This Leftover Vegetable Casserole is the ultimate comfort food solution for busy weeknights. By combining tender green beans, sweet corn, and crisp celery with a rich blend of cream of celery soup and sour cream, you create a dish that is both hearty and satisfying. The sharp cheddar cheese adds a robust, savory depth that ties all the vegetable flavors together, while the breadcrumb topping provides a welcome crunch. It’s an excellent way to use up odds and ends from the fridge, turning them into a family-friendly meal that feels special. Serve it hot with a side of crusty bread to soak up the creamy sauce, or pair it with a simple green salad for a balanced dinner.
Leftover Vegetable Casserole
Description
This Leftover Vegetable Casserole is the ultimate comfort food solution for busy weeknights. By combining tender green beans, sweet corn, and crisp celery with a rich blend of cream of celery soup and sour cream, you create a dish that is both hearty and satisfying. The sharp cheddar cheese adds a robust, savory depth that ties all the vegetable flavors together, while the breadcrumb topping provides a welcome crunch. It&# 226;ÂÂs an excellent way to use up odds and ends from the fridge, turning them into a family-friendly meal that feels special. Serve it hot with a side of crusty bread to soak up the creamy sauce, or pair it with a simple green salad for a balanced dinner.Ingredients
Directions
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Preheat your oven to 350ðF (175ðC).
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In a large mixing bowl, combine the cooked corn, green beans, chopped celery, minced onion, and chopped green pepper.
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Add the grated sharp cheddar cheese, sour cream, and cream of celery soup to the vegetable mixture. Stir gently until all ingredients are evenly coated and combined.
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Spread the mixture evenly into a greased 9x13 inch baking dish or similar casserole dish.
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Sprinkle bread crumbs evenly over the top of the casserole to cover the surface.
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Drizzle 1/4 cup of melted butter evenly over the bread crumbs.
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Bake in the preheated oven for 45 minutes, or until the topping is golden brown and the casserole is bubbly.
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Let stand for 5 minutes before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1211.6kcal
- % Daily Value *
- Total Fat 92.6g143%
- Saturated Fat 57.8g289%
- Cholesterol 264.6mg89%
- Sodium 1578.6mg66%
- Total Carbohydrate 34.4g12%
- Dietary Fiber 7.2g29%
- Sugars 15.0g
- Protein 66.6g134%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
**Topping Variations:** For extra crunch and flavor, you can mix slivered almonds into the bread crumbs before sprinkling them on top. Panko bread crumbs will provide a crispier texture than standard breadcrumbs.
**Vegetable Substitutions:** This recipe is very flexible. Feel free to substitute other leftover cooked vegetables such as broccoli florets, carrots, peas, or zucchini. Ensure any watery vegetables are well-drained before adding them to prevent a soggy casserole.
**Dairy-Free Option:** To make this dairy-free, substitute the sour cream with a coconut-based sour cream alternative and use a vegan cheddar-style shreds. Ensure your cream of celery soup is dairy-free or make a homemade roux-based sauce with vegetable broth.
**Storage:** Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350ðF for 15-20 minutes or in 1-minute intervals in the microwave.
**Safety Note:** Ensure the casserole is heated to an internal temperature of 165ðF (74ðC) if you are using previously cooked leftovers to ensure food safety.
