Easy Vegetable Casserole

40 mins (prep 10, cooking 30)
18 ingredients
4-6 servings
This is my own version of vegetable casserole. I had some can food items in my pantry and I thought why not try to make a vegetable casserole with using all foods that I had on hand in pantry and refrigerator. You may use most any canned vegetable in this recipe and season to your desire.

Categories:  <-60-mins , side-dish , weeknight , comfort-food , taste~mood , time-to-make ,
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Serving Size (160.04 g)
Servings 4
Amount per Serving
Calories 169.89 Calories from Fat 142.83
% Daily Value *
Total Fat 15.87g 97.66%
Saturated Fat 5.76g 115.17%
Trans Fat 0.24g %
Cholesterol 23.75mg 31.67%
Sodium 162.16mg 27.03%
Total Carbohydrate 4.56g 6.09%
Dietary Fiber 0.0 g 0.02%
Sugars 3.79 g %
Protein 2.9g 23.18%
Vitamin A 222.22IU% Vitamin C 0.49mg%
Calcium 105.94mg% Iron 0.07mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
chicken bouillon cube, sliced carrots, cream of mushroom soup, shredded sharp cheddar cheese, seasoning salt, coarse black pepper, shredded mozzarella cheese, shredded sharp cheddar cheese