Can you believe that Thanksgiving is TWO WEEKS AWAY??? Someone please tell me how this happened. I didn’t even realize it was November.
That being said, I love Thanksgiving. My family doesn’t have a ton of traditions, but Thanksgiving is our most traditional holiday – it’s usually at my parents’ house, with more family members than can eat in one room. Staples at our table include deep fried turkey (don’t knock it till you’ve tried it, it’s nothing like fried chicken and the best white meat you can get), mom’s mashed potatoes, two kinds of cranberry sauce (homemade for my mom and canned for me, because I’m secretly still a child and love that stuff) and this Thanksgiving vegetable casserole.
Usually I don’t go in for mayonnaise -based casseroles, but this one is so creamy and addictive that I ask for it ever Thanksgiving. Plus, as long as we include more healthy veggie options as well – balsamic roasted brussels sprouts are always my favorite – I feel fine putting this on the menu. As a bonus, it’s incredible easy to throw together and prepped mostly in advance – always a win for thanksgiving!!
Whatever else gets on the table, this is always one of the things. The first time Logan and I celebrated Thanksgiving on our own, this was on the table. It’s amazing how much those small things remind you of home, even when you can’t be there in person to celebrate.
Start by cooking the veggies: first the onions, then everything else.
Stir in mayo & cheese, coating everything.
Cook the veggie mixture for 30 minutes.
Crumble the crackers and mix the melted butter into them, them cover the vegetables with it. Bake 10 more minutes for a perfect casserole!
It’s the type of thing that’s great for Thanksgiving, but I’m not above bringing it to a potluck – it’s that quick and easy.
Thanksgiving Vegetable Casserole
- 2 lbs frozen mixed vegetables
- 1/2 lima beans
- 1 cup celery, diced
- 1 medium onion, diced
- 1 cup shredded Cheddar cheese
- 1 cup mayonnaise
- 3 tbsp melted butter
- 1 1/2 sleeves town house crackers
- Preheat the oven to 350°F. Heat oil in a saute pan and add onion. Cook until translucent, about 2-3 minutes.
- Add frozen vegetables, lima beans and a little water and cook another 5 minutes until everything is warmed. Remove from heat and pour off (but save!) any remaining liquid in the pan.
- Mix in mayonnaise and cheese, then transfer mixture to a 9×13″ casserole dish. If it seems too thick, add a little liquid. Bake for 30 minutes.
- Crush town house crackers and mix with the melted butter. Top the casserole with cracker mixture and bake 10 more minutes, until crackers are golden brown.
If you’re just driving the dish a short distance, you can stop after step 3 and finish it at your destination. If you’re trying to prepare it a day ahead, do the first two steps and pause. The rest will as easy as mix and bake!
Like I said, my thanksgiving table doesn’t include much in the way of creamy casseroles, but this Thanksgiving vegetable casserole is my favorite! What always makes it onto YOUR thanksgiving table?
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