Aunt Vicki’s Corn & Mixed Vegetable Casserole
Every family has holiday traditions, and this casserole has been part of ours for nearly as long as we can remember. Our aunt makes it every year for Thanksgiving, and we feel like it’s shown up for Christmas and Easter, as well. Last year, there wasn’t an ounce left over, which certainly wasn’t an anomaly. We emailed our aunt a couple of weeks ago to see if we could get the recipe to share with you all and she eagerly sent it along. She said a friend of hers brought this to a picnic pot luck ages ago, and that the recipe as given to her was titled “Lent Casserole”. She didn’t know why, and we haven’t a clue, except that maybe because it doesn’t have any meat? It truly doesn’t matter what you call this because it gets devoured, which is all that matters when it comes to holiday favorites!
This casserole is versatile in that you could use any combination of vegetables you’d like. We love corn, so we would be tempted to make this an all corn casserole… you could do just peas and carrots, throw in asparagus… whatever your favorite veggie combo is, go for it! For someone who isn’t big on vegetables, we can’t think of a better way to eat them than in a creamy, cheesy casserole topped with buttery Ritz crackers :)
Does your family have any go-to holiday dishes that show up year after year?
Three years ago: Pumpkin Ice Cream
Corn and Mixed Vegetable Casserole
Yield: 6 to 8 servings One of our aunt's staples at family holidays.- ½ cup (113.5 g) salted butter, divided
- 1 cup (101 g) finely chopped celery
- ½ cup (80 g) finely chopped yellow onion
- 30 ounces (850.49 g) canned mixed vegetables, drained
- 15 ounces (425.24 g) canned whole corn, drained
- 4 ounces (113.4 g) American cheese, grated or finely chopped (about 1 cup)
- ¾ cup (168 ml) mayonnaise
- 1 sleeve Ritz crackers, crushed
- Preheat oven to 350 degrees F.
- Melt half of the butter over medium heat in a saute pan and cook the celery and onion until softened, 8 to 10 minutes. Remove from the heat and transfer to a large bowl.
- To the bowl, add the mixed vegetables, corn, American cheese and mayonnaise and stir to combine. Transfer the mixture to a square casserole dish and sprinkle the crushed Ritz crackers over top. Melt the remaining butter and drizzle over the top.
- Bake for 30 to 35 minutes, or until golden brown on top. Allow to sit for 10 minutes before serving.
Notes
Make Ahead: This can be assembled up to one day in advance. Cover and refrigerate until ready to bake. You may need to add extra baking time if prepared ahead. Nutritional values are based on one serving
- Yield: 6 to 8 servings
- Prep: 15 minutes
- Cook: 30 minutes
- Total: 45 minutes
Ingredients
- ½ cup ( 113.5 g ) salted butter, divided
- 1 cup ( 101 g ) finely chopped celery
- ½ cup ( 80 g ) finely chopped yellow onion
- 30 ounces ( 850.49 g ) canned mixed vegetables, drained
- 15 ounces ( 425.24 g ) canned whole corn, drained
- 4 ounces ( 113.4 g ) American cheese, grated or finely chopped (about 1 cup)
- ¾ cup ( 168 ml ) mayonnaise
- 1 sleeve Ritz crackers, crushed
Method
- Preheat oven to 350 degrees F.
- Melt half of the butter over medium heat in a saute pan and cook the celery and onion until softened, 8 to 10 minutes. Remove from the heat and transfer to a large bowl.
- To the bowl, add the mixed vegetables, corn, American cheese and mayonnaise and stir to combine. Transfer the mixture to a square casserole dish and sprinkle the crushed Ritz crackers over top. Melt the remaining butter and drizzle over the top.
- Bake for 30 to 35 minutes, or until golden brown on top. Allow to sit for 10 minutes before serving.
