Tuesday, December 15, 2015

Cheesey Mixed Vegetable Caserole


This side dish is wonderfully delicious!  I love the addition of sliced water chestnuts for crunchiness, and the cracker/butter topping is perfect. 

I tweaked a recipe of Paula Deen's, found in her Paula Deen's Kitchen Classics
cookbook...


She used a can of Veg-All....I cooked a bag of frozen mixed vegetables.

Instead of using 3/4 c. mayonnaise, I used a can of cream corn and about 1/4 c. mayo for creaminess. 

I also sauteed the celery and onion. 

I had this in the oven in less than 15 minutes. As the veggies cook, you can grate the cheese, open the corn and saute the celery and onion. 

It would go perfectly with any meat. We enjoyed it with meatloaf. 



MIXED VEGETABLE CASSEROLE

1 - 1# bag frozen mixed vegetables, cooked el dente
1 (8 ozs) can sliced water chestnuts, rinsed and drained
3/4 c. chopped celery 
1/2 sm. onion, chopped
1 Tb. oil (I like coconut)
1 can (15 ozs) creamed corn
1/4 c. mayonnaise
1 c. grated (sharp) cheddar cheese 
20 Ritz crackers, crushed
2 Tb. melted butter 

Preheat oven to 350. Grease 1-1/2 qt. casserole dish; set aside.

In medium saucepan, cook vegetables; drain; set aside.
In same saucepan, heat oil; saute celery and onions in oil for 
about 8 minutes, stirring often. 

In large bowl, combine vegetables, chestnuts, corn, mayo & cheese. Pour into prepared baking dish; bake for 30 minutes, uncovered. 

While casserole is baking, combine cracker crumbs and melted butter; blend well.  Sprinkle over top of casserole after 30 minutes of baking; return to oven to bake about 8 minutes longer or until browned and bubbly. 






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