Vegetable Casserole From Mom (by Sharon - Low-fat) Recipe

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Vegetable Casserole from Mom (by Sharon - low-fat)

Sharon Colyer

By
@Cmom02

This is another recipe of my mother's. No known origin, beyond that. But, my sister's sons, who rarely wanted to stray from corn and mashed potatoes, actually would eat it.

I did some tweaking to make it lower fat.


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Comments:

Serves:

6

Prep:

30 Min

Cook:

45 Min

Method:

Bake

Ingredients

cooking spray
16 oz
pkg. mixed vegetable (broccoli, cauliflower and carrots)
1 can(s)
(10 ozs.) low-fat condensed cream of celery soup (undiluted)
1 jar(s)
(4 ozs.) of pimentos (optional)
1 small
onion, chopped
1 c
2% lower fat cheddar cheese, shredded or (4 oz.) light velveeta, cubed
1/3 c
1% low fat milk or low-fat sour cream
1/8 tsp
ground pepper
1/2 tsp
light butter, melted, to mix with cracker crumbs (optional)
cracker crumbs to cover (optional)

Directions Step-By-Step

1
Preheat oven to 350 degrees. Spray a 1 1/2 qt. baking dish with cooking spray.
2
Cook vegetables in a small amount of water in microwave for 3-5 minutes; drain.
3
Mix all items, except buttered cracker crumbs (optional ingredients), and pour into dish.

Melt light butter, & mix with cracker crumbs, if using.
4
Bake covered for 40-45 minutes. Remove dish from oven; uncover, top with buttered cracker crumbs (if using), and bake uncovered 5 minutes more. Makes 6 servings.