Dish out this easy, cheesy casserole packed with yummy, buttery veggies for dinner.
If there’s anything we American foodies love, it’s a classic casserole. One big dish stuffed to the brim in the oven, and you’re ready for a filling dinner in no time. But what about my vegetarian friends or those who don’t always have meat in the fridge? No worries! This recipe is here to save the day.
Vegetable casserole is a delicious mix of frozen veggies tossed in a sour cream and onion sauce, topped with crumbled crackers and melty cheese. What more could a growing girl or boy ask for? Truly, when you’re in a pinch and need to whip up something easy for the whole family, this dish will do the trick. My mom has made her version of vegetable casserole plenty of times, because one thing she always has in the kitchen is a bag of frozen veggies. The mixed vegetable bags are so easy to incorporate into dishes like this; it makes dinnertime go by with little to no hassle.
Even if you aren’t feeding that many mouths, try vegetable casserole for yourself. It can easily be stored in the fridge or freezer for future enjoyment. The longer the flavors meld together, in my opinion, the yummier it is. So sometimes, leftovers are even better than fresh!
What else can I add to this casserole?
This casserole can handle myriad delicious tweaks. Try adding some finely chopped herbs, for example, such as chives, thyme, rosemary, oregano, or sage. It’s also delicious with different cheeses. I sometimes make it with Swiss cheese, but provolone and Gouda work well, too. Want to add some heat? Stir in a little chili powder or go for subtly smoky notes with a dash of chipotle paste. Play around with this recipe to see which flavor combinations you like best.
How do I store leftovers?
Let your vegetable casserole cool to room temperature before covering it with aluminum foil and sticking it in the fridge. Then refrigerate it for 3-5 days. For longer storage, transfer it to a freezer-safe container and freeze for 2-3 months. Easily reheat it in the oven at 350°F for 20-25 minutes, until it’s warm all the way through. You can also portion it out and heat it in the microwave for about a minute on high.
Serving suggestions
I have fond childhood memories of my mom making vegetable casserole with a side of Crinkle-Cut Fries, but I recommend baking the casserole first and then covering it with aluminum foil to keep it warm while the fries bake. She would also sometimes serve it with Roasted Sweet Potatoes And Brussels Sprouts, Cornbread Muffins, or Garlic Mashed Potatoes. For some lighter side options, try a Chopped Kale Salad, Spinach And Mushrooms, or Steamed Asparagus.
Vegetable Casserole
Ingredients
- 1 can condensed cream of mushroom soup (10 1/2 ounces)
- 1/2 cup low-fat sour cream
- Salt and pepper to taste
- 1 bag frozen broccoli, carrots, and cauliflower mix (16 ounces) thawed and drained
- 1 small yellow onion chopped
- 1 cup shredded cheddar cheese divided
- 1 cup crushed whole-grain crackers
- 2 tablespoons unsalted butter melted
Instructions
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Preheat your oven to 350°F. Grease a baking dish with a bit of butter or nonstick spray.
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In a bowl, combine the cream of mushroom soup, sour cream, salt, and pepper until smooth.
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In a large bowl, mix the thawed vegetables and chopped onion with half of the shredded cheese and the prepared sauce. Spread the mixture evenly in the baking dish and sprinkle the remaining cheese on top.
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In a small bowl, toss the crushed crackers with the melted butter and sprinkle over the casserole.
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Bake for 30-40 minutes until bubbly and golden. Let cool for 10 minutes before serving.
Nutrition
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