Best Mixed Vegetables Casserole Recipes

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CHICKEN AND PASTA CASSEROLE WITH MIXED VEGETABLES



Chicken and Pasta Casserole with Mixed Vegetables image

I dreamt up this recipe on my way home from work one night to use the ingredients I had on hand. It's a great comfort food for chilly winter evenings!

Provided by JENTOP

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 1h

Yield 6

Number Of Ingredients 14

1 cup dry fusilli pasta
3 tablespoons olive oil
6 chicken tenderloins, cut into chunks
1 tablespoon dried minced onion
salt and pepper to taste
garlic powder to taste
1 tablespoon dried basil
1 tablespoon dried parsley
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
2 cups frozen mixed vegetables
1 cup dry bread crumbs
2 tablespoons grated Parmesan cheese
2 tablespoons butter, melted

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking dish.
  • Bring a large pot of lightly salted water to a boil. Place fusilli pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
  • Heat the oil in a skillet over medium heat. Place chicken in the skillet, and season with minced onion, salt and pepper, garlic powder, basil, and parsley. Cook until chicken juices run clear. Mix in the cooked pasta, cream of chicken soup, cream of mushroom soup, and mixed vegetables. Transfer to the prepared baking dish.
  • In a small bowl, mix the bread crumbs, Parmesan cheese, and butter. Spread evenly over the casserole.
  • Bake 30 minutes in the preheated oven until bubbly and lightly browned.

Nutrition Facts : Calories 394.9 calories, Carbohydrate 35.4 g, Cholesterol 47 mg, Fat 19.8 g, Fiber 3.7 g, Protein 19.8 g, SaturatedFat 5.9 g, Sodium 926 mg, Sugar 2.8 g

CHICKEN & PASTA CASSEROLE WITH MIXED VEGETABLES RECIPE - (4/5)



Chicken & Pasta Casserole with Mixed Vegetables Recipe - (4/5) image

Provided by á-45241

Number Of Ingredients 15

1 cup dry fusilli pasta
3 tablespoons olive oil
6 chicken tenderloins, cut into chunks
1 tablespoon onion, dried and minced
Salt, to tate
Pepper, to taste
Garlic powder, to taste
1 tablespoon dried basil
1 tablespoon dried parsley
1 (10.75-ounce) can condensed cream of chicken soup
1 (10.75-ounce) can condensed cream of mushroom soup
2 cups frozen mixed vegetables
1 cup dry bread crumbs
2 tablespoons Parmesan cheese, grated
2 tablespoons butter, melted

Steps:

  • Preheat oven to 400°F (200 degrees C). Lightly grease a medium baking dish. Bring a large pot of lightly salted water to a boil. Place fusilli pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain. Heat the oil in a skillet over medium heat. Place chicken in the skillet, and season with minced onion, salt and pepper, garlic powder, basil, and parsley. Cook until chicken juices run clear. Mix in the cooked pasta, cream of chicken soup, cream of mushroom soup, and mixed vegetables. Transfer to the prepared baking dish. In a small bowl, mix the bread crumbs, Parmesan cheese, and butter. Spread evenly over the casserole. Bake 30 minutes in the preheated oven until bubbly and lightly browned.

MIXED VEGETABLES CASSEROLE



Mixed Vegetables Casserole image

Make and share this Mixed Vegetables Casserole recipe from Food.com.

Provided by jovigirl

Categories     Peppers

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

1 eggplant
1 yellow sweet onion
1 red pepper
1 zucchini
1/4 cup olive oil
1 (16 ounce) can diced tomatoes
1/4 cup grated parmesan cheese
1 cup shredded mozzarella cheese

Steps:

  • Preheat oven to 350-degrees.
  • Cut vegetables into bit-size chunks.
  • Over medium heat, sauté in olive oil in a large ovenproof skillet until crisp-tender.
  • Add tomatoes and cook 15 minutes until some of the liquid evaporates.
  • Top with Parmesan cheese and Mozzarella cheese. Bake for 20 minutes.

Nutrition Facts : Calories 209.6, Fat 14.8, SaturatedFat 4.5, Cholesterol 18.4, Sodium 350.7, Carbohydrate 13.8, Fiber 4.7, Sugar 7, Protein 7.9

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