Classic Vegetable Cheese Casserole Recipe

Classic Vegetable Cheese Casserole Recipe
Staff Writer
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
571
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. 

 

Nutritional Facts

Total Fat
14g
20%
Sugar
15g
17%
Saturated Fat
5g
21%
Cholesterol
40mg
13%
Carbohydrate, by difference
83g
64%
Protein
29g
63%
Vitamin A, RAE
541µg
77%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
13mg
17%
Vitamin K (phylloquinone)
49µg
54%
Calcium, Ca
576mg
58%
Choline, total
57mg
13%
Fiber, total dietary
9g
36%
Folate, total
204µg
51%
Iron, Fe
4mg
22%
Magnesium, Mg
86mg
27%
Manganese, Mn
1mg
56%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
1027mg
100%
Riboflavin
1mg
91%
Selenium, Se
52µg
95%
Sodium, Na
1915mg
100%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
292g
11%
Zinc, Zn
4mg
50%

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.