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
Scale
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.
