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Vegetable Casserole, just like mom used to make! Made with frozen veggies, Velveeta, and buttery cracker crumbs, it’s always the first side dish to disappear.
I grew up eating frozen vegetables microwaved with Velveeta over the top, and I credit my mom’s ingenuity in that regard to my lifelong love of vegetables. I don’t normally eat them with Velveeta on a regular day, obviously, but for holidays, it’s all about the memories!
This Vegetable Casserole was always the simplest recipe to make and the first dish to disappear at the table. With just a handful of ingredients and the easiest prep, it’s a host’s dream (and fun to pass at a potluck!). Frozen veggies, Ritz crackers, butter, and of course Velveeta, nothing could be easier. It’s naturally vegetarian, full of vegetable flavors, and it has that awesome crunchy texture on top.
Consider it a brief respite in your otherwise full Thanksgiving-prep menu. And feel free to make it ahead! PS – my simple Cheese Sauce for Broccoli tastes great, too, if Velveeta isn’t your thing! We are neither food snobs nor food shamers on Culinary Hill.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Vegetables: Package sizes may vary, so aim for about 48 ounces total (3 pounds, about 9 cups) of frozen broccoli, cauliflower, and carrots. To substitute fresh vegetables, blanch them in boiling water until tender, then drain and pat dry. You will need about 9 cups of chopped vegetables. You need to cook the vegetables before they go in the casserole dish.
- Velveeta: If you don’t adore this melty, creamy, nostalgic processed cheese product, substitute homemade cheese sauce made with cheddar cheese.
- Crackers: Or substitute homemade bread crumbs.
Step-by-step instructions
- Preheat oven to 350 degrees. In a large microwave-safe bowl, add broccoli, carrots, and cauliflower and stir to combine. Microwave uncovered on high until the vegetables are warm, about 12 to 15 minutes.
- Transfer to a 9-inch by 13-inch baking dish. Evenly layer the sliced Velveeta cheese over the vegetables.
- In a medium bowl, add Ritz crackers and melted butter. Toss to combine. Sprinkle over Velveeta.
- Bake until the cheese is melted and the cracker topping is golden brown, about 30 to 45 minutes.
Recipe tips and variations
- Yield: This recipe makes about 12 (1-cup servings).
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: The vegetables can be cooked and the casserole assembled a day in advance (even the Velveeta and buttery crumbs). Store covered with plastic wrap in the refrigerator.
- Customize your filling: Substitute your favorite blend or swap in green beans, zucchini, peas, onions, peppers, eggplant, or spinach.
- Change the cheese: If you loathe Velveeta, substitute cheddar cheese, Parmesan cheese, feta, ricotta, or homemade cheese sauce.
- Different toppings: For a gluten-free toppping, make breadcrumbs with your favorite gluten-free bread. Or, substitute chopped nuts like pecans, walnuts, or cashews for a low-carb topping (toss with olive oil and fresh herbs if desired).
- To go: Prepare this Vegetable Casserole in the oven-safe insert of a 9×13-inch crockpot and then tote it with you to your holiday gathering. Bonus, you won’t have to ask your host to keep it warm!
- More vegetable side dishes: Round out your menu with Roasted Butternut Squash, Roasted Brussels Sprouts with Bacon, Sweet Potato Casserole, Cauliflower Gratin, Corn Casserole, or Slow Cooker Green Bean Casserole.
- Breakfast casserole recipe: Looking for a casserole to start your morning? Assemble my Overnight Breakfast Casserole the night before, then bake in the morning right before brunch.
Frequently Asked Questions
Yes! I’ve successfully made this vegetable casserole in a 9-inch by 13-inch foil pan.
Start by cooking your frozen vegetables in the microwave. Then, transfer to a baking dish. Top with slices of Velveeta cheese, then sprinkle with top with crushed Ritz crackers tossed in butter. Bake at 350 degrees for 30 to 45 minutes, until the crackers are browned and the casserole is hot and bubbly.
Main dish casseroles are usually, made up of these standard components: a protein, a starch, a vegetable, a sauce, and cheese. It’s all the courses of a meal combined into one! Side dish casseroles may not have all the components.
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Vegetable Casserole
Ingredients
- 1 (16 ounce) bag broccoli frozen (see note 1)
- 1 (16 ounce) bag carrots frozen
- 1 (16 ounce) bag cauliflower frozen
- 1 (16 ounce) package Velveeta sliced (see note 2)
- 1 roll Ritz crackers crushed (see note 3)
- 1/4 cup butter melted (½ stick)
Instructions
- Preheat oven to 350 degrees. In a large microwave-safe bowl, add broccoli, carrots, and cauliflower and stir to combine. Microwave uncovered on high until the vegetables are warm, about 12 to 15 minutes.
- Transfer to a 9-inch by 13-inch baking dish. Evenly place the sliced Velveeta over the vegetables.
- In a medium bowl, add Ritz crackers and melted butter. Toss to combine. Sprinkle over Velveeta.
- Bake until cheese is melted and cracker topping is golden brown, about 30 to 45 minutes.
Recipe Video
Notes
- Vegetables: Package sizes may vary, so aim for about 48 ounces total (3 pounds, about 9 cups) of frozen broccoli, cauliflower, and carrots. To substitute fresh vegetables, blanch them in boiling water until tender, then drain and pat dry. You will need about 9 cups of chopped vegetables.
- Velveeta: If you don’t adore this melty, creamy, nostalgic processed cheese product, substitute homemade cheese sauce.
- Crackers: Or substitute homemade bread crumbs.
- Yield: This recipe makes about 12 (1-cup servings).
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
Excellent recipe!
I used fresh vegetables and boiled until just starting to soften then put in the baking dish. The rest was as per your recipe.
I am not big on cauliflower but my wife likes it and the recipe looked good so I made it. With the cheese and other veggies I found the cauliflower to be just fine. It was a very good meal.
I will be making this one again!
I’m so glad you gave it a chance, Kent. Thank you for trying it! – Meggan
Nice! We added cooked chicken, and it made for a good one-dish meal. Perfect for a bag of Normandy blend frozen veggies. (The local Walmart gave us an entire 3lb. bag in place of a 20oz steamer, lol.)
Mandy, that’s such a good idea!!! I never tried it but it sounds so obvious now that you say it. I love Normandy veggies too, and I love a deal even more. 🙂 Thank you so much for this great idea. Take care and have a great week! -Meggan
I just made this so that I could try it out before I make it Christmas Eve for guests. It is going to be one of my favorites. Not only is it delicious but it is quick and easy to make. This helps cut down on the stress of cooking for guests. Keep up the great work and thank you for sharing the recipe. Cannot wait to try some of your other recipes.
You’re so welcome, MB! I’m so happy you found it easy and loved it. (It’s one of my favorites, too!) If you have any questions on any other recipes, please write! I’m happy to help. Take care and Merry Christmas! – Meggan
I cannot wait to try this with velveeta. I love love love velveeta. One question. I am going to make ahead and bake later. Should I add the cracker topping at the time I am going to bake it or will it work for me to add it and bake it tomorrow? Thanks!!!
Hi MB, you can assemble it with the topping and bake the next day. Whichever way you prefer is best. Thank you for your question, I hope you love it! – Meggan
Perhaps one of the most unhealthy vegetable dishes out there, but delicious and very simple to make! The only thing I added was roasted granulated garlic to the veggies and a little ground pepper.
Thanks for the recipe!
You’re welcome, Phil! I love that you added garlic, yum! – Meggan
It was wonderful, used it for a funeral dinner at church. Thanks
You’re welcome, Bonnie. Take care! – Meggan
How much homemade cheese sauce would I need? Would I just pour it over the veggies or mix it into the veggies?
Hi Victoria, thank you for your question! 2 cups of cheese sauce will substitute the block of Velveeta. You can pour it over the vegetables and top with the crumb topping. I hope you love it! – Meggan
I made this for a dinner with friends and it was a hit!
I’m so glad you all loved it, Marcia! Take care! – Meggan