Linda'S Southern Vegetable Casserole
A comforting Southern vegetable casserole combining green beans, corn, Veg-All, and a creamy, cheesy topping, perfect for family dinners and potlucks.
Ingredients
Instructions
- Combine green beans, corn, Veg-All, cream of celery soup, sour cream, cheddar cheese, chopped onion, and butter in a mixing bowl.
- Transfer the mixture to a baking dish and spread evenly.
- Sprinkle Ritz cracker crumbs over the top of the casserole.
- Bake at 350°F (175°C) for 35 to 40 minutes until bubbly and golden on top.
Tips & Substitutions
For added flavor, consider sautéing the chopped onion in the butter before mixing it with the other ingredients. You can substitute the condensed cream of celery soup with cream of mushroom soup or a homemade white sauce for a different taste. If you're looking for a lighter option, Greek yogurt can replace the sour cream, and you can skip the almonds if desired.
Serving Suggestions
This casserole is a great side dish and pairs beautifully with grilled meats or a fresh salad. For a complete meal, serve it alongside cornbread or with a side of Rosti Potatoes. It can also be enjoyed as a main dish on its own, especially for those looking for hearty vegetarian recipes.
Storage & Reheating
Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, preheat your oven to 350°F (175°C), cover the dish with foil to prevent drying out, and bake for about 20 minutes or until heated through. You can also microwave individual portions for quicker reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Linda'S Southern Vegetable Casserole contains roughly 1105 calories, with 37g protein, 72g carbohydrates, and 76g fat. It is an excellent source of protein (74% of the Daily Value), calcium (71% of the Daily Value), and vitamin A (70% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 1970mg per serving (86% 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 use fresh vegetables! Just make sure to cook them slightly before mixing them in the casserole to ensure they soften during baking. Fresh green beans, corn, and peas would work well in this dish.
Can I make this casserole ahead of time?
Absolutely! You can prepare the casserole a day in advance, cover it tightly, and store it in the refrigerator. Just remember to adjust the baking time slightly if it's coming straight from the fridge to ensure it's heated through.
Is it possible to freeze this casserole?
Yes, this casserole freezes well! After baking, let it cool completely, then wrap it tightly in plastic wrap and aluminum foil before freezing. To reheat, simply thaw overnight in the refrigerator and bake as directed.
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).