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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

    1/3 Photos of 3 Vegetable Casserole

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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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    Ingredients:

    Servings:

    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

    Directions:

    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

      55

      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 cooked...lol. 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!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 30, 2002

      55

      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 :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 16, 2002

      55

      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)

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    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
    64%
    Total Fat 28.6 g
    44%
    Saturated Fat 11.8 g
    59%
    Cholesterol 179.1 mg
    59%
    Sodium 828.2 mg
    34%
    Total Carbohydrate 18.5 g
    6%
    Dietary Fiber 0.4 g
    1%
    Sugars 0.9 g
    3%
    Protein 17.2 g
    34%

    The following items or measurements are not included:

    vegetables

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