Emma Parker's Yummy Holiday Vegetable Bake Recipe

Emma Parker's Yummy Holiday Vegetable Bake Recipe
Every American family has Thanksgiving traditions which vary depending what part of the country they are from. My Charlotte-born-and-raised friend, Emma Parker, looks forward to “Parker”house rolls at her family Thanksgiving gathering, as well as a luscious vegetable casserole that takes the place of the ubiquitous green bean casserole. Emma Parker’s Holiday Vegetable Bake has green beans, corn, onions, and celery in a creamy sauce with cheese and a crunchy topping. It’s addictive, and goes well with all of the other traditional Thanksgiving dishes. A bonus is that It takes only a few minutes to mix it up.

You’ll want to try this dish; you may want to double it if you’re having a big crowd on Thanksgiving (no need to double the topping; there is plenty). You can also substitute frozen corn and beans, if it’s more convenient. There won’t be leftovers, and it may just become a new Thanksgiving tradition for your own family.

12 Servings

1 15 oz. can shoepeg corn, drained
1 15 oz. can French cut green beans, drained
1/2 medium onion, chopped
3/4 cup chopped celery
1 10 3/4 ounce can condensed cream of celery soup
1/2 to 1 cup grated sharp cheddar cheese
2/3 cup sour cream
Salt and freshly ground black pepper, to taste

Topping:
7 ounces Buttery Crackers such as Ritz, (2 sleeves) coarsely crushed
1/2 cup slivered almonds
1/2 cup melted butter
  1. Preheat oven to 350°.
  2. Spray a 9" x 13" shallow casserole dish with non-stick spray.
  3. Mix the corn, green beans, onion, celery, cheese, sour cream, and cream of celery soup.
  4. Add salt if you like (I don't think it needs it), and some freshly ground black pepper.
  5. Mix well and spread it in the prepared pan.
  6. Mix the topping ingredients and sprinkle them evenly over the vegetable mixture.
  7. Bake about 45 minutes or until hot and bubbly.

Amount Per Serving
Calories 328 Calories from Fat 191
Percent Total Calories From: Fat 58% Protein 9% Carb. 33%

Nutrient Amount per Serving
Total Fat 21 g
Saturated Fat 7 g
Cholesterol 31 mg
Sodium 446 mg
Total Carbohydrate 27 g
Dietary Fiber 1 g
Sugars 0 g
Protein 7 g

Vitamin A 19% Vitamin C 17% Calcium 0% Iron 10%




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Content copyright © 2018 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.