Buffet Vegetable Bake
A rich and cheesy vegetable bake featuring peas, carrots, green beans, and water chestnuts, perfect as a comforting side dish for family dinners or gatherings.
Ingredients
- 2 (10 oz.) packages frozen mixed peas and carrots ⓘ
- 1 (9 oz.) package frozen whole green beans
- 1 (5 oz.) can water chestnuts, drained and sliced
- 1 (3 oz.) can broiled sliced mushrooms, drained ⓘ
- 1 (10 1/2 oz.) can condensed cream of mushroom soup ⓘ
- 3 to 4 Tbsp. cooking sherry ⓘ
- 1 tsp. Worcestershire sauce ⓘ
- dash of bottled hot pepper sauce ⓘ
- 2 cups shredded sharp cheese
- 1/4 cup rich round cracker crumbs ⓘ
Instructions
- Cook peas and carrots and green beans until just barely tender. Drain well.
- Combine the cooked vegetables with water chestnuts and sliced mushrooms.
- In a separate bowl, mix condensed cream of mushroom soup, cooking sherry, Worcestershire sauce, and hot pepper sauce to make the sauce.
- Toss the vegetables with the sauce until well coated.
- Transfer the mixture to a baking dish, sprinkle with shredded cheese and cracker crumbs on top.
- Bake at 375°F (190°C) for about 20 minutes or until bubbly and golden brown.
Tips & Substitutions
For added flavor, consider using fresh vegetables instead of frozen, such as fresh peas and carrots, which can enhance the dish's texture. You can also substitute the cooking sherry with white wine or vegetable broth if you prefer an alcohol-free option. For a twist, try adding some cooked quinoa or rice to the mix for extra heartiness.
Serving Suggestions
Serve this flavorful vegetable bake alongside a simple green salad or crusty bread for a complete meal. It pairs beautifully with other vegetarian recipes, making it a versatile dish for gatherings. Consider offering a side of roasted potatoes or steamed rice for a hearty complement.
Storage & Reheating
To store leftovers, place the vegetable bake in an airtight container and refrigerate for up to 3 days. To reheat, cover the dish with foil and warm it in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. This method helps maintain the texture of the cheese and vegetables.
Nutrition & Diet Analysis (per serving)
Each serving of Buffet Vegetable Bake contains roughly 231 calories, with 11g protein, 9g carbohydrates, and 17g fat. It is an excellent source of protein (23% of the Daily Value), vitamin A (23% of the Daily Value), and calcium (22% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 844mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh vegetables instead of frozen?
Yes, you can absolutely use fresh vegetables! If using fresh peas and carrots, just make sure to blanch them briefly to ensure they are tender enough before mixing with the other ingredients.
Is there a way to make this dish gluten-free?
To make this recipe gluten-free, substitute the round cracker crumbs with gluten-free breadcrumbs or crushed gluten-free crackers. Additionally, ensure that the cream of mushroom soup is gluten-free or make a homemade version.
Can I prepare this dish in advance?
Yes, you can prepare the vegetable bake up to a day in advance. Assemble the dish, cover it tightly, and refrigerate. When ready to bake, simply add a few extra minutes to the cooking time to ensure it's heated through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).