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Vegetable Oven Medley

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  • 1 Can Cream of Mushroom Soup
  • 1 Tablespoon Worcestershire Sauce
  • 1 Dash (or to taste) Tobasco Sauce
  • 2 Cup, Grated Cheese
  • 1, 4 Ounce Can Mushrooms
  • 1, 8 Ounce Can Water Chestnuts
  • 1 Can Whole Green Beans
  • 2 Cups Cooked (From Frozen) Carrots
  • 10 Ounces, Frozen Peas
  • 2 Tablespoons Brown Sugar

Vegetable Oven Medley

A quick and easy side dish full of veggies!

40 minutes

Serves: 6


This is a true nostalgic casserole that's a quick and easy way to get a big serving of veggies on your plate.

Vegetable Oven Medley Ingredients

This Vegetable Oven Medley is definitely a blast from the past. After his first bite, my husband said, “this tastes like a 1960’s casserole.” And it does – in a good way! It’s a very nostalgic, comfort-food type side dish. It’s chocked full of veggies and super easy to make so you can get this assembled, pop it in the oven and still have time to make a protein to go with it. We quickly broiled some salmon filets and had a well rounded meal on the table in about 30 minutes.

A couple things I would do differently the next time I make this. One, the recipe calls for a sprinkling of brown sugar on top and that’s one thing that really screams 1960’s. I don’t think it’s needed. In fact, I’d probably go way stronger with the Tabasco sauce next time and give it more of a kick! The recipe also calls for cooked carrots. I figured frozen carrots would be the easiest way to go as we could quickly cook them in the microwave and then add them to the casserole mixture. Unfortunately, all we could find were these tri-colored sliced carrots. They tasted fine, but the purple carrots bled into the the sauce of the casserole and gave it all a grayish purple hue – not appetizing! Next time, if I can’t find just regular frozen carrots, I think I’d just get fresh ones and slice and cook those. Surprisingly, I actually really like the water chestnuts in this recipe. I usually don’t care too much for them but they added a great crunch!

The making of this vintage casserole couldn’t be easier. Basically just get a bit bowl, mix the sauces and drained mushrooms then mix the rest of the veggies and pour into a prepared casserole dish. Then cook it in a preheated oven. Simple! I think you could easily swap out many of the ingredients depending on what you have on hand.

Give this Vegetable Oven Medley a try the next time you need a quick meal with tons of veggies. Let me know what you think in the comments or share a pic of how it turned out on Instagram (@BDHBakes).


Vegetable Oven Medley Recipe Card


  • Preheat Oven to 350º 
  • Cook Carrots 
    Vegetable Oven Medley Cook Carrots
  • Make Sauce 

    Combine soup, sauces, cheese, and mushrooms in a large bowl.

    Vegetable Oven Medley Mix Sauces and Mushrooms
  • Toss with remaining vegetables 

    Into the large bowl with the sauce mixture, add the water chestnuts, green beans, cooked carrots and peas. Mix well to combine.

    Vegetable Oven Medley Add Veggies
    Vegetable Oven Medley Mix Veggies with Sauce
  • Place in Casserole Dish and Bake 

    Place the vegetable mixture into a 2 quart casserole dish and sprinkle with brown sugar. Bake in the preheated oven for 30 minutes. Allow to cool for about five minutes and serve immediately.

    Vegetable Oven Medley Add Brown Sugar
    Vegetable Oven Medley Baked



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