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
Scale
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
