Vegetable Scallop
A hearty vegetable dish with creamy Velveeta cheese and seasoned scalloped potatoes, perfect for comforting family dinners or casual gatherings with rich, savory flavors.
Ingredients
Instructions
- Slice the onion thinly and sauté in a small amount of butter until soft.
- Prepare the scalloped potatoes according to package instructions, using boiling water as needed.
- In a large mixing bowl, combine the cooked scalloped potatoes, frozen mixed vegetables, salt, pepper, and celery seed.
- Add the sautéed onions and mix well.
- Layer the mixture in a baking dish and pour over the grated Velveeta cheese.
- Bake in a preheated oven at 375°F (190°C) for 20-25 minutes until cheese is melted and bubbly.
Tips & Substitutions
For added flavor, consider using a mix of different cheeses, such as sharp cheddar or mozzarella, alongside the Velveeta. If you're looking for a lighter option, you can substitute the frozen mixed vegetables with fresh ones like bell peppers or zucchini. Sauté them briefly before adding to the dish. For a crunchier topping, sprinkle some breadcrumbs on top before baking.
Serving Suggestions
This Vegetable Scallop makes a hearty main dish, perfect for a cozy family dinner. Serve it with a side salad or garlic bread for a complete meal. It also pairs beautifully with American recipes like Meatloaf or Roasted Chicken. For a vegetarian option, serve alongside a refreshing cucumber salad.
Storage & Reheating
Allow the Vegetable Scallop to cool completely before storing leftovers in an airtight container. It can be refrigerated for up to 3 days. To reheat, place in the oven at 350°F (175°C) for about 15-20 minutes or until heated through. Alternatively, microwave individual portions for 1-2 minutes, checking for even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable Scallop contains roughly 192 calories, with 6g protein, 25g carbohydrates, and 7g fat. It is an excellent source of vitamin A (32% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 2016mg per serving (88% 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 definitely use fresh vegetables! Just make sure to sauté them until tender before mixing them into the scalloped potatoes. This will help maintain their texture and flavor during baking.
How can I make this dish gluten-free?
Check the packaging of the scalloped potatoes to ensure they are gluten-free or make your own using gluten-free ingredients. You can also create a similar layered dish using thinly sliced potatoes instead.
Can I prepare this dish in advance?
Absolutely! You can prepare the entire dish up to the baking step, cover it tightly, and store it in the refrigerator for up to 24 hours. Just add a few extra minutes to the baking time when you're ready to cook it.
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).