Description
Vegetable casserole brings comfort straight from my kitchen to your table, packed with fresh seasonal veggies and a creamy, golden-brown top that makes dinnertime feel special. Fresh ingredients and simple techniques come together so beautifully, creating a hearty meal that feeds both body and soul.
Ingredients
Scale
Main Vegetables:
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 cup sliced carrots
- 1 cup frozen peas
Dairy and Creamy Components:
- 2 cups shredded cheddar cheese
- ½ cup sour cream
- ½ cup mayonnaise
- 1 can (10.5 ounces / 298 grams) cream of mushroom soup
- 2 tablespoons melted butter
Seasoning and Topping:
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 cup crushed buttery crackers (like Ritz)
Instructions
- Warm your oven to precisely 350°F (175°C). Coat a 9×13-inch baking dish with cooking spray or butter to prevent sticking.
- Steam fresh broccoli, cauliflower, and carrots for exactly 3-4 minutes until they’re slightly crisp. If using frozen vegetables, drain completely to remove excess moisture.
- Grab a large mixing bowl and whisk together 10.5 ounces cream of mushroom soup, ½ cup sour cream, ½ cup mayonnaise, ½ teaspoon garlic powder, ½ teaspoon black pepper, and ½ teaspoon salt until smooth.
- Fold 1 ½ cups shredded cheddar cheese into the creamy mixture, creating a rich sauce that will coat your vegetables perfectly.
- Add 2 cups broccoli florets, 2 cups cauliflower florets, 1 cup sliced carrots, and 1 cup frozen peas to the sauce. Gently stir to ensure every vegetable gets completely covered.
- Spread the vegetable mixture evenly into your prepared baking dish, creating a uniform layer that will cook consistently.
- Sprinkle the remaining ½ cup cheddar cheese across the top of the casserole for extra melty goodness.
- Combine 1 cup crushed buttery crackers with 2 tablespoons melted butter, then scatter this crispy topping over the cheese layer.
- Bake uncovered for 35-40 minutes at 350°F (175°C) until the top turns golden brown and the edges become bubbly.
- Remove from the oven and let the casserole rest for 10 minutes, allowing the sauce to set and flavors to meld before serving.
Notes
- Always steam vegetables just until they’re crisp-tender, preventing a mushy texture in the final casserole.
- Use full-fat dairy products for the richest, most creamy consistency that binds the casserole perfectly.
- For a gluten-free version, substitute gluten-free crackers and check that cream of mushroom soup is gluten-free.
- If watching calories, swap regular cheese for reduced-fat cheddar and use Greek yogurt instead of sour cream.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Casseroles
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 342 kcal
- Sugar: 4 g
- Sodium: 570 mg
- Fat: 26 g
- Saturated Fat: 11 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 45 mg