Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

one (1) good vegetable casserole

AugustaPat avatar
Recipe by
Pat Morris
@AugustaPat
Augusta, GA

Gosh, I have been making this easy, quick and delicious casserole since my son was about 5 years old -he will be 48 in November. I call it One (1) Good Vegetable Casserole, because you just use one of each ingredient -easy to remember. Over the years I have made changes to make it quicker and easier, such as you can use fresh, frozen or canned vegetables. I use to always use fresh -now I use whatever I have on hand; you can also use different soups and size pans. I took it to a covered dish last night. One lady asked, "Who made this dish?" Then said, “You always bring the best dishes."

yield 8 -10 depending on portions
prep time 10 Min
cook time 35 Min
method Bake

Ingredients For one (1) good vegetable casserole

  • 1 c
    baby lima beans
  • 1 c
    carrots
  • 1 c
    potatoes
  • 1 c
    peas
  • 1 c
    corn
  • 1 c
    celery
  • 1 c
    onion
  • 1 c
    shredded cheddar cheese
  • 1 c
    mayonnaise
  • 1 can
    cream of chicken soup *
  • TOPPING:
  • 1-1/2 c
    britz crackers (1 sleeve from box = 35 crackers), crushedutter
  • 1 c
    butter, melted

How To Make one (1) good vegetable casserole

  • 1
    Combine all of the vegetables in large mixing bowl.
  • 2
    Mix mayonnaise and soup together.
  • 3
    Add cheese to soup mixture and mix with all the vegetables.
  • 4
    Use a 13” X 9” pan; or you can use two smaller (7"x10" or 8"x8") casserole dishes. For Topping: Crush crackers and combine with melted butter and put on top of casserole.
  • 5
    Bake 350 degrees for 35 minutes.
  • 6
    Remove from oven; serve and ENJOY!
  • 7
    *Although I have made this dish since my son was a young child (and he requests it when he comes for a visit or when I go there -and he makes it a lot himself); he has been a vegetarian for over 12 years; so now when I make it for him (or anyone who doesn't want meat in their casserole) I use 1/2 can Cream of Potato Soup and 1/2 can Cream of Celery Soup. OR 1 can of either in place of the Cream of Chicken Soup.
  • 8
    NOTE 1: Usually, I dice my vegetables; however, you can chop or dice them -your preference. Remember, though, whether you choose to coarsely chop, or to dice the vegetables it will determine the length of time it has to bake. If you chop them, allow more time to bake, 10 to 15 minutes extra, depending on the size of the chop (If you use frozen -they are already a good size.).
  • 9
    NOTE 2: If you use canned vegetables, drain well.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT