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Creamy Vegetable Casserole with mixed veggies and melted cheese in a baking dish.

Vegetable Casserole

A cozy and flexible dish perfect for using up leftover vegetables, this Vegetable Casserole is warm, filling, and enjoyable for all.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Vegetables
  • 6-7 cups Mixed vegetables (broccoli florets, cauliflower, carrots, zucchini, corn, or peas) Use a mix based on what's available.
Base
  • 1 small Onion, diced Or use 1-2 teaspoons onion powder.
  • 2 cloves Garlic, minced Or use 1 teaspoon garlic powder.
  • 1 can Cream of mushroom soup Or cream of chicken, or a homemade sauce.
  • 1 cup Sour cream or Greek yogurt Greek yogurt makes it lighter.
  • 1-1.5 cups Shredded cheddar or mozzarella cheese A blend also works.
  • 1 teaspoon Salt Start with less if using salty soup.
  • 0.5 teaspoon Black pepper
  • 1 pinch Paprika
Topping
  • 1 cup Crushed crackers or breadcrumbs Mixed with 2 tablespoons melted butter.

Method
 

Preparation
  1. Chop fresh vegetables into bite size pieces. Steam or microwave tougher veggies (like broccoli and carrots) for a few minutes until slightly tender.
  2. In a large bowl, mix the soup, sour cream or yogurt, seasonings, and half the cheese. Fold in the vegetables until everything is coated.
Baking
  1. Grease a 9x13 baking dish and spread in the veggie mixture. Sprinkle the remaining cheese on top.
  2. Mix crushed crackers or breadcrumbs with melted butter and scatter over the top.
  3. Bake at 375°F for 25-35 minutes, until bubbly and golden. Let sit for 5-10 minutes before serving.

Notes

Do not skip pre-cooking hard veggies for evenness. Taste the sauce before baking to adjust seasoning. Balance textures for a creamy center and crunchy top.