You are here: Home » Recipes » Southern-Style Vegetable Casserole Southern-Style Vegetable Casserole Recipe by Relish Contributor Yield 6 servings Fresh vegetables are combined with sour cream and cream of mushroom soup and then baked to perfection. PrintEmail You can make your own cream sauce using 2 percent milk instead of using the canned soup. Ingredients 1 small onion, chopped1 green bell pepper, cored, seeded and chopped1 red bell pepper, cored, seeded and chopped2 cups chopped broccoli2 cups sliced mushrooms1 (11-ounce) can white or yellow corn, drained1/2 cup shredded low-fat sharp cheddar cheese1 (8-ounce) container fat free sour cream1 (10.75-ounce) can cream of mushroom or cream of celery soup2 cups melted butter, margarin or soy margarine2 cups crushed Ritz crackers or saltines1 tablespoon paprika Salt and freshly ground black pepper, to taste Instructions Preheat oven to 375F. In a nonreactive large bowl, combine onions, peppers, broccoli, mushrooms, corn, cheese, sour cream and canned soup. Mix well and spoon into a 2-quart casserole. In another small bowl, combine butter, crackers, paprika, salt and pepper. Sprinkle crumb mixture evenly over casserole and bake, uncovered, 30 minutes until golden brown and crusty.