Good Vegetable Bake
A hearty vegetable casserole featuring cauliflower, broccoli, corn, and mushrooms, topped with crispy onion rings and melted cheese—perfect for family dinners and vegetable lovers.
Ingredients
Instructions
- Cook cauliflower and broccoli according to package directions; drain.
- Cut up any large pieces; combine both cans of drained corn.
- Stir in shredded cheese and condensed cream of celery soup.
- Fold in cooked vegetables and sliced mushrooms in a 13 x 9 x 2-inch baking dish.
- Toss onion rings with melted margarine; sprinkle on top of the casserole.
- Bake, uncovered, at 375°F for 30 to 35 minutes until bubbly and golden.
Tips & Substitutions
For added flavor, consider mixing in herbs like thyme or dill. If you prefer a lighter version, substitute the Swiss cheese with a low-fat cheese. You can also use fresh vegetables instead of frozen, just be sure to adjust cooking times accordingly. A pinch of garlic powder can enhance the taste of the dish as well.
Serving Suggestions
This vegetable bake pairs beautifully with a side of crusty bread or a fresh green salad. For a heartier meal, serve it alongside grilled chicken or fish. It also complements well with Potato-Ham Salad for a satisfying lunch or dinner spread.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F until warmed through, about 15-20 minutes. You can also microwave individual portions for convenience, but be sure to cover them to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Good Vegetable Bake contains roughly 582 calories, with 19g protein, 52g carbohydrates, and 43g fat. It is an excellent source of dietary fiber (142% of the Daily Value), vitamin C (59% of the Daily Value), and vitamin D (53% of the Daily Value), and a good source of vitamin A and iron. Note that it is relatively high in sodium, at 528mg per serving (23% 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, fresh vegetables can be used in this recipe. Just make sure to blanch them briefly before adding to the casserole to ensure they cook evenly. Adjust the cooking time based on the freshness and size of the vegetables.
What can I use instead of cream of celery soup?
If you don't have cream of celery soup, you can substitute it with cream of mushroom soup or make a homemade white sauce using butter, flour, and milk with added herbs for flavor.
Can I make this ahead of time?
Absolutely! You can prepare the casserole the night before, cover it tightly, and refrigerate. Just add an extra 5-10 minutes to the baking time when you're ready to cook it, as it will be cold from the fridge.
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).