Creamy Vegetable Casserole

Recipe from Southern Living

More From Southern Living


  • 1 (10 3/4-ounce) can cream of broccoli soup, undiluted
  • 1 (10 3/4-ounce) can cream of chicken soup, undiluted
  • 1 (8-ounce) container sour cream
  • 1/2 teaspoon pepper
  • 1 (16-ounce) package frozen cauliflower, carrots, and snow pea pods, thawed
  • 2 (10-ounce) packages frozen white and wild rice with French-style green beans, thawed
  • 1 cup (4 ounces) shredded Swiss cheese
  • 1/4 cup sliced almonds


  1. Combine first 7 ingredients; spoon into a lightly greased 13- x 9-inch baking dish.
  2. Bake at 350° for 20 minutes; sprinkle with sliced almonds, and bake 20 more minutes or until top is bubbly.
  3. NOTE: 1 (10-ounce) cans chunk white chicken, drained, may be added. For frozen mixed vegetables, we used Birds Eye Farm Fresh Mixtures; for frozen rice and green beans, we used Green Giant.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Creamy Vegetable Casserole Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy