Hearty Vegetable Casserole Recipes

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HEARTY VEGGIE CHICKEN CASSEROLE



Hearty Veggie Chicken Casserole image

I found this recipe in a cookbook we received as a wedding gift and altered it to fit my family's tastes. Now, I always cook enough extra chicken so we can have this casserole the next day. My husband and daughters rush to the table when they know it's on the menu. -Janet Applin, Gladstone, Michigan

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 12

2-1/2 cups frozen mixed vegetables
1/2 cup chopped onion
1/2 cup butter, divided
1/3 cup all-purpose flour
1/2 teaspoon dried sage leaves
1/2 teaspoon pepper
1/4 teaspoon salt
2 cups chicken broth
3/4 cup 2% milk
3 cups cubed cooked chicken
1 can (14-1/2 ounces) sliced potatoes, drained and quartered
2 cups seasoned stuffing cubes

Steps:

  • Cook vegetables according to package directions; drain. , Meanwhile, in a large saucepan, saute the onion in 1/4 cup butter for 2-3 minutes or until tender. Stir in the flour, sage, pepper and salt until blended. Gradually add broth and milk. Bring to a boil; cook and stir until thickened. Stir in the chicken, potatoes and mixed vegetables; heat through. , Transfer to a greased 13-in. x 9-in. baking dish. Melt the remaining butter; toss with stuffing cubes. Sprinkle over chicken mixture. , Bake, uncovered, at 450° for 10-12 minutes or until heated through.

Nutrition Facts : Calories 455 calories, Fat 22g fat (12g saturated fat), Cholesterol 107mg cholesterol, Sodium 1060mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 6g fiber), Protein 27g protein.

HEARTY VEGETABLE CASSEROLE



Hearty Vegetable Casserole image

This layered dinner is a handy one-dish meal with lots of fall vegetables. It's gone to many potluck meals at our church.-Bill Cowan, Hanover, Ontario

Provided by Taste of Home

Categories     Side Dishes

Time 1h45m

Yield 6 servings.

Number Of Ingredients 11

1 cup sliced turnips
1 cup diced carrots
1 cup diced potatoes
1 cup frozen peas
1 cup diced parsnips
1 cup shredded cabbage
Salt and pepper to taste
1 can (8 ounces) cut green beans
2 tablespoons chopped onion
1 package (12 ounces) fresh pork sausage links
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

Steps:

  • In a greased 13-in. x 9-in. glass baking dish, layer the first six vegetables in order given, seasoning with salt and pepper between layers. Drain beans, reserving liquid; set liquid aside. , Place beans over cabbage; sprinkle with salt and pepper. Top with onion. Brown the sausage; drain. Place over onion. Combine soup and bean liquid; pour over sausage. , Cover and bake at 350° for 1 hour. Turn sausage over; bake, uncovered, 30 minutes longer or until vegetables are tender.

Nutrition Facts : Calories 330 calories, Fat 20g fat (7g saturated fat), Cholesterol 49mg cholesterol, Sodium 1267mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 5g fiber), Protein 15g protein.

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