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Vegetable Casserole

Review Recipe
a close up shot of a piece of Vegetable Casserole on a plate
This easy, go-to creamy vegetable casserole recipe will become a favorite side dish in your family!
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Table of Contents
  1. Vegetable Casserole Ingredients
  2. How to Make This Vegetable Casserole Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

My grandma’s vegetable casserole is one of the best casserole recipes in her recipe box. This family favorite is loaded with a medley of vegetables, smothered in a cheesy and creamy sauce, and topped with a satisfying breadcrumb crunch.

a close up shot of a spoon full of Vegetable Casserole

Vegetable Casserole Ingredients

You’ll need:

  • 1 large onion
  • 1 can of cream of mushroom soup
  • 1 jar of Cheez Whiz
  • 1 cup of Minute Rice
  • 1 package of frozen California blend vegetables (broccoli and cauliflower)
  • 1 cup Oleo (margarine) or butter
  • 1 cup breadcrumbs

SUBSTITUTIONS AND ADDITIONS

VEGETABLES: I always like to add a little 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.

MEAT: Add protein to your delicious casserole by adding chunks of leftover chicken breast.

BREADCRUMBS: 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.

CHEESE: Cheese is also a top choice to take this dish to the next level. Shredded cheddar cheese or parmesan cheese work wonders for adding flavor to the casserole crust.

TOPPINGS: With your scoops of creamy casserole, toppings and garnishes really add an extra flair. I serve mine sometimes with extra french fried onions, bacon bits, sesame seeds, chopped green onions, or just more shredded cheese sprinkled o top.

HERBS: Herbs like fresh thyme or rosemary will elevate your casserole with an added aroma.

How to Make This Vegetable Casserole Recipe

OUR RECIPE DEVELOPER SAYS

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.

STEP ONE: Preheat the oven to 350°F. Grease a 9×13 casserole dish with non-stick cooking spray.

STEP TWO: 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.

Vegetable Casserole ingredients expect bread crumbs combined in a bowl

STEP THREE: Add the mixture to a greased casserole dish, sprinkle with breadcrumbs and dot evenly with the remaining Oleo.

bread crumbs sprinkled and oleo added to the baking dish

STEP FOUR: Bake in the preheated oven for 20 to 30 minutes until bubbly and the breadcrumbs are browned.

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your casserole at the lower end of the recommended baking time.

Vegetable casserole baked in a baking dish

How To Serve

Served this mixed vegetable casserole alongside a juicy chicken or easy meatloaf, this vegetable casserole is simply the star side dish. Add these fluffy dinner rolls on the side for a weeknight option.

Bring it, along with green bean casserole, chicken and rice casserole, or cowboy casserole, to potlucks.

Storage

IN THE FRIDGE: Store this delicious dish in the fridge in an airtight container for up to three days.

IN THE FREEZER: Freeze this veggie casserole recipe for up to 3 months. Thaw in the refrigerator overnight before heating.

a close up shot of a piece of Vegetable Casserole on a plate

This easy cheesy casserole allows you to customize your veggie options and makes a great addition to any potluck or meal. Even your pickiest kids will gobble up this dish because a cheesy sauce makes everything taste better.

FREQUENTLY ASKED QUESTIONS

What size baking dish do I need?

For best results, use a 9×13 baking dish for this recipe.

Can this easy casserole recipe be made ahead of time?

This easy recipe can be made in advance and frozen until you are ready to serve. Thaw in the refrigerator overnight and bake according to the above directions.

Can I use different vegetables in this cheesy vegetable casserole recipe?

Any mixed vegetables will be the perfect addition to this yummy side dish.

Do I have to use frozen veggies?

Fresh or frozen vegetables can both be added to this tasty casserole.

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a close up shot of a piece of Vegetable Casserole on a plate

Vegetable Casserole

5 from 3 votes
This easy, go-to creamy vegetable casserole recipe will become a favorite side dish in your family!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8

Ingredients
  

  • 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

Instructions
 

  • Preheat the oven to 350°F. Grease a 9×13 casserole dish with non-stick cooking spray.
  • 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.
  • 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.

Video

Notes

  • 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.
  • Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your casserole at the lower end of the recommended baking time.

Nutrition

Calories: 354kcal | Carbohydrates: 27g | Protein: 6g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Cholesterol: 2mg | Sodium: 759mg | Potassium: 193mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2848IU | Vitamin C: 5mg | Calcium: 52mg | Iron: 2mg
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