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Vegetable Casserole for a Crowd

This recipe is called Vegetable Casserole for a Crowd because it makes a nice amount to feed a crowd! 
Course Side Dish, Vegetable
Keyword Side Dish, Soup, sour cream, vegetables
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 16 servings
Author Lynn / Turnips 2 Tangerines

Ingredients

  • 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

Instructions

  • 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.