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    You are in: Home / Recipes / 3 Vegetable Casserole Recipe
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    3 Vegetable Casserole

    3 Vegetable Casserole. Photo by gailanng

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    Tara's Note:

    My bosses wife swears by this recipe for leftovers. I have used it many times, make a good meal or sidedish.

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    Units: US | Metric

    • 3 cups cooked vegetables (any leftovers will do from corn to tomato to broccoli to lima beans so use anything)
    • 2 cups milk
    • 1/4 cup margarine
    • 3 slices bread, cubed
    • 1/4 teaspoon salt
    • 1 1/4 cups grated cheese
    • 3 eggs, beaten


    1. 1
      Scald milk with margarine.
    2. 2
      Remove from heat, add bread veggies, salt, eggs and 3/4 cup cheese.
    3. 3
      Mix together and pour into a 4 quart greased casserole, top with remaining 1/2 cup of cheese.
    4. 4
      Bake at 325 for 40 min.
    5. 5
      Want some extra flavour use half evaporated milk.

    Ratings & Reviews:

    • on September 12, 2002


      I didn't use leftovers as I usually don't have any. I cooked up 1 cup of frozen corn, 1 cup of brussel sprouts and 1 cup of lima beans, then used them for the three cups of vegetables. I figured leftover veggies would have been One bite and my husband said, "This is definitely 5 stars!" I had a big dinner in the works (was serving in courses), but he ate two huge plates and was too full to eat much else. I will definitely be making this a lot. In the past I've thrown those 1 cup leftovers in the garbage, but now I think I'll dedicate a bowl for accumulating 3 cups of veggies in the freezer for this casserole. I can see it wouldn't hardly matter what vegetable you used, it would still be good! Thank you for sharing this recipe Tara. It is delicious!!!

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    • on September 30, 2002


      What a delicious way to use up left over veggies...or as in my case...I had a bag of mixed veggies that was not quite enough to use for a full meal, and a bag of broccoli florets that wasn't enough for a full meal either. I just cooked them up, then continued with your recipe as directed. I was skeptical that I could get them to try it...but they did and it was a huge hit!! This is definitely going in the veggie rotation list! Thanks for the GREAT recipe :)

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    • on September 16, 2002


      Is this ever good! The vegetables I used were leftover fresh ones: corn, carrots, cauliflower and broccoli. I used cheddar and jack cheeses. Everyone in my family loved it and I will certainly be making this casserole often. Thanks, Tara!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (29)


    Nutritional Facts for 3 Vegetable Casserole

    Serving Size: 1 (152 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 399.8
    Calories from Fat 257
    Total Fat 28.6 g
    Saturated Fat 11.8 g
    Cholesterol 179.1 mg
    Sodium 828.2 mg
    Total Carbohydrate 18.5 g
    Dietary Fiber 0.4 g
    Sugars 0.9 g
    Protein 17.2 g

    The following items or measurements are not included:


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