Tangy Vegetable Casserole Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 cups - baby carrots
  • 2 cups - broccoli florets
  • 2 cups - cauliflower florets
  • 10 3/4 ounces - Cream of Mushroom Soup
  • 1/3 cups - sour cream
  • 1 tablespoons - mayonnaise
  • 3/4 cups - shredded sharp cheddar cheese, divided
  • 2 3/4 ounces - French fried onions, divided
  • 1/4 teaspoons - ground black pepper
  • 1/4 cups - shredded mozzarella cheese
  • Directions:

    Preheat oven to 350° F. In large saucepan, bring 1 inch water to boiling. Place carrots, broccoli and cauliflower in steaming basket and set basket in pan. Cover and steam 4 to 6 minutes or until crisp tender.

    In bowl stir together soup, sour cream, mayonnaise, 1/2 cup of the cheddar cheese, half of the onions and pepper; stir in vegetables.

    Transfer vegetable mixture to a 2 quart casserole. Sprinkle with mozzarella cheese and remaining 1/4 cheddar cheese and onions. Bake 30 minutes or until light brown.

    Brief Description

    Serve this dish at any gathering, and there's no doubt guests will ask for seconds of the rich side dish.

    Main Ingredient:

    Broccoli, Cauliflower

    Category:  Casseroles

    Cuisine:  American

    Prep Time: 10 min
    Cook Time: 35 min

    Posted By:


    Posted On:

    October 6, 2013

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