Ginny'S Vegetable Casserole
A hearty vegetable casserole blending green beans, mushrooms, carrots, and cheeses, perfect for family dinners and comfort food lovers seeking creamy, cheesy flavors.
Ingredients
Instructions
- Drain the green beans, wax beans, mushrooms, and carrots.
- Sauté chopped onion and sliced mushrooms in margarine; do not drain.
- Mix the cream of chicken soup with a small amount of milk and pour into a casserole dish.
- Add the sautéed onion and mushroom mixture to the soup mixture and blend well.
- Stir in all drained vegetables and mix thoroughly.
- Sprinkle grated Mozzarella and Cheddar cheeses on top.
- Bake in a preheated oven at 350°F for 25 to 30 minutes until bubbly and golden.
Tips & Substitutions
For added flavor, consider incorporating minced garlic or herbs like thyme and oregano into the sautéed onion and mushroom mixture. If you don't have cream of chicken soup, a homemade version or cream of mushroom can work well as a substitute. For a vegetarian option, use vegetable broth instead of margarine. This casserole is versatile and can be customized with your favorite vegetables.
Serving Suggestions
Serve this hearty vegetable casserole alongside a crisp garden salad or some crusty bread for a complete meal. It pairs beautifully with Saucy Chicken Roll-Ups or can be enjoyed as a main dish on its own. For an extra touch, consider adding a sprinkle of fresh herbs before serving to brighten the flavors.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the casserole in a preheated oven at 350°F for about 15-20 minutes, or until heated through. Alternatively, you can microwave individual portions for 2-3 minutes, stirring halfway through to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Ginny'S Vegetable Casserole contains roughly 1031 calories, with 30g protein, 54g carbohydrates, and 80g fat. It is an excellent source of vitamin A (164% of the Daily Value), vitamin D (89% of the Daily Value), and protein (59% of the Daily Value). Note that it is relatively high in sodium, at 1707mg per serving (74% 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 canned?
Yes, you can definitely use fresh vegetables! Just make sure to blanch them before adding to the casserole to ensure they cook thoroughly and maintain a good texture during baking.
How can I make this dish gluten-free?
To make this vegetable casserole gluten-free, substitute the cream of chicken soup with a gluten-free version or a homemade cream sauce. Additionally, check that the cheese and any other ingredients are labeled gluten-free.
Can I prepare this casserole in advance?
Absolutely! You can prepare the casserole up to a day in advance. Just assemble all the ingredients, cover tightly, and refrigerate. When ready to bake, allow it to sit at room temperature for about 30 minutes before placing it in the oven.
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).