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

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

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Sharon Colyer


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.

★★★★★ 1 vote
30 Min
45 Min


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)

How to Make Vegetable Casserole from Mom (by Sharon - low-fat)


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

    Melt light butter, & mix with cracker crumbs, if using.
  • 4Bake 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.

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