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Vegetable Cheese Casserole

Fondue.Chef's picture
  Canned mushroom pieces and stems 4 Ounce (1 Can)
  Sliced celery 2 Cup (32 tbs)
  Frozen cut green beans 9 Ounce (1 Package)
  Finely chopped onion 2 Tablespoon
  Melted butter 4 Tablespoon
  Chopped celery leaves 2 Tablespoon (Finely Chopped)
  Condensed cheddar cheese soup 10 1⁄2 Ounce (1 Can)
  Condensed cream of mushroom soup 10 1⁄2 Ounce (1 Can)
  Crushed dill weed 1⁄2 Teaspoon
  Ground rosemary 1⁄4 Teaspoon
  Pepper white 1⁄8 Teaspoon
  Bite size toasted corn cereal 4 Cup (64 tbs)

Drain mushroom liquid into saucepan.
Add celery and green beans.
Cover and cook 10 minutes or until almost tender.
Cook onion in 2 tablespoons of the butter until soft but not browned.
Add mushrooms and celery leaves and cook until mushrooms are lightly browned.
Combine beans and celery with mushroom mixture, soups, dill, rosemary and pepper.
Spoon into buttered 2-quart casserole.
Crush corn cereal and mix with remaining 2 tablespoons butter and sprinkle over vegetable mixture.
Bake in 350° F.oven 20 minutes or until brown and bubbling.
This casserole can be prepared in advance, refrigerated and baked at serving time.
Add 15 minutes to baking time.
Put cereal crumbs on top just before casserole goes into oven.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1809 Calories from Fat 663

% Daily Value*

Total Fat 76 g116.3%

Saturated Fat 38.3 g191.4%

Trans Fat 0 g

Cholesterol 157.5 mg52.5%

Sodium 3744.4 mg156%

Total Carbohydrates 263 g87.7%

Dietary Fiber 42.6 g170.6%

Sugars 53.5 g

Protein 50 g99.1%

Vitamin A 103.9% Vitamin C 148.6%

Calcium 52.9% Iron 54.1%

*Based on a 2000 Calorie diet

Vegetable Cheese Casserole Recipe