If you’re looking for a hearty, comforting dish that brings a garden’s worth of flavor into one warm, satisfying plate, this Veggie Casserole Recipe is exactly what you need. It’s packed with tender broccoli, cauliflower, zucchini, and other vibrant veggies lovingly coated in a creamy, cheesy sauce that will make everyone at your table feel right at home. The buttery, crunchy topping adds that perfect touch of texture and golden color you crave in a casserole. Whether you need an easy weeknight dinner or a side dish that will impress guests, this Veggie Casserole Recipe is your go-to delight that brings freshness and cozy goodness all in one dish.
Ingredients You’ll Need
All the ingredients for this Veggie Casserole Recipe are simple but essential, each playing a key role in balancing flavors, adding texture, or brightening the color. Fresh vegetables combined with creamy sauces and cheeses create that irresistible, wholesome vibe we all love in a casserole.
- 2 cups broccoli florets: These add a crisp, green freshness and a nice bite when steamed just right.
- 1 cup cauliflower florets: Mild and soft, cauliflower blends seamlessly with the other veggies.
- 1 cup sliced carrots: Sweet and vibrant, carrots bring a hint of natural sweetness and color.
- 1 zucchini (sliced): This moisture-packed vegetable helps keep the casserole luscious and tender.
- 1 cup frozen corn: Adds pops of sweet crunch and bright yellow hue to the dish.
- 1 small onion (chopped): Provides aromatic depth and a savory base flavor.
- 2 cloves garlic (minced): Garlic’s warmth and slight bite elevate the overall profile beautifully.
- 1 tablespoon olive oil: Perfect for sautéing veggies and protecting their natural flavors.
- 1 cup shredded cheddar cheese: This sharp cheese brings gooey, melty richness everyone loves in a casserole.
- ½ cup grated Parmesan cheese: Adds a salty, nutty punch to the creamy filling.
- 1 can (10.5 oz) cream of mushroom soup: The creamy base that ties all the veggies and cheeses together effortlessly.
- ½ cup sour cream: Brings tang and silkiness for that perfect velvety texture.
- ½ teaspoon dried thyme: Introduces a subtle herbal note that complements the veggies wonderfully.
- ½ teaspoon salt: Enhances all the natural flavors without overpowering.
- ¼ teaspoon black pepper: Adds a gentle kick to balance the creaminess.
- 1 cup crushed buttery crackers or breadcrumbs: Creates the irresistible golden, crunchy topping.
- 2 tablespoons melted butter: Binds the topping ingredients and adds a rich, buttery finish.
How to Make Veggie Casserole Recipe
Step 1: Prep and Sauté Your Veggies
Start by heating olive oil in a large skillet over medium heat, then add your chopped onion, minced garlic, sliced carrots, zucchini, and frozen corn. Sauté these fresh ingredients for about 5 to 6 minutes until they soften just a bit and release their delightful aromas. This step helps release the natural sweetness and ensures your veggies stay tender but not mushy in the casserole.
Step 2: Steam or Microwave the Broccoli and Cauliflower
While the skillet veggies are cooking, lightly steam or microwave your broccoli and cauliflower florets just until they become tender but still hold their shape. This prevents overcooking in the oven and ensures every bite has a lovely texture.
Step 3: Mix the Creamy Filling
In a large bowl, combine your cream of mushroom soup, sour cream, cheddar cheese, Parmesan cheese, dried thyme, salt, and black pepper. Stir everything together until smooth and creamy. This mixture is the delicious glue that holds your veggies together and delivers that signature richness to the Veggie Casserole Recipe.
Step 4: Combine Veggies with the Sauce
Gently fold the sautéed and steamed vegetables into the creamy cheese mixture. Make sure all the veggies get evenly coated in that luscious sauce—you want every forkful to burst with flavor and texture.
Step 5: Assemble the Casserole
Spread the veggie and sauce mixture evenly into a greased 9×13-inch baking dish. This gives the casserole space to bake perfectly and ensures an even golden crust on top.
Step 6: Prepare and Add the Crunchy Topping
In a small bowl, mix the crushed buttery crackers or breadcrumbs with melted butter until well combined. Sprinkle this mixture generously over your casserole’s surface. This topping will bake to a golden, crispy delight that contrasts beautifully with the creamy veggies beneath.
Step 7: Bake to Perfection
Pop the casserole into a preheated 375°F oven and bake for 25 to 30 minutes. Keep an eye out for bubbling edges and an irresistibly golden crust. Once done, it’s time to let it cool just a bit before serving so those flavors settle into every bite.
How to Serve Veggie Casserole Recipe
Garnishes
A sprinkle of fresh chopped parsley or a dash of paprika can add a pop of color and a fresh, lively finish to your casserole. Some even love a little extra shredded cheddar melted on top right before serving for an extra cheesy treat.
Side Dishes
This veggie casserole pairs beautifully with simple green salads, crusty artisan bread, or roasted potatoes. These sides complement the creamy casserole without overshadowing its deliciously balanced flavors.
Creative Ways to Present
For a fun twist, serve this casserole in individual ramekins topped with a small sprig of thyme or a slice of roasted red pepper. You can also layer it with grilled veggies or sprinkle in toasted nuts for added texture and visual appeal, turning this classic comfort food into something special for any occasion.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The casserole holds up really well and even tastes better the next day as the flavors meld together beautifully.
Freezing
This Veggie Casserole Recipe freezes great! Cool completely and transfer portions to freezer-safe containers or wrap the whole casserole tightly. Freeze for up to 2 months. Just thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers in the oven at 350°F covered with foil to keep moisture in, or microwave individual servings until hot and bubbly again. If needed, add a sprinkle of cheese or breadcrumbs on top before reheating for an extra crispy finish.
FAQs
Can I use fresh vegetables instead of frozen corn?
Absolutely! Fresh corn kernels are a fantastic substitute and will give the casserole a naturally sweet crunch just like frozen corn but with an even fresher taste.
Is this Veggie Casserole Recipe gluten-free?
As written, the recipe contains crackers or breadcrumbs that usually have gluten. However, you can use gluten-free crackers or breadcrumbs to make it safe for gluten-sensitive eaters.
Can I make this dish vegan or dairy-free?
Yes, you can swap the cheeses and sour cream for plant-based alternatives and use a dairy-free creamy soup to adapt the recipe while keeping the flavor rich and satisfying.
What other vegetables can I add or substitute?
Feel free to experiment with bell peppers, green beans, mushrooms, or peas. Just keep the vegetable volume roughly the same to maintain the right texture balance.
How long can I prepare this Veggie Casserole Recipe ahead of time?
You can assemble the casserole a day before baking. Keep it covered in the refrigerator and bake when ready—it will save you time without compromising taste.
Final Thoughts
This Veggie Casserole Recipe is a true crowd-pleaser, bringing together simple ingredients in a cozy, irresistible way that feels like home. I can’t recommend it enough for those nights when you want something wholesome, tasty, and straightforward to prepare. Trust me, once you try it, it’ll become a staple you turn to again and again.
Print
Veggie Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Course, Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A hearty and cheesy veggie casserole featuring tender broccoli, cauliflower, carrots, zucchini, and corn all baked together in a creamy mushroom sauce with a crispy buttery cracker topping. Perfect as a comforting main course or a satisfying side dish.
Ingredients
Vegetables
- 2 cups broccoli florets
- 1 cup cauliflower florets
- 1 cup sliced carrots
- 1 zucchini, sliced
- 1 cup frozen corn
- 1 small onion, chopped
- 2 cloves garlic, minced
Wet Ingredients and Cheeses
- 1 tablespoon olive oil
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- 1 can (10.5 oz) cream of mushroom soup
- ½ cup sour cream
Seasonings and Topping
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup crushed buttery crackers or breadcrumbs
- 2 tablespoons melted butter
Instructions
- Prepare the baking dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch casserole dish to prevent sticking.
- Sauté vegetables: In a large skillet over medium heat, warm the olive oil. Add the chopped onion, minced garlic, sliced carrots, zucchini, and frozen corn. Cook for about 5 to 6 minutes, stirring occasionally, until the veggies soften slightly while retaining some bite.
- Cook broccoli and cauliflower: Steam or microwave the broccoli florets and cauliflower florets just until tender but not mushy, about 3-4 minutes, then drain well.
- Mix creamy base: In a large mixing bowl, combine the cream of mushroom soup, sour cream, shredded cheddar cheese, grated Parmesan, dried thyme, salt, and black pepper. Stir until smooth and well blended.
- Fold in vegetables: Add the sautéed and steamed vegetables to the creamy mixture and gently fold until all vegetables are evenly coated with the sauce.
- Assemble casserole: Transfer the veggie mixture into the prepared casserole dish, spreading it evenly for uniform baking.
- Add topping: In a small bowl, mix the crushed buttery crackers or breadcrumbs with melted butter until combined. Sprinkle this mixture evenly over the top of the casserole to create a golden, crispy crust.
- Bake: Place the casserole in the preheated oven and bake for 25 to 30 minutes, or until the casserole is hot and bubbly and the topping is golden brown.
Notes
- You can substitute other vegetables such as green beans or bell peppers based on preference or availability.
- For a lighter version, opt for low-fat sour cream and reduced-fat cheeses to reduce calories and fat.
