Perfect! Cheesy vegetable casserole is warm, comforting, and a great way to get your veggies in with a cheesy twist. Here’s an easy version:
Cheesy Vegetable Casserole
Ingredients (6 servings)
- 4 cups mixed vegetables (fresh, frozen, or a mix: broccoli, cauliflower, carrots, green beans)
- 2 cups shredded cheddar cheese (or a mix of cheddar and mozzarella)
- 1 can (10.5 oz) cream of mushroom or cream of celery soup
- ½ cup milk
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt & pepper, to taste
- 1 cup breadcrumbs or crushed crackers (optional topping)
- 2 tbsp butter, melted (for topping)
Instructions
- Preheat oven
- 350°F (175°C). Grease a 9×13 baking dish.
- Prepare the vegetables
- If using fresh, steam or boil until just tender (5–7 min).
- Frozen veggies can be used directly.
- Mix the casserole
- In a large bowl, combine vegetables, 1 ½ cups cheese, soup, milk, garlic powder, onion powder, salt, and pepper.
- Stir until well combined.
- Assemble
- Pour mixture into prepared baking dish.
- Sprinkle remaining ½ cup cheese on top.
- Optional: mix breadcrumbs with melted butter and sprinkle over the top for a crunchy finish.
- Bake
- 25–30 minutes, until bubbly and cheese is melted.
- If using topping, bake 5–10 minutes longer until golden brown.
- Serve
- Let cool 5 minutes before serving. Perfect as a side or even a main with some bread.
Tips
- Swap the soup for homemade cream sauce (butter + flour + milk) for a fresher taste.
- Add cooked rice or pasta to make it a heartier meal.
- Mix in cooked chicken, bacon, or ham for extra protein.
- Experiment with cheeses: Monterey Jack, Gruyère, or Pepper Jack for different flavors.
If you want, I can give a “super quick 20-minute cheesy vegetable casserole” that uses frozen veggies, shredded rotisserie chicken, and a shortcut cheese sauce—ready fast and still delicious.
Do you want me to give that version?
