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Veg-All Casserole Recipe

| March 10, 2019 | 5 Comments

Veg-All Casserole

Easy to follow, step-by-step, photo illustrated recipe for making this Veg-All Casserole. You’ll love the combination of flavors. Printable recipe included.

 

Veg-All Casserole, enjoy.
So many possibilities with this dish. You’ll love the combination of flavors.

 

Veg-All Casserole, slider.

 

Years ago, my wife and I attended the annual Dinner Theater at our church. We were fairly new members at the time, and excited for what the evening might hold. We were not disappointed.

Our church has been doing Dinner Theaters for over 30 years (as of 2018) and they are almost always to sell out crowds. The program runs on the weekends for about 8-10 weeks. Its very popular.

They offer a buffet with lots of great foods cooked right at the church. The show itself is filled with comedy, great music, and always a spiritual and uplifting message as the overall theme. The actors are members of the church for the most part and it’s a highly anticipated event each fall.

The music director is also the cook/chef for the event. He’s super talented in both departments.

This was where I first tried this Veg-All Casserole, and it was certainly love at first bite.

At our place at the table, was a small program of the evenings entertainment, along with several of the most requested recipes that were being served at the buffet. I was excited to see the inclusion of the Veg-All Casserole, because I wanted to try it at home.

This is one recipe that I’ve wanted to post here on Taste of Southern for a long time, and now I’m happy to be able to share it with you. It’s one I know you’ll love should you try it.

Try the basic recipe I’ve listed here first, then you’ll start thinking of ways you can make it your own. Change the Cream of Chicken Soup to either Cream of Mushroom or Cream of Celery for a nice flavor change. Add some cooked chicken or beef and make it a complete meal in one dish. Lots of possibilities.

So, let the show begin.

If you’re ready to give it a try, then let’s head out to the kitchen, and… Let’s Get Cooking.

 

Veg-All Casserole, you'll need these ingredients.
Veg-All Casserole Recipe – You’ll need these ingredients.

 

Veg-All Casserole, slice the celery.
We need to do a little bit of prep work before we start. Slice the celery into pieces about 1/4 inch thick. I like to slice my stalk of celery the long way first to divide it into 1 to 3 long slices. Then bunch those pieces together and slice away.

 

Veg-All Casserole, dice the onions.
Next, dice the onion.

 

Veg-All Casserole, grate the cheese.
And in my case, I needed to grate the cheese. You could use the already grated packaged cheese, but I don’t care for that powdery substance that is on it to keep it from sticking together.

I do use it sometimes, but much prefer a good block of cheese and grating it my self.

You know the saying: Make America GRATE Again. Smile.

 

Veg-All Casserole, drain the vegetables.
Drain the liquid off of the cans of vegetables. Just discard the liquid when finished.

 

Veg-All Casserole, drain the water chestnuts.
Then drain the water from the Water Chestnuts. Discard that liquid also.

 

Veg-All Casserole, chop the chestnuts.
Chop the water chestnuts just a bit so you don’t have such large pieces in the casserole.

 

Veg-All Casserole, add the soup, mayonnaise, and the cheese.
Grab a large bowl and add the Chicken Soup, Mayonnaise, and the grated Cheese.

 

Veg-All Casserole, fold to combine.
Use a large spoon or spatula to fold everything together.

 

Veg-All Casserole, add the vegetables, celery, onion and water chestnuts.
Then, add the vegetables, celery, onions, and water chestnuts to the bowl.

 

Veg-All Casserole, mix well.
Stir this mixture until everything is fully combined.

 

Veg-All Casserole, crumble the crackers.
We don’t need them just yet, but go ahead and crumble up the saltine crackers.

I just used my hand to mash them up in the sleeve. Watch the ends though, they might come open on you and cause you to make a big mess. Please don’t ask me how I might know this. Smile.

 

Veg-All Casserole, butter your casserole dish.
Lightly coat the bottom and inside walls of a 9″x13″ casserole dish.

 

Veg-All Casserole, spread mixture in the dish.
Spread the mixture in the casserole dish and smooth down the top.

 

Veg-All Casserole, spread the cracker crumbs over the top.
Carefully spread the crumbled up crackers evenly over the top.

Now, If you prefer, you could melt a little butter and mix it with the crackers before you do this. This particular recipe doesn’t call for that, but it will moisten up the crackers and help them to brown more evenly. Keep it in mind as an option.

 

Veg-All Casserole, baking time and temp.
Pre-heat the oven to 350F degrees.

Place the casserole dish in the oven and bake for about 30-40 minutes or until the dish is bubbling hot and slightly browned on top.

 

Veg-All Casserole, place on wire rack to cool.
When it’s done, remove the dish from the oven and place on a wire rack to cool a bit.

 

Veg-All Casserole, enjoy.
Enjoy!

Serve the casserole while warm. It does seem to cool quickly so keep that in mind as you prepare your meal.

Once you’ve tried this basic recipe, experiment with it and make it your own. You could do this with Cream of Mushroom Soup or Cream of Celery Soup instead of the Chicken Soup for a change of flavor.

Or, how about adding some cooked and shredded chicken and make it a complete meal in one dish. Lots of possibilities when you start thinking about it.

 

Print
Veg-All Casserole with Cream of Chicken Soup, as seen on Taste of Southern.com.

Veg-All Casserole Recipe

  • Author: Steve Gordon
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 - 8 servings
  • Category: Side Dishes
  • Method: Bake
  • Cuisine: American

Description

Easy to prepare Veg-All Casserole can be ready for the oven in minutes.


Ingredients

  • 2 cans Veg-All
  • 1 can sliced Water Chestnuts
  • 1 small onion, diced
  • 1 cup Celery, sliced
  • 1 can Cream of Chicken Soup
  • 1 cup Cheddar Cheese, grated
  • 1 cup Mayonnaise
  • 1 sleeve crushed Saltine Crackers for topping.

Instructions

Preheat oven to 350F degrees.

  1. Drain the Veg-All vegetables.
  2. Drain the water chestnuts, chop slightly.
  3. Slice the celery into about ¼ inch slices.
  4. Dice the onion.
  5. Grate the cheese.
  6. Place the soup in a large mixing bowl.
  7. Add mayonnaise.
  8. Add cheese.
  9. Fold gently to combine.
  10. Add the veg-all vegetables.
  11. Add the onions.
  12. Add the celery.
  13. Add the water chestnuts.
  14. Fold gently to combine.
  15. Lightly butter a 9×13 casserole baking dish.
  16. Add the mixture to the dish, spreading out evenly.
  17. Crush the saltine crackers.
  18. Spread crackers over top of mixture.
  19. Bake at 350F degrees for about 30-40 minutes until bubbly hot and slightly browned.
  20. Remove from oven, place on folded towels to cool slightly.
  21. Enjoy!

Notes

Make this with Cream of Mushroom or Cream of Celery Soup instead of Cream of Chicken Soup if you prefer. You can also use buttery type crackers for the topping as opposed to the saltines. Add some canned or leftover cooked chicken and turn it into a one dish meal instead of just a side dish. Lots of possibilities with this casserole. Enjoy!

Keywords: Veg-All Casserole Recipe, cream of chicken soup, water chestnuts, casserole, southern recipes

 

Your Comments:

Have you ever tried this Veg-All Casserole? What are some ways you might change it up?

Share your memories of this great Southern dish with us. It will only take a minute or two for you to leave your comments in the section below.

Just remember, all comments are moderated.  That just means that I personally read each and everyone before they are approved for viewing on our family friendly website. Thank you in advance for sharing.

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Be Blessed!!!
Steve

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You might also like:  Summer Vegetable Casserole

Or, how about this?  Sausage and Rice Casserole

Maybe even this one:  Chicken Casserole

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Category: Side Dishes

About the Author ()

Award Winning Food Preservationist, Fisherman, Online Contributor to Our State Magazine Newsletter.

Comments (5)

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  1. Linda D says:

    I had forgotten about this but am traveling down memory lane and plan on making this one shortly. Remember this from our church dinners and Mama used to make it for those. Thanks for the recipe!!

    • Steve Gordon says:

      Hi Linda, I do hope you get to try the recipe again soon. It’s a good one. Thank you for sharing your memories of the casserole with us, I bet your Mama’s was awesome. I appreciate your visit today and trust you’ll stop by again… real soon. Be Blessed!!! -Steve

  2. Bill says:

    I just had the opportunity to mix this recipe up today. I’m typing this comment while it’s still in the oven. I don’t believe I’ve ever had this specific dish but it reminds me of several casseroles that would show up in the huge spread of food for after church on those special event Sundays. Everyone would bring a dish or 2 and everyone would eat until they were stuffed.
    I used cream of chicken soup today because that’s what I had in the pantry. My mom was a big cream of celery soup fan, as am I. One of her best, and most frequent meals, was her cream of celery chicken. She would cut up a chicken and fry it just more than half done. Outside would be crispy but not fully cooked inside. She’d place that chicken in a baking dish with a few sliced onions on top and then cover with the cream of celery soup that had been thinned just a bit with water. Cover with foil and bake for about 45 minutes and serve that with a big pot of rice she’d made. Let me tell you that was some good eating!
    I don’t always have time to make what you post but I read every email and always check out what you’ve been cooking.
    Most times your emails and recipes take me back to my youth and home down in south eastern NC. So thank you for that. it means a lot to me as I’m sure it does others. Keep up the good work and God bless.

    • Steve Gordon says:

      Hi Bill, Thank you for sharing your comments and memories with us today. Your moms chicken recipe sounds awesome and I hope to try it one day before too long. Smile. I appreciate your kind comments about our recipes and the Newsletter. Thank you for being a subscriber. I’m happy we can bring back some good memories for you. The door is always open for you, please feel free to drop by any old time. Be Blessed!!! -Steve

  3. Judy Savage says:

    I used frozen mixed vegetables, 1 can cream of mushroom soup, 1 cup mayo, 1 can chopped up water chestnuts, 1 cup grated cheese, diced celery, saltines & Ritz crackers, broken up and mixed with melted butter. I had to substitute several ingedients, as I didn’t have everything to do it ‘Taste of southern’ specifics. It came out great. Hubby doesn’t eat onions. Came out great, just had to bake an hour for frozen veggies

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