Southern-Style Vegetable Casserole

  • Yield: 6 servings

You can make your own cream sauce using 2 percent milk instead of using the canned soup.


1small onion, chopped
1 green bell pepper, cored, seeded and chopped
1 red bell pepper, cored, seeded and chopped
2cups chopped broccoli
2cups sliced mushrooms
1 (11-ounce) can white or yellow corn, drained
1/2cup shredded low-fat sharp cheddar cheese
1 (8-ounce) container fat free sour cream
1 (10.75-ounce) can cream of mushroom or cream of celery soup
2cups melted butter, margarin or soy margarine
2cups crushed Ritz crackers or saltines
1tablespoon paprika
Salt and freshly ground black pepper, to taste


  1. Preheat oven to 375F.
  2. 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.
  3. In another small bowl, combine butter, crackers, paprika, salt and pepper.
  4. Sprinkle crumb mixture evenly over casserole and bake, uncovered, 30 minutes until golden brown and crusty.

Nutritional Info *per serving

  • Calories 327
  • Fat 15g
  • Saturated Fat 3g
  • Cholesterol 8mg
  • Sodium 719mg
  • Carbohydrate 40g
  • Fiber 5g
  • Sugars 7g
  • Protein 10g