Mixed Vegetable Casserole, by Beverly Hicks Burch

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Mixed Vegetable Casserole

By Beverly Hicks Burch

If you’re looking for the perfect vegetable side dish to serve with a meal this is the one for you…and I mean one. Typically when we think of a well rounded meal we think of a protein (meat, poultry, fish, etc.) and two vegetable side dishes. Well, this little casserole is easy to make, yummy and combines a variety of veggies. It’s also one of Momma’s signature dishes.

So, for your enjoyment…Mixed Vegetable Casserole…


Mixed Vegetable Casserole

1 – 2lb. bag frozen mixed vegetables

1 – 8oz. can water chestnuts, drained and minced

3 stalks of celery, minced

1 small sweet onion

1 cup light sour cream

½ cup light mayonnaise

1 ½ cups grated Cheddar cheese

Pepperidge Farms Cornbread Dressing crumbs

1. Preheat oven to 375°.

2. Cook frozen vegetable according to directions and drain. (We like to use chicken broth for extra flavor.)

3. Combine cooked vegetables and all the other ingredients except the dressing crumbs.

4. Pour into a 13 x 9 inch baking pan. Cover the top of the casserole with a desired amount of dressing crumbs.

5. Bake at 375° for 20 minutes.


Mixed Vegetable Casserole











Mixed Vegetable Casserole

© 2009 Beverly Hicks Burch All Rights Reserved.

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