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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Corn and Mixed Vegetable Casserole Recipe

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This recipe for Corn and Mixed Vegetable Casserole is from Made With Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ cup salted butter, divided
1 cup finely chopped celery
½ cup finely chopped yellow onion
2 (15-ounce) cans mixed vegetables, drained
1 (15-ounce) can whole corn, drained
4 ounces American cheese, grated or finely chopped (about 1 cup)
¾ cup mayonnaise
1 sleeve Ritz crackers, crushed
Directions:
Directions:
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.

RECIPE 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.

 

 

 

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