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Baked Mixed Vegetable Casserole
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Baked Mixed Vegetable Casserole

Lightened-up Baked Mixed Vegetable Casserole made with greek yogurt, cream of mushroom, and Del Monte® canned vegetables. Topped with whole wheat crackers, shredded cheese, and perfect for any holiday gathering!
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 servings
Calories 234kcal
Author Christine McMichael

Ingredients

  • 2 14.5 oz cans Del Monte® Blue Lake® Cut Green Beans drained
  • 1 14.75 oz can Del Monte® Cream Style Golden Sweet Corn drained
  • 1 14.5 oz can Del Monte® Vegetable & Bean Blends California Style drained
  • 1/4 cup plain greek yogurt
  • 1 11 oz can cream of mushroom
  • 2 tsp onion flakes
  • salt/pepper
  • 1 cup shredded mozzarella cheese
  • 32 whole wheat crackers, crumbled (approximately - adjust according to taste)
  • fresh rosemary (optional)

Instructions

  • Preheat the oven to 350 degrees.
  • Mix the cans of vegetables together in a casserole dish.
  • Add in the greek yogurt, cream of mushroom, onion flakes, salt/pepper, and 1/2 cup of the shredded cheese.
  • Mix together.
  • Top the casserole with the remaining cheese, the cracker crumbs, and the fresh rosemary (optional).
  • Serve and enjoy!

Nutrition

Calories: 234kcal