This mixed vegetable casserole has a little bit of everything. It's creamy, savory, and cheesy, with a delicious crunch from the buttery cracker topping. Not to mention it's loaded with an assortment of tender veggies, making this a delicious healthy addition to any meal.
Chilly weather is the best time of year for cozy dishes, and this mixed vegetable casserole has been at the top of my recipe list! It's so hearty and comforting, not to mention crazy flavorful.
Plus, it's really convenient to make, so it's the perfect dish when you want a healthy side with dinner or something to bring for the holidays. I brought this to Thanksgiving one year, and since then, it's been one of my family's favorite Thanksgiving casseroles.
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Why You'll Love This Recipe
It's quick and easy to make. Since this recipe uses frozen veggies, you only have to cook them for a minute, then simply mix them with the other ingredients and assemble the dish. The oven takes over from there!
It's a crowd-pleaser. This recipe makes the perfect amount to serve to a group. When I bring it to family get-togethers, the adults and kids both love it. So it's a guaranteed winner with everyone. And it's an especially good way to get the kiddos to eat more veggies!
Endless options. You can make this casserole with any mixed veggies that you want! Try it with some different veggie mixes to see which one you like best. You really can't go wrong!
Ingredients You'll Need
- Mixed vegetables- frozen works best. I used a bag of green beans, peas, carrots, and corn.
- Onion- diced into small pieces. A white onion works well here.
- Butter- I used unsalted to sauté the onions.
- Condensed cream soup- I used cream of chicken soup. You can also use cream of celery soup or cream of mushroom soup instead.
- Mayonnaise- to add more creaminess to the sauce.
- Garlic powder- for a little savory flavor.
- Salt- just a pinch.
- Cheddar cheese- I used sharp cheddar cheese to add more flavor to the crackers.
- Butter crackers- crushed for the topping. Ritz crackers or Club crackers work well.
- Melted butter- for mixing the crackers.
How To Make Mixed Vegetable Casserole
Step 1: Prep and cook the vegetables. Preheat the oven to 350°F and grease a baking dish with nonstick cooking spray. Bring a large pot of salted water to a boil, and add the frozen vegetables to it. Cook them for 1 to 2 minutes, then drain and place the vegetables in a large bowl.
Step 2: Sautee the onions. While the veggies are boiling, sautée the sliced onions in a large frying pan with a tablespoon of butter. Cook for about 3-5 minutes, stirring frequently, until the onions are soft.
Step 3: Combine the ingredients. Add the sautéed onions, cream of chicken soup, water, mayonnaise, garlic powder, and salt to a mixing bowl and stir. Then add the mixture to the bowl of veggies and mix until everything is fully incorporated.
Step 4: Assemble the casserole. Transfer the filling to the prepared baking dish. Make sure the casserole is in a nice even layer. Then top it with the shredded cheddar cheese, followed by the crushed crackers. Finish it off by pouring the melted butter evenly on top.
Step 5: Bake and serve. Put the casserole in the oven and bake it, uncovered, for 15 to 20 minutes or until the filling bubbles and the crackers are browned. Let it cool, then serve warm with anything you want and enjoy!
Tips To Make The Best Recipe
- Make sure your cooked veggies are completely drained before adding the cream soup mixture. Any excess water will make the sauce too liquidy.
- Don't crush the crackers too small. You still want to have some larger pieces for that satisfying crunch on top.
- Sprinkle some parmesan cheese on top as well for a little extra cheesy flavor.
- Let the casserole rest and cool for about 5 minutes after taking it out of the oven. This will give the cream soup time to thicken up.
How To Store This Vegetable Casserole
In the fridge: You can either put a lid on your casserole dish or transfer the leftovers to an airtight container and store them in the fridge for about 3 days.
In the freezer: To keep for longer, let the casserole cool completely and then transfer it to a freezer-safe container and freeze for up to 3 months.
Reheating: I've found the best way to reheat this casserole is in the oven 350°F oven for 15 minutes. This allows the crackers to crisp back up. You can also pop it into the microwave in 30-second increments for a quicker method, but the crackers will be soggy.
Frequently Asked Questions
Do I have to use frozen mixed vegetables?
No, you do not. Fresh and canned vegetables can also be used in this recipe. The fresh veggies will need to be blanched for a few minutes before adding to the filling. You'll need to drain the canned vegetables really well before using them.
Can I make this recipe ahead of time?
The best way to prepare this casserole ahead of time is to make the filling, add it to your dish, and cover it with a lid or plastic wrap. Then refrigerate for up to two days. When you're ready to bake, cover with the cheese, crackers, and butter, and add about 15 minutes to the baking time.
What can I serve with this casserole?
More Casserole Recipes To Try Next
- Artichoke casserole
- Chicken broccoli stuffing casserole
- Macaroni corn casserole
- Hominy casserole
- Spinach artichoke chicken casserole
- Corn casserole with cream cheese
- 20 oz. frozen mixed vegetables ( I used carrots, peas, corn, and green beans)
- ½ cup white onion, diced
- 1 tbsp. unsalted butter
- 1 cup cream of mushroom soup (or cream of chicken soup or cream of celery soup)
- ⅓ cup mayonnaise
- ½ tsp. garlic powder
- ½ tsp. salt, or to taste
- 1 cup sharp cheddar cheese
- 2 cups butter crackers, crushed
- 3 tablespoons unsalted butter, melted
- Preheat the oven to 350 °F (180ºC).
- Bring a large pot of salted water to a boil, and add the frozen vegetables. Cook for 1 to 2 minutes. Drain and place the vegetables in a large, clean bowl.
- While the veggies are boiling, sautée the sliced onions in a large frying pan with a tablespoon of butter. Cook for about 3 minutes, stirring, until the onions are soft.
- Combine the sauteed onions, cream of chicken soup, water, mayonnaise, garlic powder, and salt in a bowl. Add this mixture to the bowl of vegetables and stir to combine.
- Transfer the mixture to the prepared baking dish. Top with cheddar cheese and crushed crackers, and drizzle it evenly with the melted butter.
- Bake uncovered for 15 to 20 minutes or until the filling bubbles and the crackers are browned.
Serving Size:1 cup
Amount Per Serving: Calories: 566Total Fat: 24.3gSaturated Fat: 8.7gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 33mgSodium: 1197mgCarbohydrates: 71.6gFiber: 6.6gSugar: 5gProtein: 15g