Cheesy Vegetable Casserole
This cheesy vegetable casserole combines broccoli, cauliflower and carrots with a creamy Velveeta mushroom sauce and crispy breadcrumb topping.
Servings: 6
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
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.
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
Calories: 196kcal | Carbohydrates: 22g | Protein: 14g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 21mg | Sodium: 1038mg | Potassium: 429mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5211IU | Vitamin C: 10mg | Calcium: 270mg | Iron: 1mg
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