Buffet Vegetable Casserole
A hearty vegetable casserole combining beans, corn, and crunchy toppings, perfect for family dinners and potlucks with creamy and cheesy flavors that appeal to all ages.
Ingredients
- 16 oz. can French beans
- 16 oz. can bean sprouts ⓘ
- 8.5 oz. can white Shoe Peg corn
- 1 cup chopped celery ⓘ
- 0.5 cup chopped onion ⓘ
- 0.5 cup grated sharp cheese ⓘ
- 0.25 cup chopped green pepper ⓘ
- 0.5 cup sour cream ⓘ
- 1 can mushroom soup ⓘ
- 1 can sliced water chestnuts
- salt and pepper ⓘ
- 10 oz. box Cheese Nips ⓘ
- 0.25 cup sliced almonds ⓘ
- 0.5 stick margarine ⓘ
Instructions
- Drain the French beans, bean sprouts, and white Shoe Peg corn.
- Mix the drained beans, corn, chopped celery, chopped onion, grated sharp cheese, chopped green pepper, sour cream, mushroom soup, and sliced water chestnuts in a large buttered casserole dish.
- Crumble half of the Cheese Nips and mix with half of the butter or margarine and sliced almonds.
- Sprinkle the Nips mixture evenly over the casserole.
- Bake at 350°F for 40 minutes, until hot and bubbly.
Nutrition & Diet Analysis (per serving)
561
kcal
28% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).