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The holidays are one of my favorite times of the year. Not because of the presents. Not because of the decorations. But because this time of the year forces me to slow down and spend time with family. The chaos of preparing for the holidays can become overwhelming just as the chaos caused from everyday life. But once Christmas Day gets here, my life slows and I can sit back and enjoy time with family.
Being half Italian, my life often revolves around food. And major holidays are days when I will spend hours in the kitchen cooking and baking. One of the side dishes that I’ve loved since childhood is Crispy Veggie Casserole. My mother made it for us every Thanksgiving and Christmas and I have carried the tradition on and make it every year as well. I love the recipe not only because it is tasty (who doesn’t love French’s Onion Rings), but because it is easy to make AND frugal! The recipe is below!
1 16 oz bag Frozen Broccoli, Cauliflower & Carrots (you are welcome to substitute alternate veggies)
1 can Condensed Cream of Mushroom Soup
1 cup Shredded Swiss Cheese (I very seldom have swiss so I usually use cheddar)
1/3 c. Sour Cream
1 can French Fried Onions (I usually use one full large container of French’s Fried Onions.)
Dash Black Pepper
1 jar, 4 oz, Chopped Pimientos (these add a beautiful red color to your casserole)
1) Thaw frozen vegetables
2) Preheat oven to 350. Spray a 2 qt casserole dish with non-stick spray
3) Mix cream of mushroom soup, cheese, sour cream, pepper and half of can/container Fried Onions
4) Combine soup mixture with frozen veggies. Pour into casserole dish.
5) Bake for 40 minutes. Add remaining fried onions to top of casserole.
6) Bake an additional 5 minutes until onions are lightly browned.
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**This post was written in partnership with Niche Mommy Network & Conference and Winn-Dixie. I received a Winn Dixie gift card in compensation. As always, all thoughts and opinions are 100% my own.
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