Go Back
–+ servings
vegetable casserole recipe

Hearty Vegetable Casserole Recipe for Comforting Family Nights

A comforting vegetable casserole recipe that transforms ordinary veggies into a crowd-pleasing dish, perfect for family dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 tablespoons Olive Oil Provides fat for cooking and flavor; substitute with vegetable oil or butter if needed.
  • 1 medium Chopped Onion Adds sweetness and depth to the dish; yellow or white onions work best.
  • 2 cloves Garlic (minced) Enhances flavor with a pungent aroma; you can swap with garlic powder (1/4 teaspoon).
  • 2 cups Broccoli Florets Provides a vibrant texture and nutrients; fresh or frozen works (thaw before using).
  • 2 cups Cauliflower Florets Adds creaminess and a mild flavor; if unavailable, use extra broccoli instead.
  • 1 cup Carrot Slices Supplies sweetness and color; opt for pre-shredded carrots to save time.
  • 10.5 ounces Cream of Mushroom Soup Acts as a base for the creamy sauce; homemade cream sauce or any cream soup are good substitutes.
  • 1/2 cup Milk Thins the sauce for a creamy texture; use dairy-free milk for a lactose-free option.
  • 1 cup Shredded Cheddar Cheese Provides a creamy, melt-in-your-mouth topping; mozzarella or a cheese blend can be used as variations.
  • 1 teaspoon Salt Enhances overall flavor; adjust to taste preferences.
  • 1/2 teaspoon Black Pepper Adds a hint of heat; optional depending on your taste for spicy.

Equipment

  • oven
  • skillet
  • baking dish
  • mixing bowl

Method
 

Step-By-Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish with olive oil or cooking spray.
  2. In a large skillet over medium heat, warm a drizzle of olive oil. Add chopped onion and minced garlic, sauté until soft and fragrant, about 5 minutes.
  3. Stir in broccoli florets, cauliflower florets, and carrot slices. Cook for 5 to 7 minutes until slightly tender.
  4. In a mixing bowl, whisk together the cream of mushroom soup, milk, salt, and black pepper until smooth. Pour over the sautéed vegetables and stir to coat.
  5. Pour the vegetable and sauce mixture into the prepared baking dish and sprinkle shredded cheddar cheese on top.
  6. Bake for 30 to 35 minutes until the cheese is melted, bubbly, and golden brown around the edges.
  7. Let the casserole cool for about 5 to 10 minutes before serving.

Nutrition

Serving: 1servingCalories: 290kcalCarbohydrates: 24gProtein: 8gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 500mgPotassium: 500mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 30mgCalcium: 200mgIron: 1mg

Notes

Avoid overcooking the vegetables to maintain their vibrant texture. Consider adding a crunchy topping for extra texture and experiment with different flavors in the casserole.

Tried this recipe?

Let us know how it was!