Vegetable Casserole

Vegetable Casserole

We had a church potluck the other day, and my friend Velma brought this vegetable casserole. We talked and we think it would be good with the addition of some chopped chicken/turkey, or possibly browned hamburger or tuna. (or pieces of ham)

Velma also added some cooked carrots the night she brought this.


1 17 ounce can of whole kernel corn
1 10 ounce package frozen cauliflower, cooked
1 10 ounce package frozen cut broccoli, cooked
4 or 5 carrots, cut in 1/2 inch pieces, cooked with other vegetables
1 small can sliced mushrooms
1 17 ounce can cream-style corn
2 cups shredded Swiss cheese
1 10 3/4 ounce can condensed cream of celery soup
2 tablespoons oleo
1 1/2 cup soft rye or white bread crumbs

Drain whole kernel corn, cooked vegetables and mushrooms. Cut any large pieces. Combine cream-style corn, cheese and soup. Fold in drained vegetables. Pour in a greased 9 X 13 inch baking dish. Melt oleo & toss with the crumbs. Sprinkle on top of the mixture. Bake, uncovered, in a 375 degree oven about 30 to 35 minutes or until hot through. Serves 12 to 15.

Pizza Pasta Casserole

2 lbs ground beef
1 onion (I left this out)
3 14 oz cans of pizza sauce
1 pkg spiral macaroni
2 Cups Pizza Blend grated cheese
(mozzarella, mild cheddar and Provolone)
1 pkg pepperoni slices

Brown the ground beef with the onion in a frying pan while the macaroni is cooking according to the package directions.Drain the hamburger and add the cans of pizza sauce and then the cooked macaroni. Stir well an place this in a casserole dish, sprinkle with the cheese and top with the pepperoni.

Bake at 350 degrees for 25-30 minutes or until heated through and the cheese is melted.

Easy as can be!