Make-Ahead Salad Casserole

We love going to and hosting parties, and we get excited thinking about what we’re going to make or bring to fun get-togethers with friends. Sometimes it’s cakes or cookies, sometimes it’s a hot casserole that just needs to be popped in the oven to warm up. But more often than not, it’s something that we can make ahead of time, then grab on our way out the door as we head to the party; anything that gives us back some time in our day, so we don’t have to run around frantically right before hosting. This is why we’ve added this make-ahead salad casserole to our recipe repertoire – it’s easy, delicious, and we can just throw the dressing on before serving it!

Why You’ll Love This Recipe

All right, so obviously salads in general are pretty great for customizing, so if you see something that doesn’t quite speak to you, swap it out! For us, this recipe makes the tastiest salad that’s a great addition to a potluck table laden with potato and pasta dishes; you need something green to balance it all out! We used iceberg lettuce – a great backdrop for any yummy salad – peas, Swiss cheese, green onions, and chopped bacon…a subtle, but flavorful combination that the creamy dressing coats perfectly. Speaking of which, we kept it simple with a mayo and Miracle Whip dressing (with just a touch of sugar), keeping the focus on the tasty salad.

Kitchen Equipment You’ll Need

• Medium bowl
• Whisk
• 9×13-inch baking dish
• Knife for chopping
• Plastic wrap or aluminum foil

Ingredients

Salad:

• 1 head iceberg lettuce, chopped
• 1 (8 oz.) package frozen peas, thawed and drained
• 1 cup Swiss cheese, cut into cubes
• 3 green onions, finely chopped
• 1/2 cup bacon bits

Sauce:

• 1/2 cup mayonnaise
• 1/2 cup Miracle Whip
• 1-2 tablespoons sugar
• Kosher salt and freshly ground pepper, to taste

Step-by-Step Instructions

1. In a medium bowl, whisk together mayonnaise, Miracle Whip, and sugar, then season to taste with salt and black pepper.
2. To chop the iceberg lettuce, smash the stem of the lettuce on the counter to loosen it, then push it into the lettuce until it releases. Discard the stem, then chop the lettuce and place it in a 9×13-inch baking dish.
3. Add thawed and drained peas, diced Swiss cheese, and green onions, then pour dressing over the mixture. Toss together until everything is evenly coated.
4. Top with bacon bits, then refrigerate until ready to serve. Cover with aluminum foil or plastic wrap if serving later.

Tips for Success

For the best flavor, allow the salad to sit in the refrigerator for at least an hour before serving. This gives the flavors time to meld together. Also, make sure your peas are completely thawed and drained to avoid watering down the dressing.

Additional Tips and Variations

If you’re not a fan of Swiss cheese, feel free to substitute it with cheddar or mozzarella. You can also add sliced cherry tomatoes or cucumbers for a fresh twist. For a healthier option, use Greek yogurt instead of Miracle Whip.

Nutritional Highlights (Per Serving)

This recipe is rich in protein from the bacon and cheese, and provides a good dose of vitamins thanks to the peas and lettuce. While it is creamy, you can adjust the dressing to suit your dietary needs.

Frequently Asked Questions (FAQ)

Can I make this salad the night before? Absolutely! Just keep the dressing separate and mix it in right before serving.

What can I substitute for bacon bits? You can use turkey bacon or even omit it for a vegetarian version.

How long will leftovers last in the fridge? The salad can be stored in the fridge for up to 2 days, though it’s best enjoyed fresh.

Conclusion

This Make-Ahead Salad Casserole is the perfect dish for parties and gatherings. It’s easy to prepare, packed with flavor, and sure to impress. Give it a try at your next event and don’t forget to share your experiences with us!