Southern-Style Vegetable Casserole

  • Yield 6 servings

Fresh vegetables are combined with sour cream and cream of mushroom soup and then baked to perfection.

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


1 small onion, chopped
1 green bell pepper, cored, seeded and chopped
1 red bell pepper, cored, seeded and chopped
2 cups chopped broccoli
2 cups sliced mushrooms
1 (11-ounce) can white or yellow corn, drained
1/2 cup 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
2 cups melted butter, margarin or soy margarine
2 cups crushed Ritz crackers or saltines
1 tablespoon 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.



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