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Vegetable Casserole Recipe
This easy, go-to creamy vegetable casserole recipe will become a favorite side dish in your family!
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My grandma’s vegetable casserole recipe is one of the best casseroles 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.
Vegetable Casserole Ingredients
Family dinners and holiday meals in our family always include this cheesy casserole on the menu. Easy to make and loaded with hearty vegetables, rice, and a rich sauce, it’s sure to become a family favorite for your gang, too.
This is ideal for Thanksgiving dinner, Easter, Christmas, or birthday celebrations. It’s also an easy weeknight meal when you add diced ham or serve it along with chicken.
You’ll need:
- 1 large onion
- 1 cup Oleo (margarine) or butter, divided in half
- 1 can of cream of mushroom soup
- 1 jar of Cheez Whiz
- 1 cup of Minute Rice
- 1 (12-ounce) package of frozen California blend vegetables
- 1 cup of breadcrumbs
Creamy Vegetable Casserole Substitutions And Additions
This versatile and comforting side dish recipe offers a lot of customization options. It’s the perfect way to enjoy your favorite veggies. Here are some good ideas to try:
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 any leftover veggies from your fridge. This would be delicious with green beans, sweet corn, Brussels sprouts, water chestnuts, yellow pepper, or red pepper.
You may need to adjust the baking time if you use fresh vegetables.
MEAT: Add protein to your delicious casserole by adding chunks of leftover chicken breast or diced ham.
BREADCRUMBS: I have various herb breadcrumb mixes I like to rotate through when I’m making this casserole. You could also use crushed Ritz crackers instead of bread crumbs or panko crumbs.
CHEESE: Cheese is also a top choice to elevate this dish. Shredded cheddar cheese or parmesan cheese adds flavor to the casserole crust.
TOPPINGS: Garnishes really add an extra flair to this creamy casserole. You can serve it with French fried onions, bacon bits, sesame seeds, chopped green onions, or just more shredded cheese sprinkled on top.
HERBS: Herbs like fresh thyme, basil, parsley, or rosemary will elevate your casserole with an added aroma. Season with black pepper to your taste.
OLEO: You can use butter in this recipe in place of the Oleo, which is a more old-fashioned product.
CREAM SOUP: You can use another kind of cream soup if you prefer, such as cream of chicken or cream of celery.
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 half cup of Oleo until translucent, then add the other ingredients, except the breadcrumbs, and stir well.
STEP THREE: Add the mixture to a greased casserole dish, sprinkle with breadcrumbs and dot evenly with the remaining Oleo.
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.
How To Serve This Cheesy Vegetable Casserole
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.
MORE CASSEROLE RECIPES
Baked Vegetable Casserole Storage Tips
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 three months. Thaw in the refrigerator overnight before heating.
This easy cheesy vegetable casserole recipe 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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Vegetable Casserole Recipe
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 cup Oleo (margarine), or butter, divided in half
- 1 can cream of mushroom soup
- 1 jar Cheez Whiz
- 1 cup Minute Rice
- 1 (12-ounce) package frozen California blend vegetables (broccoli and cauliflower)
- 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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Comments
Layne Henderson says
We absolutely love this delicious recipe – it’s the perfect side dish!
Treena says
Always love a casserole I can serve to the kids and sneak in extra veggies! Thanks for sharing!
stacy says
what if you don’t have cheeze whiz? Can you sub real cheese?
Layne Kangas says
Hi, Stacy – you can use a store-brand cheese sauce but it’s important to use a cheese sauce for this recipe like Cheez Whiz as regular cheese will not work.
Gail Guest says
Excellent site and great recipes
Thanks Gail
Marleen says
Is the one cup of rice cooked or uncooked?
Layne Kangas says
Hi, Marleen – uncooked. Enjoy!