggies and Sauce Together in Large Bowl and Pour Into 9x13-Inch Baking Pan.

    7
    Done

    Sprinkle With Bread Crumbs or Corn Flake Crumbs and Cover With Aluminum Foil.

    8
    Done

    Bake at 350 Degrees For 1 Hr.

    9
    Done

    and 15-30 Min.

    10
    Done

    ,Until Casserole Is Bubbling All Over in Pan.

    Avatar Of Sammy Shepherd

    Sammy Shepherd

    Spice whisperer known for her bold and aromatic dishes that tantalize the taste buds.

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