Vegetables Supreme
A comforting vegetable casserole blending cauliflower, baby limas, and carrots topped with cheese, ideal for family dinners and vegetable lovers seeking a hearty, creamy side dish.
Ingredients
Instructions
- Cook cauliflower in salted water until transparent; cook lima beans until not quite done.
- Slice carrots and cook until slightly tender.
- Drain all vegetables and toss together in a large casserole dish.
- Add cream of chicken soup and milk; mix well.
- Sprinkle grated cheese on top.
- Bake in the oven until heated through and cheese is melted and bubbly.
Tips & Substitutions
For a creamier texture, you can substitute half of the milk with sour cream or Greek yogurt. If you prefer a vegetarian option, replace the cream of chicken soup with cream of mushroom soup. Feel free to add in other frozen vegetables like peas or corn for added flavor and nutrition. Season the dish with garlic powder or onion powder for an extra kick.
Serving Suggestions
Serve this dish as a comforting side alongside grilled meats or chicken recipes like Grilled Pineapple Chicken. It pairs beautifully with a fresh green salad for a complete meal. For a heartier option, consider serving it with crusty bread or over a bed of rice. This dish is particularly delightful as a part of a family gathering.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the vegetables in an oven-safe dish, cover with foil, and heat in a preheated oven at 350°F (175°C) until warmed through, about 20 minutes. You can also microwave individual portions for quicker reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetables Supreme contains roughly 384 calories, with 9g protein, 58g carbohydrates, and 13g fat. It is an excellent source of vitamin A (84% of the Daily Value), vitamin C (30% of the Daily Value), and calcium (28% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 948mg per serving (41% 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 absolutely use fresh vegetables! Just make sure to adjust the cooking times accordingly, as fresh vegetables may require a bit longer to cook than frozen ones. Blanch the fresh cauliflower and lima beans before combining them with the carrots for the best texture.
What can I substitute for cream of chicken soup?
If you want to keep it vegetarian, you can substitute cream of chicken soup with cream of mushroom soup or a homemade white sauce. A simple white sauce made with butter, flour, and milk works well too and allows you to control the flavors.
Can I add protein to this dish?
Absolutely! You can easily incorporate cooked chicken or turkey for added protein. Shredded rotisserie chicken is a great option for convenience. Just mix it in with the vegetables before baking to create a more filling meal.
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).