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This cheesy vegetable casserole turns a bag of frozen vegetables into a creamy, cheesy side dish with almost no prep. Broccoli, cauliflower and carrots are covered in a rich Velveeta and mushroom sauce, then finished with crispy breadcrumbs. I love that you don’t even need to thaw the vegetables first, which makes this especially handy for busy nights. It’s cozy, simple and an easy way to make frozen veggies a lot more exciting.
Why You’ll Love It
With a colorful variety of tasty veggies and a mouthwatering creamy cheese sauce, this breadcrumb topped side dish pairs with anything, and it’s so easy to make.
No thawing needed: The frozen vegetables go straight into the baking dish, so there’s almost no prep work.
Extra creamy and cheesy: Velveeta and cream of mushroom soup make a smooth sauce that coats every piece of broccoli, cauliflower and carrot.
Easy to customize: Use your favorite frozen vegetable blend, switch up the mushrooms or give the topping extra crunch with panko or buttery crackers.
Great for busy dinners: I love having recipes like this in my back pocket because most of the ingredients can be kept in the freezer or pantry.
Also try smoked elote or mushroom foccacia bread. These recipes with frozen vegetables are also delicious, and so is creamy lemon pasta!
Cheesy Veggie Casserole Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Frozen mixed vegetables: I use a broccoli, cauliflower and carrot blend. There’s no need to thaw them first since they’ll heat in the oven before the cheese sauce is added.
Cream of mushroom soup: Makes an easy creamy base for the cheese sauce and works especially well with the added mushrooms.
Velveeta cheese: This melts especially smoothly, which is why it works so well for the creamy sauce in this casserole and other Velveeta recipes.
Butter: Adds richness and helps loosen the cheese sauce so it coats the vegetables easily.
Mushrooms: Use drained canned mushrooms for convenience or fresh sliced mushrooms if you have them.
Onion powder: Adds savory flavor without needing to chop or sauté an onion.
Breadcrumbs: Just a little on top gives the creamy casserole some contrasting crunch.
How to Make Cheesy Vegetable Casserole
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
Change the vegetables: I use broccoli, cauliflower and carrots, but another frozen vegetable blend will work. Green beans, peas and corn are all good options.
Switch the soup: If mushrooms aren’t your thing, try another condensed cream soup that pairs well with your vegetables.
Use fresh mushrooms: I prefer fresh sliced mushrooms when I have them, but drained canned mushrooms make this extra convenient.
Add more crunch: Replace the plain breadcrumbs with panko or crushed buttery crackers for a crunchier topping.
Add some cheddar: Sprinkle a little shredded sharp cheddar over the top before baking if you want an extra cheesy finish.
Serving Suggestions
With meat dishes: A mixed vegetable casserole pairs beautifully with so many different kinds of meat, poultry and even some seafood dishes. Italian beef, roasted chicken, or stuffed flank steak.
As part of a buffet: Another idea is making a batch of cheesy vegetable casserole and having it as part of a buffet spread along with homemade soda bread and perhaps some chips with tasty dips.
How to Store
Store: Keep leftover vegetable casserole in an airtight container in the refrigerator for up to 3 days.
Reheat: Microwave individual portions or reheat a larger amount in the oven until hot throughout. I prefer the oven when possible because it does a better job of bringing back some of the texture in the breadcrumb topping.
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.
Top Tips
Don’t thaw the veggies: I put them into the casserole straight from the freezer. That first 30 to 35 minutes in the oven heats them through before the sauce goes on.
Stir them halfway through: Don’t skip this little step. It helps the frozen vegetables heat more evenly so you don’t end up with cold spots.
Melt the sauce gently: Keep the saucepan over medium heat and stir until the Velveeta is completely melted and the sauce is smooth. There’s no need to rush it with high heat.
Fresh mushrooms are my pick: Canned mushrooms are convenient, but I prefer fresh when I have them because they give the casserole a little more texture.
Want more crunch?: I like regular breadcrumbs for a light topping, but panko or crushed buttery crackers are great if you want the top noticeably crunchier.
Look for bubbling edges: The casserole is ready when the sauce is bubbling and the edges are beginning to brown. Keep an eye on the breadcrumbs toward the end so they don’t get too dark.
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.
Yes, but keep in mind that Velveeta melts especially smoothly and gives this casserole its creamy sauce. If you replace it with regular cheese, the texture won’t be exactly the same. A prepared homemade cheese sauce would be a better substitute than simply swapping in the same amount of shredded cheese.
Frozen vegetables naturally release some moisture as they heat. Bake them for the full first 30 to 35 minutes and stir at least once before adding the cheese sauce. If you notice a lot of excess liquid in the bottom of the dish after the first bake, carefully drain it before adding the sauce.
You can prepare the components ahead, but for the best texture I recommend adding the breadcrumbs shortly before baking so they stay crisp. You can also make the casserole completely and reheat leftovers when needed.
Easy Velveeta 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, 10½-ounce can
- ½ Cup butter
- 8 Ounces Velveeta cheese
- 1 Can mushrooms, 4-ounce can, sliced and drained, or fresh mushrooms
- 1 Teaspoon onion powder
- 1 Tablespoon breadcrumbs, plain
Instructions
- Preheat the oven to 350 degrees F.
- Spread the frozen vegetables evenly in an oval or rectangular baking dish. Bake for 30 to 35 minutes, stirring at least once, until the vegetables are heated through.
- In a saucepan over a 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 breadcrumbs.
- Bake for 15 to 20 more minutes or until the cheese is bubbly and starting to brown around the edges.
Notes
Stir them halfway through: Don’t skip this little step. It helps the frozen vegetables heat more evenly so you don’t end up with cold spots.
Melt the sauce gently: Keep the saucepan over medium heat and stir until the Velveeta is completely melted and the sauce is smooth. There’s no need to rush it with high heat.
Fresh mushrooms are my pick: Canned mushrooms are convenient, but I prefer fresh when I have them because they give the casserole a little more texture.
Want more crunch?: I like regular breadcrumbs for a light topping, but panko or crushed buttery crackers are great if you want the top noticeably crunchier.
Look for bubbling edges: The casserole is ready when the sauce is bubbling and the edges are beginning to brown. Keep an eye on the breadcrumbs toward the end so they don’t get too dark.
Nutrition
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
- Chicken Mozzarella Sticks with Marinara offer all the gooey, cheesy goodness.
- This One Pot Cheesy Taco Pasta is a quick, flavorful, satisfying weeknight meal!
- Salmon and Fresh Vegetables in White Wine Sauce is an elegant dish.
- This Cheesy Baja Chicken & Bell Pepper Skillet is packed with bold flavors.
- This Pork Egg Roll in a Bowl is a low-carb version of traditional egg rolls.
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
I don’t care for Velveeta cheese. Can I substitute Swiss or American by equal exchange? 8 oz?
Yes, definitely. I think Swiss cheese would be really good (Emmentaler or similar) in this.
Simple to make and bursting with flavor—this recipe is a favorite among family and friends!
I made it for the first time this week. So delicious and perfect for a healthy weeknight dinner!
You had me at cheesy. So glad I get to try this recipe and it has now been a staple in my household.
I love cheese and veggies together and this recipe is so easy to put together.