Corn and Mixed Vegetable Casserole Recipe (2024)

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by Michelle
November 11, 2014 (updated Jan 14, 2019)

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4.68 (28 ratings)

Corn and Mixed Vegetable Casserole Recipe (1)

Every family has holiday traditions, and this casserole has been part of ours for nearly as long as I can remember. My aunt makes it every year for Thanksgiving, and I feel like it’s shown up for Christmas and Easter, as well. Last year, there wasn’t an ounce left over, which certainly wasn’t an anomaly. I emailed my aunt a couple of weeks ago to see if I could get the recipe to share with you all and she eagerly sent it along. She saida friend of hers brought this to a picnic pot luck ages ago, and that the recipe as given to her was titled “Lent Casserole”. She didn’t know why, and I haven’t a clue, except that maybe because it doesn’t have any meat?It truly doesn’t matter what you call this because it gets devoured, which is all that matters when it comes to holiday favorites!

Corn and Mixed Vegetable Casserole Recipe (2)

This casserole is very versatile in that you could really use any combination of vegetables you’d like. I love corn, so I would be tempted to make this an all corn casserole… you could do just peas and carrots, throw in asparagus… whatever your favorite veggie combo is, go for it! For someone who isn’t big on vegetables, I can’t think of a better way to eat them than in a creamy, cheesy casserole topped with buttery Ritz crackers :)

Does your family have any go-to holiday dishes that show up year after year?

Corn and Mixed Vegetable Casserole Recipe (3)

Three years ago: Pumpkin Ice Cream

Corn and Mixed Vegetable Casserole Recipe (4)

Corn and Mixed Vegetable Casserole

Yield: 6 to 8 servings

Prep Time: 15 minutes mins

Cook Time: 30 minutes mins

Resting time: 10 minutes mins

Total Time: 45 minutes mins

One of my aunt's staples at family holidays.

4.68 (28 ratings)

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  • ½ cup (113.5 g) salted butter, divided
  • 1 cup (101 g) finely chopped celery
  • ½ cup (80 g) finely chopped yellow onion
  • 30 ounces (850.49 g) canned mixed vegetables, drained
  • 15 ounces (425.24 g) canned whole corn, drained
  • 4 ounces (113.4 g) American cheese, grated or finely chopped (about 1 cup)
  • ¾ cup (168 ml) mayonnaise
  • 1 sleeve Ritz crackers, crushed


  • Preheat oven to 350 degrees F.

  • Melt half of the butter over medium heat in a saute pan and cook the celery and onion until softened, 8 to 10 minutes. Remove from the heat and transfer to a large bowl.

  • To the bowl, add the mixed vegetables, corn, American cheese and mayonnaise and stir to combine. Transfer the mixture to a square casserole dish and sprinkle the crushed Ritz crackers over top. Melt the remaining butter and drizzle over the top.

  • Bake for 30 to 35 minutes, or until golden brown on top. Allow to sit for 10 minutes before serving.


Make Ahead: This can be assembled up to one day in advance. Cover and refrigerate until ready to bake. You may need to add extra baking time if prepared ahead.

Nutritional values are based on one serving

Calories: 504kcal, Carbohydrates: 51g, Protein: 11g, Fat: 29g, Saturated Fat: 14g, Cholesterol: 62mg, Sodium: 1095mg, Potassium: 514mg, Fiber: 7g, Sugar: 6g, Vitamin A: 7925IU, Vitamin C: 17.5mg, Calcium: 288mg, Iron: 2.8mg

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

Author: Michelle

Course: Side Dish

Cuisine: American

Originally published November 11, 2014 — (last updated January 14, 2019)

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31 Comments on “Aunt Vicki’s Corn and Mixed Vegetable Casserole”

  1. William Alexander Reply

    Thanks for such a pleasant post. This post is loaded with lots of useful information. Keep it up. If you are looking for the best information and suggestions related to urea fertilizer manufacturer then visit us.

  2. Cindy S Reply

    I actually liked this better reheated as a leftover! I didn’t have any canned vegetables so I used 6 cups of frozen corn/green beans/peas/carrots instead.

  3. Steve Reply

    This is a great recipe. Easy and quick to prepare and tastes great. I tweaked it slightly. Instead of canned vegetables I used frozen corn, added frozen peas, and sautéed onions carrots and celery in the butter. Substituted 2% sharp cheddar for the American cheese. The only other change was substituted 1/2 the mayonnaise with fat free Greek yogurt.

  4. Geraldine Fahy Reply

    Hi Michelle,

    I would love to make this but what is American cheese? I’m in the UK…!


    • Michelle Reply

      Hi Geraldine, It is a soft processed cheese that melts easily. I hope that helps!

  5. Carla Reply

    IS doubling the ingredients possible ?

  6. gresham Reply

    not a huge veggie fan nor cook- this is so good though. just made it and can’t wait for my girlfriend to try it. thanks to you and your auntie

  7. screenshot windows Reply

    I bet this is so good! These flavors are perfection!

  8. Lisa Reply

    Made this for my parents 45th anniversary. Everyone loved it. Used 2 bags of frozen peas & carrots & 1 bag of frozen corn. Used cheddar instead of american. Really easy to taylor to your own preferences. Thank you Aunt Vicki!

  9. Dian Steeg Reply

    What size of dish do you use?

    • Michelle Reply

      Hi Dian, I believe it was a 1.5 or 2-quart dish.

  10. Amanda Reply

    Is there a possible substitute that could be used in place of the mayo? I have several people who aren’t huge fans of the taste of mayo, so I was wondering if it could be replaced… Otherwise, it looks delicious!

    • Michelle Reply

      Hi Amanda, You can’t really taste the mayo; it just makes the dish creamy. I guess you could maybe try plain yogurt?

  11. Ricki Reply

    Amazing! :) I made this recipe last night and my family loved it. I used a bag of sweet corn and a bag of frozen medley (cauliflower, carrots & broccoli) defrosted the veggies, then slightly chopped. I didn’t have any Ritz crackers so I substituted Town House crackers. I am always looking for creative ways to get the boys to eat more veggies and this recipe did the trick – they took seconds! I plan to make this dish frequently. Thank you for sharing it.

  12. Margaret Smith Reply

    Hi michele! Are you going to post something today? If you are when?

  13. Marla Reply

    This is crazy but I’m so used to you posting every day that I worry when you don’t. I can’t remember it happening before. Hope everything is okay.

    • Michelle Reply

      Aw, thank you Marla! I am okay :)

  14. mary Reply

    could you use frozen veggies instead? obviously thawed. if so in same quantities as canned?

    • Michelle Reply

      Hi Mary, Yes and yes :)

  15. Dee W Reply

    Stupid question alert: if I use frozen veggies do I need to defrost them or just toss them in frozen?

    • Michelle Reply

      Hi Dee, I would defrost and drain them first.

  16. Linda Jean Reply

    Looks absolutely delicious! I’m going to give it a try when my children come home from college T-giving week. Thanks for another simple (and inexpensive) dish!

  17. Jennifer @ Show Me the Yummy Reply

    Corn casserole is my FAVORITE Thanksgiving dish! I’ll have to try this twist on it :)

  18. Robin Christensen Reply

    Oooo – Michelle – that looks YUMMY! And different from ANYTHING my family has ever had – Thanks to your Aunt Vicki for the recipe!

  19. Vicki Pieranunzi Reply

    I sure hope everyone enjoys this as much as our family has. Thanks for the shout-out!
    Yours sure looks a lot prettier than mine!

  20. Teddy B Reply

    Thank you so much for sharing this recipe. I can’t wait to try it for Thanksgiving. I have several that the family always ask for & I’m guessing this will be another!

  21. Kelly P. Reply

    Looks yummy. I have an Aunt Vickie too.

  22. Tom @ Raise Your Garden Reply

    Yes, we make this EXACT same dish in my family! Mazing. Except, it’s Aunt Karen not Aunt Vicki who makes it and we affectionally call it S.L.O.P.!!! Well, we also use cheddar instead of American and melt a stick of butter into the Ritz crackers. If that’s even a good idea, ha. It’s really good that way man.

    • Michelle Reply

      Too funny, Tom! Actually my aunt said the original recipe called for an entire stick of butter poured over the Ritz crackers, but she only uses half a stick :)

  23. Reshana Reply

    Looks incredibly good, love it! and the pics are great!

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