Vegetable Casserole

This post may contain affiliate links. For more information, please see our affiliate policy.

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.

Baked vegetable casserole in a baking dish.


 

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.

Recipe ingredients

Labeled ingredients for vegetable casserole.

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

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

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.
Baked vegetable casserole in a baking dish.

Frequently Asked Questions

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.

How do you make a vegetable casserole?

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.

What are the 5 components of a casserole?

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.

More recipes to try

Join Us

HUNGRY FOR MORE? Sign up for our weekly newsletter and follow along on FacebookPinterest, and Instagram for our latest recipes! Tag all your glorious creations #culinaryhill so we can eat vicariously through you.
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.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12 servings (1 cup each)
Course Side Dish
Cuisine American
Calories 178
5 from 164 votes

Ingredients 

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

  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.

Nutrition

Serving: 1cupCalories: 178kcalCarbohydrates: 7gProtein: 11gFat: 12gSaturated Fat: 5gCholesterol: 24mgSodium: 967mgPotassium: 196mgSugar: 5gVitamin A: 831IUVitamin C: 1mgCalcium: 328mgIron: 1mg
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
Website | + posts

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.

Quick & Easy Meals in Under 30 Minutes!
15 simple recipes for busy weeknights.

You May Also Like

Questions and Comments

Thank you for your comments! Please allow 1-2 business days for a reply. Our business hours are Monday through Friday, 9:00 am PST to 5:00 pm PST, excluding holidays. Comments are moderated to prevent spam and profanity.

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. 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.)

    1. 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

  2. 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.5 stars

    1. 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

  3. 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!!!

    1. 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

  4. 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!5 stars

  5. How much homemade cheese sauce would I need? Would I just pour it over the veggies or mix it into the veggies?

    1. 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

  6. Not a fan of Velveeta cheese, so I use La Preferida Chedder Cheese Sause. Just add a little whole milk and I like to also spice it up with a little cayenne pepper and smokey paprika. Pour over prepared veggies mix top with your cracker topping and bake. Yum!!!

  7. Quick question about the cheese: can I slice cheese from the cheddar cheese block and use that in place of velveeta cheese? Or it has to be some sort of cheese sauce?

    1. Hi Yi, I haven’t tried it with just cheddar alone. It probably would work, but I think a cheese sauce would taste better if you are trying to avoid using Velveeta. – Meggan

  8. I added macaroni pasta (pre-cooked) and a nachos cheese sauce to the other ingredients. It was delicious, we enjoyed and a great way to use up the biscuits crumbs here. Thanks for a great recipe.

  9. Hello Meggan. The 2 cups of homemade cheese sauce is a sufficient amount to replace the velveeta right?

    1. This is my favorite vegetable recipe for the colder holidays and for Christmas in July! I’ve even diced up the Velveeta into small pieces mixed in with the veggies and topped it with the Ritz/butter mixture and heated it in the crock pot to not have to use the oven in warm months. It takes a little bit longer but as long as the veggies are hot going in it’s still pretty fast!5 stars

  10. I love this recipe! My family loves it, my coworkers love it because I always bring it for potluck and my neighbors love it. And it seriously can’t be easier! Thank you so much for this!

  11. I want to try this recipe for New Years Day dinner. In the comments I see that someone as about a Mayo substitute and another saying they didn’t use the celery. BUT, there is no mayo or celery in the ingredient list. So I’m a little concerned that something might have been left out and the dish might not turn out.

    1. Hi Hilke, my original recipe called for 1 cup of celery and 1 cup of mayonnaise. I updated the recipe and this is absolutely delicious. I hope you try it! – Meggan

  12. Absolutely everyone in the family loves this recipe. And the best part is it’s easy. I use Aldi’s velveeta cheese and buy the 60 ounce bag of mixed veggies at Walmart. I always double the recipe so I have leftovers5 stars

  13. 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. Oooo I love this idea Shauna! Can’t wait to try both the original recipe and the leftover’s idea. Single mom’s dream when you get two for ones like this.

    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