3 Vegetable Casserole

READY IN: 50mins
Recipe by Tara1183

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

Top Review by Cindy Lynn

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!!!

Ingredients Nutrition

  • 3 cups cooked vegetables (any leftovers will do from corn to tomato to broccoli to lima beans so use anything)
  • 2 cups milk
  • 14 cup margarine
  • 3 slices bread, cubed
  • 14 teaspoon salt
  • 1 14 cups grated cheese
  • 3 eggs, beaten

Directions

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

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