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Vegetable Bake

Even finicky eaters may change their minds about vegetables when they taste this rich cheesy casserole from Violet Klause of Onoway, Alberta. "It couldn't be easier to whip up," she says. "And it's so creamy and comforting that my grandchildren would never guess how nutritious it is."
  • Total Time
    Prep: 10 min. Bake: 30 min.
  • Makes
    8-10 servings


  • 1 package (16 ounces) frozen cauliflower, thawed
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 4 cups frozen broccoli florets, thawed
  • 1 can (14-3/4 ounces) cream-style corn
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 2 cups shredded Swiss cheese
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1-1/2 cups soft rye bread crumbs (about 3 slices)
  • 2 tablespoons butter, melted


  • In a large bowl, combine the first seven ingredients. Pour into a greased 13x9-in. baking dish. Combine bread crumbs and butter; sprinkle over top.
  • Bake, uncovered, at 375° for 30-35 minutes or until bubbly. Let stand for 5 minutes before serving.

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  • theoboehobo
    Mar 16, 2010

    No comment left

  • jasem
    Nov 13, 2009

    I confess I didn't make this exact recipe. I made a few changes - cheddar for swiss, add'l milk, wheat bread for rye. I would give it 5 stars if I liked swiss cheese. Given my changes, this was a great recipe - easy to make, baked up great, and everyone loved it. My son even snitched the leftovers from the fridge for a snack!

  • alisazella
    Dec 18, 2005

    No comment left