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Veggie Casserole

A comforting dish packed with vibrant vegetables, creamy textures, and cheesy goodness.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 people
Course: Main Dish
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups chopped broccoli
  • 1 cup sliced bell peppers
  • 1 cup chopped zucchini
  • 1 cup chopped carrots
  • 1 cup corn kernels fresh or frozen
  • 1 can 15 oz cream of mushroom soup
  • 1 cup shredded cheddar cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 1 cup breadcrumbs optional, for topping

Equipment

  • Large mixing bowl
  • Skillet
  • Baking dish (9x13 inch)
  • Spatula
  • Knife and cutting board

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Chop the broccoli, bell peppers, zucchini, and carrots into bite-sized pieces.
  3. Heat a skillet over medium heat and add a splash of oil. Sauté the chopped vegetables for about 5-7 minutes until they soften slightly.
  4. In a large mixing bowl, combine the sautéed veggies with cream of mushroom soup, garlic powder, onion powder, and half of the cheddar cheese. Mix well to ensure everything is evenly coated.
  5. Add salt and pepper to taste.
  6. Pour the veggie mixture into a greased 9x13 inch baking dish and spread it out evenly.
  7. Sprinkle the remaining cheddar cheese on top, followed by breadcrumbs if using.
  8. Bake in the preheated oven for 30-40 minutes or until the top is golden and bubbly.

Notes

Great for using up leftover vegetables and can be customized with your favorite ingredients.