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Vegetable Casserole

A white baking dish filled with cheesy VEGETABLE CASSEROLE, with a wooden spoon lifting a serving of broccoli, carrots, and breadcrumbs.
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A creamy, healthy, and comforting vegetable casserole made with a mix of fresh and frozen vegetables, topped with cheese and breadcrumbs for a golden crust. Perfect for family dinners, potlucks, or meal prep nights.

Ingredients

Scale
  • 6 cups mixed vegetables (fresh or frozen, drained if frozen)
  • 1 can (10.5 oz) cream of mushroom soup or 1½ cups homemade white sauce
  • 1 cup shredded cheddar or mozzarella cheese
  • ½ cup breadcrumbs
  • ½ cup milk or Greek yogurt
  • 1 tablespoon butter (for topping)
  • 1 teaspoon garlic powder
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper

Instructions

  1. Preheat oven to 375°F (190°C) and lightly grease a baking dish.
  2. Blanch fresh vegetables for 2–3 minutes in boiling water, then drain well. If using frozen vegetables, thaw and drain thoroughly.
  3. In a large bowl, mix cream soup or white sauce with milk, shredded cheese, and seasonings (salt, pepper, garlic powder).
  4. Layer half of the vegetables in the prepared baking dish, pour half of the sauce over them, and sprinkle cheese. Repeat layers.
  5. Combine breadcrumbs with melted butter and spread evenly on top of the casserole.
  6. Bake uncovered for 25–30 minutes, until bubbling and golden brown. For extra crispiness, broil for 2–3 minutes.
  7. Let the casserole rest for 10 minutes before serving to allow it to set properly.

Notes

  • Use both fresh and frozen vegetables for convenience and variety.
  • For a vegan version, replace dairy products with plant-based alternatives.
  • Drain vegetables thoroughly to prevent a watery casserole.
  • Can be prepared a day ahead and refrigerated before baking.
  • Freeze leftovers for up to 2 months; reheat in oven for best texture.

Nutrition

Find it online: https://recipeeasily.com/vegetable-casserole-recipe/