vegetable casserole

Here’s a cozy, customizable Vegetable Casserole — perfect as a main dish or a hearty side. It’s creamy, cheesy, and packed with flavor — and you can adapt it based on what veggies you have on hand.

🥦🥕 Classic Vegetable Casserole

Servings: 6–8 | Prep Time: 15 min | Cook Time: 35–40 min

Ingredients:

• 4–5 cups mixed vegetables, such as:

  • Broccoli florets

  • Cauliflower

  • Carrots (sliced or diced)

  • Green beans

  • Corn or peas

• 1 can (10.5 oz) cream of mushroom soup (or cream of celery or cream of chicken)

• 1/2 cup sour cream

• 1/2 cup shredded cheddar cheese (plus more for topping)

• 1/4 cup grated Parmesan cheese

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• Salt & pepper, to taste

• 1/2 tsp dried thyme or Italian seasoning (optional)

• 1 cup crushed Ritz crackers, breadcrumbs, or cornflakes (for topping)

• 2 tbsp butter, melted (to mix with topping)

Instructions:

1. Preheat oven to 375°F (190°C).

2. Cook or steam the vegetables until just tender (not mushy). If using frozen, thaw and drain well.

3. Mix the base:

   • In a large bowl, stir together the cream of mushroom soup, sour cream, cheddar cheese, Parmesan, and all seasonings.

4. Combine:

   • Add the cooked veggies and gently fold everything together until coated.

5. Transfer to a baking dish:

   • Pour into a greased 9×13-inch (or similar) casserole dish.

6. Make topping:

   • In a small bowl, mix crushed crackers/breadcrumbs with melted butter.

7. Top & Bake:

   • Sprinkle casserole with extra cheese and buttery topping.

   • Bake uncovered for 30–40 minutes, until hot and bubbly with a golden topping.

💡 Variations:

• Add protein: Stir in cooked shredded chicken, ground turkey, or chickpeas.

• Make it vegan: Use plant-based soup, vegan cheese, and dairy-free sour cream.

• Low-carb: Use all low-carb veggies like cauliflower, zucchini, and spinach, and skip the breadcrumb topping.

• Spicy: Add red pepper flakes or a dash of hot sauce.