Matcha-Miso Burger with Crispy Falafel Crust and Goji-Cranberry Jam Glaze
60 min
Creamy Italian Vegetable and Chicken Casserole
A comforting Italian-inspired baked casserole combining tender vegetables, creamy chicken soup base, and melted cheddar cheese. This dish features a medley of green beans, corn, and fresh spinach, finished with a tangy mustard and ranch dressing twist that brings an unexpected Italian flair to this classic comfort food.
55 min
Easy
6 servings
Snap Your Fridge, Get Recipes!
Take a photo of your fridge and let AI create personalized recipes from your ingredients.
Taste Profile
Sweet3/10
Salty7/10
Sour5/10
Umami8/10
Spicy1/10
🥄 Texture
Creamy and velvety from the soups, mayo, and sour cream, with a soft, slightly pulpy interior as the canned vegetables and salad mix cook down. The top layer of melted cheddar forms a light, slightly chewy crust while diced pickles and whole-kernel corn add occasional small bursts of crunch and bite.
👃 Aroma
Warm, savory and cheesy notes dominate, with a pronounced cooked-chicken/umami backbone from the soups and beef broth. Tangy, bright hints of mustard, pickles and ranch/Caesar dressings cut through the richness, giving a faint vinegary and herbaceous lift.
🍷 Pairs Well With
A crisp, acidic white wine like Sauvignon Blanc or an unoaked Chardonnay to cut the richness; alternatively a light pilsner or sparkling water with lemon to refresh the palate.
🥗 Side Dishes
Serve with crusty bread or garlic toast to scoop the creamy casserole, or alongside simple roasted potatoes for a heartier meal. A crisp green salad with a light vinaigrette or lemony coleslaw will add fresh contrast and balance the dish's creaminess.
Ingredients(13 items)
- 12 cans (10.5 oz each) cream of chicken soup
- 21 cup cheddar cheese (shredded)
- 31 can (15 oz) green beans (drained)
- 41 can (15 oz) corn (drained)
- 52 cups fresh spinach (chopped)
- 63 tablespoons mustard (yellow or Dijon)
- 71/4 cup mayo
- 81/4 cup ranch dressing
- 92 tablespoons Caesar dressing
- 101/2 cup beef broth
- 111/4 cup pickles (diced)
- 121 cup salad mix (chopped)
- 131/2 cup sour cream
Nutrition Information(per serving)
285
Calories
12.3g
Protein
19.8g
Carbs
18.5g
Fat
Instructions
- 1
Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish with cooking spray or butter.
- 2
In a large mixing bowl, combine the two cans of cream of chicken soup with the beef broth and stir until well blended.
- 3
Add the mayo, sour cream, mustard, ranch dressing, and Caesar dressing to the soup mixture. Whisk together until smooth and creamy.
- 4
Fold in the drained green beans and corn into the creamy mixture, stirring gently to combine.
- 5
Add the chopped spinach and diced pickles to the mixture, stirring until evenly distributed throughout.
- 6
Gently fold in the chopped salad mix, being careful not to break it down too much.
- 7
Pour the entire mixture into the prepared baking dish and spread evenly.
- 8
Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
- 9
Bake in the preheated oven for 35-40 minutes, until the casserole is heated through and the cheese is melted and lightly golden on top.
- 10
Remove from the oven and let rest for 5 minutes before serving to allow the flavors to settle.
- 11
Serve warm as a main dish or side dish. Garnish with additional fresh spinach or salad mix if desired.
Get Personalized Recipes
Download Fridgify and discover recipes tailored to the exact ingredients in your fridge. Just snap a photo and let AI create your next meal!