Easter Vegetable Casserole Recipe

This is my all-time favorite vegetable casserole! It's delicious with beef, chicken, ham or lamb. Best of all, it's delicious and very simple to assemble and bake. Happy Easter!
#recipe #casserole #easterfood
Easter Vegetable Casserole
1 (8-ounce) package cream cheese, at room temperature
1 (10.5-ounce) can cream of chicken soup
½ cup sliced or shredded carrots
1/3 cup chopped red onion
1 large yellow squash, halved and sliced
3 to 4 cups fresh broccoli florets
1 bunch asparagus, cut into 1-inch pieces
1 (8-ounce) can sliced water chestnuts, drained
1 (4-ounce) can mushroom stems and pieces, drained
1 (15-ounce) can baby corn on the cob, drained
10-12 slices Swiss cheese singles
2 cups seasoned stuffing mix
4 tablespoons butter, melted
In a large bowl, combine cream cheese and soup; mix well. Add carrots, onion, squash, broccoli, asparagus, water chestnuts, mushrooms and corn. Mix well to combine. Spread vegetable mixture into a lightly greased baking dish. Top with Swiss cheese singles. Spread stuffing mix evenly over cheese and drizzle melted butter over stuffing mix. Cover and bake in a preheated 350 degree oven for 1 hour. Remove cover and continue to bake for 15 to 20 minutes longer or until top of casserole is lightly browned. Let rest for 5 minutes before serving. Serves 10 to 12.
The writer owns Catering by Debbi Covington and is the author of three cookbooks, Celebrate Beaufort, Celebrate Everything! and Dining Under the Carolina Moon. For more great recipes and to view her cooking demonstrations, visit and subscribe to Debbi’s UA-cam channel. Debbi’s website address is www.cateringbydebbicovington.com. She may be reached at 843-525-0350 or by email at [e-mail].
Where to find Debbi:
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Where to find Susan:
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Credits:
Music - Written and Performed by Vince Covington
Videography & Editing - Susan DeLoach, Susan DeLoach Photography

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