Crunchy Vegetable Soup Recipes

CRUNCHY VEGETABLE BAKE

While traveling in Kentucky a few years ago, my husband and I enjoyed an excellent mixed vegetable dish at a restaurant...and the owners were kind enough to share the recipe. It makes four casseroles so it's great for a church supper or other large group. -Jean Voan, Shepherd, Texas

Provided by Taste of Home

Categories Side Dishes

Time 1h

Yield 60-80 servings.

Number Of Ingredients 13

Crunchy Vegetable Bake image

Steps:

In a large skillet, saute celery and onions in oil until tender. Remove from the heat. Stir in the soup, sour cream, salt and pepper. Stir in the beans, corn and water chestnuts. Transfer to four greased 13-in. x 9-in. baking dishes., In a large bowl, combine the cracker crumbs, almonds and butter. Sprinkle over bean mixture. Bake, uncovered, at 350° for 40-45 minutes or until golden brown.

Nutrition Facts : Calories 78 calories, Fat 6g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 201mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.

Ingredients

4 celery ribs, chopped
2 large onions, chopped
1/4 cup canola oil
4 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
4-1/2 cups sour cream
4 to 6 teaspoons salt
1/2 to 1 teaspoon pepper
8 packages (16 ounces each) frozen cut green beans, thawed
8 packages (16 ounces each) frozen corn, thawed
8 cans (8 ounces each) sliced water chestnuts, drained
1 package (8 ounces) butter-flavored crackers, crushed
1 cup sliced almonds
1/2 cup butter, melted

CRUNCHY MIXED VEGETABLE BAKE

Make and share this Crunchy Mixed Vegetable Bake recipe from Food.com.

Provided by chef debo

Categories Cauliflower

Time 55m

Yield 12 serving(s)

Number Of Ingredients 7

Crunchy Mixed Vegetable Bake image

Steps:

Preheat oven to 350 degrees.
Combine soup,mayonnaise,garlic and pepper in a medium bowl;mix well.
Stir in cheese.
Place vegetables in a 9x13 inch baking dish.
Pour soup mixture over vegetables.
Mix to coat vegetables well.
Bake for 35-40 minutes.
Remove from oven.
Sprinkle with fried onions.
Bake another 5 minutes.
Serve immediately.

Nutrition Facts : Calories 174.4, Fat 14.3, SaturatedFat 5.3, Cholesterol 24.9, Sodium 420.2, Carbohydrate 6.7, Sugar 1.8, Protein 5.3

Ingredients

1 (10 3/4 ounce) can cream of mushroom soup
1 cup mayonnaise
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
2 cups cheddar cheese, shredded
3 (16 ounce) packages frozen broccoli carrots cauliflower mix
1 (2 7/8 ounce) can French fried onion rings

CRUNCHY VEGETABLE DIP

I love to try new recipes, and this one was a big hit with my family. It's great as an appetizer or for a light lunch. -Dottie Miller, Jonesborough, Tennessee

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 16 servings.

Number Of Ingredients 10

Crunchy Vegetable Dip image

Steps:

In a bowl, beat first five ingredients until smooth. Stir in vegetables. Refrigerate, covered, 2-3 hours. Serve with crackers and vegetables.

Nutrition Facts : Calories 60 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 129mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

Ingredients

1 package (8 ounces) cream cheese, softened
1 tablespoon mayonnaise
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 cup grated carrots
1/2 cup diced celery
1/2 cup diced green pepper
1/3 cup chopped green onions
Assorted crackers and fresh vegetables