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

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

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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!

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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!)

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Once mixed, spread on top of the veggie layer.

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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.

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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.)

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