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Cajun Vegetable & Pimento Cheese Casserole

Cajun Vegetable & Pimento Cheese Casserole

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This yummy vegetarian casserole features Margaret Holmes Diced Rutabagas.
Course Main Course
Servings 4

Ingredients

  • 1-1/2 cups cauliflower florets
  • 1-1/2 cups broccoli florets
  • 2 14.5 oz. cans Margaret Holmes Diced Rutabagas; drained well
  • 1 4 oz. jar pimentos; drained and patted dry
  • 1 10.5 oz. can cheddar cheese soup
  • 1/4 cup mayonnaise
  • 1 tsp. Cajun seasoning
  • 1 tsp. fresh lemon juice
  • 1 2.8 oz. container French fried onions

Instructions

  • Heat oven to 370°F.
  • Place the cauliflower, broccoli and Margaret Holmes Diced Rutabagas in a bowl.
  • In a separate bowl stir together the pimentos, soup, mayo, seasoning and lemon juice. Pour mixture over vegetables and toss well to coat.
  • Transfer the coated vegetables to a baking dish and bake for 30 minutes. Remove from the oven and top with French fried onions. Bake an additional 5 minutes until fried onions are golden brown.