Vegetable Bake
Vegetables are cooked in a creamy sauce, topped with a crispy topping, and baked until golden.
Servings: 4
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
California blend includes broccoli, cauliflower, and carrots.
Leftovers will keep in an airtight container in the refrigerator for 3 days.
Nutrition
Calories: 569kcal | Carbohydrates: 33g | Protein: 23g | Fat: 40g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 1168mg | Potassium: 468mg | Fiber: 5g | Sugar: 3g | Vitamin A: 6801IU | Vitamin C: 12mg | Calcium: 513mg | Iron: 2mg