This cheesy vegetable bake is a delicious vegetable medley that takes mere minutes to throw together. It’s a foolproof dish prepared with frozen mixed vegetables, cream of mushroom soup, butter, cheese, and crispy bread crumbs. Serve this as a side with anything from chicken to meatloaf, steak, ribs, or your preferred protein. You just can’t go wrong with a cheesy vegetable casserole.
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If you’re looking for new vegetable casserole ideas, you can’t go wrong with this tasty recipe. Boasting a variety of tasty veggies and a creamy cheese sauce, this breadcrumb topped side dish pairs with anything, and it’s incredibly easy to make.
Why You’ll Love It
Full of flavour: The combination of vegetables and cheese is a classic one, featured in many recipes. A vegetable casserole doesn’t have to be complicated to be delicious, and this frozen vegetables casserole dish is proof of that.
Simple to prepare: Once you’ve cooked the vegetables, you just need to add the sauce and breadcrumb topping and bake. Mixed vegetable casserole is one of the easiest recipes you can make with veggies and cheese.
Versatile: Feel free to change the vegetables for any veggies you like. You can also tweak the cheese sauce and seasonings however you want.
Cheesy Veggie Casserole Ingredients
Frozen mixed vegetables are always worth having in the freezer since you can make delicious side dishes like this easy vegetable casserole recipe. The other ingredients you’ll need for the vegetable casserole are cream of mushroom soup, butter, Velveeta cheese, mushrooms, onion powder, and breadcrumbs.
How to Make This Vegetable Bake with Cheese
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Thaw and heat the frozen veggies: Cook the frozen vegetables in a casserole dish or baking dish, stirring occasionally.
Make the sauce: Warm the soup, butter and Velveeta together in a saucepan, and then add the mushrooms and onion powder and pour it over the vegetables.
Add the topping and bake: Sprinkle the breadcrumbs over the cheesy vegetable casserole and bake until golden brown at the edges and bubbling on top, then serve this tasty, easy recipe hot as a side dish.
Substitutions and Variations
Any frozen mixed veggies will work in this recipe, and frozen broccoli, peas, cauliflower, carrots, and corn all work nicely here. Fresh veggies could be used, too, but the cooking time will need to be adjusted for more dense fresh vegetables.
You can omit any kind of vegetables you don’t like, perhaps leaving the sliced mushrooms out of the recipe and swapping the mushroom soup for another creamy variety. You can also choose to use panko on top instead of regular breadcrumbs, or even crumbled Ritz crackers.
How to Serve Frozen Vegetable Casserole
A mixed vegetable casserole pairs beautifully with so many different kinds of meat, poultry and even some seafood dishes. Consider trying grilled blackened chicken, Italian beef, roasted chicken, or stuffed flank steak. Another idea is making a batch of cheesy vegetable casserole and having it as part of a buffet spread.
How to Store Vegetable Casserole Leftovers
Store: Leftovers will keep for up to 3 days in an airtight container in the refrigerator.
Reheat: Warm up leftovers in the oven or microwave.
Freeze: This vegetable casserole is suitable for freezing, and you can freeze it together or separate it into portions if you will want to thaw them individually.
Mixed Vegetable Casserole FAQs
You can definitely make this using fresh vegetables. Anything goes, such as zucchini, peas, green beans, sweet potatoes, carrots, mushrooms, eggplant, and so on.
When using fresh vegetables, bear in mind dense ones (pumpkin or carrots for example) take longer to cook than soft ones (like mushrooms or zucchini), so you’ll need to bake the dense ones for a while before adding the softer ones, so everything is done at the same time.
Velveeta is one of those things some people love and others really don’t, but you can make a mixed vegetable casserole with any kind of cheese sauce you prefer. Consider making your own with sour cream, melted butter, shredded cheddar cheese, cream cheese, chicken broth, or whatever you wish to use.
Cheesy Vegetable Casserole Recipe
Cheesy Vegetable Casserole
Ingredients
- 2 Packages mixed frozen vegetables 12 ounce packages, I used broccoli, cauliflower, and carrots
- 1 Can cream of mushroom soup 10.5 ounce can
- ½ Cup butter
- 8 Ounces Velveeta cheese
- 1 Can mushrooms 4 ounce can, sliced, drained
- 1 Teaspoon onion powder
- 1 Tablespoon bread crumbs plain
Instructions
- Preheat the oven to 350 degrees F. Spread mixed frozen vegetables evenly into an oval or rectangle baking pan (just don’t use a baking sheet). Bake for 30 to 35 minutes or until heated through. Mix at least once while baking so the vegetables thaw evenly.
- In a small pot over medium heat, mix together soup, butter, and Velveeta cheese until everything is melted and combined.
- Add sliced mushrooms and onion powder; mix well.
- Pour cheese sauce over the vegetables.
- Top with bread crumbs.
- Bake for 15 to 20 more minutes or until the cheese is bubbly and starting to brown around the edges.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
When it comes to tasty side dishes, this vegetable casserole recipe is one of the best. It’s super-simple to prepare and you can mix and match the vegetables you use. The creamy cheese sauce is lovely with the vegetables and the crispy breadcrumb topping finishes this cheesy vegetable casserole just perfectly.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti of xoxoBella is a storyteller, food lover, dog mom and adventure seeker living on the Pacific coast. She shares her passion for recipes, dogs, sustainability, adventures, travel and philanthropy, in hopes of encouraging followers to run the extra mile, try new recipes, visit unfamiliar places and stand for a cause. Bella lives with Type 1 Diabetes and Celiac Disease.
Bella Bucchiotti is a freelance food, travel, and lifestyle writer for MSN and the Associated Press Wire.
I love cheese and veggies together and this recipe is so easy to put together.