Vegetable Casserole Almondine
A hearty vegetable casserole with creamy tomato sauce and toasted almonds, perfect for family dinners or casual gatherings, offering rich flavors and satisfying textures.
Ingredients
Instructions
- Cook the frozen mixed vegetables in boiling water as directed on the package.
- Cook the egg noodles in boiling salted water until medium firm, then drain.
- Partially open the bag of cooked vegetables, drain the butter sauce into a small frying pan, and sauté the chopped onion and chopped celery.
- Add the cooked noodles and mixed vegetables to the sautéed onion and celery.
- Stir in the tomato sauce and sour cream until well combined.
- Pour the mixture into a 1 1/2-quart casserole dish.
- Top with slivered almonds, mixing a few into the casserole if desired.
- Bake at 350°F for 30 minutes until heated through and golden on top.
Tips & Substitutions
For added flavor, consider using fresh vegetables instead of frozen, like zucchini or bell peppers. You could also substitute Greek yogurt for sour cream for a healthier alternative. To enhance the nutty flavor, toast the slivered almonds before adding them. This casserole is versatile; feel free to mix in leftover meats or cheeses for a heartier dish, and browse more vegetarian recipes for inspiration.
Serving Suggestions
This Vegetable Casserole Almondine pairs beautifully with a simple green salad or crusty bread for a complete meal. For a more substantial dinner, serve alongside roasted chicken or grilled fish. It’s also a great side dish for potlucks or family gatherings, where it can shine as a vegetarian option.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in a preheated oven at 350°F for about 20 minutes or until heated through. You can also microwave individual portions for a quick meal, but be sure to cover them to keep moisture in.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable Casserole Almondine contains roughly 215 calories, with 7g protein, 38g carbohydrates, and 5g fat. It is an excellent source of vitamin A (22% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 585mg per serving (25% 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 absolutely use fresh vegetables! Just chop them into bite-sized pieces and sauté them until tender before adding to the casserole. This will enhance the flavor and texture of the dish.
How can I make this dish gluten-free?
To make the casserole gluten-free, substitute regular egg noodles with gluten-free pasta. Ensure that the tomato sauce and any other packaged ingredients are labeled gluten-free as well.
Can I prepare this dish ahead of time?
Definitely! You can assemble the casserole a day in advance. Just cover it tightly and refrigerate. When ready to bake, allow it to sit at room temperature for about 30 minutes before putting 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).