Vegetable Casserole for a Crowd
A Few Changes
What does al dente mean?
Most people when they think of the term al dente automatically think of pasta, which is when the term it’s most often used or referred too. But the definition of the term al dente means: Al dente [al-DEN-tay] An Italian phrase meaning “to the tooth,” used to describe pasta or other food that is cooked only until it offers a slight resistance when bitten into, but which is not soft or overdone. Al dente, is a great term to use for vegetables as well.
This recipe is called Vegetable Casserole for a Crowd because it makes a nice amount to feed a crowd!
- 1-1/2 cups frozen cauliflower florets, thawed
- 1-1/2 cups frozen peas, thawed
- 1-1/2 frozen lima beans, thawed
- 1 cup frozen sliced carrots, sliced
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 1/2 cup sliced water chestnuts, chopped
- 1 10 3/4 oz can cream of celery soup
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- salt and pepper. to taste
- Topping Ingredients:
- 1 2.8 oz canister crispy fried onions, crushed
- 2 tablespoons butter, melted
Heat oven to 350º
Combine all vegetables and chopped water chestnuts.
Pour ingredients into a buttered 2 quart casserole dish.
In small bowl combine soup, cheese and sour cream, blend well. Season with salt and pepper to taste. Pour over vegetables; blend well.
In a small bowl combine topping ingredients; sprinkle over casserole.
Cover; bake at 350º for 30 minutes. Uncover; bake an additional 15 to 20 minutes or until heated through and vegetables are fork tender.
*I have never made this recipe with fresh vegetables with fantastic results.* *Photo credit: Pillsbury.