Description
Cheesy Vegetable Casserole is the ultimate cozy family dinner — warm, creamy, and bubbling with melty cheese and tender vegetables. Perfect as a vegetarian main dish or hearty side, this golden-baked casserole is easy to make, budget-friendly, and guaranteed to bring comfort to your table.
Ingredients
Scale
Ingredients:
- 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
Equipment:
- 9x13-inch baking dish
- Large mixing bowl
- Small bowl (for topping)
- Oven preheated to 350°F (175°C)
Instructions
- Preheat the Oven: Set oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Cook the Vegetables: If using frozen veggies, cook until just tender. Drain well to remove moisture. If fresh, steam or boil 5–7 minutes.
- Prepare the Sauce: In a large bowl, mix the condensed soup, sour cream, garlic powder, onion powder, salt, and pepper. Stir in 3/4 cup cheese until smooth.
- Combine: Add the cooked vegetables and potatoes to the sauce mixture. Stir gently to coat evenly.
- Assemble: Spread the mixture into the prepared baking dish. In a small bowl, mix melted butter with crushed crackers or breadcrumbs. Sprinkle over top along with the remaining cheese.
- Bake: Bake uncovered for 30–35 minutes, or until bubbly and golden brown. Let cool 5 minutes before serving.
Notes
- Drain vegetables well: Extra water can make the casserole watery.
- Use freshly grated cheese — it melts smoother and creamier.
- For extra crunch, use panko breadcrumbs or fried onions instead of crackers.
- Add protein: Mix in cooked chicken, ham, tofu, or beans for a heartier meal.
- Make ahead: Assemble up to 24 hours ahead, cover, and refrigerate. Bake fresh when ready to serve.
- Storage: Refrigerate leftovers up to 4 days; freeze unbaked casserole for up to 2 months.
- Healthier option: 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