Mixed Vegetable Casserole
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The Seasoned Mom · by Blair Lonergan

Mixed Vegetable Casserole

NUTRITION · PER SERVING70M COOK
CAL 14%·PRO 18%
CARBS 35G49% OF CAL
3G FIBER0G ADDED3G INTRINSIC29G OTHER3G TOTAL SUGAR
FAT 11G36% OF CAL
5G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A dump-and-bake casserole combining rice, chicken, broccoli, mixed vegetables, and cheese in a creamy broth base. Hearty enough for dinner and simple enough for a weeknight meal.

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Nutrition & ingredients

Ingredients

serves 8
  • 2 cups vegetable broth or chicken broth ((or sub with water or milk))
  • 1 (10.5 ounce) can condensed cream of chicken soup, cream of celery soup, or cream of mushroom soup
  • ¾ teaspoon kosher salt
  • ½ teaspoon dried parsley flakes
  • ¼ teaspoon dried basil
  • ¼ teaspoon dried oregano
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 1 cup uncooked long grain white rice
  • 1 (12.6 ounce) bag frozen baby broccoli florets ((or broccoli cuts))
  • 2 cups frozen mixed vegetables ((a blend of corn, carrots, peas, and green beans))
  • 1 cup grated sharp cheddar cheese
  • 1 cup coarsely crushed Ritz cracker crumbs tossed with 1 tablespoon of melted butter
  • Optional garnish: chopped fresh herbs such as parsley or thyme
PREP
10M
SODIUM
805MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.