Vegetable Casserole, exactly the way my mom made it for big dinners and holidays. Frozen mixed veggies topped with Velveeta cheese and covered with buttery cracker crumbs, then baked until piping hot. Watch it disappear, scoop after cheesy, crunchy scoop.

Baked vegetable casserole in a baking dish.

When there’s stuffing, sweet potatoes, mashed potatoes, and pie, it’s easy to forget the vegetables. But this beloved family recipe is one everyone insists on, and it’s usually the first thing to go.

In case you’re wondering, it’s not a gooey casserole. You don’t need canned soup, mayonnaise, sour cream, or cheese-whiz. The broccoli, cauliflower, and carrots still taste like vegetables–they just happen to be covered with cheese and crispy buttered cracker crumbs.

Easy to assemble, too, even for kids. And during the holidays, it’s one of the most delicious vegetable recipes I’ve ever had.

Recipe ingredients:

Labeled ingredients for vegetable casserole.

Ingredient notes:

  • Frozen vegetables: Package sizes may vary, so aim for about 48 ounces total (3 pounds, about 9 cups) of frozen broccoli, cauliflower, and carrots.
  • Velveeta:  🎶 It’s Velveeta versus cheddar. Our Velveeta melts much better. 🎶
  • Crackers: Or substitute Homemade bread crumbs.

Step-by-step instructions:

  1. 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.
    Frozen vegetables in a glass bowl.
  2. Transfer to a 9-inch by 13-inch baking dish. Evenly place the sliced Velveeta cheese over the vegetables.
    Frozen vegetables with velveeta on top.
  3. In a medium bowl, add crushed Ritz crackers melted butter and toss to combine. Sprinkle over Velveeta cheese.
    Frozen vegetables with velveeta and cracker crumbs on top.
  4. Bake until cheese is melted and cracker topping is golden brown, about 30 to 45 minutes.
    Baked vegetable casserole in a baking dish.

Recipe tips and variations:

  • Fresh vegetables: Instead of using frozen, go ahead and make the casserole with your favorite mix of fresh vegetables. Just be sure to blanch them in boiling water until they’re tender, then drain and pat dry. You will need about 9 cups of chopped vegetables to make the recipe. (See my tutorial on how to blanch broccoli for more information.)
  • Other vegetables: Go ahead and shop the freezer aisle for different varieties of vegetables to use: julienned bell peppers, green beans, or peas.

Baked vegetable casserole in a baking dish.

More family favorites:

A pan of vegetable casserole with Velveeta and cracker crumbs.

Vegetable Casserole

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.
5 from 14 votes
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Servings 12 servings (1 cup each)
Course Side Dish
Cuisine American
Calories 178

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 melted butter and 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

  1. 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.
  2. Velveeta: If you don't adore this melty, creamy, nostalgic processed cheese product, substitute homemade cheese sauce.
  3. Crackers: Or substitute homemade bread crumbs.
  4. Yield: This recipe makes about 12 (1-cup servings).
  5. Storage: Store leftovers covered in the refrigerator for up to 4 days.
  6. 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.
  7. More vegetables: Substitute your favorite blend or swap in green beans, zucchini, or peas.

Nutrition

Serving: 1cupCalories: 178kcalCarbohydrates: 7gProtein: 11gFat: 12gSaturated Fat: 5gCholesterol: 24mgSodium: 967mgPotassium: 196mgSugar: 5gVitamin A: 831IUVitamin C: 1mgCalcium: 328mgIron: 1mg
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Meggan Hill

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Comments

  1. This actually made frozen mixed vegetables taste good. I added Asiago and omitted celery (yuck lol). But the real coup was using the leftovers for breakfast. I added a shredded potato, an egg and salt and pepper. Made vegetable hash brown patties. They are the bomb.5 stars

    1. Hi Gina, not that I’ve tested and can fully approve. In theory, Greek yogurt “might” work, but I have no idea honestly. Can you tell me if you’re trying to reduce the calories, or what your goal is? I know you probably won’t reply back or visit the site again, but if I know what you’re trying to accomplish I can test some variations and see what happens. Thanks. Sorry about that! -Meggan

    1. Hi Susan, yes, you can definitely assemble it a day ahead and leave it in the refrigerator. I think panko would make an excellent substitute for the Ritz crackers, too! Thanks. -Meggan