This vegetable bake features simple ingredients and easy prep, making it perfect for busy weeknights.
Loaded with mixed veggies and cheese in a creamy soup base, this vegetable bake recipe is baked under a crispy cracker topping that’s just *chef’s kiss*!
This Vegetable Bake Recipe Will Be a Crowd Favorite Because…
- This hearty and wholesome casserole couldn’t be quicker or easier, it uses ready-made frozen veggies and canned soup!
- Meat-free and budget-friendly, this easy recipe will surely be a hit with its savory flavors.
- Kids will love this uber-cheesy recipe with its crunchy, buttery topping!
Ingredients
Vegetables: Pick veggies the family likes and sneak in some extras for a boost of flavor and texture. California blend (broccoli, cauliflower, and carrots), a southwest blend with bell peppers, onions, and corn, or use what’s in the fridge, the garden, or in season.
Soup: Cream of mushroom soup is a pantry staple for quick sauces with lots of savory flavor. Cream of celery is a great option and remember, the store brand is just fine.
Cheese: Cheddar provides a robust flavor to vegetable bake, but any single cheese or combination of cheeses will work. Mozzarella, Monterey Jack, and a Mexican or Italian blend add amazing flavor as well.
Variations
- No Ritz crackers? Use Saltines, French fried onions, seasoned Panko breadcrumbs, or croutons.
- This is a great dish for using up leftover meat like chicken, turkey, ground beef, and even shrimp.
How to Make a Vegetable Bake
- Cook vegetables and prepare the sauce ingredients.
- Toss to combine and transfer the mixture to a prepared baking dish.
- Combine butter, cheese, and crackers, and sprinkle over the casserole.
- Bake (recipe below).
Recipe Tips
- For an extra crispy topping, place vegetable bake under the broiler until it’s golden brown and the cheese is bubbly.
- Prep vegetable bake (without the topping) a day ahead and keep it covered in the refrigerator. Add topping and bake as directed (you may need a few extra minutes if the casserole is cold).
Storing Vegetable Bake
Keep leftover vegetable bake covered in the refrigerator for up to 3 days and reheat in the microwave.
Portions can be frozen in zippered bags for up to one month, however, the veggies won’t be as firm once thawed. Add a fresh batch of cooked veggies and cheese before reheating or toss them into a minestrone.
More Vegetable Side Dishes
Did you make this Vegetable Bake Recipe? Be sure to leave a comment and a rating below!
Vegetable Bake
Equipment
Ingredients
- 16 ounces frozen mixed vegetables California blend recommended
- 8 ounces cheddar cheese shredded, about 2 cups, divided
- 1 (10.5 ounce can) condensed cream of mushroom soup
- ½ cup sour cream
- ⅓ cup milk
- ¾ teaspoon onion powder
- 1 cup ritz crackers crushed, 1 sleeve
- 3 tablespoons salted butter
Instructions
- Preheat the oven to 350°F. Grease a 2-quart baking dish.
- Cook the vegetables according to the package directions.
- In a large bowl, combine 1 cup of cheese, condensed soup, sour cream, milk, and onion powder. Stir well to combine. Add the cooked vegetables, toss to combine, and transfer to the prepared dish.
- In a small bowl, melt the butter. Add the crushed crackers and remaining cheddar cheese and stir to combine. Sprinkle over the casserole.
- Bake for 30 to 35 minutes until golden brown.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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