Casseroles are true comfort food. Something about a delicious, warm, creamy food just makes you want to feel better. And if you’re feeling fine already, you can still eat it – because there is no such thing as feeling TOO good.
BUT, down here in the south almost every casserole calls for multiple cream-of soups…and French fried onions…and Velveeta. So, when I see a casserole recipe, I make it my personal mission to whole food-ize that thing…and food-ize is not a real word. Whatever.
Sometimes I just go with the recipe and use homemade cream-of soup mix instead. But then sometimes I turn into a rebel and I totally remake that recipe. I live on the edge. So, in this installation of Cooking Through Stacy’s Stash we’re tackling a casserole. Take THAT, French fried onions!
I love church cookbooks – they’re so full of fun…and they’re also full of cream-of soup. What’s that about? I’ve thrown those things out, but I can still cook church food. Booya!
This cookbook is from Woodlawn Baptist Church in Bristol, Tennessee – Favorites From Our Table. Woodlawn is where Barry’s Mamaw Sue went to church, so this isn’t just any ole church cookbook.
Let me tell you something about Mamaw Sue – she was an elegant lady. She was soft spoken and told the best stories…and she could COOK. She was beautiful inside and out and she taught my husband how to really be a man. And I miss her. Every time I see this cookbook I think about her…that’s why it’s special.
I chose this recipe for Swiss Vegetable Medley and I renamed it to Vegetable Casserole. Mainly because I’m not Swiss and I don’t care for Swiss cheese. I feel cheated when my cheese has holes in it – where is the rest of my cheese, man?
It called for cream-of mushroom soup and French fried onions. I’ve never liked French fried onions anyway and I’m pretty sure they’re not health food. So, I kicked ‘em out. Sorry, Ms. Musselman – no offense.
I increased the sour cream, took out the soup and onions, and added some whole milk – and cheddar cheese. Cheddar is superior to Swiss. Amen.
You can use whatever veggies you want. If you got ‘em, use ‘em. I used carrots and broccoli because that’s what I pulled out of the freezer first. I’m particular like that. You could also use fresh veggies…but in February, I don’t have as many fresh veggies as I would like. And there are some veggies you wouldn’t want to include. For instance, lettuce wouldn’t be very delicious in this. Ick. No matter what you decide to throw in, cook the veggies until they’re tender.
Sometimes my lighting isn’t great – so pretend that’s an awesome picture. Thanks. The beauty about casseroles is that you just mix it all together, pop it in a dish, sprinkle cheese on top and bake it. Easy peasy. I like casseroles. They speak to me.
Verdict? This was kickin’ awesome. I’m a culinary genius. I will most certainly make this any time I need a good comfort food. Who needs cream-of soup?
Sorry, Ms. Musselman.
Vegetable Casserole
- 24 ounces frozen vegetables (2, 12 ounce bags or 1 ½ pounds fresh vegetables)
- 1 ½ cups sour cream
- ¼ cup whole milk
- 1 cup shredded cheddar cheese
- 2 ounces pimentos, drained
- ½ teaspoon salt
- ¼ teaspoon pepper
- Parmesan cheese for topping
- Cook veggies until tender. Drain.
- In a large mixing bowl, combine sour cream, milk, cheese, pimentos, salt, and pepper. Stir well.
- Fold in veggies and stir until fully coated.
- Pour mixture into a greased 8 square baking dish.
- Sprinkle the top with your desired amount of Parmesan cheese.
- Bake at 350 degrees for 30 minutes.
- Let stand 10 minutes before serving to firm up.
Yield: 4-6 servings
Looks delicious. Going to make for tonight.
Enjoy!
A couple of years ago I saw on a cooking show how to make “healthy” version of French Onions. They used rice or soy flour to coat thinly sliced onions and baked them in the oven until golden brown. It was in the middle of the carb-free diet fad. I did try it and they did turn out good. Great for that green bean casserole that just “screams” for French Onions.
Sounds like onion rings. YUMMO!
Okay, this may be a super dumb question….. but I’ll jump out there and ask anyway. Do you serve this as a main dish?
I don’t think my hubby would go for it. He’d take one heaping forkful, dripping with cheese and sauce… chew for a minute and have this look on his face like “ummmm….. I don’t think so. Where’s the beef?!”
So, I’m betting I can put some chicken or smallish beef cubes in there….
Whatya think?
Blessings,
Janet
No, this is a side dish for us. 🙂 I serve it beside meat. Tomorrow we’re having it with baked chicken.
This sounds so good, like a comfort food. I love my veggies. Plus,anything with cheese has gotta be good. You are a genius! I’m having this as soon as I can get some cheese. Yum!!!
Linda
I try to never let cheese run out here – that would be a saaaaaad day.
Pinning!
Thanks!
I love that it sounds easy, yet delicious! (I can’t stand recipes with 12-22 ingredients. I don’t care how yummy they look, they’re too much work – and reading – to enjoy making.)
Our church has a monthly pitch-in, so I’ll have to remember this one.
THANKS, Stacy!
I always pass right over recipes with 1 million ingredients.
This looks delicious! We can’t have too much cheese in this house!
When you mentioned Bristol, it took me back to my “stompin’ grounds”. I was raised a bit west of Bristol in a town called Sneedville. My brother moved to Kingsport for awhile and I would go stay with him sometimes. We had friends in Bristol who attend the Baptist church aou can see from I-81. I don’t remember the name of it though. Such good memories! 🙂
🙂 Barry was raised in Blountville and we lived in Bristol for 8 years…now we’ve moved across the VA line.
That looks tasty. My husband is not a huge fan of veggies, but he finds them easier to eat if they are in casseroles…so I make a lot of casseroles! I think I’ll hang on to this recipe (I love that it doesn’t use any “cream of” soup). We both like Swiss cheese, though, so I might actually give it a try with this. 🙂
Enjoy the Swiss…I’ll have my cheese without holes, thanks. 😉 Ha!
Ok… so where are the tissues for my drool?
Napkins honey…napkins at the dinner table. LOL
I think I need to keep a napkin by my computer. 😉
I just use Andy’s bib. LOL
I’m a big fan of french fried onions! I just like to eat them straight out of the can though…super healthy. (:
This recipe sounds delicious! I am definitely trying it soon.
You can have mine! 🙂
I just might try this because I went to college in Bristol. 🙂 Oh, and it sounds yummy, too!
🙂 King or Intermont?
King! Graduated way back in ’99…
🙂 That’s when I graduated from High School. We lived about 3 minutes from King when we lived in Bristol.
Oh man, my husband loves those French fried onions! 😉
I bet your “crock potted caramelized onions” would be yummy in there! 🙂 I’ll try this soon because I’m always looking for ways to make vegetables taste better. I’m not a veggie girl but I try hard to not let my boys know that! 😉
I LOVE veggies! Yummo!
You are totally torturing me with the cheese, you know?!
I’m sorry. 🙁 I could start posts with “Erin, don’t read this.”
Stacy, you make my mornings! First, love the recipe. Second, your writing style and sense of humor are fantastic – just thought you should know. I think when we get to heaven we’ll be friends (rather than just cyberbuddies!)……God is using you, sister! Thanks!
YEAH! I love cyberbuddies! 🙂
LOL, my husband loves those onions. I personally don’t. I want to to try this, it sounds so good. I love the way you tell a story. You make me laugh when I read your posts. Keep ’em coming. Thanks 🙂
🙂 Thanks, Melissa!
Love that you said, “it called for…”. My Nonnie always said that and my Momma does too. You know it’s fixin to be good if it calls for something. 🙂 <3
If you could hear me it would sound more like “it called fur…”
I noticed Earth Fare had french fried onions on clearance when I was there the other day. So, they may have been whole food-ish, but they still are creepy.
Freakishly creepy.