Description
This Cheesy Vegetable Casserole is a warm, creamy, and flavorful baked dish perfect for family dinners. It’s easy to make, budget-friendly, and a comforting vegetarian option.
Ingredients
Scale
- 4 cups mixed vegetables (fresh or frozen: broccoli, carrots, peas, cauliflower)
- 2 medium potatoes, peeled and cubed
- 1 can (10.5 oz) condensed cream of mushroom or cream of celery soup
- 1 cup shredded cheddar cheese (plus extra for topping)
- 1/2 cup sour cream or Greek yogurt
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- 1 cup crushed buttery crackers or breadcrumbs (for topping)
- 2 tablespoons melted butter
- Optional: fresh parsley or chives for garnish
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Cook the vegetables until just tender. If using frozen, follow package directions. If fresh, steam or boil for 5-7 minutes. Drain well to remove excess moisture.
- In a large bowl, combine the condensed soup, sour cream, garlic powder, onion powder, salt, and pepper. Stir in 3/4 cup of shredded cheese until smooth.
- Add the cooked vegetables and cubed potatoes to the sauce mixture. Stir gently to ensure everything is evenly coated.
- Spread the mixture into the prepared baking dish. In a small bowl, mix the melted butter with the crushed crackers or breadcrumbs. Sprinkle this topping evenly over the casserole, then sprinkle with the remaining cheese.
- Bake uncovered for 30-35 minutes, or until the casserole is hot, bubbly, and the topping is golden brown. Let cool for 5 minutes before serving.
Notes
- Ensure vegetables are well-drained to prevent a watery casserole.
- Using freshly grated cheese will result in a smoother, creamier melt.
- For extra crunch on the topping, consider using panko breadcrumbs or fried onions.
- You can add cooked chicken, ham, tofu, or beans to make this a heartier meal.
- The casserole can be assembled up to 24 hours ahead, covered, and refrigerated before baking.
- Leftovers can be refrigerated for up to 4 days. Unbaked casseroles can be frozen for up to 2 months.
- For a lighter version, use reduced-fat cheese and Greek yogurt instead of sour cream.
- Garnish with chopped parsley or chives for a fresh finish.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 5g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 45mg
Keywords: Cheesy Vegetable Casserole, Vegetable Hot Dish, Creamy Veggie Bake, Mixed Vegetable Recipes, Vegetarian Comfort Food, Easy Casserole Recipes