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Super creamy, and easy to make, this vegetable casserole recipe will become a favorite side dish in your family. A great addition to any meal, even your pickiest kids will gobble up this dish because a cheesy sauce makes everything taste better.
This family favorite is loaded with tender vegetables, smothered in a cheesy and creamy sauce, and topped with a satisfying breadcrumb crunch. Guaranteed to be a crowd-pleaser, this creamy casserole even allows you to customize your veggie options.
A delicious addition to any meal, or the perfect dish to bring to a potluck. Serve this mixed vegetable casserole alongside Ritz Chicken or easy meatloaf. You can also add some fluffy dinner rolls on the side.
This veggie casserole is a delicious way to eat more vegetables. With just 10 minutes of prep time, this easy cheesy casserole boasts a medley of different vegetables coated in a rich, creamy sauce.
Vegetable Casserole Ingredients
- Onion - large onion
- Cream of mushroom soup
- Cheez Whiz
- Minute Rice
- Frozen vegetables - frozen California blend vegetables (broccoli and cauliflower)
- Oleo - Oleo margarine, or butter
You can easily use a bit of creativity and make this veggie casserole a little different every time. You can replace the California blend frozen vegetables with your favorite vegetable mixture, or even any leftover veggies from your fridge.
With your scoops of creamy casserole, toppings and garnishes really add an extra flair. Try serving your veggie casserole with extra french fried onions, bacon bits, sesame seeds, chopped green onions, or just more shredded cheese sprinkled on top.
Herbs like fresh thyme or rosemary will elevate your casserole with an added aroma. Another option is to add protein to your delicious casserole by adding chunks of leftover chicken breast.
How to Make Vegetable Casserole
FIRST STEP: Preheat the oven to 350°F. Grease a 9x13 casserole dish with non-stick cooking spray.
SECOND STEP: Dice the onion and saute it in a large skillet with ½ cup of Oleo until translucent, then add the other ingredients, except the breadcrumbs, and stir well.
THIRD STEP: Add the mixture to a greased casserole dish, sprinkle with breadcrumbs, and dot evenly with the remaining Oleo.
FOURTH STEP: Bake in the preheated oven for 20 to 30 minutes until bubbly and the breadcrumbs are browned.
What kind of breadcrumbs should I use?
I have various herb breadcrumb mixes I like to rotate through when I’m making this casserole. Rosemary, basil, thyme, and parsley are all great choices. I’ve also tossed in french-fried crispy onions on top of this comforting side dish.
Can this easy casserole recipe be made ahead of time?
This casserole can easily be assembled ahead of time and kept in the fridge covered in aluminum foil. Pop it in the oven just before your meal. This easy recipe can also be kept frozen. Thaw in the refrigerator overnight and bake according to the above directions.
Do I have to use frozen veggies?
Fresh or frozen vegetables can both be added to this tasty casserole. Any mixed vegetables will be the perfect addition to this yummy side dish.
How to Store Vegetable Casserole
IN THE FRIDGE: Store leftover vegetable casserole in an airtight container in the refrigerator for up to 3 days.
IN THE FREEZER: Freeze this veggie casserole recipe for up to 3 months. Thaw in the refrigerator overnight before heating.
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- 1 large onion
- 1 can cream of mushroom soup
- 1 jar Cheez Whiz
- 1 cup Minute Rice
- 1 package frozen California blend vegetables (broccoli and cauliflower)
- 1 cup Oleo (margarine, or butter)
- 1 cup breadcrumbs
- Preheat the oven to 350°F. Grease a 9x13 casserole dish with non-stick cooking spray.
- Dice the onion and sauté it in a large skillet with ½ cup of Oleo until translucent, then add the other ingredients, except the breadcrumbs, and stir well.
- Add the mixture to a greased casserole dish, sprinkle with breadcrumbs, and dot evenly with the remaining Oleo.
- Bake in the preheated oven for 20 to 30 minutes until bubbly and the breadcrumbs are browned.