Mixed Vegetable Casserole
Mixed Vegetable Casserole is a comforting side dish that’s great to make up for company, potlucks, or holiday dinners. It’s fairly easy to put together and it has a sumptuous taste. You can use almost any kind of frozen veggie combinations.
The original recipe called for canned mixed vegetables but I never buy those so I’ve always used frozen veggies instead. I’ve used lots of different combinations including stir-fry type frozen veggies and no matter the combination everything turns out great.
If you need to clean out your refrigerator this is a great recipe to do that with! If you need to use up garden produce, again, this is a great recipe to use up all that extra zucchini, tomatoes, squash, and any other veggies you need to use so they don’t go to waste. You almost can’t kill this recipe. Any combination of veggies will work. If you want to have a lively color add diced red pepper. Leeks, garlic, and mushrooms are other veggies you can include for a richer, fuller taste.
I got this recipe from Lynda Jackson, a coworker of mine when we both worked at Dallas Baptist University. She had been a pastor’s wife for years and she could sure cook! During the years I worked at Dallas Baptist trying to get my kids through college, Lynda was known as the premiere teacher for the Portfolio class where adult students could gain classroom credit for work experience.
In order to get credit for that class the student had to write petitions showing why they had sufficient “book knowledge” in a certain subject citing textbooks that actually covered a particular petition’s topic. In other words, to gain credit you had to prove you had learned the theory behind the textbooks in addition to simple work experience. Lynda gave me a lot of sage advice during the time I took the class.
I was one of the few students who achieved a full 33 credit hours taking the Portfolio class during the shortened summer term of 9 weeks (rather than 15). (Yes, I’m an over-achiever). 🙂 Even though Lynda wasn’t the teacher for my particular section, she provided a lot of counsel that helped me along the way to getting complete credit for each of my petitions. Taking that summer class provided enough credits as if I’d worked the whole year!
While we worked together at DBU, Lynda gave me several wonderful recipes and this is one of them. This Mixed Vegetable Casserole has lots of veggies in a creamy sauce of cheddar cheese, sour cream, and cream of celery soup. Then it’s topped with buttered Ritz cracker crumbs. It’s spectacular.
It’s also quick and easy. I don’t even bother to pre-cook the veggies. I just mix them with all the other ingredients and plop them into the casserole dish and bake. Voila! Out comes one of the most delicious casseroles you will ever eat!
When I initially posted this recipe in March 2013, I made it for someone I was taking a meal to. Since the casserole was baked in a foil pan, the light didn’t show it well. Plus, I was still using an iPhone for a camera so the pictures weren’t as sharp as I would have liked.
I recently remade this recipe (October 2016) for a potluck at our church where I was bringing several side dishes including Roasted Italian Tomatoes. I froze the leftovers and served them again about a month later. It’s truly a tasty and versatile casserole that’s an excellent choice for the holidays. I highly recommend it.
Mixed Vegetable Casserole is a tasty recipe that’s great for holiday meals.
Every mouthful is wonderful!
I’ve used almost every combination of frozen veggies in this recipe so I can get a wide variety.
Here’s what I did.
I used these ingredients.
Place two 16-oz. bags of frozen veggies in a large mixing bowl. One was a mixed vegetable medley and the other was a stir-fry medley. Add cheese, cream of celery soup, onion,salt, pepper and sour cream.
Stir all the ingredients together. Though the mixture seems a little dry, the cheese and cream of celery soup make the casserole really nice and creamy while baking.
Pour into a large 9×13″ glass baking dish.
To make topping: Melt butter in 2 cup measuring cup. Crush Ritz crackers in your hands and add to melted butter. Stir to combine.
Sprinkle crumbs over top of the Mixed Vegetable Casserole.
Bake at 350 for 45 minutes to an hour or until cooked through. Cover with foil if crackers start to get too brown.
Yes, we ate the Mixed Vegetable Casserole down to the last crumb!
This delightful casserole is also a great way to use up a lot of leftover veggies.
Here’s the recipe.
MIXED VEGETABLE CASSEROLE
(Recipe adapted from Lynda Jackson, when we worked at Dallas Baptist University)
- 16-oz. frozen mixed vegetables
- 16-oz. frozen western fiesta mix vegetables (any kind will do)
- 1 cup shredded Colby Jack cheese (sharp cheddar cheese will work)
- 1 can cream of celery soup
- 2/3 cup [url href=”http://www.chobani.com/” target=”_blank” title=”chobani”]Chobani[/url] plain Greek yogurt or sour cream
- 1 small onion, diced
- 1 tsp. kosher salt
- ½ tsp. pepper
- ½ stick melted butter
- 1 sleeve Ritz crackers, crushed
- Place vegetables, cheese, soup, yogurt, onion, salt and pepper in a large mixing bowl.
- Stir ingredients to combine and mix well.
- Spray 9×13” casserole dish with cooking spray.
- Spread vegetables in casserole.
- Melt butter in large pyrex measuring cup.
- Add crushed crackers.
- Stir to combine.
- Sprinkle cracker crumbs over top of casserole.
- Bake at 350° for about 45-60 minutes or until vegetables are cooked through.
Here’s a close up so you can see the texture of this soothing, comforting side dish.
Mixed Vegetable Casserole is not only quick and easy to make, it tastes great too. Use any kind of frozen vegetable or you can use up leftover veggies in your refrigerator! So versatile.