Feed a few or feed a crowd, a vegetable casserole is not only pleasing to the eye but pleasing to the palate as well. Can be made with fresh or frozen vegetables for added convenience.
- 1 package 14 to 20 ounce frozen broccoli and cauliflower mix
- 2 tbsp. butter
- 1 medium yellow onion diced
- 1 cup celery chopped
- 1 11 oz. tin corn or Mexicorn (drained)
- 1/2 cup shredded cheddar cheese
- 1/2 cup mayonnaise
- 1/4 cup grated parmesan cheese
- 1 cup bread crumbs
- 6 tbsp. butter melted
- 1 tin french fried onion rings 2.8 ounce
Preheat oven to 350° F. Half cook the frozen vegetable. In other words, if the instructions call for microwaving on high for 5 minutes, cook them for 2-1/2 minutes then set them aside. Meanwhile melt the butter in a medium pan and saute the chopped onion and celery about 2 minutes or just until the onions start to get translucent.
Pour the vegetable mix along with the onions and celery and canned corn into a large mixing bowl. Add the grated cheese and mayonnaise and lightly toss together.
Spoon the mixture into a prepared 9" x 9" bake pan.
In a medium sized mixing bowl blend together the bread crumbs with the melted butter.
Sprinkle the top of the vegetable mixture with the parmesan cheese. Then spread the bread crumb mixture evenly over casserole. Top with the french fried onions and bake for 25 to 30 minutes or just until it turns a nice golden color.
This vegetable casserole goes great with most meats and is especially welcome during the holidays. Enjoy and eat responsibly.
Did you know: Corn is a member of the grass family, and here's a cool tip for you: Hold a piece of bread in your mouth while cutting onions to avoid crying. Stay tuned for more useless veggie trivia.