Mary Holland'S Vegetable Casserole
A comforting vegetable casserole combining cauliflower, broccoli, corn, and mushrooms with Swiss cheese and a crispy bread crumb topping, perfect for family dinners or potlucks.
Ingredients
Instructions
- Spray a 9 x 13-inch baking dish with Pam.
- Layer frozen cauliflower, then bread crumbs, then frozen broccoli, then bread crumbs, then drained corn, then bread crumbs, and finally sliced mushrooms in the dish.
- Spread grated Swiss cheese over the top.
- Pour cream of celery soup evenly over the layers.
- Sprinkle buttered bread crumbs on top and drizzle with melted butter.
- Bake at 350°F for 40 to 45 minutes until bubbly and golden.
Tips & Substitutions
For added flavor, consider sautéing the mushrooms before layering them in the casserole. You can substitute the Swiss cheese with cheddar for a sharper taste. If you're looking for a lighter version, replace the cream of celery soup with a homemade white sauce or a low-fat alternative. Mixing in some cooked quinoa or rice can also enhance the dish's heartiness, making it suitable for vegetarian recipes.
Serving Suggestions
This vegetable casserole pairs beautifully with a fresh green salad or crusty bread for a complete meal. It also works well as a side dish for grilled meats or as a main course for a vegetarian dinner. For an added touch, serve with a dollop of sour cream or a sprinkle of fresh herbs on top.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover the casserole with foil and warm it in the oven at 350°F for about 20 minutes or until heated through. Alternatively, you can microwave individual portions for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Mary Holland'S Vegetable Casserole contains roughly 550 calories, with 32g protein, 77g carbohydrates, and 27g fat. It is an excellent source of dietary fiber (215% of the Daily Value), vitamin D (131% of the Daily Value), and vitamin C (116% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 473mg per serving (21% 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, you can use fresh vegetables! Just ensure they are cooked slightly before layering to avoid excess moisture in the casserole. Adjust cooking times based on the freshness of the vegetables, as they may require a shorter baking time.
How can I make this casserole gluten-free?
To make this casserole gluten-free, opt for gluten-free bread crumbs or use crushed gluten-free crackers instead of regular bread crumbs. Additionally, ensure that the cream of celery soup is gluten-free or make your own using cornstarch as a thickener.
Can I prepare this casserole in advance?
Absolutely! You can assemble the casserole a day ahead and refrigerate it before baking. Just remember to let it sit at room temperature for about 30 minutes before placing it in the oven to ensure even cooking.
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).