Vegetable-Curry Casserole
A creamy vegetable casserole with curry flavor, topped with crunchy breadcrumbs, perfect for a comforting and colorful family meal or potluck dish.
Ingredients
- 16 oz. frozen mixed vegetables (broccoli, green beans, celery, red pepper, mushrooms) ⓘ
- 10 3/4 oz. can cream of chicken soup, undiluted ⓘ
- 4 oz. shredded sharp Cheddar cheese ⓘ
- 1/4 to 1/3 cup mayonnaise or salad dressing ⓘ
- 1/2 teaspoon curry powder ⓘ
- 1/4 cup fine dry breadcrumbs ⓘ
- 2 tablespoons butter or margarine ⓘ
Instructions
- Cook vegetables according to package directions; drain.
- Combine cooked vegetables with cream of chicken soup, shredded Cheddar cheese, mayonnaise or salad dressing, and curry powder; spoon into a lightly greased 1-quart casserole.
- Combine breadcrumbs and melted butter; sprinkle over the casserole.
- Bake at 350°F for 30 minutes or until bubbly and lightly browned.
Tips & Substitutions
For a vegetarian option, substitute the cream of chicken soup with a plant-based alternative. You can also use Greek yogurt in place of mayonnaise for a tangy twist. Adding a pinch of cayenne pepper can enhance the depth of flavor. If you prefer a crunchier topping, consider mixing in some crushed crackers with the breadcrumbs. This Vegetable-Curry Casserole is versatile, so feel free to incorporate any leftover vegetables you have on hand.
Serving Suggestions
This Vegetable-Curry Casserole pairs beautifully with a simple green salad or steamed rice for a complete meal. Consider serving it alongside crusty bread or a light soup for a comforting dinner. For added protein, serve with grilled chicken or fish. This dish is perfect for potlucks and family gatherings, and it can be a delightful side to a main dish like Dad's Favorite Chicken And Sausage Gumbo.
Storage & Reheating
Store any leftover casserole in an airtight container in the refrigerator for up to three days. To reheat, place in the oven at 350°F until warmed through, about 20-25 minutes. Alternatively, you can microwave individual portions for 2-3 minutes, stirring halfway through to ensure even heating. For best quality, avoid freezing as the texture may change.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable-Curry Casserole contains roughly 566 calories, with 21g protein, 57g carbohydrates, and 35g fat. It is an excellent source of dietary fiber (147% of the Daily Value), iron (90% of the Daily Value), and calcium (49% of the Daily Value), and a good source of vitamin A and vitamin C. Note that it is relatively high in sodium, at 1075mg per serving (47% 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 tender before mixing them with the other ingredients. This will help ensure a well-cooked casserole. Adjust the cooking time as needed, as fresh vegetables may require less time to soften compared to frozen ones.
Is there a way to make this dish dairy-free?
Absolutely! You can replace the cream of chicken soup with a dairy-free version or a homemade cashew cream. Use a dairy-free cheese alternative for the Cheddar cheese as well. Additionally, a vegan mayonnaise can substitute regular mayonnaise. This way, you can enjoy a delicious, dairy-free Vegetable-Curry Casserole.
What can I do if my casserole is too dry?
If your casserole turns out dry, consider adding a splash of vegetable broth or a little more cream of chicken soup before baking. For leftovers, a drizzle of olive oil or a dollop of yogurt can help revive moisture when reheating. Also, covering the casserole with foil while baking can help retain moisture.
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).