Рецепт Aunt Vicki’s Corn and Mixed Vegetable Casserole
Aunt Vicki’s Corn and Mixed Vegetable Casserole
This casserole is very versatile in that you could really use any combination of vegetables you’d like. I love corn, so I would be tempted to make this an all corn casserole… you could do just peas and carrots, throw in asparagus… whatever your favorite veggie combo is, go for it! For someone who isn’t big on vegetables, I can’t think of a better way to eat them than in a creamy, cheesy casserole topped with buttery Ritz crackers
Does your family have any go-to holiday dishes that show up year after year?
Three years ago: Pumpkin Ice Cream
Corn and Mixed Vegetable Casserole
Yield: 6 to 8 servings
Prep Time: 15 minutes
Cook Time: 30 to 35 minutes
Total Time: 50 minutes
One of my aunt's staples at family holidays.
Ingredients:
- ½ cup salted butter, divided
- 1 cup finely chopped celery
- ½ cup finely chopped yellow onion
- 2 (15-ounce) cans mixed vegetables, drained
- 1 (15-ounce) can whole corn, drained
- 4 ounces American cheese, grated or finely chopped (about 1 cup)
- ¾ cup mayonnaise
1 sleeve Ritz crackers, crushed
Directions:
1. Preheat oven to 350 degrees F.
2. 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.
3. 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.
4. Bake for 30 to 35 minutes, or until golden brown on top. Allow to sit for 10 minutes before serving.
Make Ahead: This can be assembled up to one day in advance. Cover and refrigerate until ready to bake. You may need to add extra baking time if prepared ahead.