Vegetable Collage
A colorful vegetable casserole combining tender frozen vegetables with creamy mayonnaise and whipped cream, topped with Parmesan cheese. Perfect for a comforting, crowd-pleasing side dish.
Ingredients
Instructions
- Cook each type of frozen vegetable separately and drain well.
- Arrange all cooked vegetables in a greased 2-quart casserole dish.
- Sprinkle the vegetables with salt and pepper to taste.
- Mix together the whipped cream and mayonnaise until well combined.
- Spoon the whipped cream mixture over the vegetables in the casserole.
- Sprinkle the top with grated Parmesan cheese.
- Bake at 300°F (150°C) for 30 to 40 minutes or until thoroughly heated and browned on top.
Tips & Substitutions
For best results, ensure that the frozen vegetables are well-drained to prevent a watery casserole. You can substitute fresh vegetables if preferred, but adjust cooking times accordingly. If you want to lighten the dish, consider using Greek yogurt instead of mayonnaise. Adding herbs like thyme or dill can enhance the flavor profile significantly.
Serving Suggestions
This Vegetable Collage pairs beautifully with grilled meats or a light salad for a balanced meal. Consider serving it alongside Ann Hines' Spinach And Artichokes for a delightful vegetarian spread. A crusty bread can also complement the creamy texture of the dish, making for a satisfying dinner.
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 (175°C) for about 15-20 minutes until warmed through. Avoid microwave reheating, as it can make the vegetables soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable Collage contains roughly 307 calories, with 5g protein, 9g carbohydrates, and 28g fat. It is an excellent source of vitamin C (31% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 479mg per serving (21% 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 be sure to cook them until just tender before adding them to the casserole. Cooking times will vary, so keep an eye on them to avoid overcooking.
How can I make this dish spicier?
To add some heat, consider incorporating diced jalapeños or red pepper flakes into the vegetable mixture before baking. You could also serve it with a spicy sauce on the side for those who enjoy a kick.
Is it possible to prepare this dish ahead of time?
Absolutely! You can prepare the casserole up to the baking step, cover it tightly, and refrigerate it for up to 24 hours. Just add a few extra minutes to the baking time if baking straight from the fridge.
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).