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Ultimate Creamy Cheesy Vegetable Casserole

A serving of creamy vegetable casserole featuring broccoli, carrots, peas, and corn, topped with a golden, crunchy crust.
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Make this easy vegetable casserole for a comforting, cheesy side dish or main course that even picky eaters will enjoy.

Ingredients

Scale
  • 2 cups broccoli florets
  • 1 cup sliced carrots
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 can (10.5 oz) condensed cream of mushroom soup
  • 1/2 cup milk
  • 1/2 cup sour cream
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 2 cups shredded cheddar cheese, divided
  • 1 cup breadcrumbs
  • 2 tablespoons melted butter

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Cook the broccoli, carrots, peas, and corn until tender-crisp. Drain any excess water completely.
  3. In a large bowl, whisk together the cream of mushroom soup, milk, sour cream, onion powder, garlic powder, and pepper until smooth.
  4. Stir in 1 1/2 cups of the shredded cheddar cheese and the cooked vegetables until everything is well combined.
  5. Pour the vegetable mixture into the prepared baking dish.
  6. In a small bowl, mix the breadcrumbs with the remaining 1/2 cup of shredded cheese and the melted butter. Sprinkle this topping evenly over the casserole mixture.
  7. Bake for 25 to 30 minutes, or until the casserole is bubbly and the topping is golden brown.
  8. Let the casserole rest for 5 minutes before serving.

Notes

  • For a richer flavor, use homemade white sauce instead of condensed soup.
  • If you want a crispier topping, toast the breadcrumbs lightly before mixing with butter and cheese.
  • This casserole works well as a vegetarian main dish or a hearty side for holiday meals.

Nutrition

Find it online: https://delishsymphony.com/vegetable-casserole-creamy-cheesy-bake/