Patty'S Vegetable Casserole
A comforting vegetable casserole featuring peas, asparagus, and water chestnuts topped with creamy mushroom soup and toasted bread, ideal for family dinners or casual gatherings.
Ingredients
Instructions
- In a casserole dish, layer the drained peas, drained asparagus, and drained water chestnuts in order.
- Spread the can of cream of mushroom soup evenly on top of the layered vegetables without diluting it.
- Melt the oleo (margarine or butter). Soak each slice of white bread in the melted oleo until fully absorbed.
- Cut or tear the soaked bread into small pieces and place them on top of the soup layer.
- Bake the casserole at 350°F (175°C) for about 15 minutes until the bread is lightly browned.
Nutrition & Diet Analysis (per serving)
192
kcal
10% DV
Protein
Fat
Carbs
Diet fit
Low-carb
Under 400 cal
Contains
Milk
Wheat/Gluten
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).
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).