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–+ servings
Vegetable Bake Casserole in a pan
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5 from 1 vote

Baked Vegetable Casserole

This Baked Vegetable Casserole recipe combines a medley of veggies, savory flavors, and nutritional benefits. Perfect for dinner or the holidays!
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: casserole, Side Dish
Servings: 8
Calories: 414kcal

Ingredients

  • 30 oz. Bag Frozen California Vegetables thawed
  • 21 oz Condensed Cream of Chicken Soup (2) 10.5 oz. cans
  • 1 cup sour cream
  • 1/2 cup Chicken Broth
  • 1 tablespoon Garlic minced
  • 2 teaspoons Salt
  • 2 teaspoons Black Pepper
  • 2 teaspoons Dried Oregano
  • 2 cups Monetary Jack Cheese shredded
  • 6 oz. Can French Fried Onions

Instructions

  • Preheat oven to 350 degrees F. Spray casserole dish with non-stick cooking spray and set aside.
  • In a large mixing bowl, mix, cream of chicken, chicken broth, sour cream, salt, pepper, thyme, oregano.
  • Stir in thawed vegetables and 1 cup of shredded cheese.
  • Pour vegetables into a casserole dish.
  • Top with remaining shredded cheese and French-fried onions.
  • Bake in preheated oven for 30 minutes. Cover with foil and bake for an additional 10 minutes.
  • Remove from the oven and allow to cool for 10 minutes before serving.

Nutrition

Calories: 414kcal | Carbohydrates: 32g | Protein: 13g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 43mg | Sodium: 1530mg | Potassium: 376mg | Fiber: 5g | Sugar: 1g | Vitamin A: 5824IU | Vitamin C: 12mg | Calcium: 275mg | Iron: 2mg