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I’m always looking for a way to sneak more veggies into my kids’ meals. This Veggie Casserole is a game-changer! It’s loaded with hearty vegetables and layers of creamy, cheesy goodness. Even my pickiest eaters can’t resist! Whether it’s for a busy weeknight dinner or a potluck, this cheesy vegetable casserole is sure to be a hit with your entire family.
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Very tasty. I will bake again!
Easy Vegetable Casserole Recipe
Are you wanting more ways to get your kids interested in veggies? I promise that this recipe will be a winner. The roasted veggies are seasoned well and covered in creamy soup and cheese. The Ritz cracker crumble on top adds a buttery flavor and crunchy texture that takes this recipe over the top. I was skeptical at first because it’s often difficult to get my kids excited about veggies, but they love this casserole.
Some other great veggie casserole options are: Broccoli Rice Casserole, Green Bean Casserole, Cheesy Carrot Casserole and Cheesy Roasted Asparagus Casserole.
Why You’ll Love This Veggie Casserole
- Kid approved. Even though this recipe is packed full of nutritious veggies, it’s creamy, cheesy, and well-seasoned. Kids love cheese!
- Budget-friendly. Since frozen vegetables are used here, the recipe is very affordable.
- Prepare it ahead. This casserole is super easy to prep ahead of time, so all you have to do is bake it before dinner.
What You’ll Need
Below are all of the components to make a delightful and tasty veggie casserole. It’s filling enough to be a great vegetarian dinner, or you can serve it as a side with your favorite protein. The recipe card has more info and measurements.
- Frozen veggies: I use a bag of frozen mixed veggies and a bag of broccoli florets. Feel free to use your favorite vegetables.
- Cheddar cheese: I love the sharp flavor of cheddar cheese in this casserole. I typically buy it pre-packaged for convenience but if you can shred it at home, it melts even better.
- Mushroom soup: Cream of mushroom soup adds umami and savory flavor that compliments the vegetables.
- Sour cream: The combination of sour cream and soup adds the perfect creamy texture and richness.
- Spices: I add salt, pepper, garlic powder, and onion powder. These seasonings provide just the right amount of flavor.
- Ritz crackers: I like to use crushed Ritz instead of bread crumbs. They are crispy, butter, and brown perfectly in the oven.
- Butter: I mix the crackers with melted butter for the topping to ensure it gets a great color.
- Parsley: For color and freshness, chopped parsley makes an excellent garnish.
How to Make Veggie Casserole
There are minimal steps needed before you bake this casserole. Once all of the ingredients are ready and mixed, you just have it wait for it to cook so you can enjoy a heaping portion!
- Prep the oven and casserole dish. Preheat your oven to 350 degrees F. Then, grease a 9×13 casserole baking dish with non-stick cooking spray.
- Heat the veggies. Cook each bag of frozen vegetables in the microwave according to the directions on the packages. Make sure that you drain any excess water.
- Combine ingredients. Pour the cooked veggies into a large bowl and add the cheddar, mushroom soup, sour cream, salt, pepper, garlic powder, and onion powder. Stir the ingredients until they are well combined
- Mix the crackers and butter. Melt the butter and add the crushed Ritz crackers. Stir to coat them evenly.
- Transfer the veggie mixture. Next, pour the veggie mix into the casserole dish and spread it evenly.
- Add the topping. Sprinkle the cracker mixture over the top, ensuring it is evenly covered.
- Bake and cool. Put it in the oven and bake it for 25-30 minutes. Once the cheese is bubbly and the top is golden brown, remove it from the oven and allow it to cool slightly.
- Garnish and serve. Top with fresh parsley and enjoy!
Tips for Success
- Try another cheese: Try adding parmesan cheese along with the cheddar or use shredded mozzarella or Colby jack for a slightly new version.
- Switch up the veggies: Any vegetable medley is great (like corn, peas, and carrots). I sometimes like to use cauliflower instead of broccoli for a different flavor profile. Another option is adding cooked fresh vegetables.
- Use another soup: Cream of broccoli and even cream of chicken instead of the mushroom would be fantastic in this veggie casserole.
- Add meat: Diced ham, bacon, or shredded chicken would be great additions to this recipe.
- Bake it later: Combine all of the ingredients and add them to the casserole dish. Cover and refrigerate for up to 24 hours before baking it. I recommend leaving it at room temperature for about 15 minutes before you put it in the oven.
Proper Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or place the pan into a 350-degree F oven until warm.
More Veggie Side Dish Recipes
- Hidden Veggie Mac and Cheese
- Healthy Broccoli Salad
- Sauteed Green Beans
- Corn Salad
- Caprese Asparagus
- Southern Collard Greens Recipe
Veggie Casserole
I'm always looking for a way to sneak more veggies into my kids' meals. This Veggie Casserole is a game-changer! It's loaded with hearty vegetables and layers of creamy, cheesy goodness.
Servings: 8
Ingredients
- 12 ounce mixed vegetables frozen
- 12 ounce broccoli florets frozen
- 2 cups cheddar cheese shredded
- 2 cans cream of mushroom soup
- 1 cup sour cream
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2/3 teaspoon onion powder
- 1 sleeve Ritz crackers crushed, about 32 crackers
- 1/4 cup unsalted butter melted
- fresh parsley chopped for garnish, optional
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking casserole dish.
- Cook the frozen mixed vegetables and frozen broccoli according to package instructions, drain any excess water.
- In a large mixing bowl, combine the cooked vegetables, shredded cheddar, cream of mushroom soup, sour cream, salt, pepper, garlic powder, and onion powder. Mix well until everything is evenly coated.
- Mix the crushed ritz cracker crumbs with the melted butter in a small bowl until well combined.
- Evenly spread the vegetable and cheese mixture into the greased casserole dish.
- Sprinkle on the buttered ritz cracker crumbs over the top of the vegetable mixture.
- Place the casserole dish in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly, and the top is golden brown.
- Once baked, let it cool slightly before garnishing with chopped fresh parsley. Serve and enjoy!
Last Step:
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Notes
- Use microwavable “steam in bag” vegetables for faster and easier prep.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
- You can assemble the casserole a day in advance. Just cover it tightly with plastic wrap or foil and refrigerate. When ready to bake, remove the cover and bake as directed.
- Add cooked shredded chicken or diced ham for added protein.
- Feel free to substitute the cheddar cheese with other cheeses like mozzarella or Monterey Jack for a different flavor.
- Use any frozen vegetables you have on hand or that your family loves.
Nutrition
Calories: 296kcal | Carbohydrates: 16g | Protein: 14g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 57mg | Sodium: 931mg | Potassium: 411mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2980IU | Vitamin C: 43mg | Calcium: 277mg | Iron: 1mg
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8 comments on “Veggie Casserole”
Can you use cream of chicken soup
Hi Alberta. Yes, cream of chicken will work great as a substitute.
Could you use fresh uncooked vegetables?
Hi Jill. Yes! This will work well with any fresh uncooked vegetables that you want to use as a substitute for the frozen.
Very tasty. I will bake again!
Thank you Gwendolyn!
Your veggies look large and chunky! My mixed veggies are usually smaller pieces. What brand do you use? I like the look of yours better.
Hi Jennifer. I’m pretty sure these were Birds Eye mixed vegetables but check the pic on the bag as some Birds Eye are cut smaller for soups, etc.