Hot Vegetable Buffet

2 Reviews Add a Pic
  • Prep

    5 m
  • Cook

    50 m
  • Ready In

    55 m
Recipe by  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!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 8 servings



  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.

Share It

Reviews (2)

Rate This Recipe


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.



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.

More Reviews

Similar Recipes

Hot or Cold Vegetable Frittata

Hot or Cold Vegetable Frittata

Creamy Vegetable Medley

Creamy Vegetable Medley

Easy Seven Layer Vegetable Salad

Easy Seven Layer Vegetable Salad

Hot Corn

Hot Corn

Mixed Vegetable Casserole

Mixed Vegetable Casserole

Hot Beef Dip

Hot Beef Dip


Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet



previous recipe:

Easy Seven Layer Vegetable Salad


next recipe:

Creamy Vegetable Medley