Holiday Vegetable Casserole
A comforting holiday casserole featuring tender asparagus, peas, water chestnuts, creamy mushroom soup, topped with cheese and buttery bread strips for a festive touch.
Ingredients
Instructions
- Drain all vegetables well.
- Layer asparagus spears on the bottom of a 13 x 9-inch pan.
- Mix small fancy peas and cream of mushroom soup; spread on top of the asparagus layer.
- Layer sliced water chestnuts on top of the pea mixture.
- Sprinkle grated Cheddar cheese over the water chestnuts.
- Cut white bread into strips, removing crusts.
- Dip bread strips into melted margarine or butter.
- Place buttered bread strips over the cheese layer.
- Bake at 350°F until bubbly and heated through.
Tips & Substitutions
For added flavor, consider sautéing the asparagus and peas in a bit of garlic and onion before layering. If you prefer a lighter option, you can substitute the cream of mushroom soup with a homemade white sauce made from low-fat milk and flour. For a twist, try adding some cooked diced chicken or turkey for a heartier dish. This casserole can also be made ahead and stored in the refrigerator before baking.
Serving Suggestions
This Holiday Vegetable Casserole pairs beautifully with a fresh green salad or roasted vegetables for a complete meal. Consider serving it alongside a protein, such as grilled chicken or fish, to balance the flavors. For a festive touch, you might also serve it with Cranberry Sauce or a slice of Prune Spice Cake(Extremely Rich) for dessert.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in a preheated oven at 350°F for about 20-25 minutes, or until heated through. You can also microwave individual portions, but be sure to cover them to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Holiday Vegetable Casserole contains roughly 816 calories, with 24g protein, 9g carbohydrates, and 77g fat. It is an excellent source of calcium (56% of the Daily Value), protein (48% of the Daily Value), and vitamin A (38% of the Daily Value). Note that it is relatively high in sodium, at 1003mg per serving (44% 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 canned?
Yes, you can absolutely use fresh vegetables! Just make sure to steam or blanch them first to ensure they are tender before layering in the casserole. Fresh asparagus, peas, and water chestnuts will add a delightful crunch and fresh flavor to the dish.
What can I substitute for Cheddar cheese?
If you're looking for a different cheese, Monterey Jack or Gruyère would work well in this recipe. For a dairy-free option, consider using a plant-based cheese alternative that melts well. Just keep in mind that the flavor profile may change slightly with different cheese choices.
Can I make this casserole ahead of time?
Absolutely! You can prepare the casserole up to the baking stage and cover it tightly with plastic wrap or foil. Store it in the refrigerator for up to 24 hours. Just add a few extra minutes to the baking time if it's going in the oven straight 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).