Vegetable Casserole(Great For Potluck Suppers; Kids Like This One!)
A hearty vegetable casserole combining a variety of canned and frozen vegetables, topped with cheese and pimento, perfect for potlucks and family dinners with comforting flavors.
Ingredients
Instructions
- Thaw the frozen Brussels sprouts.
- Layer all the vegetables in a large casserole or crock-pot, starting with yellow beans on the bottom and creamed corn on top for best results.
- Spread cheese around the top of the casserole and top with pimento.
- Bake, covered, at 350°F for 45 minutes or cook on low in a crock-pot for 6 to 8 hours.
Tips & Substitutions
For a creamier texture, consider adding a layer of cream cheese or sour cream between the vegetables. If you want to reduce sodium, opt for low-sodium canned vegetables or use fresh vegetables instead. You can also substitute the cheese with a dairy-free alternative for a vegan version. This casserole is versatile; feel free to mix in other vegetables like bell peppers or carrots for added flavor.
Serving Suggestions
Serve this vegetable casserole alongside a fresh salad or with crusty bread for a complete meal. It pairs beautifully with Rhonda'S Broccoli Burgers(Vegetarian Recipe) for a hearty vegetarian feast. For a potluck, consider bringing along some dips or spreads like the Holiday Cheese Log to complement the dish. This casserole also works well as a side for grilled meats.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the casserole in the oven at 350°F for about 20 minutes, or until heated through. Alternatively, you can microwave individual portions for 1-2 minutes, checking for even heating. Be sure to cover it to retain moisture while reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable Casserole(Great For Potluck Suppers; Kids Like This One!) contains roughly 24 calories, with 1g protein, 5g carbohydrates, and 0g fat. It is an excellent source of vitamin C (43% of the Daily Value), and a good source of vitamin A.
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 canned ones?
Yes, you can absolutely use fresh vegetables! Just make sure to adjust the cooking time, as fresh vegetables may require less time to cook through. Blanching or steaming them slightly before layering can help them cook evenly in the casserole.
Is it possible to make this casserole in advance?
Definitely! You can prepare the casserole a day ahead, layer all the ingredients, and store it in the refrigerator. When you're ready to bake, just pop it in the oven directly, adding a few extra minutes to the cooking time if it's cold from the fridge.
What can I add for extra flavor?
To enhance the flavor, consider adding spices like garlic powder, onion powder, or a sprinkle of Italian seasoning. Fresh herbs like parsley or thyme can also brighten the dish. For a bit of heat, add red pepper flakes or a dash of hot sauce to the mix.
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).