Southern Vegetable Casserole
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
  • 1 tablespoon extra virgin olive oil
  • 1 small onion, chopped
  • 2 small zucchini, cut lengthwise and then into half moon slices
  • 2 small yellow squash, cut the
  • 2 ears of fresh corn, cut off the cob
  • salt and pepper
  • 4 oz light cream cheese
  • 1½ cups shredded sharp cheddar cheese, divided
  • 2 tablespoons milk
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 1 teaspoon worchestershire sauce
  • Dash of cayenne pepper
  • 2 oz (half of a small jar) chopped pimentos
  • 1 cup crushed Fried Green Tomato Lays Potato Chips or Plain, or flavor of your choice
  • ½ teaspoon Cajun seasoning (optional)
  1. Preheat the oven to 350 degrees. Spray a medium baking dish with cooking spray.
  2. Heat olive oil in a large frying or saute pan over medium high heat. Saute onions in oil for about 5 minutes until slightly translucent. Add zucchini, squash and corn. Season with salt and pepper to taste. Saute for another 5 minutes.
  3. In a small bowl combine cream cheese,1 cup cheddar cheese, milk, seasonings and worchestershire sauce. Whisk until smooth. Add in pimento stirring just until combined. Pour over vegetable mixure. Place in the prepared baking dish and bake for 25-30 minutes.
  4. In a food processor or plastic bag, finely crush the potato chips. If using plain potato chips, combine with Cajun seasoning. Place in a bowl and combine with remaining cheddar cheese. Set aside.
  5. Remove vegetables from the oven. Turn oven up to 400 degrees. Sprinkle potato chip mixture over vegetables. Return vegetables to oven and bake for another 5-7 minutes until brown and bubbly.
Recipe by The Memorable Kitchen at