Cheesy Vegetable Casserole is a comforting, crowd-pleasing side dish made with tender vegetables, creamy cheddar sauce, and a crispy fried onion topping. This Cheesy Vegetable Casserole is easy to prepare, bakes quickly, and pairs perfectly with weeknight dinners or holiday meals.
Why You’ll Love This Recipe
- Creamy, cheesy texture with a crunchy topping
- Uses simple, pantry-friendly ingredients
- Perfect make-ahead side dish
- Family-friendly and kid-approved
- Easy to customize with different vegetables or cheeses
Cheesy Vegetable Casserole
Ingredients
- 24 ounces frozen California medley vegetables 1 1/2 pounds
- 1 10.5-ounce can cheddar cheese condensed soup
- 1/4 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- 2 cups shredded cheddar cheese divided
- 4 ounces crispy fried onions
Instructions
- Preheat the oven to 425°F. Lightly grease a 9 x 13-inch baking dish.
- Bring a large pot of salted water to a rolling boil. Add the frozen vegetables and boil for 2 to 3 minutes, just until warmed through.
- Drain the vegetables well and set aside.
- In a large bowl, whisk together the cheddar cheese soup, milk, garlic powder, onion powder, and black pepper until smooth.
- Stir in 1 1/2 cups of the shredded cheddar cheese until just combined.
- Gently fold the drained vegetables into the cheese mixture until evenly coated.
- Transfer the mixture to the prepared baking dish and sprinkle the remaining 1/2 cup shredded cheddar cheese on top.
- Bake for 20 to 25 minutes, until bubbly and heated through.
- Remove from the oven and evenly sprinkle the crispy fried onions over the top.
- Return to the oven and bake for an additional 5 minutes, or broil for 1 to 2 minutes until the onions are golden and crisp.
- Let the casserole rest for 5 minutes before serving.
Notes
Ingredients
- 24 ounces frozen California medley vegetables (1 1/2 pounds)
- 1 (10.5-ounce) can cheddar cheese condensed soup
- 1/4 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- 2 cups shredded cheddar cheese, divided
- 4 ounces crispy fried onions
Instructions
- Preheat the oven to 425°F. Lightly grease a 9 x 13-inch baking dish.
- Bring a large pot of salted water to a rolling boil. Add the frozen vegetables and boil for 2 to 3 minutes, just until warmed through.
- Drain the vegetables well and set aside.
- In a large bowl, whisk together the cheddar cheese soup, milk, garlic powder, onion powder, and black pepper until smooth.
- Stir in 1 1/2 cups of the shredded cheddar cheese until just combined.
- Gently fold the drained vegetables into the cheese mixture until evenly coated.
- Transfer the mixture to the prepared baking dish and sprinkle the remaining 1/2 cup shredded cheddar cheese on top.
- Bake for 20 to 25 minutes, until bubbly and heated through.
- Remove from the oven and evenly sprinkle the crispy fried onions over the top.
- Return to the oven and bake for an additional 5 minutes, or broil for 1 to 2 minutes until the onions are golden and crisp.
- Let the casserole rest for 5 minutes before serving.
Tips & Tricks
- Drain vegetables well to avoid a watery casserole
- Use freshly shredded cheese for better melting
- Broil briefly at the end for extra crunch
- Swap in broccoli, cauliflower, or green beans if desired
Details
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6–8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Difficulty: Easy
- Dietary Notes: Vegetarian, halal-friendly
Notes
This Cheesy Vegetable Casserole can be assembled ahead of time without the onion topping. Add the fried onions just before the final bake for best texture.
Nutrition (Approximate per serving)
- Calories: 320
- Protein: 11g
- Carbohydrates: 18g
- Fat: 22g
FAQ
Can I use fresh vegetables instead of frozen?
Yes, lightly steam or blanch them first.
Can I make this casserole ahead of time?
Yes, assemble up to 24 hours in advance and refrigerate.
Can I freeze Cheesy Vegetable Casserole?
Freezing is not recommended due to the creamy sauce.
What cheese works best?
Sharp cheddar gives the most flavor, but Colby Jack works too.
How do I prevent a watery casserole?
Drain vegetables thoroughly before mixing.
Storage
Store leftover Cheesy Vegetable Casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
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Conclusion
This Cheesy Vegetable Casserole is creamy, comforting, and incredibly easy to make. With its rich cheddar flavor and crispy onion topping, it’s a dependable side dish that belongs on every dinner table.