Southern-Style Vegetable Casserole


Southern-Style Vegetable Casserole

EDR Southern Style Vegetable Casserole
1/2 cup
30 Min

There's no better way to get your fill of veggies than to bake up this Southern-Style Vegetable Casserole. This delicious, vegetarian casserole comes from Chef Steve Petusevsky's cookbook, "Sizzle & Smoke," and is full of Southern flavor without all the extra fat!

What You'll Need

  • Vegetable oil (for spraying pan)
  • 1 small onion, sliced thin
  • 1 green pepper, sliced thin
  • 1 red pepper, sliced thin
  • 2 medium zucchini, sliced thin lengthwise
  • 2 medium yellow squash, sliced thin lengthwise
  • 1/2 cup shredded reduced-fat sharp Cheddar cheese
  • 1 (8-ounce) container, fat-free sour cream or Greek yogurt
  • 1 (10-3/4-ounce) can lower-fat cream of mushroom or celery soup
  • 1 cup crushed saltines or Ritz crackers
  • 1 tablespoon paprika
  • salt, to taste
  • pepper, to taste

What to Do

  1. Preheat the oven to 375 degrees F.
  2. Spray a 2-quart baking dish with vegetable oil and layer the vegetables over one another.
  3. In a large bowl combine the cheese, sour cream, and soup. Mix well and spoon over the vegetables. Shake the casserole dish to distribute the sauce well.
  4. In another small bowl, combine the crackers, paprika, salt, and pepper.
  5. Sprinkle the crumb mixture evenly over the casserole and bake uncovered for 30 minutes until golden brown and crusty.


Chef's Note: This is a much lighter version of a classic Deep South recipe served at many little barbeque joints.


Exchanges/Food Choices: 1 Carbohydrate | 1 Vegetable | 1/2 Fat


Nutritional Information: Calories 110 | Calories from Fat 25 | Total Fat 3g | Saturated Fat 1.1g | Trans Fat 0g | Cholesterol 5mg | Sodium 250mg | Potassium 535mg | Total Carbohydrate 17g | Dietary Fiber 2g | Sugars 5g | Protein 5g | Phosphorus 115mg


Copyright © 2014 Steve Petusevsky. From Sizzle & Smoke. Reprinted with permission from The American Diabetes Association. To order this book call 1-800-232-6733 or order online at

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In the summer months, it seems like zucchini and summer squash are always on sale in the supermarkets, so this is also a very economical dish to prepare! The cream of mushroom soup gives it a great creamy texture and really enhances the flavors of the fresh vegetables. I didn't have any crackers in the house, so I sprinkled some panko breadcrumbs over the top, mixed with a little grated parmesan cheese, and it was absolutely delicious!

I think this looks beautiful and tasty! It looks like a filling dish for meatless Mondays! Ritz crackers have a way of turning into something fantastic when put in casseroles like these! I was a skeptic before I first used them like this.


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