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Your Easter Ham’s New Sidekick: Creamy Baby Vegetable Casserole

By Jessica Walker
Created January 10, 2017
Assigned to Easter side-dish duty? This crunchy, creamy, comforting side dish will earn you rave reviews.

Easter is around the corner, which means I’m on the hunt for a new side dish to star alongside our family’s baked ham. One side I can always count on going over like gangbusters is any variety of creamy, crunchy-topped veggie casserole. Relying on Green Giant Baby Vegetable Medley, I set out to make a spring-y side that was easy to prepare, portable and most importantly, Easter-dinner delicious.

To start, grab two boxes of Green Giant’s Baby Vegetable Medley. This combination of tender snap peas, baby carrots and cauliflower is crisp and fresh-tasting, with a light, herb-y butter sauce that is nothing short of divine. To start, cook the veggies in the microwave according to the directions on the box.


Remove cooked, cooled veggies from their packages and spread to cover the bottom of an ungreased 8 x 8 pan. Check out those vibrant colors!


Next, let’s mix up a creamy “spread” for the middle layer of the casserole. In a small bowl, combine mayonnaise, sour cream, celery, onion and cheese. (You’ll find exact measurements listed in the recipe below!)


Once mixed, spread on top of the veggie layer.


All this creamy goodness is begging for a crunchy, crispy topping. To make the final layer, crush 20 Ritz crackers and mix with 2 tablespoons of melted butter. Sprinkle the cracker mixture over the top of the casserole evenly.


Now it’s time to bake! Pop the casserole in a 350 degree oven for 25 minutes or until golden and bubbly. Serve immediately and watch it all disappear. (Serving a crowd this Easter? This recipe doubles like a dream! Simply swap the 8 x 8 pan for a 13 x 9, double the ingredients and extend the baking time by 10 to 15 minutes.)