If you’re searching for the ultimate comfort food that’s bursting with color, flavor, and wholesome goodness, this Veggie Casserole is about to become your new favorite. It’s a creamy, cheesy bake loaded with vibrant vegetables and topped with a golden, crunchy crust (if you wish), making it perfect for potlucks, family dinners, or any night you want something both delicious and nourishing. Each bite is a celebration of fresh produce, savory cheese, and cozy, familiar flavors—truly a dish everyone at your table can get excited about.
Ingredients You’ll Need
This Veggie Casserole comes together easily with a handful of pantry staples and fresh vegetables. Every ingredient has a role: some add creaminess, others a pop of color, and all contribute to that irresistible taste and texture we crave in a great casserole.
- Olive oil: Helps soften the vegetables and brings out their natural sweetness.
- Onion: Offers a savory, aromatic base that ties the flavors together.
- Garlic: Adds a punch of rich, fragrant flavor—don’t skip it!
- Broccoli florets: Give the casserole a vibrant green color and a hearty bite.
- Cauliflower florets: Provide a mild, creamy texture that soaks up all the cheesy goodness.
- Carrots: Add subtle sweetness and beautiful orange color.
- Zucchini: Keeps the bake moist and brings a gentle, earthy flavor.
- Cherry tomatoes: Burst with juiciness and brighten every forkful.
- Italian seasoning: Infuses the whole dish with herby depth.
- Salt and pepper: Essential for seasoning—taste and adjust as you go.
- Cream of mushroom or celery soup: The secret to that creamy, comforting base (use your favorite or what you have on hand).
- Sour cream or Greek yogurt: Adds tang and extra creaminess—either works beautifully!
- Shredded cheddar cheese: Melts into the casserole for gooey, cheesy perfection.
- Parmesan cheese: Delivers a salty, nutty punch—don’t skip for best flavor.
- Crushed butter crackers or breadcrumbs (optional topping): Lend a delightful crunch to the top, if you love a bit of texture.
- Melted butter (if using cracker topping): Helps the topping get toasty and golden.
How to Make Veggie Casserole
Step 1: Prep Your Oven and Baking Dish
Start by preheating your oven to 375°F (190°C). This ensures an even bake and that signature golden topping. Give your 9×13-inch baking dish a light greasing with olive oil or nonstick spray—this step makes serving (and clean-up) so much easier.
Step 2: Sauté the Aromatics and Vegetables
Heat the olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, sautéing until they’re soft and fragrant, about 3 minutes. Stir in the broccoli, cauliflower, carrots, and zucchini. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables just begin to soften. Toss in the cherry tomatoes, Italian seasoning, salt, and pepper, then remove the skillet from the heat. This quick sauté brings out the natural flavors and ensures every vegetable is perfectly tender in the finished Veggie Casserole.
Step 3: Mix the Creamy Base
In a large mixing bowl, combine the cream of mushroom (or celery) soup, sour cream (or Greek yogurt), shredded cheddar cheese, and Parmesan cheese. Stir until everything is blended into a luscious, creamy mixture. This is the heart of your Veggie Casserole, giving it richness and that crave-worthy creaminess.
Step 4: Combine and Assemble
Add the sautéed vegetables to the bowl of creamy base and gently mix until every piece is coated. Pour the mixture into your prepared baking dish, spreading it out evenly and smoothing the top with a spatula. At this stage, you can already see the vibrant colors peeking through!
Step 5: Add the Topping (Optional)
If you’re a fan of a crunchy finish, mix your crushed butter crackers or breadcrumbs with the melted butter. Sprinkle this mixture over the casserole, then add a handful of extra shredded cheddar cheese on top if you want it extra cheesy. This step is optional, but it gives your Veggie Casserole that classic, irresistible golden crown.
Step 6: Bake to Golden Perfection
Slide the casserole into your preheated oven and bake for 25 to 30 minutes, or until it’s bubbling around the edges and the top is beautifully golden brown. Let it cool for a few minutes before serving—this helps the casserole set and makes it easier to slice and serve.
How to Serve Veggie Casserole
Garnishes
A sprinkle of fresh parsley, chives, or a dusting of extra Parmesan right before serving adds color and a fresh pop of flavor. If you want to get fancy, a few halved cherry tomatoes or a drizzle of olive oil right on top can make your Veggie Casserole look as good as it tastes.
Side Dishes
Veggie Casserole is a powerhouse on its own, but it also plays well with others. Pair it with a crisp green salad, warm dinner rolls, or a simple grilled protein for a balanced, satisfying meal. It’s the kind of dish that goes with just about anything, making it a weeknight hero or a holiday table star.
Creative Ways to Present
For a fun twist, portion out your Veggie Casserole into individual ramekins for personal servings—perfect for dinner parties or make-ahead lunches. You can also spoon it into hollowed-out bell peppers or serve it over baked potatoes for something a little unexpected. However you serve it, this casserole is always a crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
Leftover Veggie Casserole keeps beautifully in the fridge for up to 4 days. Simply transfer any leftovers to an airtight container, or cover the baking dish tightly with foil or plastic wrap. The flavors meld and deepen overnight, making leftovers almost as exciting as the first serving!
Freezing
You can absolutely freeze Veggie Casserole for future meals. Let the casserole cool completely, then wrap it well (either in the baking dish or in individual portions). It’ll keep in the freezer for up to 2 months. When you’re ready to enjoy, simply thaw overnight in the fridge before reheating.
Reheating
To reheat, cover the casserole with foil and bake in a 350°F (175°C) oven until hot, about 20 minutes. For a quicker option, microwave individual portions until warmed through. Add a sprinkle of fresh cheese or herbs to revive the flavors and texture.
FAQs
Can I use different vegetables in this Veggie Casserole?
Absolutely! This recipe is super flexible—swap in your favorite seasonal veggies, or use up whatever you have in the fridge. Frozen mixed vegetables work well too, just be sure to thaw and drain them first to avoid excess moisture.
Is it possible to make this casserole vegan?
Yes, you can easily make Veggie Casserole vegan by using plant-based cream soup, dairy-free cheese, and a non-dairy yogurt substitute. The result is just as creamy, flavorful, and satisfying.
Can I prepare Veggie Casserole ahead of time?
Definitely! Assemble the casserole up to a day in advance, cover it tightly, and store it in the fridge. Just add the topping (if using) right before baking to keep it nice and crisp.
What’s the best way to get a crispy topping?
For that irresistible golden crunch, use crushed butter crackers or panko breadcrumbs mixed with melted butter, and don’t be shy with a sprinkle of extra cheese. Bake uncovered so the topping browns beautifully.
Can I make this gluten-free?
Yes! Simply use a gluten-free cream soup, swap the cracker topping for gluten-free breadcrumbs, and check that your seasonings and cheeses are gluten-free. You’ll have a delicious, safe-to-eat Veggie Casserole for everyone to enjoy.
Final Thoughts
There’s just something so comforting and joyful about sharing a pan of warm, cheesy Veggie Casserole with family or friends. Whether you stick to the recipe or make it your own with what’s in your fridge, this dish is bound to become a staple in your kitchen. Give it a try—you won’t regret it!
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Veggie Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Veggie Casserole is a delightful and creamy baked side dish packed with fresh vegetables and a rich blend of cheeses. Featuring sautéed broccoli, cauliflower, carrots, zucchini, and cherry tomatoes coated in a savory mix of cream of mushroom soup, sour cream, and Italian seasoning, it’s topped with a crunchy cracker or breadcrumb topping for added texture. Perfect for a comforting meal or holiday spread, this easy-to-make casserole combines wholesome ingredients and cheesy goodness in every bite.
Ingredients
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup chopped broccoli florets
- 1 cup chopped cauliflower florets
- 1 cup sliced carrots
- 1 cup zucchini, chopped
- 1 cup cherry tomatoes, halved
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Casserole Base
- 1 (10.5-ounce) can cream of mushroom or cream of celery soup
- ½ cup sour cream or plain Greek yogurt
- 1 cup shredded cheddar cheese (plus extra for topping)
- ½ cup grated Parmesan cheese
Topping (Optional)
- 1 cup crushed butter crackers or breadcrumbs
- 1 tablespoon melted butter (if using cracker topping)
Instructions
- Preheat and prepare baking dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Sauté vegetables: In a large skillet over medium heat, warm the olive oil. Add diced onion and minced garlic, sautéing until softened, about 3 minutes. Add broccoli, cauliflower, carrots, and zucchini and cook for 5 to 7 minutes, stirring occasionally, until the vegetables soften slightly. Stir in cherry tomatoes, Italian seasoning, salt, and pepper, then remove from heat.
- Mix casserole ingredients: In a large bowl, combine the cream of mushroom soup, sour cream or Greek yogurt, shredded cheddar cheese, and grated Parmesan cheese. Add the sautéed vegetables and gently mix to coat everything evenly.
- Assemble the casserole: Pour the vegetable and cheese mixture into the prepared baking dish, spreading it evenly.
- Add topping (optional): If using a topping, mix the crushed butter crackers or breadcrumbs with melted butter. Sprinkle this mixture evenly over the casserole. For extra cheesiness, sprinkle additional shredded cheddar cheese on top.
- Bake: Bake the casserole for 25 to 30 minutes, or until it’s bubbly throughout and the top is golden brown.
- Cool and serve: Allow the casserole to cool slightly before serving to help it set and enhance the flavors.
Notes
- You can adjust the vegetables based on what’s available; frozen mixed vegetables work great if thawed and drained first.
- To make a vegan version, substitute the cream soup with a plant-based alternative, use dairy-free cheese, and replace sour cream with vegan yogurt.
- For a gluten-free option, use gluten-free soup and gluten-free crackers or breadcrumbs.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
Nutrition
- Serving Size: 1 portion
- Calories: 280
- Sugar: 5g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 35mg
