Home > Recipes > Fall > Aunt Vicki’s Corn and Mixed Vegetable Casserole
by Michelle
November 11, 2014 (updated Jan 14, 2019)
Jump to Recipe
4.68 (28 ratings)
Every family has holiday traditions, and this casserole has been part of ours for nearly as long as I can remember. My aunt makes it every year for Thanksgiving, and I 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. I emailed my aunt a couple of weeks ago to see if I could get the recipe to share with you all and she eagerly sent it along. She saida 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 I 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 very versatile in that you could really use any combination of vegetables you’d like. I love corn, so I 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, I 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
Prep Time: 15 minutes mins
Cook Time: 30 minutes mins
Resting time: 10 minutes mins
Total Time: 45 minutes mins
One of my aunt's staples at family holidays.
4.68 (28 ratings)
Print Pin Rate
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
Instructions
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
Calories: 504kcal, Carbohydrates: 51g, Protein: 11g, Fat: 29g, Saturated Fat: 14g, Cholesterol: 62mg, Sodium: 1095mg, Potassium: 514mg, Fiber: 7g, Sugar: 6g, Vitamin A: 7925IU, Vitamin C: 17.5mg, Calcium: 288mg, Iron: 2.8mg
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Author: Michelle
Course: Side Dish
Cuisine: American
Originally published November 11, 2014 — (last updated January 14, 2019)
« Previous PostFriday Things
Next Post »Chocolate Chip-Pecan Pie Bars
31 Comments on “Aunt Vicki’s Corn and Mixed Vegetable Casserole”
-
William Alexander — Reply
Thanks for such a pleasant post. This post is loaded with lots of useful information. Keep it up. If you are looking for the best information and suggestions related to urea fertilizer manufacturer then visit us.
-
Cindy S — Reply
I actually liked this better reheated as a leftover! I didn’t have any canned vegetables so I used 6 cups of frozen corn/green beans/peas/carrots instead.
-
Steve — Reply
This is a great recipe. Easy and quick to prepare and tastes great. I tweaked it slightly. Instead of canned vegetables I used frozen corn, added frozen peas, and sautéed onions carrots and celery in the butter. Substituted 2% sharp cheddar for the American cheese. The only other change was substituted 1/2 the mayonnaise with fat free Greek yogurt.
-
Geraldine Fahy — Reply
Hi Michelle,
I would love to make this but what is American cheese? I’m in the UK…!
Thanks,
Geraldine-
Michelle — Reply
Hi Geraldine, It is a soft processed cheese that melts easily. I hope that helps!
-
-
Carla — Reply
IS doubling the ingredients possible ?
-
Michelle — Reply
Hi Carla, Sure, I don’t see why not!
-
-
gresham — Reply
not a huge veggie fan nor cook- this is so good though. just made it and can’t wait for my girlfriend to try it. thanks to you and your auntie
-
screenshot windows — Reply
I bet this is so good! These flavors are perfection!
-
Lisa — Reply
Made this for my parents 45th anniversary. Everyone loved it. Used 2 bags of frozen peas & carrots & 1 bag of frozen corn. Used cheddar instead of american. Really easy to taylor to your own preferences. Thank you Aunt Vicki!
-
Dian Steeg — Reply
What size of dish do you use?
-
Michelle — Reply
Hi Dian, I believe it was a 1.5 or 2-quart dish.
-
-
Amanda — Reply
Is there a possible substitute that could be used in place of the mayo? I have several people who aren’t huge fans of the taste of mayo, so I was wondering if it could be replaced… Otherwise, it looks delicious!
-
Michelle — Reply
Hi Amanda, You can’t really taste the mayo; it just makes the dish creamy. I guess you could maybe try plain yogurt?
-
-
Ricki — Reply
Amazing! :) I made this recipe last night and my family loved it. I used a bag of sweet corn and a bag of frozen medley (cauliflower, carrots & broccoli) defrosted the veggies, then slightly chopped. I didn’t have any Ritz crackers so I substituted Town House crackers. I am always looking for creative ways to get the boys to eat more veggies and this recipe did the trick – they took seconds! I plan to make this dish frequently. Thank you for sharing it.
-
Margaret Smith — Reply
Hi michele! Are you going to post something today? If you are when?
-
Marla — Reply
This is crazy but I’m so used to you posting every day that I worry when you don’t. I can’t remember it happening before. Hope everything is okay.
-
Michelle — Reply
Aw, thank you Marla! I am okay :)
-
-
mary — Reply
could you use frozen veggies instead? obviously thawed. if so in same quantities as canned?
-
Michelle — Reply
Hi Mary, Yes and yes :)
-
-
Dee W — Reply
Stupid question alert: if I use frozen veggies do I need to defrost them or just toss them in frozen?
-
Michelle — Reply
Hi Dee, I would defrost and drain them first.
-
-
Linda Jean — Reply
Looks absolutely delicious! I’m going to give it a try when my children come home from college T-giving week. Thanks for another simple (and inexpensive) dish!
-
Jennifer @ Show Me the Yummy — Reply
Corn casserole is my FAVORITE Thanksgiving dish! I’ll have to try this twist on it :)
-
Robin Christensen — Reply
Oooo – Michelle – that looks YUMMY! And different from ANYTHING my family has ever had – Thanks to your Aunt Vicki for the recipe!
-
Vicki Pieranunzi — Reply
I sure hope everyone enjoys this as much as our family has. Thanks for the shout-out!
Yours sure looks a lot prettier than mine! -
Teddy B — Reply
Thank you so much for sharing this recipe. I can’t wait to try it for Thanksgiving. I have several that the family always ask for & I’m guessing this will be another!
-
Kelly P. — Reply
Looks yummy. I have an Aunt Vickie too.
-
Tom @ Raise Your Garden — Reply
Yes, we make this EXACT same dish in my family! Mazing. Except, it’s Aunt Karen not Aunt Vicki who makes it and we affectionally call it S.L.O.P.!!! Well, we also use cheddar instead of American and melt a stick of butter into the Ritz crackers. If that’s even a good idea, ha. It’s really good that way man.
-
Michelle — Reply
Too funny, Tom! Actually my aunt said the original recipe called for an entire stick of butter poured over the Ritz crackers, but she only uses half a stick :)
-
-
Reshana — Reply
Looks incredibly good, love it! and the pics are great!
