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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.
Table of Contents
Recipe ingredients
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.
- Velveeta: If you don’t adore this melty, creamy, nostalgic processed cheese product, substitute homemade cheese sauce.
- 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 place 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 cheese is melted and 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.
- More vegetables: Substitute your favorite blend or swap in green beans, zucchini, or peas.
Recipe FAQ’s
Can I make this casserole in an aluminum foil pan?
Yes! I’ve successfully made this vegetable casserole in a 9-inch by 13-inch foil pan.
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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.
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.
- 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.
- 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 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.
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