Simple Veg All Casserole Recipes

VEG-ALL CASSEROLE RECIPE

Veg-All Casserole Recipe image

Easy to prepare Veg-All Casserole can be ready for the oven in minutes.

Provided by Steve Gordon

Time 45m

Number Of Ingredients 8

Ingredients

2 cans Veg-All
1 can sliced Water Chestnuts
1 small onion, diced
1 cup Celery, sliced
1 can Cream of Chicken Soup
1 cup Cheddar Cheese, grated
1 cup Mayonnaise
1 sleeve crushed Saltine Crackers for topping.

Steps:

Drain the Veg-All vegetables.
Drain the water chestnuts, chop slightly.
Slice the celery into about ¼ inch slices.
Dice the onion.
Grate the cheese.
Place the soup in a large mixing bowl.
Add mayonnaise.
Add cheese.
Fold gently to combine.
Add the veg-all vegetables.
Add the onions.
Add the celery.
Add the water chestnuts.
Fold gently to combine.
Lightly butter a 9×13 casserole baking dish.
Add the mixture to the dish, spreading out evenly.
Crush the saltine crackers.
Spread crackers over top of mixture.
Bake at 350F degrees for about 30-40 minutes until bubbly hot and slightly browned.
Remove from oven, place on folded towels to cool slightly.
Enjoy!

SIMPLE VEG-ALL CASSEROLE

Simple Veg-All Casserole image

I got this recipe from a lady I used to work with. Everytime we had a company lunch this is what she brought, and it was always the first thing gone.

Provided by Lacy S.

Categories Vegetable

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 (15 ounce) can Veg-All, drained
1 (15 ounce) can corn, drained
1 cup celery, chopped
1 cup onion, chopped
1 cup mild cheddar cheese, shredded
1 cup mayonnaise
1/2 cup butter, melted
1/4 lb saltine crackers, crushed

Steps:

Preheat oven to 350 degrees.
In a casserole dish mix veg-all, corn, celery, onion, cheese, and mayo.
In a small bowl mix melted butter and saltine crackers.
Top the vegetable mixture with the crackers and bake uncovered for 30 minutes.

Nutrition Facts : Calories 855.1, Fat 56.9, SaturatedFat 24.2, Cholesterol 105.9, Sodium 1258.7, Carbohydrate 75.9, Fiber 8, Sugar 12.2, Protein 17.2

SIMPLE VEG-ALL CASSEROLE

Simple Veg-All Casserole image

We have this casserole every Thanksgiving. The original recipe called for water chestnuts, but my family hates them so I left them out.

Provided by Barenakedchef

Categories Vegetable

Time 1h

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

3 (16 ounce) cans Veg-All, drained
1/2 cup onion, chopped
1 (8 ounce) carton sour cream
2 (10 1/2 ounce) cans cream of celery soup
1 1/2 cups shredded cheddar cheese
salt and pepper
1 cup crushed buttery cracker, we use Ritz
1/2 cup butter, melted

Steps:

1. Butter a 13x9" baking dish. Layer Veg-All in the bottom. Mix next 5.
ingredients and pour over Veg-All. Combine crumbs and melted butter and pour.
over top of casserole. Bake for 45 minutes in a 350º oven.

VEG-ALL CASSEROLE

Veg-All Casserole image

Make and share this Veg-All Casserole recipe from Food.com.

Provided by out of here

Categories Vegetable

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 (8 ounce) can can water chestnuts, sliced
2 (15 ounce) cans Veg-All, drained
2 tablespoons butter
1 cup celery, chopped
2 medium onions, chopped
1 garlic clove, chopped
1/2 cup sour cream
1/2 cup Miracle Whip
1 cup cheese, grated (of your choice)
25 Ritz crackers, crushed
1/4 cup butter

Steps:

Saute in butter celery, onions, and garlic.
Mix together the sour cream, Miracle Whip, and cheese. Mix the water chestnuts, Veg-all with the celery, onions, garlic, sour cream, Miracle Whip, and cheese.
Pour into a 2-quart greased casserole dish.
Top with the Ritz cracker and butter mixture.
Bake uncovered in a 325 degree oven for 30 minutes. ENJOY!

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