3 Vegetable Casserole Recipe

Transform leftover vegetables into a creamy, cheesy, and comforting 3-Vegetable Casserole! This family-favorite recipe is perfect as a hearty side dish or a satisfying main course. My boss's wife raves about it, and you will too! Easy to make and bursting with flavor, it's the ultimate way to use up those extra veggies.

Prep Time 15 mins
Cook Time 50 mins
Calories 399.8 kcal
Protein 34g
Rating 4.4 (29 Reviews)
3 Vegetable Casserole 95

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 3 Vegetable Casserole

  • 3 cups cooked mixed vegetables
  • 2 cups milk
  • 1/4 cup margarine
  • 2 cups cubed bread
  • 1 teaspoon salt
  • 1 1/4 cups shredded cheddar cheese
  • 2 large eggs
  • 1 cup cooked carrots
  • 1 cup cooked peas
  • 1 cup cooked green beans
  • 1 cup evaporated milk (optional substitution)

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How to Make 3 Vegetable Casserole

  1. Scald 2 cups of milk in a saucepan with 1/4 cup of margarine over medium heat until the margarine is melted and the milk is steaming.
  2. Remove from heat. Stir in 2 cups of cubed bread, 1 cup of cooked carrots, 1 cup of cooked peas, 1 cup of cooked green beans, 1 teaspoon of salt, 2 large eggs, and 3/4 cup of shredded cheddar cheese.
  3. Mix thoroughly. Pour the mixture into a greased 4-quart casserole dish. Top with the remaining 1/2 cup of shredded cheddar cheese.
  4. Bake at 325°F (160°C) for 40 minutes, or until golden brown and bubbly.
  5. For extra richness and flavor, substitute half of the milk with evaporated milk (1 cup evaporated milk and 1 cup regular milk).

Nutrition Information (Approximate per serving)

Sodium

34 g

Sugar

3g

Fat

59g

Carbs

6g

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