Corn and Mixed Vegetable Casserole
User Reviews
4.7
Corn and Mixed Vegetable Casserole
Description
This casserole starts by sautéing celery and onion in butter until softened, which builds a flavorful base. Mixing in the drained canned corn, mixed vegetables, grated American cheese, and mayonnaise creates a creamy and cheesy filling. The use of mayonnaise adds moisture and a subtle tang, balancing the sweetness of the corn and vegetables.
Topped with crushed Ritz crackers and butter, the casserole bakes to develop a golden, slightly crunchy crust, providing textural contrast to the creamy interior. Baking at 350°F until browned ensures the flavors meld and the topping crisps appropriately.
This dish can be served as a comforting side for various meals. It is practical for making ahead, as the casserole can be assembled a day in advance and refrigerated, although extra baking time may be needed when baking from cold.
Allowing the casserole to rest 10 minutes after baking helps it set, making serving easier and improving texture.
Ingredients
- ½ cup butter divided, salted
- 1 cup celery finely chopped
- ½ cup yellow onion finely chopped
- 30 ounces mixed vegetables canned, drained
- 15 ounces corn canned whole, drained
- 4 ounces American cheese grated or finely chopped (about 1 cup)
- ¾ cup mayonnaise
- 1 ritz cracker crushed, sleeve
Instructions
- Preheat oven to 350 degrees F.
- Melt half of the butter over medium heat in a saute pan and cook the celery and onion until softened, 8 to 10 minutes. Remove from the heat and transfer to a large bowl.
- To the bowl, add the mixed vegetables, corn, American cheese and mayonnaise and stir to combine. Transfer the mixture to a square casserole dish and sprinkle the crushed Ritz crackers over top. Melt the remaining butter and drizzle over the top.
- Bake for 30 to 35 minutes, or until golden brown on top. Allow to sit for 10 minutes before serving.
Notes
- Assemble up to one day ahead and refrigerate; add extra baking time as needed when baking from chilled.
- Let the casserole rest for 10 minutes after baking before serving for best texture.
- Drain canned vegetables thoroughly to avoid excess moisture in the casserole.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6to 8 servings
Amount Per Serving
Calories 504 kcal
% Daily Value*
| Calories | 504kcal | 25% |
| Carbohydrates | 51g | 17% |
| Protein | 11g | 22% |
| Fat | 29g | 45% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 62mg | 21% |
| Sodium | 1095mg | 46% |
| Potassium | 514mg | 11% |
| Fiber | 7g | 28% |
| Sugar | 6g | 12% |
| Vitamin A | 7925IU | 159% |
| Vitamin C | 17.5mg | 19% |
| Calcium | 288mg | 29% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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