Veg-All Casserole

This Veg-All casserole is pure comfort food—warm, creamy, cheesy, and downright irresistible. I took elements from my mixed vegetable casserole recipe and a classic Veg-All casserole and added a twist to make the ultimate version of this Southern favorite. It’s packed with tender mixed vegetables coated in a rich, creamy sauce, topped with melted cheddar cheese, and finished with a layer of buttery Ritz crackers for that perfect crunch. Whether you’re serving it as a quick weeknight side or a staple on your holiday table, everyone will fall in love with how simple and delicious it is.

Why I Love This Veg-All Casserole Recipe

This Veg-All casserole recipe is the definition of cozy comfort food. It brings together a mix of colorful vegetables for the perfect variety of textures and flavors, all held together by a creamy soup base, melty cheddar cheese, and that irresistible buttery cracker topping. Every bite is warm, rich, and satisfying—it’s one of those dishes that disappears fast whenever I make it.

What makes this recipe extra special to me is the nostalgia. My grandma used to make a version of this casserole for Sunday dinners and every Thanksgiving, and it’s one of those recipes that instantly takes me back to sitting around her table. I’ve put my own spin on it over the years—adding more cheese (of course) and using Ritz crackers for the topping—but the comforting flavors are just like the ones I grew up with.

Another reason I love this recipe is how effortless it is to make. You can have it ready for the oven in just minutes, which makes it perfect for busy weeknights or last-minute gatherings. I often pair it with cheesy mashed potatoes or serve it alongside roast chicken, ham, or turkey for a hearty, crowd-pleasing holiday meal.

Ingredients

This casserole gets its name and inspiration from the original Veg-All can that has a mix of 7 vegetables. Along with that, you only need a handful of really simple ingredients!

Check out what you need to make this veg-all casserole recipe:

• 15 oz can of Veg-All, drained (or any mixed vegetables)
• 1 can condensed cream of mushroom soup
• 1 red onion, diced
• 1 cup shredded cheddar cheese
• 1 cup mayonnaise 
• 10 oz Ritz crackers, lightly crumbled
• 4 oz melted butter
• Freshly chopped coriander, for garnish

If you want to give another vegetable casserole with Ritz crackers a try, you have to make this Velveeta broccoli casserole next!

How To Make Veg-All Casserole

Step 1: Prep

Preheat the oven to 350°F (180°C) and grease a 9x13-inch casserole dish with nonstick cooking spray.

Step 2: Combine the ingredients

Add the can of Veg-All, cream of mushroom soup, mayonnaise, diced red onion, and shredded cheddar cheese to a large mixing bowl. Give everything a good mix until it's well combined. 

Step 3: Make the Ritz crackers topping

Add the crushed Ritz crackers to a medium bowl and pour the melted butter on top. Mix until the crackers are completely coated in the butter. 

Step 4: Bake and serve the casserole

Pour the vegetable mixture into the casserole dish and spread the mixture out evenly. Top with Ritz crackers and bake for 30 minutes or until the cheese is bubbling and the crackers are golden brown. Garnish the casserole with the chopped coriander and serve warm. Enjoy!

Expert Tips for The Best Veg-All Casserole

• Drain like a pro (prevents “soupy” casserole). Pour Veg-All into a colander, rinse briefly (optional, reduces “canned” flavor), then drain 5–10 minutes. Pat dry with paper towels. Any extra liquid will thin the sauce and soften the cracker topping.
• Use the right dish & fill height. A 2–2.5-quart baking dish (about 8×8 or 9×9) gives the best sauce-to-veg ratio and an even bake. Filling higher than 2 inches can lead to under-set centers and over-browned edges.
• Room-temperature base = silky sauce. Let the condensed soup, sour cream, and cheese sit out for 10–15 minutes. Cold dairy resists blending and can bake grainy. Stir until smooth before adding veggies.
• Season in layers (veg + sauce + topping). Toss drained veggies with ½–1 teaspoon kosher salt, ½ teaspoon black pepper, and ½ teaspoon garlic/onion powder first. Taste the sauce; adjust with a splash of broth or milk for looseness or a pinch of salt for pop. Finish the topping with a pinch of salt + paprika for color.
• Increase the creaminess dial (choose one): Whisk 2–4 tablespoon cream cheese into the soup base or use ½ cup Greek yogurt instead of sour cream for a lighter version. You can also make a 2-minute slurry (whisk 1 tablespoon cornstarch + 2 tablespoon milk) into 1 cup warmed broth, then whisk into the soup base for a silkier, less processed feel.
• Make it a meal (protein add-ins). Fold in 1–2 cups cooked chicken, ham, turkey, tuna, or rotisserie leftovers. Season proteins lightly first so the casserole doesn’t taste bland.
• Veggie upgrades for texture & color. Stir in 1–2 cups of quick-steam fresh/frozen broccoli florets, cauliflower, peas, corn, mushrooms, or diced bell pepper. Par-steam crisp veggies 2–3 minutes so they finish tender, not crunchy.
• Use a melty cheese. For inside the mix, use: ½–1 cup shredded sharp cheddar/Monterey Jack/Colby Jack. On top (under crumbs), use ¼–½ cup Parmesan or Gruyère for a golden, savory finish.
• Crispy topping that stays crisp. Toss 1 cup crushed Ritz (or panko) with 3 tablespoon melted butter right before topping. Spread evenly; don’t pack it down. For extra crunch, mix in 2 tablespoon grated Parmesan.
• Avoid overbaking (keeps sauce creamy). Bake uncovered until bubbly at edges and topping is golden (about 30 minutes). If the top browns too fast, tent loosely with foil for the last 5–10 minutes.
• Rest before serving. Let the casserole sit 10 minutes after baking. This allows the sauce to thicken and the slices to hold together.
• Scale cleanly. Double the recipe for a 9×13 dish (increase bake time by 5–10 minutes); halve the recipe for an 8×8 dish and reduce the bake time slightly. Visual doneness cues (bubbles + golden top) matter more than exact minutes.

Veg-All Casserole FAQs

Can I make Veg-All casserole ahead of time?

Yes! You can assemble the casserole a day in advance and refrigerate it in a covered dish (without the topping). When ready to bake, add the buttery cracker topping and bake as usual. It’s perfect for prepping before Thanksgiving or other holiday meals.

Can I use frozen vegetables instead of Veg-All?

Definitely. Just thaw and drain the frozen vegetables before adding them to the mix. You may want to steam them briefly to ensure they’re tender after baking.

How do I store leftover Veg-All casserole?

Let the casserole cool completely, then cover tightly or transfer to an airtight container. Store in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) for 15–20 minutes, or until hot and bubbly.

Can I freeze Veg-All casserole?

Yes, this casserole freezes well! Let it cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the fridge and bake at 350°F until warmed through. For the best texture, add a fresh Ritz topping before reheating.

How do I make this casserole creamier?

If you prefer a creamier texture, stir in ¼ cup of sour cream, cream cheese, or heavy cream with the soup mixture before baking. It makes the filling extra smooth and velvety.

Why is my Veg-All casserole watery?

The most common cause is excess liquid from the canned vegetables or condensed soup. Always drain veggies thoroughly, use full-fat soup for richness, and bake uncovered to allow excess moisture to evaporate.

Can I make this gluten-free?

Yes! Use gluten-free crackers or panko for the topping, and check that your condensed soup is gluten-free. The rest of the ingredients are naturally gluten-friendly.

What should I serve with Veg-All casserole?

This creamy vegetable casserole pairs perfectly with roasted chicken, turkey tenderloin, ham loaf, or even pork chops. For a Southern-style spread, serve it alongside creamy mashed potatoes, cornbread, and a green salad.

More Veggie Casserole Recipes To Try

• Cauliflower casserole
• Tomato casserole
• Zucchini tomato casserole
• Vegetarian enchilada casserole
• Ham, green beans, and potatoes
• Brenda Gantt cabbage casserole
• Cheddar's broccoli cheese casserole