Here’s a comforting and easy Vegetable Casserole recipe — creamy, cheesy, and perfect as a side or light main 🥦🧀🥕
Vegetable Casserole
Ingredients
- 4 cups mixed vegetables (broccoli, cauliflower, carrots, green beans, corn, or peas)
- 1 small onion, chopped
- 1 cup sour cream
- 1 can (10.5 oz) cream of mushroom or cream of chicken soup
- 1½ cups shredded cheddar cheese (divided)
- 2 tablespoons butter, melted
- Salt & pepper, to taste
Optional Topping
- 1 cup crushed crackers or breadcrumbs
- 2 tablespoons melted butter
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Prepare vegetables: Lightly steam or blanch vegetables until just tender; drain well.
- Mix casserole: In a large bowl, combine vegetables, onion, sour cream, soup, 1 cup cheese, salt, and pepper.
- Assemble: Spread mixture evenly into prepared baking dish.
- Top: Sprinkle remaining ½ cup cheese over the top. Add cracker or breadcrumb topping mixed with butter if using.
- Bake: Bake uncovered for 25–30 minutes, until bubbly and lightly golden.
- Serve: Let rest 5 minutes before serving.
Tips & Variations
- Add mushrooms or bell peppers for extra flavor.
- Make it heartier by adding cooked chicken, turkey, or ham.
- Swap cheddar for Colby-Jack, mozzarella, or Swiss.
- For a lighter version, use Greek yogurt instead of sour cream.
If you want, I can also share a Southern-style vegetable casserole or a healthy roasted vegetable bake version.
