Vegetable-Ravioli Casserole
A hearty vegetable pasta casserole combining tender ravioli, mixed vegetables, and creamy mushroom and cheese soups. Baked until bubbly and golden, it's a comforting dish perfect for family dinners or a cozy gathering, offering rich flavors and satisfying textures in every bite.
Ingredients
Instructions
- Saute chopped onion in 1 stick of oleo until translucent.
- In a saucepan, mix together cream of mushroom soup, Cheddar cheese soup, and milk until well blended.
- Place frozen vegetables in a 9 x 13-inch baking dish.
- Top the vegetables with cooked ravioli and sauteed onions.
- Pour the soup mixture over the casserole.
- Bake uncovered at 350°F for 30 minutes or until bubbly and heated through.
Tips & Substitutions
For a creamy texture, consider adding a cup of ricotta cheese to the soup mixture. You can substitute the frozen vegetables with fresh ones if preferred, just blanch them before layering. If you're looking to reduce calories, opt for low-fat soups or use vegetable broth instead of milk. This dish is perfect for using up leftover vegetables or ravioli.
Serving Suggestions
This Vegetable-Ravioli Casserole pairs beautifully with a fresh garden salad or garlic bread for a complete meal. For an extra touch, sprinkle some grated Parmesan cheese on top before serving. It also makes a great dish for potlucks or family gatherings, offering a hearty and satisfying option for both vegetarians and meat lovers alike.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F for about 20 minutes or until heated through. You can also microwave individual portions, but be sure to cover them to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable-Ravioli Casserole contains roughly 540 calories, with 11g protein, 76g carbohydrates, and 23g fat. It is an excellent source of vitamin C (79% of the Daily Value), iron (31% of the Daily Value), and calcium (29% of the Daily Value), and a good source of vitamin A and dietary fiber. It also contributes 3g of dietary fiber toward your daily target.
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 homemade ravioli instead of frozen?
Yes, homemade ravioli can be used for this recipe. Just ensure they are cooked before adding them to the casserole. This will enhance the flavors and make the dish even more special, especially if you fill them with seasonal vegetables.
What type of cheese can I use instead of Cheddar?
You can substitute Cheddar cheese soup with any creamy cheese soup, like a Swiss or Gouda variety, to introduce a different flavor profile. This can also make the dish a little richer. Experiment with different cheeses to find your favorite combination.
Is it possible to make this recipe vegan?
Absolutely! To make a vegan version, use plant-based ravioli and substitute the soups with vegan cream of mushroom and cheese alternatives. Coconut milk or almond milk can replace regular milk, ensuring the dish remains delicious while being suitable for vegan diets.
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).