DiscussionsHassle-free Holidays and Simple Entertaining Tips

Ok Easter is almost here and again I'm stuck. Looking for a quick and easy vegetable dish that will feed about 25 people. I'm tired of the old green bean casserole dish.

Anyone have one I can try. Looking to be able to make earlier and just put in a chafing pan.

You might consider carrots. Everyone in our family loves carrots and they can be prepared ahead and held in a warming dish or electric skillet. If you can find the multi-colored carrots those are great looking however you can dress up carrots by adding some chopped parsley or orange rind. If you check on line you will find many ideas for carrots. I would suggest spring veg. like asparagus or peas but I don't think they hold well for a crowd and some people are very particular about veg. Oh, one more idea. Consider a corn casserole. Wow, I have seen lots of corn casseroles and made a few myself for company and they were great. Hope this works for you. Happy Easter!

Not knowing what is being served as an entree, I would agree that a corn casserole is a good bet. It's easy, it's cheap and it's a tasty dish that lends itself to almost any entree, except maybe seafood. For 25 people doubling the recipe should be sufficient. That means 2 cans of cream style corn, 2 cans of whole kernal corn, 2 pkg's of cornbread mix, an 8 oz carton of sour creams, plus the other ingredients that are staples in the kitchen. There are many recipes on the net.

Oh too bad, I only found this question just now.  Maybe my simple answer will help you for next Easter.  I once made a "baby" veggie pasta bake for a one year old baby's birthday that people loved.  I think the spring veggies make it appropriate for your request.  

In a glass baking dish that is oiled with olive oil layer enough baby carrots to cover the bottom. Follow with frozen baby peas again just enough to cover end to end.  Add a layer of penne mine used two boxes in a 13x9 inch glass casserole.  Finally top with a layer of cherry tomatoes & pour a jar of Alfredo sauce over the whole thing. Cover with foil & bake until you can see the center bubbling.  

As it cooks the tomatoes will pop and release their juice onto the pasta almost boiling it like you would on the stove.  The alfredo sauce will drip down and mingle with the tomatoes to create a unique but delicious sauce.  The carrots on the bottom will cook thoroughly because of their contact with the hot glass pan and they brown nicely.  It needs to cool down for awhile because of the glass pan, but it's pretty and that's how you tell when it's done, you can see it bubbling inside, see the cooked pasta and if you're careful see the browned carrots.