Classic Vegetable Cheese Casserole Recipe

Staff Writer
Classic Vegetable Cheese Casserole Recipe
Vegetable Cheese Casserole
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Vegetable Cheese Casserole

Here is a simple and easy vegetable and cheese casserole recipe for any occasion, inspired by the 50s era recipes featured in the pages of Good Housekeeping Magazine. 

4
Servings
560
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 1/2 Cups canned peas
  • 1 Teaspoon black pepper
  • 1 Cup carrots, cubed
  • 1 8 ounce can of condensed cream of mushroom soup
  • 8 pearl onions, peeled
  • 1 Cup shredded cheddar cheese
  • 3/4 Cups milk
  • 2 Cups packaged biscuit mix
  • 1/2 Teaspoon salt

Directions

Add strained liquid from peas and salt into a medium-sized pan and bring to a boil. 

Add carrots and onions, cover and cook for 10 minutes. 

Beat biscuit mix with milk, shape mix into balls and set aside. 

Add pepper, cheese, and condensed soup mix to to the carrots and onions. Let simmer for another 10 minutes. 

Pour mixture into a casserole dish, and drop biscuits into the mixture. 

Bake at 450°F for 15 minutes, or until done. 

 

Vegetable Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Vegetable Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.

Nutritional Facts

Total Fat
24g
37%
Sugar
17g
N/A
Saturated Fat
9g
47%
Cholesterol
35mg
12%
Protein
19g
38%
Carbs
67g
22%
Vitamin A
470µg
52%
Vitamin B12
0.7µg
11.5%
Vitamin B6
0.3mg
13.3%
Vitamin C
16mg
27%
Vitamin D
0.9µg
0.2%
Vitamin E
0.9mg
4.3%
Vitamin K
53µg
67%
Calcium
408mg
41%
Fiber
8g
33%
Folate (food)
80µg
N/A
Folate equivalent (total)
173µg
43%
Folic acid
55µg
N/A
Iron
4mg
22%
Magnesium
66mg
17%
Monounsaturated
9g
N/A
Niacin (B3)
5mg
24%
Phosphorus
655mg
94%
Polyunsaturated
4g
N/A
Potassium
531mg
15%
Riboflavin (B2)
0.5mg
31.5%
Sodium
1668mg
70%
Thiamin (B1)
0.5mg
35.6%
Trans
0.3g
N/A
Zinc
3mg
19%

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