Veggie Casserole

Why You’ll Love This Recipe

This casserole is easy to make, customizable, and family-friendly. It’s a great way to use up fresh or frozen vegetables, and the creamy base paired with a crunchy topping makes it both wholesome and comforting. Whether you serve it for a weeknight dinner, holiday gathering, or potluck, it’s sure to please everyone at the table.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Mixed vegetables (fresh or frozen: broccoli, carrots, green beans, corn, peas)

• Cream of mushroom or cream of celery soup

• Sour cream

• Shredded cheddar cheese

• Onion (finely chopped, optional)

• Garlic powder

• Salt and black pepper

• Ritz crackers or breadcrumbs (for topping)

• Butter (melted, for topping)

Directions

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.

2. If using fresh vegetables, steam or blanch them until just tender. If using frozen, thaw and drain well.

3. In a large mixing bowl, combine cream soup, sour cream, shredded cheese, garlic powder, salt, and pepper. Stir until smooth.

4. Add the vegetables and onion (if using) to the mixture and stir to coat.

5. Transfer to the prepared baking dish and spread evenly.

6. In a small bowl, mix crushed Ritz crackers (or breadcrumbs) with melted butter. Sprinkle evenly over the casserole.

7. Bake uncovered for 30–35 minutes, until hot and bubbly and the topping is golden brown.

8. Let cool slightly before serving.

Servings and timing

This recipe makes about 8 servings.
Preparation time: 15 minutes
Cooking time: 35 minutes
Total time: 50 minutes

Variations

• Add cooked rice, quinoa, or pasta to make it a more filling main dish.

• Use cream of chicken soup instead of mushroom for a different flavor.

• Swap cheddar for mozzarella, Monterey Jack, or a cheese blend.

• Top with fried onions or panko instead of crackers for a different crunch.

• Add cooked beans or chickpeas for extra protein.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions. To freeze, assemble without the topping, cover tightly, and freeze for up to 2 months. Add topping before baking when ready to serve.

FAQs

Can I use only one type of vegetable?

Yes, broccoli, green beans, or cauliflower all make great single-vegetable casseroles.

Can I make this casserole ahead of time?

Yes, assemble it without the topping, refrigerate up to 24 hours, then add topping and bake.

Can I use fresh vegetables instead of frozen?

Absolutely, just steam or blanch them until tender before mixing.

Can I make this dairy-free?

Yes, use dairy-free cream soup, vegan sour cream, and dairy-free cheese.

What can I use instead of crackers for topping?

Breadcrumbs, cornflakes, or even crushed potato chips work well.

Is this casserole kid-friendly?

Yes, the creamy texture and cheesy flavor usually appeal to kids.

Can I freeze this casserole after baking?

Yes, let it cool completely, then freeze. Reheat in the oven until hot.

How do I keep the topping crispy?

Bake uncovered and avoid adding the topping until just before baking.

What can I serve with veggie casserole?

It pairs well with roasted meats, grilled chicken, or can be served as a vegetarian main with a side salad.

Conclusion

Veggie Casserole is a warm, creamy, and comforting dish that’s both versatile and satisfying. With its mix of vegetables, cheesy sauce, and crunchy topping, it’s a recipe that appeals to kids and adults alike. Whether you prepare it as a holiday side dish, a potluck favorite, or a weeknight dinner, this casserole is a delicious way to bring more vegetables to the table.

---

Print