Vegetable Casserole Recipe

If you’re looking for a vegetable side dish to feed a crowd, you’ve hit the jackpot with this Vegetable Casserole! Combine frozen vegetables with common pantry items for a quick and easy make-ahead masterpiece.

Fresh vegetables can be used in replace of the frozen, or try my tips to make it healthier!

What vegetables are in the frozen mixed vegetables?

I used the mixed variety of broccoli, cauliflower, carrots, and corn, but you can use any of your favorite 20 ounce mixed vegetable package. Just follow the cooking directions on the package of your choosing.

Can I use fresh vegetables instead of frozen vegetables?

Yes! There are about 4 cups vegetables in a 20 ounce package of frozen vegetables.

To get the fresh equivalent of the frozen vegetables, substitute:

• 1 head broccoli
• ½ head of cauliflower
• 3 medium carrots
• 2 ears fresh corn

Do I need to cook the fresh vegetables?

No. Since we are baking the casserole in the oven, the vegetables will cook through until tender, without becoming mushy. The only added work that comes from using fresh vegetables is the washing and chopping.

How do I measure the size of my baking dish?

To determine the length by width, measure inside edge to inside edge, as to not include the thickness of the pan in the measurement. To determine depth, place your ruler straight up from the bottom of the pan without slanting the ruler. To determine volume, pour pre-measured water by the cupful until it is filled to the brim. An 11 x 7 x 1 ½ inch baking dish will hold 10 cups volume.

What if I don’t have an 11 x 7 x 1 ½ inch baking dish?

Use a 9 x 9 x 2 inch square baking pan, as they are the same volume, but decrease the oven temperature to 325 degrees and increase the baking time to 40-45 minutes. The casserole will be thicker which means the vegetables will take longer to cook through. The reduced oven temperature prevents the casserole from over browning.

How can I make this casserole healthy?

If you want more of a tangier taste, use a combination of ⅓ cup each mayo, sour cream, and Greek yogurt.

If you want to use healthy fats, replace the Ritz crackers and butter with an equal amount of whole wheat crackers and olive oil.

Vegetable Casserole

If you’re looking for a vegetable side dish to feed a crowd, you’ve hit the jackpot with this Vegetable Casserole! Combine frozen vegetables with common pantry items for a quick and easy make-ahead masterpiece. Fresh vegetables can be used in replace of the frozen, or try my tips to make it healthier!

Course Side Dish

Cuisine American

Keyword casserole, thanksgiving, vegetables

Prep Time 5 minutes

Cook Time 35 minutes

Total Time 40 minutes

Servings 8 servings

Calories 478kcal

• 1 (20 ounce) package frozen mixed vegetables
• 1 cup onion chopped
• 1 cup celery chopped
• 1 cup cheddar cheese shredded
• 1 cup mayonnaise
• 1 1/2 cups Ritz cracker crumbs
• 1/2 cup butter melted (1/2 stick)

• Cook the frozen vegetables according to the package directions. Drain well. 
• Combine cooked vegetables, onion, celery, cheese, and mayonnaise in a large bowl, stirring well. Spoon the mixture into a greased 11 x 7 x 1 1/2 inch baking dish.
• Combine cracker crumbs and butter. Stir well. Sprinkle crumb mixture evenly over the casserole. Bake at 350 degrees for 30 to 35 minutes or until thoroughly heated.

Recipe Notes

Adapted from Genius Kitchen.

Nutrition

Calories: 478kcal