Vegetable Casserole(Cream Corn And Green Pepper)
A comforting vegetable casserole featuring sweet cream corn and tender green peppers, topped with crispy fried onions. This dish offers a savory blend of flavors and textures, making it perfect for family dinners or potlucks, and pairs well with bread or rice for a hearty meal.
Ingredients
Instructions
- Saute green pepper in butter until soft.
- Pour the green pepper into a 1 1/2 quart baking dish.
- Add cream corn, chopped pimento, beaten egg, and 1/2 cup fried onions.
- Bake at 350°F for 25 minutes until firm.
- Add remaining 1/2 cup fried onions to the top.
- Bake for an additional 5 minutes.
Tips & Substitutions
To enhance flavors, consider adding diced onions or garlic while sautéing the green peppers. If you want a bit more spice, try incorporating some diced jalapeños or chili flakes. For a creamier texture, substitute the cream corn with a homemade corn puree. You can also use crispy potato chips instead of French fried onions for added crunch.
Serving Suggestions
This Vegetable Casserole pairs beautifully with a fresh green salad or steamed vegetables for a complete meal. It also makes a great side dish for grilled meats or as part of a potluck spread. Consider serving it alongside Donna'S Dip for an extra touch of flavor and variety.
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 15-20 minutes until warmed through. You can also microwave individual portions for a quicker option, but avoid overcooking to maintain texture.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable Casserole(Cream Corn And Green Pepper) contains roughly 438 calories, with 7g protein, 62g carbohydrates, and 19g fat. It is an excellent source of vitamin C (70% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 463mg per serving (20% 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 make this casserole ahead of time?
Yes, you can prepare the casserole a day in advance. Assemble it up to the baking step, cover, and refrigerate. When you're ready to bake, simply add a few extra minutes to the cooking time to ensure it's heated through.
What can I substitute for the egg in this recipe?
For a vegan option or if you're out of eggs, you can use 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). Both alternatives will help bind the ingredients together without affecting the flavor significantly.
Can I freeze the vegetable casserole?
Yes, this casserole freezes well. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating in the oven.
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).