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.
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