Holiday Vegetable Casserole Recipes

HOLIDAY VEGETABLE CASSEROLE

Holiday Vegetable Casserole image

Provided by Food Network

Time 20m

Yield 6 Servings

Number Of Ingredients 12

Ingredients

2 tbsp Lucerne® Unsalted Butter
1 cup broccoli, cut into florets
1 cup cauliflower, cut into florets
1 cup Brussels sprouts, halved, stem end removed
1 tbsp all-purpose flour
1 cup Lucerne Whole Milk
2 tbsp Lucerne Heavy Cream
1 tsp kosher salt
¼ tsp freshly ground black pepper
1 cup Primo Taglio® Shredded Manchego Cheese
1 cup garlic-flavored croutons
1 tsp minced parsley

Steps:

1.Preheat oven to 375°F. 2.Warm a medium size pan over medium heat, add butter and vegetables and cook until slightly browned and beginning to crisp. 3.Sprinkle in flour and allow to cook for 45 to 60 seconds. 4.Add the milk, heavy cream, salt and pepper, then whisk and return to a simmer. 5.Pour vegetable-milk mixture into buttered casserole pan and top with shredded Manchego and croutons. 6.Bake for 15 to 20 minutes or until vegetables are tender. Garnish with parsley and serve immediately.

HOLIDAY VEGETABLE CASSEROLE

Holiday Vegetable Casserole image

Make and share this Holiday Vegetable Casserole recipe from Food.com.

Provided by Barenakedchef

Categories Corn

Time 55m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 (16 ounce) can green beans (drained )
1 (12 ounce) can white shoepeg corn (drained)
1 onion (chopped)
3 hard-boiled eggs (chopped)
1 cup sour cream
1 (10 3/4 ounce) can cream of celery soup
2 cups cheddar cheese (grated)
1 1/2 cups Ritz cracker crumbs
1/3 cup butter (melted)

Steps:

Combine all ingredients except crackers and butter. Pour into greased 2 quart casserole. Combine crumbs and butter and sprinkle over casserole. Bake at 350 for 45 minutes.

Nutrition Facts : Calories 360.4, Fat 27.1, SaturatedFat 15.7, Cholesterol 146.3, Sodium 562, Carbohydrate 18.8, Fiber 3.4, Sugar 2.3, Protein 13.3

HOLIDAY VEGETABLE CASSEROLE

Holiday Vegetable Casserole image

This simple casserole gets a little added crunch from fresh vegetables and is so tasty and comforting that regardless of the holiday, my family could care less about the main dish as long as there is plenty of this casserole on the table. Originally found in a cookbook that was put together by a group of stay at home moms in New York in the 80's and only circulated among them, I'm so glad it made it's way into our family's tradition. It's certainly a keeper!

Provided by Shannon Clay

Categories < 60 Mins

Time 1h

Yield 1 Cup servings, 12 serving(s)

Number Of Ingredients 10

Ingredients

1 cup onion, chopped
1 cup celery, chopped
1/2 green bell pepper, chopped
1 1/2 cups cheddar cheese, shredded
2 (15 1/4 ounce) cans corn, drained
2 (14 1/2 ounce) cans French style green beans, drained
2 (10 3/4 ounce) cans cream of celery soup
16 ounces sour cream
2 tablespoons butter
1 stack Ritz cracker, crushed

Steps:

Mix all but last 2 ingredients and place in 4 quart casserole dish.
mix cracker crumbs with butter and spread across top of casserole.
bake in oven at 350 degrees for 45 minutes or until casserole is bubbling, longer if made ahead and refrigerated.
let stand 10 minutes before serving.
Enjoy!

Nutrition Facts : Calories 283.4, Fat 18, SaturatedFat 9.6, Cholesterol 46.2, Sodium 577.2, Carbohydrate 25.9, Fiber 4.5, Sugar 7.1, Protein 8.8

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