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Hot Vegetable Buffet

  • Prep

    5 m
  • Cook

    50 m
  • Ready In

    55 m
DERBYDAY53

DERBYDAY53

A great and easy vegetable casserole we have been serving for years! Few ingredients and almost no prep time make it great for large family dinners!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 520 kcal
  • 26%
  • Fat:
  • 44.6 g
  • 69%
  • Carbs:
  • 19.5g
  • 6%
  • Protein:
  • 13.1 g
  • 26%
  • Cholesterol:
  • 87 mg
  • 29%
  • Sodium:
  • 445 mg
  • 18%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Layer the green beans, corn and lima beans in a 9x13 inch baking dish. In a medium bowl, whisk together the cream and mayonnaise. When that is blended, stir in the shredded cheese. Spread evenly over the vegetables in the dish.
  3. Bake for 50 minutes in the preheated oven, or until the sauce is bubbling and the top is slightly browned.
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Reviews

LISA
16

LISA

5/29/2014

There was too much mayo and not enough of a vegetable taste. It was hardly touched at dinner. I will not be making it again.

mis7up
1

mis7up

8/27/2012

I was pleased to make this recipe, simple enough....but hubby bought double the amounts of veggies I needed because he was looking forward to it. But let me say, hubby and I wouldn't let our kids have any of it when it was done, because it was way beyond edible. There was too much mayo, it curdled on the top of the dish in the baking process and never steeped through. Hubby and I couldn't get past the mayo mixture flavor.

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