Creamy Veggie Combo
A creamy, cheesy vegetable casserole combining frozen veggies, mushroom soup, and savory dressing, perfect for a comforting family meal or potluck gathering.
Ingredients
Instructions
- Place the frozen mixed veggies in a buttered 9 x 13-inch casserole dish.
- Melt the butter in a saucepan over medium heat.
- Add the Pepperidge Farm dressing and grated cheese to the melted butter and stir until combined.
- In a separate bowl, beat the eggs, mushroom soup, mayonnaise, minced onion, salt, and pepper together.
- Pour the egg and soup mixture over the veggies in the casserole dish.
- Spread the dressing mixture over the top of the casserole.
- Bake at 350°F (175°C) for 40 minutes or until bubbly and heated through.
Tips & Substitutions
For a creamier texture, consider adding a splash of heavy cream or using a blend of different cheeses. If you don't have Pepperidge Farm dressing, any savory stuffing mix can work as a substitute. You can also swap the mixed veggies for fresh ones; just make sure to sauté them slightly before adding to the dish. This recipe is versatile and can easily fit into vegetarian recipes.
Serving Suggestions
This creamy veggie combo pairs beautifully with a fresh green salad or crusty bread for a complete meal. For an added touch, serve with a dollop of sour cream or a sprinkle of fresh herbs on top. It also works as a side dish for grilled meats or as part of a vegetarian spread alongside dishes like Spinach Surprise Dip.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, place in an oven-safe dish and cover with foil to prevent drying out. Bake at 350°F (175°C) until heated through, approximately 20-25 minutes. This dish also freezes well; just thaw overnight before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Creamy Veggie Combo contains roughly 758 calories, with 7g protein, 48g carbohydrates, and 60g fat. It is a good source of protein (15% of the Daily Value) and calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 2000mg per serving (87% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh vegetables instead of frozen?
Yes, you can use fresh vegetables, but you will need to sauté them lightly beforehand to ensure they cook through during baking. This will also help maintain their texture and flavor, creating an even more delicious dish.
What can I substitute for the mushroom soup?
If you want a healthier option or are avoiding canned soup, you can make a homemade cream sauce using butter, flour, and vegetable broth, then add sautéed mushrooms. This will give you a similar creamy consistency without preservatives.
Is this dish suitable for a potluck?
Absolutely! This creamy veggie combo is perfect for potlucks as it can be prepared in advance and is easy to transport. Just make sure to reheat it right before serving for the best flavor and texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).