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California Blend Vegetable Casserole

May 05, 2014

16508 shares
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California Blend Vegetable Casserole - Bitz & Giggles

Happy Cinco de Mayo! I know, I know! Where’s my Mexican dish? Well, I focused on Mexican in a few of my posts the last couple weeks so you could prepare and plan your menu ahead of time! If you missed the recipes, you can still check them out at the end of the post.

So although my dish today is quite American, it does include “mayo” as one of the ingredients. Does that count for Cindo de MAYO? Horrible joke, I know. This California Blend Vegetable Casserole is so yummy when you just don’t know what to make for a side, and for me, that’s pretty often. I always have a couple bags of California Blend veggies in the freezer, so this is a cinch to whip together.

It’s a true medley of veggies and cheesy goodness topped off with a cracker crumb topping. It’s SO good, in fact, you may ignore your main course altogether and go back for seconds on the vegetables. So, this evening, go ahead and party it up Mexican style. When you’re ready to get back to the American comfort food, try this casserole as a side dish. It may soon become a family favorite!

Casserole3

California Blend Vegetable Casserole

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★★★★★

4.3 from 3 reviews

A cheesy vegetable casserole that’s packed with flavor and ready to serve in 30 minutes.

Ingredients

  • 2 (1 lb) bags california-blend frozen vegetables, thawed
  • 1/2 cup chopped onions
  • 1/4 cup butter, melted
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 cup Ritz crackers, crushed
  • 1 1/2 – 2 cups shredded cheddar cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic pepper

Instructions

  1. Preheat oven to 400 degrees.
  2. Grease a 13×9″ baking pan with nonstick spray.
  3. In a large bowl mix the onions, butter, mayo, sour cream, salt and garlic pepper.
  4. Add the vegetables and mix until well coated.
  5. Fold in the Ritz crackers and cheese and transfer the mixture to the baking pan.
  6. Bake for 30-40 minutes or until vegetables are tender and cheese is melted.

Nutrition

  • Serving Size: 6
  • Calories: 449
  • Sugar: 1
  • Sodium: 603
  • Fat: 35
  • Saturated Fat: 15
  • Unsaturated Fat: 18
  • Trans Fat: 0
  • Carbohydrates: 23
  • Protein: 14
  • Cholesterol: 68

If you’re looking for some fun recipes to celebrate Cinco de Mayo, check these out!

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Posted in: Recipes, Side Dishes

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  1. Stephanie Woods | Stephanie.Fitness says

    May 5, 2014 at 8:20 pm

    Wow! This sounds amazing! Thank you for the yummy recipe! I’m so pinning this =)

    Reply
    • Sara says

      May 5, 2014 at 10:01 pm

      My pleasure, Stephanie! Thanks for stopping by!

      Reply
    • Rita Colburn says

      December 11, 2021 at 2:49 pm

      Can you make the California Blend Vegetable Casserole a day ahead if so should I bake it the day ahead or wait and bake the next day?

      Reply
      • Sara says

        December 17, 2021 at 7:05 pm

        I would wait and bake the next day!

        Reply
  2. Carla says

    May 5, 2014 at 11:25 pm

    Where’s the amount of cheese required? Also, garlic “pepper”?

    Reply
    • Sara says

      May 6, 2014 at 7:39 am

      Hi Carla, for cheese, add 1.5-2 cups shredded cheddar and garlic pepper can be bought in your grocery store’s spice aisle. The brand I use is McCormick. Good luck!

      Reply
  3. Lori Hart says

    May 6, 2014 at 12:52 pm

    This looks amazing!! Found your recipe at Sweet Sharing Mondays. I am one of the hostesses of Tasty Tuesdays and would love you to stop by and link up this recipe if you have not yet already. Here is the link http://bit.ly/1g5mVQa
    Lori

    Reply
    • Sara says

      May 6, 2014 at 1:21 pm

      Lori, thanks so much for the invite. I will definitely stop by and add Tasty Tuesdays to my list of parties!

      Reply
  4. Erlene says

    May 7, 2014 at 12:01 am

    Yum this looks wonderful. It’s loaded with all the things my family love to eat. Visiting from Pint Sized Baker linky party.

    Reply
    • Sara says

      May 7, 2014 at 11:01 am

      Thanks so much for stopping by, Erlene! Have a great day!

      Reply
  5. Carole @ From My Carolina Home says

    May 7, 2014 at 8:24 pm

    Found you on What’s Cookin’ Wednesday – sounds like a yummy meal!

    Reply
    • Sara says

      May 7, 2014 at 10:38 pm

      It’s a great side to any meal, Carole. Thanks for visiting!

      Reply
  6. Linda Warren says

    May 7, 2014 at 9:51 pm

    This looks so yummy! And I love that it is quick and easy too for those busy work nights. Thanks for sharing on Lovely Ladies Linky.

    Reply
    • Sara says

      May 7, 2014 at 10:38 pm

      You are so welcome, Linda! Thanks for hosting such a great party!

      Reply
  7. Melinda @Home.Made.Interest says

    May 9, 2014 at 11:58 pm

    This looks delicious! I’m going to try and sub out the crackers for pork rinds to make it low carb.

    Reply
    • Sara says

      May 10, 2014 at 11:44 pm

      Interesting idea, Melinda! I don’t think I would have ever thought of pork rinds!

      Reply
  8. Glenna @ My Paper Craze says

    May 10, 2014 at 12:05 am

    I’m always looking for some different side dishes. This looks just perfect for my bunch. If it has cheese on it, they are sure to love it. Thanks for linking up to Creative Spark.
    Glenna @ My Paper Craze

    Reply
    • Sara says

      May 10, 2014 at 11:42 pm

      Cheese is definitely a necessity in our house as well! Have a great weekend, Glenna!

      Reply
  9. Alecia says

    May 12, 2014 at 8:42 am

    Thank you for linking up to Tasty Tuesdays last week. As one of the co-hosts, I will be featuring your recipe on Tasty Tuesdays tomorrow on my site, Detours in Life. Congrats! Please stop by and grab a feature button when you get a chance.

    Reply
    • Sara says

      May 12, 2014 at 9:07 am

      That’s wonderful news, Alecia! Thank you for letting me know. I’ll definitely be stopping by to party again this week. Thanks in advance for the feature!

      Reply
  10. Marti says

    May 14, 2014 at 10:30 pm

    Yum this looks so delicious and I love that it has Ritz crackers in it! Pinning! Thank you for sharing it with us. 🙂

    Reply
  11. Cathy@LemonTreeDwelling says

    May 17, 2014 at 4:32 pm

    Delicious, Sara! This looks like the perfect weeknight dinner….something everyone would eat without complaining – lol!! 🙂

    Reply
    • Sara says

      May 18, 2014 at 10:37 am

      Thanks so much, Cathy! And we have some little picky eaters in our house too!

      Reply
  12. Mr. Food Test Kitchen says

    September 26, 2014 at 2:01 pm

    Wow, what a beautiful and easy dinner recipe! We’ll be sharing on our blog! 🙂

    Reply
    • Sara says

      September 28, 2014 at 1:39 pm

      Thank you for the share!

      Reply
  13. Suehana says

    January 28, 2015 at 12:47 pm

    I’m trying “my” version of this right now, it’s in the oven. I say my version because I didn’t have everything it called for.. Haha it’s time to do some grocery shopping! I had to use miracle whip as substitute of mayo. I used veggie straws instead ritz. hope it turns out as well as yours looks!!
    HAPPY COOKING!

    Reply
    • Sara says

      January 29, 2015 at 8:22 pm

      Ooh, veggie straws! I would have never thought to use those. Let me know how it turned out!

      Reply
  14. Susan says

    February 11, 2017 at 8:20 pm

    I don’t know of too many ways to serve vegetables. Especially frozen. I came across this recipe and it was just what I was looking for. I had everything except for the cheese so I made a couple of changes on mine. I used a mixture of monterrey jack and parmesan topped with a little bit of cheddar that I had. My goodness!! My family loved it and asked me to make it again for Easter. Very good flavor! Thank you for sharing this recipe! 🙂

    ★★★★★

    Reply
    • Sara says

      February 12, 2017 at 3:45 pm

      I’m so glad you and your family enjoyed the recipe, Susan! I love the substitutions you made!

      Reply
  15. Carol says

    December 23, 2017 at 4:59 pm

    Mayo should be 1 1/2 cups. I made this according to recipe. Not enough sauce

    Reply
  16. Adele says

    August 3, 2018 at 8:41 pm

    I needed a vegetarian side for a large crowd and had little motivation or time. I wandered the grocery and settled on frozen California medley. Now how best to prepare it? A Pinterest search brought me here! I was a little bummed when the hubby only said this tasted “okay,” but then a number of people at the potluck said it was GREAT and every bit of it got eaten. I was requested to make a double batch for next time! I also thought it was super yummy! I think it’s the sour cream that threw it off for my husband; he’s not a fan. Thanks for the recipe!

    ★★★★★

    Reply
    • Danny says

      November 24, 2021 at 10:05 am

      I like this recipe I always use valvida cheese instead of Mayo Turns out real creamy

      Reply
  17. Anonymous says

    September 27, 2018 at 6:48 am

    What can you use in place of sour cream?

    Reply
    • Sara says

      October 3, 2018 at 9:45 am

      You could use buttermilk.

      Reply
  18. Pat says

    November 18, 2018 at 9:17 am

    May I ask how you thaw your veggies and do I cover this while baking. Thanks so much.

    Reply
    • Sara says

      November 21, 2018 at 10:48 pm

      Just thaw the veggies in the fridge. You can cover while baking.

      Reply
  19. Robert Cockrell says

    February 19, 2020 at 8:40 pm

    Very good and easy to make

    Reply
  20. Rita Colburn says

    December 23, 2021 at 6:34 pm

    Thank you I didn’t get your answer in time that I went ahead and made it ahead of time but cooked it the next day and it turned out great every bit of it was 8 up by my church family😊😇

    Reply
    • Sara says

      December 25, 2021 at 11:21 am

      Oh, I’m so happy to hear that, Rita!

      Reply
  21. Don Barlow says

    April 21, 2022 at 7:08 pm

    This was an easy and great way to use up frozen veggies. It tastes delicious but I was disappointed by how watery it was when it was finished baking. It was almost like a soup there was so much liquid at the bottom of the pan.

    ★★★

    Reply

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Hi, I'm Sara!

I’m a Mid-Western girl with a Type A personality who lives to entertain. I believe it’s the special touches that make all the difference when it comes to family, home and a happy life. Read more

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