Corn and Mixed Vegetable Casserole Recipe (2024)

FAQs

Can you use frozen vegetables in a casserole? ›

If you want a crispy result, it may be better to bread the vegetables (fried okra, anyone?) . . . or just to buy fresh. Frozen vegetables work best with soups, stews, casseroles, smoothies, or any use where a softer vegetable isn't a deal-breaker.

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.

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.

Simply rinse them well, toss them with some of your favorite spices and throw in the oven at 475ºF for 20 minutes to turn them into crispy roasted delights.

Soft vegetables like broccoli can be quickly par-cooked (aka blanched). If you are using hard vegetables like potatoes or carrots or other hardy root vegetables, you'll want to par-cook for longer. Often a quick 2-5 minutes in the microwave will just give them that great head-start.

Most of the time, you don't need to thaw frozen vegetables before cooking with them—but it depends on what you're making. For soups, stews and pastas, you can toss still frozen vegetables right into the pot. These dishes can withstand some extra moisture, and the warmth will thaw out the veggies.

The best seasonings to use

My followers are always emailing me asking “What seasonings do you put in your veggies to make them pop”. Well in the case of mixed vegetables, I like to use chicken broth, chicken flavor bouillon cubes or salt, garlic powder, onion powder, and black pepper.

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.

Mint, coriander, and parsley

These are some of the best spices to use in combination for an incredible taste. It will be so good that you'll forget you're eating veggies. Finely chop these herbs and add some olive oil or butter to the mix while cooking with a delicious vegetable selection.

In general, you'll want to bake a casserole covered with aluminum foil for most of the cooking time. Covering the casserole helps lock in moisture and prevents it from drying out. If you don't cover the casserole or uncover it too soon, the casserole will dry out.

What temperature should I cook a casserole at? ›

Casseroles should be baked in a moderately hot oven

But too hot, and it won't cook evenly without some parts of it scorching first, according to KitchenSeer. A great rule of thumb, the site states, is to bake a casserole above 300 degrees F and below 400 degrees F: 350 degrees F is a great sweet spot.

You can tell your corn casserole is done when it's lightly brown on top and the center is set and doesn't jiggle. *Once it's done, I like to turn my oven off and crack open the oven door and leave it in there for about 5 to 7 more minutes.

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. You can even serve your veggies up with pickles or other fermented foods.

Place the (unsalted) butter in a sauce pan over medium heat. The water will foam and boil off, and you'll see the milk solids fall to the bottom of the pan. Keep cooking, swirling the butter, until they turn a deep amber color, then add your canned vegetables to the pan and stir it all together.

Canned veggies are even pre-cooked, meaning they just need to be warmed prior to serving. The stockpiling benefits are easy to see, too. Canned veggies can sit in your pantry for years, while frozen veggies can chill in your freezer for around a year.

In general, you can get the same nutritional benefits from frozen and fresh veggies. There are times when frozen vegetables may be a better option, like when fresh veggies are out of season. Many of us live in places without year-round access to locally grown vegetables.

Indeed! And you don't need to worry about thawing them either. In fact, you shouldn't thaw frozen vegetables before roasting them. The high heat of the oven will cause the moisture from the frozen vegetables to evaporate rapidly, giving you a crispier result than if you were to pre-thaw your frozen vegetables.

Place a rimmed baking sheet in the oven while it preheats. This is another way to avoid steaming your frozen vegetables. Dumping the frozen vegetables out onto a hot baking sheet means they'll start cooking immediately before any excess moisture on them has a chance to soak in.

Cooking Time: Don't Overcook!

Overcooking frozen vegetables can result in a mushy texture and loss of nutritional value. Tip: Follow package instructions for approximate cooking times. Test for doneness by sampling a piece during the last few minutes. Cooking times vary by vegetable type and size.