SEVEN VEGETABLE CASSEROLE 
1 cup corn
1 cup carrot
1 cup green peas
1 cup green beans
4 ounces water chestnuts, canned
1 cup chopped onion, sauteed
1/4 cup butter
1 cup celery, diced
10 3/4 ounces cream of mushroom soup
1/2 cup mayonnaise
1 cup cracker crumbs
1 tablespoon butter

Saute onion and celery in 1/4 cup butter. Add vegetables to cream of mushroom soup and 1/2 cup mayonnaise. Spread in baking dish. cover with cracker crumbs, dot with butter. Bake at 300 F. until bubbly and golden brown on top.

Serving Size: 4

Submitted By: Judy Selkirk

recipe reviews
Seven Vegetable Casserole
   #134025
 Susan (Massachusetts) says:
Great tasting recipe but the recipe needs to give an estimated time for cooking rather than "Til bubbly". I had to check it every ten to twenty minutes for over an hour and it still isn't bubbling.
 #134029
 Cooks.com replies:
Hi Susan,

Try not to open the oven too often or it won't ever get hot enough to finish cooking, especially at the relatively low temperature (for casseroles) of 300°F :) A watching pot never boils!

I would guesstimate it will be finished cooking in 45-60 minutes.

Happy Thanksgiving!

-- CM
   #134030
 Lorelei Lynn (Alaska) says:
This was very good! I turned my oven temp to 350°F and it took like 45 minutes til it was done. Yummy!
   #171896
 Ken (Canada) says:
I had difficulty getting the timing right otherwise very good and easy to prepare. Timing suggestion would have been useful. Ken

 

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