Vegetable Hot Dish
A comforting vegetable hot dish packed with creamy mushroom flavor, cheesy goodness, and crispy fried onions. Perfect for family dinners or potlucks, it combines tender vegetables with rich toppings for a satisfying, savory meal everyone will enjoy.
Ingredients
Instructions
- Cook the California Blend vegetables until just about done and drain.
- In a hot dish, mix the cooked vegetables, cream of mushroom soup, sour cream, and water chestnuts.
- Bake the mixture for 30 minutes at 350°F.
- Add shredded Cheddar cheese and bake for 5 minutes more until melted.
- Sprinkle Durkee French fried onions on top and bake for about 2 minutes more.
- Serve hot.
Tips & Substitutions
For a creamier texture, consider adding a bit more sour cream or replacing some of the cream of mushroom soup with a homemade white sauce. You can substitute fresh vegetables like broccoli or cauliflower if you prefer. If you're looking for a gluten-free option, use gluten-free cream of mushroom soup. This dish is versatile, and you can also mix in some cooked protein like chicken or sausage for added heartiness.
Serving Suggestions
This Vegetable Hot Dish pairs beautifully with a fresh garden salad or crusty bread for a complete meal. It also works well as a side dish for grilled meats or as part of a potluck spread. For a comforting dessert, consider serving it alongside Beulah'S Pecan Pie to round out your meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the microwave on medium power until warmed through, or re-bake in a preheated oven at 350°F for about 15 minutes. Cover with foil to prevent the top from over-browning while reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable Hot Dish contains roughly 434 calories, with 17g protein, 40g carbohydrates, and 24g fat. It is an excellent source of protein (34% of the Daily Value), calcium (29% of the Daily Value), and dietary fiber (20% of the Daily Value), and a good source of vitamin A and iron. Note that it is relatively high in sodium, at 560mg per serving (24% 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 frozen vegetables instead of California Blend?
Yes, you can use frozen vegetables, but be sure to thaw and drain them before mixing to avoid excess moisture in your dish. This will help maintain the texture and flavor. Just be mindful that frozen vegetables may cook slightly faster than fresh ones.
Can I prepare this dish ahead of time?
Absolutely! You can assemble the dish a day in advance and store it in the refrigerator. Just cover it tightly with foil or plastic wrap. When you're ready to bake, add an extra 10-15 minutes to the baking time if cooking it straight from the fridge.
What can I substitute for the cream of mushroom soup?
If you don’t have cream of mushroom soup, you can use cream of chicken soup or a homemade white sauce made with butter, flour, and milk. This will give you a similar creamy consistency and flavor profile. Alternatively, a creamy vegetable broth could also work well.
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).