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Country Crock® Vegetable Casserole Recipe & Giveaway (ends 12/31/13) #CountryCrockCasserole

 

Country Crock Vegetable Casserole

Country Crock Vegetable Casserole

The holiday season is a great time for delicious foods. It’s just not a good time for sticking to your diet. LOL!

I LOVE this time of year. I enjoy making my favorite recipes, as well as the delicious things friends and family cook or bake.

If you are planning to host a big holiday meal (now or in the future) chances are you’ll need a few side dishes. Mashed potatoes, sweet potatoes, stuffing and vegetables are typical side dishes. This year why not “wow” your guests with a mouth watering Vegetable Casserole. It’s super easy to make and it will have your family and guest begging for more.

I made it for my own family and they have already requested that I make it again. The best part about this recipe is that you an easily prepare it for any night of the week, not just the holidays. Plus it’s easy to customize it to suit your family’s tastes. My family has already given me suggestions on things to add to it the next time I make it.

Country Crock® sent me some of the ingredients to re-create their Country Crock® Vegetable Casserole recipe at home. Here is the recipe that I used.

Country Crock Vegetable Casserole Ingredients

Ingredients:

  • 1/2 cup  Country Crock® Spread, divided
  • 2 cups chopped  onions
  • 3/4 cup  panko bread crumbs
  • 8 cups cooked mixed vegetables (broccoli and cauliflower florets, red pepper and/or green beans)
  • 1 1/2 cups shredded 2 % cheddar cheese, divided

Directions:

  1. Preheat oven to 375°. Melt 1/4 cup Country Crock® Spread over medium-high heat in large nonstick skillet and cook onion, stirring occasionally, until golden brown, about 8 minutes. Stir in bread crumbs and cook, stirring occasionally,  until lightly toasted, about 2 minutes; remove to bowl.
  2. Melt remaining 1/4 cup Spread in same skillet and add vegetables; toss to coat.  Pour 1/2 into shallow 2-qt. baking dish. Sprinkle with 1/2 of the cheese and 1/2 of the crumb mixture. Repeat with remaining ingredients.
  3. Bake until heated through and cheese is melted, about 25 minutes.

TIP: You can use frozen or canned vegetables instead of fresh.

I goofed up and put the onions in BEFORE the Country Crock® Spread so it took a bit longer to get the spread to melt in the pan. Once it melted everything was OK.

I forgot to melt the spread FIRST, and then add the onions and garlic.

I forgot to melt the spread FIRST, and then add the onions and garlic.

I used frozen mixed veggies (similar to the ones mentioned in the recipe). Ours was mad with corn, beans, broccoli, peppers, carrots and Lima beans. The next time I made this I think I’m going to make sure I use more broccoli. The mixed veggies I used didn’t have enough broccoli. I would have used fresh veggies but I wanted to see how quickly I could make this in hopes of being able to make it again on a busy night. I do plan on making it again with fresh vegetables.

The frozen veggies added a bit more water to the recipe (from being thawed). It made the recipe a bit liquidly. It didn’t come out as “chunky” (for lack of a better description) as the casserole in the photograph on the Country Crock website. I would have preferred that mine turned out that way too.

Browned Panko, Onions and Garlic

Browned Panko, Onions and Garlic

I used a Mexican cheese mix instead of cheddar. I thought it would add a bit more flavor. I also added garlic and topped the recipe with dried onions. Next time I make this I want to add a bit more seasoning to it and give it a bit more of a “kick”.

I also used a red onion instead of a yellow on (I happen to like red onions better).

Layering the Panko mixture on top of the vegetables.

Layering the Panko mixture on top of the vegetables.

I think this recipe offers a lot of “wiggle room” for getting creative and adding different ingredients. One thing my kids requested is that next time I add bacon to it. I suppose that could work. I was also thinking of making it “cheesier” and adding cubed pieces of ham to it. Or maybe left over turkey or chicken. The possibilities are endless. Although adding meat to a veggie casserole might make it not so much a veggie casserole anymore, I still think that the foundation of this recipe is great to play around with.

For more information about Country Crock®, or for more great recipes, visit www.CountryCrock.com. You can also check them out on the various social media sites.

Veggies

Country Crock® would like to give some lucky readers some great prizes.

One grand prize winner will receive;

  • Country Crock VIP Coupon (good for one free tub)
  • Recipe card – Thanksgiving Family Fave Veggie Casserole
  • Wüsthof® Classic Ikon 6″ Chef’s Knife

In addition five (5) runner up winners will win:

  • Country Crock VIP Coupon (good for one free tub)
  • Recipe card – Thanksgiving Family Fave Veggie Casserole

Than you Country Crock®.

This giveaway is open to U.S. residents only and will end on December 31, 2013  at 11:59 PM (EST). The winners will be chosen  at random  using a random number generator from all eligible entries.  The winners will be notified via e-mail and will have three days to  reply or a new winner will be chosen in their place.

To enter please comment on this post and me what your favorite vegetable or casserole recipe is – OR – what is your favorite holiday side dish?

For extra entries you can use the Rafflecopter  widget (below) but you must complete the initial  entry requirement or the additional entries won’t qualify (I do  check). Extra entries are optional.

a Rafflecopter giveaway

Kimberly

*I am participation in a Country Crock Casserole Club blogger campaign. I  received free products to create this recipe. There was no compensation. The  opinions expressed are my own and not influenced in any way. Country Crock will  be providing the prizes.

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About Kimberly

Kimberly Vetrano resides in the suburbs of New York City with her family, five cats, dog, a tank full of fish and snails. She is also a freelance writer and photographer.

Comments

  1. Debbie Welchert says:

    My favorite casserole is my vegetable beef casserole topped with dried onions.

  2. I love green bean casserole.

  3. CJ Godfrey says:

    My favorite casserole is sweet potato casserole!

  4. sweet patato

  5. Stephanie Galbraith says:

    Mashed Potatoes and Gravy

  6. broccoli and cheese casserole

  7. Sarah Hall says:

    My favorite side dish is green beans cooked with bacon and onion in them.

  8. My favorite holiday side dish is broccoli casserole. We always shape it into a tree. :)

  9. Green Bean Casserole

  10. Mary Casper says:

    it would havr to be green bean casserole

  11. rod jackson says:

    Ilike the classic green bean casserole
    rodney jackson http://pinterest.com/jacksondeb/

  12. Sweet potato casserole, with pecans and marshmallows, is my favorite side dish/casserole.

  13. My favorite holiday side dish is sweet potato casserole

  14. I love corn casserole

  15. I really like fiesta corn casserole! I also love broccoli bake and roasted vegetables in general.

  16. jodi frasier/lasher says:

    I make a fried rice with rice, soy sauce, bacon, shredded carrots, chicken and peperroni. It is soooo good.. Thanks

  17. kathy kukla says:

    Sweet Potatoes.

  18. We have been enjoying cornbread casserole with a layer of spicy sausage, onions, cheese and creamed corn

  19. mashed potatoes and gravy.

  20. We like corn pudding. Thanks for the giveaway.