SARA BELLE'S VEG-ALL CASSEROLE
This recipe is a wonderful childhood memory of visiting with Grandpa and Grandma Thomas in South Carolina.
Provided by tsquaredg
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Combine first 5 ingredients in a large bowl.
- When well combined, transfer to a casserole dish.
- Combine butter and crackers.
- Place cracker mixture on top of vegetable casserole.
- Bake at 350 degrees for 20-25 minutes or until bubbly around edges.
SIMPLE VEG-ALL CASSEROLE
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
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
This is one of my mom's favorite recipes. She got it from a friend of hers and it is always a big hit at family dinners and potlucks.
Provided by Rita Hughes
Categories Side Casseroles
Time 40m
Number Of Ingredients 8
Steps:
- 1. Mix all ingredients except crackers and butter. Pour into casserole dish. Add crushed Ritz crackers to top and dot with butter.
- 2. Bake on 350* until hot and bubbly.
- 3. Note: May subsitute cream of mushroom or cream of celery soup for vegetarians. Can add diced chicken or turkey for meat lovers for a one pot meal.
VEG-ALL CASSEROLE
I got this recipe from a lady at one of our church dinners many years ago. It is very easy to prepare and great for when you want something a little different in the way of vegetables.
Provided by grannygina
Categories Vegetable
Time 55m
Yield 12-15 serving(s)
Number Of Ingredients 12
Steps:
- Mix the canned vegetables, water chestnuts and chopped green chilies in a large bowl and set aside.
- In another bowl, stir the soup, Cheez-Whiz ( that has been heated in the microwave in the jar), sour cream, half of the cheddar cheese and half of the butter.
- Blend well.
- Add onion powder, celery salt, salt and pepper to your taste.
- Combine the vegetables and soup mixture.
- Pour into a large greased casserole dish.
- In a small bowl, combine crumbled Ritz crackers and remaining melted butter.
- Sprinkle on top of the casserole, followed by the remaining cheese.
- Bake in 350°F for 35-45 minutes or until bubbly.
Nutrition Facts : Calories 358, Fat 24.5, SaturatedFat 14.8, Cholesterol 70.5, Sodium 1150.9, Carbohydrate 23.7, Fiber 4.8, Sugar 7.5, Protein 11.7
VEG-ALL CASSEROLE ALA NITA
YUMMY! This one is DEELICIOUS and a KEEPER! My own way of doing a casserole using VEG-ALL VEGETABLES (or, yo could use other canned mixed vegetables.) This is very good. Good for "covered dish" or church dinners. The New Perry Hotel in Perry GA used to serve a similar dish when it was owned by the original owners.
Provided by Nita Holleman
Categories Vegetable
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F.
- Prepare and combine the onion and celery and put in a small bowl, add water, cover with waxed paper.
- Microwave on high 3 minutes or saute together in a little water for 3 or 4 minutes.
- Combine with rest of ingredients except crackers and butter.
- Pour into a baking dish or if for a covered dish dinner use a disposable 12 3/4" X 8 3/4" X 1 11/16" pan.
- [Reservethe lid that comes with it and put it on top loosely after baking and before traveling with the casserole.
- ]Crumble crackers while still in the sleeve.
- Cover top of casserole with crackers.
- Drizzle melted butter on top and sprinkle with paprika if desired.
- (May use optional cheese.) Bake at 350 degrees for 30-45 minutes.
- ENJOY!
- Note: This can be baked without the topping.
- Cooled, topping added and reheated when ready to serve and eat.
Nutrition Facts : Calories 243.3, Fat 20.2, SaturatedFat 7.1, Cholesterol 30.3, Sodium 708.1, Carbohydrate 13.9, Fiber 0.3, Sugar 6.1, Protein 2.9
VEG-ALL CASSEROLE
Steps:
- Drain Veg-All and water chestnuts. Rough chop the water chestnuts. Chop the onion.
- Mix soup, cheese, and Miracle Whip in a large bowl. Then add the vegetables. Put in a greased 9x13 pan. Cover top with crushed saltines.
- Bake at 350°F for 25 to 30 minutes or until top is brown.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
VEG-ALL CASSEROLE
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
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!
SIMPLE VEG-ALL CASSEROLE
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
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
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