Special Veggie Casserole
A hearty vegetable casserole featuring lima beans, green beans, and corn, baked with Parmesan and bread crumbs for a flavorful, crowd-pleasing vegetarian dish.
Ingredients
Instructions
- Preheat the oven to 300°F (150°C).
- Combine the frozen lima beans, green beans, and corn in a mixing bowl.
- Add the cut-up pimento, green onion tops, Parmesan cheese, flour, butter, salt, white pepper, and milk to the vegetables. Mix well.
- Transfer the mixture into a buttered casserole dish.
- Sprinkle the bread crumbs evenly over the top.
- Bake in the preheated oven until the bread crumbs are browned, about 45 minutes.
Tips & Substitutions
For a creamy texture, make sure to mix the flour and butter well before adding the milk. You can substitute the lima beans with black beans or chickpeas if desired. For a bit of heat, consider adding a pinch of cayenne pepper. This dish can also be made vegan by using plant-based butter and cheese alternatives, making it a great option in vegetarian recipes.
Serving Suggestions
This Special Veggie Casserole pairs beautifully with a crisp green salad or a side of roasted vegetables. For a heartier meal, serve it alongside Cream Cheese Potatoes. You can also top it with fresh herbs like parsley or basil for added flavor and presentation.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the casserole in a preheated oven at 350°F (175°C) for about 20 minutes or until heated through. You can also microwave individual portions, covered, for 2-3 minutes, stirring halfway through for even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Special Veggie Casserole contains roughly 961 calories, with 11g protein, 50g carbohydrates, and 83g fat. It is an excellent source of dietary fiber (67% of the Daily Value), vitamin C (60% of the Daily Value), and iron (27% of the Daily Value), and a good source of calcium and vitamin A. Note that it is relatively high in sodium, at 1405mg per serving (61% 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 make sure to cook them slightly before adding them to the casserole to ensure they are tender when baked. Fresh green beans, corn cut from the cob, and fresh lima beans work wonderfully for this dish.
How can I make this casserole gluten-free?
To make this casserole gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend. Be sure to check that your bread crumbs are also gluten-free, as many contain wheat. This way, you can enjoy the dish without any gluten concerns.
Can I prepare this casserole in advance?
Absolutely! You can prepare the casserole up to the baking step, cover it tightly, and refrigerate it for up to 24 hours. When ready to bake, just remove it from the fridge and add a few extra minutes to the baking time to ensure it's heated through.
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).