Hearty Vegetable Casserole with Crunchy Rice Chex Topping

Ingredients

- 3 large carrots, peeled and sliced
- 2 stalks of celery, chopped
- 1 cup green beans, trimmed and halved
- 2 cups water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 can (10.5 oz) cream of mushroom soup
- 2 cups Rice Chex cereal, crushed
- 1/4 cup butter, melted
- 1/2 teaspoon onion powder

Instructions

1. Preheat the Oven:
- Preheat your oven to 350°F (175°C).

2. Prepare the Vegetables:
- In a large pot, bring 2 cups of water to a boil.
- Add sliced carrots, chopped celery, and green beans into the pot.
- Season with 1 teaspoon salt and 1/2 teaspoon black pepper.
- Add 1 teaspoon dried thyme and stir to combine.
- Allow the vegetables to boil for about 10 minutes, or until they begin to soften.
- Drain the vegetables and set them aside.

3. Assemble the Casserole:
- In a large bowl, combine the boiled vegetables with 1 can of cream of mushroom soup. Mix well to coat the vegetables with the soup.
- Transfer this mixture into a 9x13 inch casserole dish, spreading it evenly.

4. Prepare the Chex Topping:
- In a separate bowl, combine 2 cups of crushed Rice Chex cereal, 1/4 cup melted butter, and 1/2 teaspoon onion powder.
- Stir until the cereal is well-coated with the butter and onion powder mixture.

5. Top and Bake:
- Evenly distribute the cereal mixture over the vegetable mixture in the casserole dish.
- Place the casserole in the preheated oven and bake for 25-30 minutes, or until the topping is golden brown and the edges are bubbling.

6. Serving:
- Once done, remove the casserole from the oven and allow it to cool slightly before serving.

Total Time

PT1H
1 hour

Type of Dish

Dinner

Keywords

vegetable casserole, Rice Chex, dinner recipe, crunchy topping, cream of mushroom, veggie bake, oven meal, casserole dish, hearty dinner, family-sized meal

Recipe Yield

Feeds 4 adults

Calories

1400 calories

#DinnerDelight #VegetableCasserole #FamilyMeal #OvenBaked #ComfortFood