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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 ΒΌ 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