Jackie Collier'S Vegetable Casserole
A comforting vegetable casserole combining tender vegetables with creamy and savory flavors, topped with crispy crackers—perfect for family dinners or potlucks.
Ingredients
Instructions
- Combine the drained Veg-All vegetables, cream of chicken soup, mayonnaise, chopped onion, and water chestnuts if using in a mixing bowl.
- Pour the mixture into a greased casserole dish.
- Sprinkle broken crackers and dot with butter on top.
- Bake in a preheated oven at 350°F until the top is golden brown, about 35 minutes.
Tips & Substitutions
For a creamier texture, consider adding a little sour cream or Greek yogurt in place of some mayonnaise. If you're looking for a lighter option, swap the cream of chicken soup for a homemade version or use a low-fat alternative. Fresh herbs like thyme or parsley can enhance the flavor, and feel free to add cooked chicken for extra protein. This dish is reminiscent of classic American recipes.
Serving Suggestions
This casserole pairs beautifully with a fresh green salad or steamed vegetables for a balanced meal. It also goes well with crusty bread or rolls to soak up the creamy sauce. For a heartier option, serve alongside Irma's Fried Chicken. Consider garnishing with fresh herbs like parsley or chives for added color and flavor.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F until warmed through, about 20-25 minutes. Alternatively, you can microwave individual portions, covering them to retain moisture. Be sure to check that it's heated evenly throughout.
Nutrition & Diet Analysis (per serving)
Each serving of Jackie Collier'S Vegetable Casserole contains roughly 1034 calories, with 7g protein, 35g carbohydrates, and 98g fat. It is a good source of iron (17% of the Daily Value), protein (14% of the Daily Value), and vitamin A (10% of the Daily Value). Note that it is relatively high in sodium, at 2112mg per serving (92% 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 Veg-All?
Absolutely! Fresh vegetables can be used instead of canned. You will need to chop them into bite-sized pieces and lightly steam or sauté them before adding to the casserole to ensure they cook through during baking.
Is it possible to make this casserole ahead of time?
Yes, you can prepare the casserole a day in advance. Assemble everything in the dish, cover it tightly, and store it in the refrigerator. When ready to bake, simply add a few extra minutes to the cooking time if baking directly from the fridge.
Can I substitute the cream of chicken soup with something else?
Certainly! You can use cream of mushroom soup for a vegetarian option or make a homemade creamy sauce using broth, milk, and flour. This will give you similar creaminess without the canned soup.
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).