Three Easy Vegetable Casseroles for Dinner

Here are three different vegetable casseroles to try for dinner. Each uses a canned vegetable with cream of mushroom soup. All are very easy to put together. If desired, use the lower sodium versions of the cream of mushroom soup.

Green Pea Casserole

• 1 can peas with small onions
• 1 can cream of mushroom soup
• 1/2 cup cracker crumbs
• 2 tablespoons melted butter
• 1 small can french fried onions

Drain peas and mix them with the soup. Place in a small casserole dish. Sprinkle with the cracker crumbs and drizzle the top with the melted butter. Bake for about 15 to 20 minutes in a 350 degree oven, or until bubbly. Top with the french fried onions, and bake for another 3 to 5 minutes, until the onions are lightly browned and warmed through.

Broccoli Casserole

• 1 package frozen chopped broccoli
• 2 large eggs, well beaten
• 1 cup regular mayonnaise
• 1 can cream of mushroom soup
• 1 cup Cheddar cheese, shredded
• 1 small onion chopped
• 4 tablespoons melted butter
• 10 soda or ritz crackers, crushed

Mix all the ingredients except for the crackers. Place in a casserole dish, and sprinkle with the crushed crackers. Bake in a 350 degree oven until lightly browned and bubbly.

Asparagus Casserole

• 1 can asparagus tips
• 1 can cream of mushroom soup
• 1 cup shredded Cheddar cheese
• 1 cup crushed soda crackers
• 1/2 cup chopped pecans

Stir the drained asparagus tips and cream of mushroom soup together. Mix the cheese, soda crackers and pecans together. Layer the two mixes in a casserole dish, and bake in a 350 degree oven for about 20 minutes, or until lightly browned and bubbly.