Hot Vegetable Buffet


"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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55 m servings 520 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.



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 kid...