Emma Parker's Thanksgiving 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
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%
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
- Preheat oven to 350°.
- Spray a 9" x 13" shallow casserole dish with non-stick spray.
- Mix the corn, green beans, onion, celery, cheese, sour cream, and cream of celery soup.
- Add salt if you like (I don't think it needs it), and some freshly ground black pepper.
- Mix well and spread it in the prepared pan.
- Mix the topping ingredients and sprinkle them evenly over the vegetable mixture.
- 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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