Veggie Casserole Recipe
Hearty vegetables smothered in a rich, creamy sauce and topped with parmesan cheese and crispy French fried onions.
Servings: 8 servings
Calories: 260kcal
Ingredients
- 12 ounce bag frozen California blend vegetables
- 15.25 ounce can sweet corn drained
- 14.5 ounce can cut beans drained
- 2 - 10.5 ounce cans cream of mushroom
- ¼ cup sour cream
- ¾ teaspoon pepper
- ¾ teaspoon salt
- ½ teaspoon garlic powder
- 6 ounces crispy fried onions
- ¼ cup shredded parmesan cheese
Instructions
- Preheat oven to 350ºF.
- In a large mixing bowl, combine all vegetables, cream of mushroom, sour cream, seasonings, and 4 oz of crispy fried onions. Stir well.
- Transfer mixture to a greased 9x13-inch baking dish.
- Evenly sprinkle cheese over top followed by remaining crispy fried onions.
- Bake for 40 minutes or until mixture is bubbling and onions are golden brown.
Notes
- Draining excess liquid from veggies is important to prevent mushiness.
- If you are reheating leftovers, add more crispy onions before reheating.
- For a little added depth, try mixing a dash of smoked paprika or a sprinkle of Italian seasoning into the casserole before baking. A few fresh herbs like parsley or thyme on top also add a nice finish.
- If you want an extra-crispy topping, broil the casserole for 1-2 minutes at the end of baking. Just keep a close eye on it to avoid burning!
- This casserole can be assembled a day ahead and stored in the fridge (without the crispy topping) until you’re ready to bake. Add the topping just before baking for best results.
- When reheating leftovers, add a few tablespoons of milk or cream to keep the casserole from drying out. Then cover and bake as directed.
Nutrition
Calories: 260kcal | Carbohydrates: 31g | Protein: 6g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 521mg | Potassium: 342mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2726IU | Vitamin C: 14mg | Calcium: 77mg | Iron: 1mg