Vegetable Soup Casserole Recipes

VEGETARIAN CASSEROLE

Steps:

• Heat 1 tbsp olive or rapeseed oil in a large, heavy-based pan. Add 1 finely chopped onion and cook gently for 5 - 10 mins until softened.
• Add 3 sliced garlic cloves, 1 tsp smoked paprika, ½ tsp ground cumin, 1 tbsp dried thyme, 3 sliced carrots, 2 finely sliced celery sticks, 1 chopped red pepper and 1 chopped yellow pepper and cook for 5 minutes.
• Add two 400g cans tomatoes, 250ml vegetable stock (made with 1 stock pot), 2 thickly sliced courgettes and 2 sprigs fresh thyme and cook for 20 - 25 minutes.
• Take out the thyme sprigs. Stir in 250g cooked lentils and bring back to a simmer. Serve with wild and white basmati rice, mash or quinoa.

CHEESY VEGETABLE CASSEROLE

Steps:

• Preheat oven to 350°F.
• Cook green beans and broccoli and cauliflower until tender crisp, per package directions.
• In a medium sized bowl, mix green beans, broccoli and cauliflower, soup, garlic powder, milk, 1 ½ cups cheese, and half of the crispy onions. Pour into a casserole dish. Sprinkle remaining cheese on top.
• Bake for 30 minutes. Top with remaining crispy onions and bake an additional 10 minutes.

MAKE AHEAD CREAMY VEGETABLE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, stir all ingredients together, saving half cup of the french fried onions for later. Once fully mixed together, transfer to a large casserole dish.
• Bake for 50 minutes.
• Remove from oven and top with fresh chopped parsley and the remaining french fried onions.
• Serve immediately or allow to cool completely before packaging for freezing. See notes.

GROUND BEEF VEGETABLE SOUP

Steps:

• In a 5 to 6 quart dutch oven over medium heat, add the olive oil, ground beef, onion, and the garlic. Cook and crumble beef until no pink remains. Add the carrots, celery and continue to sauté for about 6 to 8 minutes or until the carrots begin to soften, stirring occasionally. Stir in the Italian seasoning bay leaf and cook for another minute or two.
• Add the potatoes, pour in the broth, diced tomatoes with the juice, tomato soup, tomato paste, Worcestershire sauce, green beans and corn.
• Stir, bring to a boil, reduce heat and simmer covered for 35 to 40 minutes or until the vegetables are tender.

VEGETABLE SOUP CASSEROLE

Steps:

• Preheat oven to 350°F.
• Spray and 8-by8-inch baking dish with cooking spray.
• In a large skillet sprayed with cooking spray, brown meat.
• Spoon browned meat into prepared baking dish. Layer onion, cabbage, mushrooms, carrots and potatoes over top.
• In a small bowl, combine mushroom soup, skim milk and parsley flakes.
• Spoon soup mixture evenly over vegetables.
• Cover and bake for 60 minutes or until vegetables are almost tender.
• Uncover, sprinkle cheddar cheese evenly over top, and continue baking for an additional 15 minutes.
• Place on baking dish on a wire rack and let set for 5 minutes.
• Divide into 4 servings.

VEG-ALL CASSEROLE RECIPE

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!