Party Vegetable Casserole
A colorful vegetable casserole featuring tender vegetables, creamy soup, and seasonings, ideal for family dinners or potlucks, with optional cheese topping for added richness.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Cook the frozen vegetables until tender-crisp; drain.
- Drain the canned corn.
- Gently mix the cooked vegetables, corn, cream of celery soup, milk or half and half, thyme, salt, and pepper.
- Place the mixture in a greased casserole dish.
- If desired, sprinkle the top with grated cheese and paprika.
- Bake for 30 minutes or until bubbly and heated through.
Tips & Substitutions
For a creamier casserole, consider using a richer milk or cream. You can substitute the cream of celery soup with cream of mushroom or chicken soup if desired. Fresh vegetables can be used instead of frozen, but adjust cooking times accordingly. Adding some garlic powder or onion can enhance the flavor. For a crunchier topping, try mixing in some crushed crackers or breadcrumbs.
Serving Suggestions
This casserole makes a delightful side dish for a variety of meals, pairing well with roasted chicken or grilled fish. For a complete meal, serve it alongside a fresh salad or bread, such as Fred's Favorite Cornbread. It also works well as a vegetarian main dish when accompanied by a hearty grain like quinoa or brown rice.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, place the casserole in a preheated oven at 350°F (175°C) for about 15-20 minutes until heated through. You can also microwave individual portions on medium heat, stirring occasionally, until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Party Vegetable Casserole contains roughly 574 calories, with 18g protein, 103g carbohydrates, and 18g fat. It is an excellent source of vitamin C (367% of the Daily Value), iron (219% of the Daily Value), and dietary fiber (110% of the Daily Value). Note that it is relatively high in sodium, at 1543mg per serving (67% 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, but you will need to blanch them first to ensure they are tender-crisp before mixing them into the casserole. Adjust the cooking time according to how crunchy or soft you prefer them.
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 version using a roux and some vegetable broth mixed with pureed celery.
Can I make this casserole ahead of time?
Absolutely! You can prepare the casserole a day in advance and store it in the refrigerator. Just cover it with foil and bake it directly from the fridge, adding a few extra minutes to the cooking time if needed.
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).