VEG-ALL SOUP RECIPES

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VEG-ALL CASSEROLE - VEG-ALL



Veg-All Casserole - Veg-All image

Provided by Kramer Hines

Yield 4

Number Of Ingredients 6

2 (15 oz) cans of Veg-All mixed vegetables, drained
1 small onion, diced
1 (10.75 oz) can of condensed cream of chicken soup
1 cup of mayonnaise
1 cup of white cheddar cheese, shredded
36 butter crackers, crushed

Steps:

  • Preheat oven to 350°f (175°C).
  • Combine Veg-All mixed vegetables, onion, soup, mayonnaise, and cheese into a medium bowl and mix well.
  • Spread mixture into a 9"x13" baking dish. Top with cracker crumbs.
  • Bake for 30 minutes, or until bubbling and toasted.

VEG-ALL CHICKEN POT PIE RECIPE - FOOD.COM



Veg-All Chicken Pot Pie Recipe - Food.com image

It is really easy to make. I use deep dish pie crust. I found this recipe from a co-worker cookbook. It calls for can of Veg-All, I use a bag of frozen mixed vegetables.

Total Time 1 hours 10 minutes

Prep Time 30 minutes

Cook Time 40 minutes

Yield 4-6 serving(s)

Number Of Ingredients 8

2 (10 3/4 ounce) cans cream of potato soup
1 (16 ounce) can Veg-All, drained
2 cups cooked chicken, diced
1/2 cup milk
1/2 teaspoon thyme
1/2 teaspoon black pepper
2 (9 inch) frozen pie crusts, thawed (deep dish)
1 egg, lightly beaten (optional)

Steps:

  • Combine first 6 ingredients.
  • Spoon into prepared pie crust.
  • Cover with top crust; crimp edges to seal.
  • Slit top crust and brush with egg.
  • Bake at 375 degrees for 40 minutes.
  • Cool for 10 minutes before serving.

Nutrition Facts : Calories 607.8, FatContent 29.7, SaturatedFatContent 6.6, CholesterolContent 64.5, SodiumContent 1869.5, CarbohydrateContent 57.5, FiberContent 4.7, SugarContent 8.1, ProteinContent 26.4

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