Vegetable Casserole
97 Comments
Posted: 04/08/25
Updated: 09/06/22
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This cheesy Vegetable Casserole is an absolute showstopper! Packed with broccoli, cauliflower, water chestnuts, and bean sprouts, it’s then smothered in a gooey layer of cheddar and mozzarella cheeses. Perfect for holidays or special occasions, this dish is a crowd-pleaser! Plus, it’s a lifesaver for busy hosts – prep it ahead of time and pop it in the oven when ready to serve.
Weekends are made for lazy mornings don’t you agree? An easy egg bake for breakfast and maybe a Lifetime movie in the afternoon. Cuddled up with the kiddos on the couch? Yes, that’s the start of a perfect weekend!
What makes a weekend even better is a potluck with friends. Gather everyone together and bring a bunch of food like seven layer salad, potato salad and this easy vegetable casserole.
Why You’ll Love this recipe
- This is a wonderful way to sneak veggies into a meal.
- This easy vegetable casserole recipe uses frozen cauliflower and broccoli so there is a short prep time.
- Casseroles are travel-friendly, so if you’ve got a bit of a drive to your potluck then this is just the thing to bring.
Reader Love
Excellent! Made it just like the recipe and took it to a party…..compliments all around!
Ingredients Needed
- Frozen cauliflower – Cauliflower takes on the flavor of other ingredients really well, so it’s perfect for this easy vegetable casserole recipe
- Frozen broccoli – I love broccoli in a veggie casserole because it adds a little color.
- Canned sliced water chestnuts – The crispy texture of water chestnuts adds so much to this tasty casserole.
- Canned bean sprouts – Feel free to leave these out if you’re not a fan of bean sprouts.
- Cream of mushroom soup – Cream of chicken soup also works to make a creamy and delicious vegetable casserole.
- Mayonnaise – Even if you’re not a fan of mayo, trust me it really makes all of the difference for the creamiest results.
- Yellow onion – Dice up some yellow onion to add loads of flavor into this really simple recipe.
- Eggs – Use egg to add a little bit of structure into the filling for vegetable casserole.
- Salt & ground black pepper – All you need to season this dish is a little bit of salt and black pepper.
- Cheddar cheese – Make an ooey gooey topping with freshly shredded cheddar cheese.
- Mozzarella cheese – For the cheesiest results, shred your own mozzarella from the block.
How to make Vegetable Casserole
Stir together the soup, eggs, onions, water chestnuts, mayonnaise, salt and pepper in a mixing bowl
Start assembling the casserole by layering half of the broccoli, cauliflower, bean sprouts & water chestnuts to the bottom of the pan.
Pour half of the combined cheese sauce over the cauliflower mixture.
Sprinkle half the cheese on top. Repeat the layers.
Bake at 350 degrees Fahrenheit for an hour to a hour and fifteen minutes or until the cheese is golden brown on top and the vegetables are cooked through.
Pro Tips
- Make sure to purchase broccoli florets and not broccoli cuts. The florets will have less broccoli stalks.
- Feel free to change up the flavor with different spices, fresh herbs and cheeses. This is a great base recipe to customize!
- Add a crunchy Ritz cracker or breadcrumb topping covered in melted butter for a tasty texture!
- Taking this casserole to a pot luck? Make it in a disposable aluminum pan so it is one less thing for the host to clean and you don’t need to worry about getting your dish back!
- If you plan to freeze this casserole, don’t thaw the vegetables, just add them to the casserole dish while they are still frozen and put the dish right into the freezer.
- If cheese starts to brown before cooking time is done simply cover with foil and continue baking.
FAQs
Can Mixed Vegetable Casserole be made in the Crock Pot?
You bet! Combine the ingredients in the same layers and heat on low for four hours or until heated through.
Can I use fresh vegetables instead of frozen?
Absolutely! You’ll need four cups vegetables and you can certainly use your favorites! No need to steam them, just follow the same directions substituting fresh vegetables for the frozen.
Do I cook vegetables before putting them in the casserole?
Nope! One of the great parts of this recipe is that you do not have to blanche or cook any of the veggies before you add them to the casserole dish. The casserole bakes long enough that the vegetables will be cooked to perfection.
What can I add to vegetable casserole?
There are loads of different vegetables that you can add into this dish. Canned or frozen corn would be tasty, and you also add green beans, spinach, zucchini, carrots, diced red bell pepper and so much more. You could even make brussels sprouts taste good in this dish — asparagus is good too! Add any and all of your favorite veggies!
This casserole can also be great with different types of meat. Ham and bacon would be so tasty. Some shredded chicken would be so yummy too. Add more flavor with ingredients like fresh basil or thyme or even some minced garlic!
Do I bake this covered or uncovered?
Start baking the vegetable casserole uncovered. If you notice the cheese is starting to get a little brown before the timer goes, cover it with foil for the rest of the time.
Storage & Reheating
Fridge: Store leftover vegetable casserole in an airtight container the refrigerator for up to three days.
Freezer: You can freeze this casserole in a freezer safe dish for up to three months. Thaw in the fridge overnight prior to baking.
Simply reheat leftover vegetable casserole in the microwave. Leave it uncovered so the veggies don’t get soggy.
If you are looking for a comforting side dish for the holidays or entertaining, then this mixed vegetable casserole is your answer!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Vegetable Casserole Recipe
This delicious vegetable casserole recipe is the perfect side dish for the holidays and entertaining!
Video
Ingredients
- 16 ounce package frozen cauliflower thawed
- 16 ounce package frozen broccoli thawed
- 8 ounce canned sliced water chestnuts drained
- 8 ounce canned bean sprouts drained
- 10.5 ounce can cream of mushroom soup
- 1 cup mayonnaise
- 1 yellow onion diced
- 2 eggs beaten
- 1 teaspoon salt
- Ground black pepper To taste
- 8 ounces cheddar cheese Shredded
- 8 ounces mozzarella cheese Shredded
Instructions
- Preheat oven to 350 degrees Fahrenheit. Grease a 9×13 inch glass baking dish with non-stick spray. Set aside.
- In a mixing bowl combine soup, eggs, onions, mayonnaise, salt and pepper.
- In prepared glass dish, put half of the broccoli, cauliflower, bean sprouts and water chestnuts. Pour half of the combined soup mixture over the cauliflower mixture. Then sprinkle half the cheese on top. Repeat layer.
- Bake in preheated oven at 350 degrees Fahrenheit for an hour to an hour and fifteen minutes or until the cheese is golden brown on top and the vegetables are cooked through.
Tips
If cheese starts to brown before cooking time is done simply cover with foil and continue baking.
Fridge: Store leftover vegetable casserole in an airtight container the refrigerator for up to three days.
Freezer: You can freeze this casserole in a freezer safe dish for up to three months. Thaw in the fridge overnight prior to baking.
Simply reheat leftover vegetable casserole in the microwave. Leave it uncovered so the veggies don’t get soggy.
Nutrition Information
Calories: 333kcal (17%), Carbohydrates: 10g (3%), Protein: 13g (26%), Fat: 26g (40%), Saturated Fat: 9g (56%), Cholesterol: 71mg (24%), Sodium: 767mg (33%), Potassium: 374mg (11%), Fiber: 2g (8%), Sugar: 3g (3%), Vitamin A: 605IU (12%), Vitamin C: 55.4mg (67%), Calcium: 269mg (27%), Iron: 1.4mg (8%)
What to Serve with Vegetable Casserole
Serve this on a busy weeknight with an easy protein like blackened chicken or parmesan crusted chicken. It’s also so tasty served alongside parmesan crusted tilapia!
If you’re serving it at a potluck then pair it alongside other tasty casseroles! My ground beef casserole is perfect, and cheesy ham casserole is also a great option.
More of My Favorite Veggie Recipes!
- Vegetable and Cheesy Chicken Rice Casserole Recipe is the perfect throw it all in and go do something else while it cooks meal!
- Easy Oven Roasted Vegetables is the ultimate weeknight side dish! Double up the recipe for a little meal prep.
- This Kid Friendly Vegetable Recipes round up is just the inspiration you need to get your kiddos to eat their greens!
- Crispy Broccoli in Air Fryer is going to be a bit at the dinner table and only needs 5 ingredients
Lg says
could green beans be substituted for the broccoli?
Julie Evink says
Yes!
Christine says
Can this be made up a day or two ahead of time?
Brooke Kill says
I’m sure it can!
Sandra says
I want to make this but friend is a vegetarian who hates mushrooms. Can I use any other kind of soup?
Julie Evink says
Any type of cream of “something” soup should work!
Alyssa says
“I haven’t even made this but I’m going to leave a 5 star review” is absurd and unhelpful
Linda says
Excellent! Made it just like the recipe and took it to a party…..compliments all around!
Sarah Hill says
Great to hear! Love when it pleases a crowd! Thanks for sharing and rating!
Thomas Majerus says
Great
Sarah Hill says
Thanks!
Jasmine Hill says
Loved this!
Courtney says
Thank you!