Cheesy Vegetable Casserole Recipe photo by Taste of Home
Cheesy Vegetable Casserole
TOTAL TIME: Prep: 15 min. Bake: 25 min.
YIELD: 6 servings.
I am happy to share this 50-year-old Cheesy Vegetable Casserole recipe. It came from my mother-in-law, who taught me how to cook. It is one of my family's favorite dishes, yielding enough for a group or you can cut it in half to serve a few. —Irene Redick, Trenton, Ontario
Ingredients
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1 medium onion, chopped
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5 tablespoons butter, divided
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2 cups sliced fresh mushrooms
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1 medium sweet red pepper, chopped
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1 garlic clove, minced
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1 package (16 ounces) frozen corn, thawed
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2 cups shredded Colby-Monterey Jack cheese
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2 teaspoons brown sugar
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1/2 cup dry bread crumbs
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2 tablespoons minced fresh parsley
Directions
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1.
Preheat oven to 375°. In a large skillet, saute onion in 2 tablespoons butter until tender. Add the mushrooms, red pepper, salt and pepper; cook and stir until vegetables are tender, about 5 minutes. Add garlic; cook 1 minute longer.
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2.
In a greased 2-qt. baking dish, layer half of the corn, mushroom mixture, cheese and brown sugar; repeat layers.
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3.
Melt the remaining butter; toss with bread crumbs and parsley. Sprinkle over casserole.
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4.
Bake, uncovered, until golden brown, 25-30 minutes.
Nutrition Facts
1 serving: 359 calories, 22g fat (15g saturated fat), 62mg cholesterol, 624mg sodium, 30g carbohydrate (5g sugars, 3g fiber), 13g protein.
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