... Print

Easy Creamy Cheesy Vegetable Casserole for Dinner

A close-up of a creamy vegetable casserole slice featuring zucchini and a crispy, golden breadcrumb topping.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This is the ultimate comfort food: an easy vegetable casserole packed with broccoli, carrots, and peas in a rich, cheesy cream sauce, topped with a crunchy layer. It is perfect for weeknight dinners, holidays, or potlucks, and picky eaters will love it.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1 cup shredded sharp cheddar cheese, divided
  • 1 (10.5 ounce) can condensed cream of mushroom soup
  • 1 (10 ounce) package frozen mixed vegetables (broccoli, carrots, peas, cauliflower), thawed
  • 1 cup cooked rice or pasta (optional, for a heartier meal)
  • 1 cup panko breadcrumbs
  • 1 tablespoon melted butter

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Make the cheese sauce: Melt 2 tablespoons of butter in a medium saucepan over medium heat. Whisk in the flour and cook for one minute, stirring constantly.
  3. Gradually whisk in the milk until the mixture is smooth. Continue cooking, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes.
  4. Remove the saucepan from the heat. Stir in the salt, pepper, and garlic powder. Add the cream of mushroom soup and half of the shredded cheddar cheese (1/2 cup). Stir until the cheese is fully melted and the sauce is smooth.
  5. In a large bowl, combine the thawed mixed vegetables and the optional cooked rice or pasta. Pour the cheese sauce over the vegetables and stir gently to coat everything evenly.
  6. Transfer the vegetable mixture to your prepared baking dish. Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the top.
  7. In a small bowl, toss the panko breadcrumbs with 1 tablespoon of melted butter. Sprinkle this mixture over the cheese layer.
  8. Bake for 25 to 30 minutes, or until the casserole is bubbly around the edges and the topping is golden brown.
  9. Let the casserole rest for 5 minutes before you serve it. This easy veggie bake is ready for your family dinner.

Notes

  • For a richer flavor, use fresh vegetables instead of frozen, but steam or blanch them briefly first.
  • If you want this casserole to be a main dish, add 1 cup of cooked shredded chicken or turkey to the vegetable mixture.
  • You can prepare this entire casserole, cover it, and refrigerate it up to 24 hours ahead of time. Add about 10 extra minutes to the baking time if baking straight from the refrigerator.

Nutrition

Find it online: https://carlacooking.com/easy-creamy-vegetable-casserole-recipe/