3 Vegetable Casserole

"My bosses wife swears by this recipe for leftovers. I have used it many times, make a good meal or sidedish."
photo by gailanng photo by gailanng
photo by gailanng
photo by Junebug photo by Junebug
photo by kleigh83 photo by kleigh83
Ready In:


  • 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


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

Questions & Replies

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  1. 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!!!
  2. 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 :)
  3. 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!
  4. Fantastic way to use leftovers. The milk and eggs make a nice custard. I use a lot more than just 3 cups veggies, perhaps even 4-5. This can be a good meatless entree, accompanied with bread and salad.
  5. Delicious, and even better texture when reheated the next day!! I think 4-qt is a typo; mine fit in a 2-qt even with a little extra bread. Picture seems to show a 2-qt. casserole dish. And friends, please, use butter. Margerine is NOT better for you and doesn't taste as good! ;-)


  1. I altered the recipe quite a bit in term of flavoring but used the same amount of the backbone ingredients (milk, eggs, bread, cooked veggie). I made 2/3 of the recipe, used butter instead of margarine, added a cube of chicken bouillon, sprinkled the mixture with italian seasoning (as one of the other reviewers had suggested), used 1/4 tsp of salt and 1/4 tsp pepper for this 2/3 of the recipe. For cheese, i used half asiago and half medium cheddar.


I enjoy cooking, fishing and working (yes I actually love my job's) Full time admin with in Financial Planning and part time with a Pet Food company. Never had children but have furry ones.
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