Easy Vegetable Casserole
This Easy Vegetable Casserole is the ultimate comfort food — creamy, cheesy, and loaded with colorful veggies. It’s the perfect mix of healthy and hearty, making it ideal for weeknight dinners, family gatherings, or holiday sides. Simple ingredients, big flavor, and ready in under an hour!
Ingredients
- 4 cups mixed vegetables fresh or frozen – broccoli, carrots, peas, green beans, or corn
- 1 can cream of mushroom soup or cream of celery
- ½ cup sour cream or Greek yogurt
- 1 cup shredded cheese cheddar, mozzarella, or a blend
- 1 small onion finely chopped
- 1 tsp garlic powder
- Salt and black pepper to taste
- 1 cup breadcrumbs or crushed crackers for topping
- 1 tbsp melted butter or olive oil to mix with crumbs
- Optional Add-ins:
- Cooked rice or quinoa for a heartier casserole
- Spinach zucchini, or mushrooms for extra flavor
- Chili flakes for a little heat
Instructions
- Preheat oven to 375°F (190°C). Grease a medium baking dish.
- Steam or blanch fresh vegetables until slightly tender (or thaw frozen ones and drain well).
- In a large bowl, mix cream soup, sour cream, garlic powder, salt, and pepper until smooth.
- Add vegetables and half of the cheese to the mixture and stir to coat evenly.
- Transfer to the baking dish, top with remaining cheese.
- Mix breadcrumbs with melted butter or oil and sprinkle over the top.
- Bake for 25–30 minutes or until bubbly and golden brown.
- Let rest 5 minutes before serving.
Notes
- Drain vegetables thoroughly to avoid excess liquid.
- Add a splash of lemon juice or fresh herbs for brightness.
- Make it vegan by using coconut milk or cashew cream and dairy-free cheese.
- Great for meal prep — reheats beautifully.