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.
Nutrition & Diet Analysis (per serving)
171
kcal
9% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
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).