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Got some leftover vegetables in the fridge? This Leftover Vegetable Soup Casserole is a game-changer. It's a hearty, comforting dish that transforms those odds and ends into a delicious meal. With cooked rice, shredded cheese, and a can of cream of mushroom soup, this casserole is both easy and satisfying. Perfect for a quick dinner or a cozy lunch, it’s a great way to reduce waste and enjoy a tasty, homemade meal. Let's dive in!
The name of the recipe: Leftover Vegetable Soup Casserole Recipe
Ingredients:
- 2 cups chopped leftover vegetables
- 1 cup cooked rice
- 1 cup shredded cheese
- 1 can cream of mushroom soup
- 1 tsp salt
- 1 tsp black pepper
Instructions:
- Preheat oven to 350°F (175°C).
- In a mixing bowl, combine all ingredients.
- Transfer mixture to a baking dish.
- Bake for 30 minutes or until bubbly and golden brown.
What You Will Need
H2: What you will need to make leftover vegetable soup casserole
- Leftover vegetables: Adds variety and flavor, making use of what you have on hand, reducing waste, and enhancing the dish's nutritional value.
- Cooked rice: Provides a hearty base, absorbing flavors from other ingredients, and adds texture to the casserole.
- Shredded cheese: Melts into a creamy, gooey layer, adding richness and a satisfying cheesy flavor to the casserole.
- Cream of mushroom soup: Acts as a binder, bringing all ingredients together with a savory, creamy consistency.
Read more: Instant Pot Vegetable Beef Soup Recipe
Tools and Instruments Required
What tools/instruments will be needed to make leftover vegetable soup casserole recipe
- Mixing bowl: Essential for combining all ingredients evenly before transferring to the baking dish.
- Baking dish: Holds the mixture while baking, ensuring even cooking and a golden brown top.
- Oven: Cooks the casserole to perfection, making it bubbly and delicious.
Leftover Vegetable Soup Casserole
Equipment
- Oven
- Baking Dish
- Mixing bowl
Read more: Instant Pot Chicken Vegetable Soup Recipe
Ingredients:
Main Ingredients
- 2 cups Leftover vegetables chopped
- 1 cup Cooked rice
- 1 cup Shredded cheese
- 1 can Cream of mushroom soup
- 1 tsp Salt
- 1 tsp Black pepper
Instructions:
- Preheat oven to 350°F (175°C).
- In a mixing bowl, combine all ingredients.
- Transfer mixture to a baking dish.
- Bake for 30 minutes or until bubbly and golden brown.
Notes:
Nutrition value:
Read more: Instant Pot Vegetable Soup Recipe Guide
Keywords:
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed but do not bake.
- Cover tightly with plastic wrap or aluminum foil.
- Store in the fridge for up to 2 days.
Freezing Instructions
- Assemble the casserole without baking.
- Wrap tightly with plastic wrap, then cover with aluminum foil.
- Freeze for up to 3 months.
- Thaw in the fridge overnight before baking.
- Bake as directed, adding an extra 10-15 minutes if needed.
Did you know that adding a pinch of nutmeg to this Leftover Vegetable Soup Casserole can enhance the flavor and give it a subtle warmth?
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