Monday, February 6, 2012

Very Veggie Garden Casserole

In the mood for some veggies I pretty much made this one up tonight... it came out totally yummy but then again anything with crescent rolls is bound to come out super yum. Enjoy!

 Very Veggie Garden Casserole


  • 1 ½ C. corn
  • 1 ½ C. green beans
  • 1 ½ C. broccoli
  • 1 ½ C. carrots
  • 2 1/4 C. shredded cheddar
  • Italian seasoned bread crumbs
  • 1 Can cream of chicken
  • 1 Can butter flake crescent rolls
  • 1/4 tsp. salt
  1. Roll out crescent rolls into the bottom of a 9 x 13” pan.
  2. In a separate bowl combine corn, green beans, broccoli, carrots, salt and cream of chicken. 
  3. Layer half of the vegetables on top of the crescent rolls, top with one cup cheddar and sprinkle with bread crumbs.
  4. Layer remaining vegetables then remaining cheddar and sprinkle once more with bread crumbs.
  5. Bake at 350 degrees for 30-35 minutes, make sure the crescent rolls are cooked before taking it out of the oven.
*You can used canned veggies, thawed frozen veggies or freshly steamed veggies in this recipe.

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