Vegetable Medley Casserole recipe

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Ingredients

2 (10.75 ounce) cans condensed cream of mushroom soup
½ cup reduced fat sour cream
1 ½ cups shredded Colby-Jack cheese
2 (16 ounce) packages frozen mixed vegetables, thawed
1 (8 ounce) can water chestnuts, drained
salt and pepper to taste
1 (6 ounce) can French-fried onions

Nutrition Info

323.9 calories
carbohydrate: 27.4 g
cholesterol: 24.3 mg
fat: 20.5 g
fiber: 4.2 g
protein: 9.1 g
saturatedFat: 8.8 g
servingSize: -
sodium: 743.7 mg
sugar: 1.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 7x11 inch baking dish.

  2. In a large bowl, mix together the mushroom soup, sour cream, Monterey Jack and Colby cheeses.

  3. Combine the vegetables, water chestnuts, salt and pepper with the soup mixture. Stir together and pour into baking dish.

  4. Bake uncovered for 30 minutes. Remove from oven, top with onions and bake 10 minutes longer.

Recipe Yield

10 servings

Recipe Note

This is my family's favorite holiday veggie recipe. It goes well with any entree, and your favorite combination of vegetables can be used.

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