Crowd Pleasing Vegetable Bake
A cheesy, vegetable-packed casserole with creamy corn and mushrooms, perfect for family dinners or potlucks, offering comforting flavors and a crispy bread crumb topping.
Ingredients
- 1 large frozen mixed vegetables ⓘ
- 1 (17 oz.) can cream-style corn ⓘ
- 1 (17 oz.) can whole kernel corn, drained ⓘ
- 2 cups shredded Swiss cheese (8 oz.) ⓘ
- 1 (10 3/4 oz.) can condensed cream of celery soup ⓘ
- 1 (4 oz.) can sliced mushrooms, drained ⓘ
- 1 1/2 cups soft rye bread crumbs (from 2 slices) ⓘ
- 2 tablespoons melted butter ⓘ
Instructions
- Cook the frozen mixed vegetables and drain.
- Combine cream-style corn, drained whole kernel corn, shredded Swiss cheese, and condensed cream of celery soup in a bowl.
- Fold in the cooked vegetables and sliced mushrooms.
- Pour the mixture into a 13 x 9 x 2-inch baking dish.
- Toss the rye bread crumbs with melted butter and sprinkle evenly over the top of the casserole.
- Bake uncovered at 375°F (190°C) for 30 to 35 minutes.
- Let stand for 10 minutes before serving.
Nutrition & Diet Analysis (per serving)
461
kcal
23% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).