If you are craving a comforting yet wholesome dish that bursts with vibrant flavors and textures, this Veggie Casserole Recipe is just what you need. It’s a delightful combination of tender broccoli, sweet corn, and colorful squash all baked in a creamy, cheesy sauce topped with a buttery crunchy layer. Each bite offers the perfect harmony of fresh vegetables and rich indulgence, making it an ideal recipe for family dinners or cozy gatherings. This Veggie Casserole Recipe shines as a hearty, satisfying dish that will quickly become a favorite in your home kitchen.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the secret behind this Veggie Casserole Recipe’s irresistible taste and comforting texture. Each component plays a crucial role — from tender-crisp veggies to creamy sauces and the crispy golden topping.
- 2 tablespoons olive oil: Adds richness and helps soften the veggies while sautéing.
- 1 medium onion (diced): Brings subtle sweetness and depth to the dish.
- 2 cloves garlic (minced): Infuses a wonderful aroma with its warm, savory kick.
- 2 cups broccoli florets: Provides vibrant green color and satisfying crunch.
- 1 cup sliced carrots: Adds natural sweetness and bright orange hue.
- 1 zucchini (sliced): Offers a mild, tender texture to balance bolder flavors.
- 1 yellow squash (sliced): Contributes a subtle buttery flavor and cheerful color.
- 1 red bell pepper (chopped): Delivers a juicy, crisp bite with a pop of red.
- 1 cup corn kernels (fresh or frozen): Brings bursts of sweetness and delightful texture.
- 1 teaspoon salt: Enhances and brightens all the natural flavors.
- ½ teaspoon black pepper: Adds gentle heat and aromatic notes.
- ½ teaspoon dried thyme: Lends a subtle herbal earthiness that complements the veggies.
- 1½ cups shredded cheddar cheese (divided): Provides gooey, melty richness and that classic cheesy comfort.
- 1 cup sour cream: Creates a luxuriously creamy base to tie everything together.
- 1 can (10.5 oz) cream of mushroom soup: Brings umami depth and silky texture.
- 1 cup crushed buttery crackers or breadcrumbs (for topping): Adds a crunchy golden finish that contrasts beautifully with the creamy layers.
- 1 tablespoon melted butter: Helps the topping crisp and brown perfectly in the oven.
How to Make Veggie Casserole Recipe
Step 1: Sauté the Vegetables
Start by preheating your oven to 375°F (190°C) and lightly greasing a 9×13-inch casserole dish. Heat olive oil in a large skillet over medium heat until shimmering. Toss in the diced onion and minced garlic, sautéing for 2 to 3 minutes until they become fragrant and slightly translucent. The aroma in your kitchen at this stage is simply inviting!
Next, add the broccoli florets, sliced carrots, zucchini, yellow squash, chopped red bell pepper, and corn kernels. Cook everything for about 5 to 6 minutes until the veggies are just tender but still retain a bit of their crispness. Season the mixture with salt, pepper, and dried thyme to enhance the natural flavors.
Step 2: Combine the Creamy Base
Once the veggies are perfectly cooked, transfer them into a large mixing bowl. Stir in 1 cup of shredded cheddar cheese, sour cream, and the can of cream of mushroom soup. Mix everything thoroughly so each ingredient is evenly distributed. This creamy blend forms the heart of the casserole, delivering that luscious, comforting texture with every bite.
Step 3: Assemble the Casserole
Pour the creamy vegetable mixture into the prepared casserole dish, spreading it evenly so it bakes uniformly. Sprinkle the remaining ½ cup of shredded cheddar cheese over the top for an extra cheesy layer that melts and bubbles beautifully in the oven.
Step 4: Prepare the Topping and Bake
In a small bowl, combine the crushed buttery crackers or breadcrumbs with melted butter, mixing until the crumbs are fully coated. This topping will provide a golden, crunchy contrast to the creamy veggies below. Sprinkle this mixture evenly over the casserole.
Bake uncovered for 25 to 30 minutes. Look for a bubbling surface with a perfectly golden topping — that’s your signal that the casserole is ready to come out and rest for a few minutes before serving.
How to Serve Veggie Casserole Recipe
Garnishes
To add a fresh, bright touch before serving, sprinkle some chopped fresh parsley or chives on top. Their pop of color and mild herbal flavor complements the creamy, cheesy casserole wonderfully. For a little extra richness, a drizzle of sour cream or a spoonful of plain Greek yogurt on each serving can never go wrong.
Side Dishes
This Veggie Casserole Recipe is quite a crowd-pleaser on its own, but pairing it with a fresh green salad or warm crusty bread makes the meal even more complete. A light vinaigrette salad adds a refreshing contrast while the bread can help mop up every delicious bit of the casserole’s creamy sauce.
Creative Ways to Present
For entertaining, try serving the casserole in individual ramekins or mini cast-iron skillets for a charming, personalized touch. You can also scoop portions into bunt pans or muffin tins for veggie casserole “cups” that are fun and easy to serve. These creative presentations make the recipe feel even more special.
Make Ahead and Storage
Storing Leftovers
Leftover veggie casserole keeps beautifully in an airtight container in the refrigerator for up to 3 days. Just cover it well, and you’ll find it retains its creamy texture and full flavor, making for an easy next-day meal.
Freezing
You can freeze this casserole either before or after baking. If freezing raw, assemble it as directed, cover tightly with plastic wrap, and then foil to prevent freezer burn. It will keep well for up to 2 months. When ready, thaw it in the fridge overnight before baking as usual.
Reheating
Reheat leftovers in a preheated oven at 350°F (175°C) for about 15–20 minutes, or until warmed through and bubbly. To keep the topping crisp, avoid microwaving for long periods — the oven helps maintain the perfect texture much better.
FAQs
Can I use different vegetables in this Veggie Casserole Recipe?
Absolutely! This recipe is very versatile and forgiving. Feel free to substitute or add your favorite vegetables based on what you have on hand or the season. Just keep in mind cooking times might vary slightly with different veggies.
Is this Veggie Casserole Recipe suitable for vegetarians?
Yes, this dish is fully vegetarian-friendly as it uses only vegetables, cheese, and dairy products. If you’d like to make it vegan, you can try using plant-based cheese and sour cream alternatives.
How can I make this casserole lighter or healthier?
For a lighter version, swap sour cream with Greek yogurt and choose low-fat cheddar cheese. You can also reduce the amount of butter in the topping or use whole grain crackers for added fiber.
Can I prepare this casserole in advance for a crowd?
Definitely! You can assemble the casserole a day ahead and keep it refrigerated, then bake it fresh before serving. This makes hosting much easier and ensures it’s piping hot when your guests arrive.
What if I don’t have cream of mushroom soup?
If you don’t have cream of mushroom soup, you can make a quick substitute by combining equal parts sour cream and milk with a teaspoon of mushroom or vegetable bouillon powder. This keeps the creamy, umami quality the recipe needs.
Final Thoughts
This Veggie Casserole Recipe is truly a comforting hug on a plate — packed with nutritious vegetables, creamy cheese, and a crunchy, golden topping that will delight your senses. I encourage you to try this recipe soon, adapt it with your favorite veggies, and watch it become a beloved part of your family meals. It’s easy, hearty, and utterly delicious!
Print
Veggie Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A hearty and healthy Veggie Casserole featuring a medley of sautéed vegetables baked with creamy mushroom soup, cheddar cheese, and a buttery cracker topping. Perfect as a comforting side dish or a wholesome vegetarian main.
Ingredients
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups broccoli florets
- 1 cup sliced carrots
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 red bell pepper, chopped
- 1 cup corn kernels (fresh or frozen)
Seasoning and Cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- 1½ cups shredded cheddar cheese, divided
Sauces and Toppings
- 1 cup sour cream
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup crushed buttery crackers or breadcrumbs (for topping)
- 1 tablespoon melted butter
Instructions
- Preheat and prepare dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch casserole dish to prevent sticking and ensure easy serving.
- Sauté aromatics and vegetables: Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic, sautéing for 2–3 minutes until fragrant and translucent. Add broccoli florets, carrots, zucchini, yellow squash, red bell pepper, and corn. Cook the vegetables for 5–6 minutes until they become just tender but still retain some crunch. Season with salt, black pepper, and dried thyme to enhance the flavor profile.
- Combine casserole filling: Transfer the cooked vegetables into a large mixing bowl. Add 1 cup of shredded cheddar cheese, sour cream, and the cream of mushroom soup. Stir thoroughly until all ingredients are evenly combined, creating a creamy vegetable mixture.
- Assemble casserole: Pour the vegetable mixture into the prepared casserole dish and spread it evenly across the bottom for uniform baking.
- Add cheese and topping: Sprinkle the remaining ½ cup of shredded cheddar cheese evenly over the top of the casserole. In a small bowl, mix the crushed buttery crackers or breadcrumbs with melted butter until combined. Spread this mixture evenly over the cheese layer to create a golden, crunchy topping.
- Bake the casserole: Place the casserole in the preheated oven and bake uncovered for 25–30 minutes, or until the top is golden brown and bubbly, indicating that the cheese has melted and the toppings are crisp.
- Rest and serve: Remove the casserole from the oven and let it rest for 5 minutes to settle and cool slightly before serving. This ensures better texture and flavor integration.
Notes
- This recipe is very versatile — feel free to swap in any vegetables you have on hand.
- For a lighter version, substitute sour cream with Greek yogurt and use low-fat cheddar cheese.
- Using fresh or frozen corn kernels both work well.
- Make sure to not overcook the vegetables during sautéing to keep some bite and texture in the casserole.
- You can prepare this casserole a day ahead and refrigerate before baking; add a few extra minutes to baking time if building from cold.
