Whatever Vegetable Salad
A creamy, cheesy vegetable casserole with crunchy fried onions, perfect as a side dish or comfort food for family meals and gatherings.
Ingredients
Instructions
- Mix the frozen vegetables, water chestnuts, chopped pimentos, shredded Cheddar cheese, and half of the French fried onions into a 9 x 13-inch casserole dish.
- In a separate bowl, combine the cream of celery, mushroom, or chicken soup with the milk, then pour the mixture over the vegetables in the casserole dish.
- Bake at 350°F (175°C) for 30 minutes, until the carrots are tender.
- Sprinkle the remaining fried onions on top and bake for an additional 15 minutes.
Tips & Substitutions
To enhance the flavor, consider adding fresh herbs like parsley or dill. For a lighter version, substitute Greek yogurt for the cream soup and use low-fat cheese. If you prefer a different texture, try using fresh vegetables instead of frozen; just adjust cooking time accordingly. This dish is versatile and can easily be adapted for vegetarian recipes by ensuring the soup is meat-free.
Serving Suggestions
This Whatever Vegetable Salad makes a great side dish for grilled meats or can be served alongside a light salad. It pairs beautifully with Soft Cutout Sugar Cookies for a delightful meal. For a complete dinner, consider serving it with a crusty bread or a refreshing green salad to balance the richness of the casserole.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in an oven-safe dish and cover with foil, warming at 350°F (175°C) until heated through, about 20 minutes. Alternatively, you can microwave individual portions for quick reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Whatever Vegetable Salad contains roughly 518 calories, with 19g protein, 50g carbohydrates, and 27g fat. It is an excellent source of protein (38% of the Daily Value), calcium (38% of the Daily Value), and vitamin A (24% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 791mg per serving (34% 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! Fresh vegetables can be used, but you'll need to adjust the cooking time. Sauté them briefly before mixing into the casserole to ensure they cook through during baking. A mix of seasonal vegetables can also add a unique flavor and texture to the dish.
What can I use instead of cream soup?
If you want a healthier alternative, you can use a homemade white sauce made from butter, flour, and milk. Alternatively, a vegetable broth mixed with a bit of cornstarch can work as a replacement, keeping the dish lighter yet flavorful.
Can I prepare this dish ahead of time?
Absolutely! You can assemble the casserole a day in advance and refrigerate it before baking. Just add a few extra minutes to the baking time if it goes into the oven cold. This is a great way to save time on busy days or for gatherings.
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).