Corn and Mixed Vegetable Casserole Recipe (2024)

Home > Recipes > Fall > Aunt Vicki’s Corn and Mixed Vegetable Casserole

by Michelle
November 11, 2014 (updated Jan 14, 2019)

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4.68 (28 ratings)

Every family has holiday traditions, and this casserole has been part of ours for nearly as long as I can remember. My aunt makes it every year for Thanksgiving, and I feel like it’s shown up for Christmas and Easter, as well. Last year, there wasn’t an ounce left over, which certainly wasn’t an anomaly. I emailed my aunt a couple of weeks ago to see if I could get the recipe to share with you all and she eagerly sent it along. She saida friend of hers brought this to a picnic pot luck ages ago, and that the recipe as given to her was titled “Lent Casserole”. She didn’t know why, and I haven’t a clue, except that maybe because it doesn’t have any meat?It truly doesn’t matter what you call this because it gets devoured, which is all that matters when it comes to holiday favorites!

This casserole is very versatile in that you could really use any combination of vegetables you’d like. I love corn, so I would be tempted to make this an all corn casserole… you could do just peas and carrots, throw in asparagus… whatever your favorite veggie combo is, go for it! For someone who isn’t big on vegetables, I can’t think of a better way to eat them than in a creamy, cheesy casserole topped with buttery Ritz crackers :)

Does your family have any go-to holiday dishes that show up year after year?

Three years ago: Pumpkin Ice Cream

Corn and Mixed Vegetable Casserole

Yield: 6 to 8 servings

Prep Time: 15 minutes mins

Cook Time: 30 minutes mins

Resting time: 10 minutes mins

Total Time: 45 minutes mins

One of my aunt's staples at family holidays.

4.68 (28 ratings)

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Ingredients

½ cup (113.5 g) salted butter, divided
1 cup (101 g) finely chopped celery
½ cup (80 g) finely chopped yellow onion
30 ounces (850.49 g) canned mixed vegetables, drained
15 ounces (425.24 g) canned whole corn, drained
4 ounces (113.4 g) American cheese, grated or finely chopped (about 1 cup)
¾ cup (168 ml) mayonnaise
1 sleeve Ritz crackers, crushed

Instructions

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.

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.

Nutritional values are based on one serving

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

Author: Michelle

Course: Side Dish

Cuisine: American

Originally published November 11, 2014 — (last updated January 14, 2019)

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31 Comments on “Aunt Vicki’s Corn and Mixed Vegetable Casserole”

William Alexander — October 3, 2022 @ 8:58 am Reply
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Cindy S — October 8, 2020 @ 5:53 pm Reply
I actually liked this better reheated as a leftover! I didn’t have any canned vegetables so I used 6 cups of frozen corn/green beans/peas/carrots instead.
Steve — June 28, 2020 @ 5:22 pm Reply
This is a great recipe. Easy and quick to prepare and tastes great. I tweaked it slightly. Instead of canned vegetables I used frozen corn, added frozen peas, and sautéed onions carrots and celery in the butter. Substituted 2% sharp cheddar for the American cheese. The only other change was substituted 1/2 the mayonnaise with fat free Greek yogurt.
Geraldine Fahy — November 1, 2018 @ 4:54 pm Reply
Hi Michelle,
I would love to make this but what is American cheese? I’m in the UK…!
Thanks,
Geraldine
- Michelle — November 10, 2018 @ 9:49 pm Reply
  Hi Geraldine, It is a soft processed cheese that melts easily. I hope that helps!
Carla — April 7, 2017 @ 10:47 am Reply
IS doubling the ingredients possible ?
- Michelle — April 8, 2017 @ 9:24 pm Reply
  See Also
  How to Eat More Vegetables: Take the Veggie Challenge
  Hi Carla, Sure, I don’t see why not!
gresham — March 10, 2015 @ 9:55 pm Reply
not a huge veggie fan nor cook- this is so good though. just made it and can’t wait for my girlfriend to try it. thanks to you and your auntie
screenshot windows — November 17, 2014 @ 5:03 pm Reply
I bet this is so good! These flavors are perfection!
Lisa — November 17, 2014 @ 7:32 am Reply
Made this for my parents 45th anniversary. Everyone loved it. Used 2 bags of frozen peas & carrots & 1 bag of frozen corn. Used cheddar instead of american. Really easy to taylor to your own preferences. Thank you Aunt Vicki!
Dian Steeg — November 15, 2014 @ 11:07 am Reply
What size of dish do you use?
- Michelle — November 16, 2014 @ 2:02 pm Reply
  Hi Dian, I believe it was a 1.5 or 2-quart dish.
Amanda — November 14, 2014 @ 3:54 pm Reply
Is there a possible substitute that could be used in place of the mayo? I have several people who aren’t huge fans of the taste of mayo, so I was wondering if it could be replaced… Otherwise, it looks delicious!
- Michelle — November 16, 2014 @ 1:57 pm Reply
  Hi Amanda, You can’t really taste the mayo; it just makes the dish creamy. I guess you could maybe try plain yogurt?
Ricki — November 14, 2014 @ 11:25 am Reply
Amazing! :) I made this recipe last night and my family loved it. I used a bag of sweet corn and a bag of frozen medley (cauliflower, carrots & broccoli) defrosted the veggies, then slightly chopped. I didn’t have any Ritz crackers so I substituted Town House crackers. I am always looking for creative ways to get the boys to eat more veggies and this recipe did the trick – they took seconds! I plan to make this dish frequently. Thank you for sharing it.
Margaret Smith — November 12, 2014 @ 3:03 pm Reply
Hi michele! Are you going to post something today? If you are when?
Marla — November 12, 2014 @ 12:17 pm Reply
This is crazy but I’m so used to you posting every day that I worry when you don’t. I can’t remember it happening before. Hope everything is okay.
- Michelle — November 16, 2014 @ 1:50 pm Reply
  Aw, thank you Marla! I am okay :)
mary — November 11, 2014 @ 8:12 pm Reply
could you use frozen veggies instead? obviously thawed. if so in same quantities as canned?
- Michelle — November 11, 2014 @ 9:58 pm Reply
  Hi Mary, Yes and yes :)
Dee W — November 11, 2014 @ 7:27 pm Reply
Stupid question alert: if I use frozen veggies do I need to defrost them or just toss them in frozen?
- Michelle — November 11, 2014 @ 9:57 pm Reply
  Hi Dee, I would defrost and drain them first.
Linda Jean — November 11, 2014 @ 1:03 pm Reply
Looks absolutely delicious! I’m going to give it a try when my children come home from college T-giving week. Thanks for another simple (and inexpensive) dish!
Jennifer @ Show Me the Yummy — November 11, 2014 @ 1:03 pm Reply
Corn casserole is my FAVORITE Thanksgiving dish! I’ll have to try this twist on it :)
Robin Christensen — November 11, 2014 @ 9:42 am Reply
Oooo – Michelle – that looks YUMMY! And different from ANYTHING my family has ever had – Thanks to your Aunt Vicki for the recipe!
Vicki Pieranunzi — November 11, 2014 @ 9:08 am Reply
I sure hope everyone enjoys this as much as our family has. Thanks for the shout-out!
Yours sure looks a lot prettier than mine!
Teddy B — November 11, 2014 @ 8:33 am Reply
Thank you so much for sharing this recipe. I can’t wait to try it for Thanksgiving. I have several that the family always ask for & I’m guessing this will be another!
Kelly P. — November 11, 2014 @ 7:41 am Reply
Looks yummy. I have an Aunt Vickie too.
Tom @ Raise Your Garden — November 11, 2014 @ 7:18 am Reply
Yes, we make this EXACT same dish in my family! Mazing. Except, it’s Aunt Karen not Aunt Vicki who makes it and we affectionally call it S.L.O.P.!!! Well, we also use cheddar instead of American and melt a stick of butter into the Ritz crackers. If that’s even a good idea, ha. It’s really good that way man.
- Michelle — November 11, 2014 @ 8:15 am Reply
  Too funny, Tom! Actually my aunt said the original recipe called for an entire stick of butter poured over the Ritz crackers, but she only uses half a stick :)
Reshana — November 11, 2014 @ 2:23 am Reply
Looks incredibly good, love it! and the pics are great!

Corn and Mixed Vegetable Casserole Recipe (2024)

FAQs

How to dress up canned mixed vegetables? ›

Use seasonings

Seasonings like garlic powder, onion powder, dried basil, oregano, and chili powder can be used in different combinations to give your vegetables an extra kick of flavor without adding extra calories.

Read The Full Story ›

Why is my corn casserole runny in the middle? ›

If your corn casserole is runny, it could be because of the extra moisture that was in your corn kernels. If you want to try baking it longer to see if it thickens, make sure to cover the baking dish with aluminum foil, not to burn the top.

Can I substitute frozen corn for canned corn in corn casserole? ›

Instead of canned sweet corn kernels, you can use fresh or frozen corn. Don't substitute the creamed corn though. The key is to not overmix. Mix until just combined.

Should you rinse canned vegetables before cooking? ›

Chef Smith agrees: "Rinsing the vegetables helps to reduce the sodium and makes it easier to balance the salt in a dish." Indeed, the United States Department of Agriculture (USDA) reports that draining and rinsing canned vegetables can reduce the sodium content by 5 to 10 percent.

Get More Info ›

Do canned mixed vegetables need to be cooked? ›

The time-saving benefits of canned and frozen vegetables are fairly obvious. Both options provide pre-chopped veggies, meaning little-to-no prep work. Canned veggies are even pre-cooked, meaning they just need to be warmed prior to serving.

Know More ›

How do you know when corn casserole is done? ›

After baking your corn casserole in the oven at 350 F for about 45 to 50 minutes, look for visual cues to determine if the casserole is done, advises Five Boys Baker. A finished casserole with be slightly brown. And when corn casserole is done, it should not jiggle when moved.

View Details ›

What is the best combination with corn? ›

Foods that pair well with corn on the cob include leafy salads, grilled meat, potato salad, pasta salad, chips, fries and fresh fruit salad. Is corn on the cob healthy? Corn on the cob has a few health benefits, making it a healthy food when not doused with butter. It is high in fiber and aids in digestion.

See Details ›

What is the difference between corn casserole and cornbread? ›

Corn casserole is a dish that mixes cornbread with whole kernel corn, sour cream, butter, and cheese, along with some creamed corn to form a new dish that has cornbread as its base.

Discover More Details ›

Should you cook a casserole covered or uncovered? ›

Generally, casseroles with grains, rice or pasta that will cook during the baking process are usually covered, for at least part of the time. Casseroles made of cooked ingredients are usually baked uncovered. If you like a crisper, browner top, be sure the casserole is uncovered for at least part of the bake time.

View Details ›

How long should a casserole be in the oven? ›

The time a casserole takes to cook will vary from 2-2½ hours for chuck, blade and thick flank, up to 4 hours for shin, leg and neck. Pork cuts for braising and casseroling normally take 1½ hours, and lamb much the same.

Know More ›

What temperature should I cook a casserole at? ›

A shallower casserole can take a higher temp and shorter baking time; but if your casserole is a deep one or contains raw vegetables and protein, aim for a slightly longer time and lower temp cook. When in doubt, 350 degrees F is your best friend.

Read The Full Story ›

Why does corn on the cob taste better than canned corn? ›

Canned Corn May Have A Duller Flavor Than Fresh Corn

This has to do in part with the way in which it's processed: Since cooking corn transforms its sugars into starches, it dims its flavor. And seeing as canned corn is sitting, tip-cap-less, in a pool of liquid, it's no wonder it can lose some of its crispness.

Get More Info ›

What is the difference between cream corn and regular corn? ›

It is a soupy version of sweetcorn, and unlike other preparations of sweetcorn, creamed corn is partially puréed, releasing the liquid contents of the kernels.

Get More Info ›

Which is better, frozen or canned corn? ›

Frozen corn has more calories, carbs, carotenoids, and vitamin A than cob and canned corn. Frozen corn has less sodium than canned corn but still has more than corn on the cob.

Read The Full Story ›

How do you enhance the flavor of canned vegetables? ›

If you want to get your canned veggies a little closer to the taste of fresh ones, there are some things you can do. One way to liven up the dullness that can accompany canned vegetables is to hit them with some acid. That acid can come by way of a splash of citrus or vinegar.