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vegetable casserole from mom (by sharon - low-fat)

(1 RATING)
51 Pinches
Cmom02 avatar
Louisville, KY
Updated on Jun 15, 2013

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.

prep time 30 Min
cook time 45 Min
method Bake
yield 6 serving(s)

Ingredients

  • - cooking spray
  • 16 ounces pkg. mixed vegetable (broccoli, cauliflower and carrots)
  • 1 can (10 ozs.) low-fat condensed cream of celery soup (undiluted)
  • 1 jar (4 ozs.) of pimentos (optional)
  • 1 small onion, chopped
  • 1 cup 2% lower fat cheddar cheese, shredded or (4 oz.) light velveeta, cubed
  • 1/3 cup 1% low fat milk or low-fat sour cream
  • 1/8 teaspoon ground pepper
  • 1/2 teaspoon 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)

  • Step 1
    Preheat oven to 350 degrees. Spray a 1 1/2 qt. baking dish with cooking spray.
  • Step 2
    Cook vegetables in a small amount of water in microwave for 3-5 minutes; drain.
  • Step 3
    Mix all items, except buttered cracker crumbs (optional ingredients), and pour into dish. Melt light butter, & mix with cracker crumbs, if using.
  • Step 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.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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