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A vegetable casserole with cheese sauce and fried onions.

Easy Cheesy Vegetable Casserole

Made with frozen veggies and a creamy sauce, this quick and easy recipe is perfect for any night of the week. 
4.80 from 5 votes
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Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 8 servings
Calories: 294kcal
Author: Dolly (Dash for Dinner)

Equipment

Ingredients

  • 24 ounces frozen California medley vegetables (1 ½ pounds)
  • 10.5 ounce can cheddar cheese condensed soup
  • ¼ cup milk
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon ground black pepper
  • 2 cups shredded cheddar cheese divided
  • 4 ounces crispy fried onions
US Customary - Metric

Instructions

  • Preheat the oven to 425ºF and prepare a 9” X 13” baking dish with cooking spray.
  • Bring a larger pot of salted water to a rolling boil, and then add in the frozen vegetable mixture. Boil just until the vegetables are warmed through, about 2-3 minutes.
  • Drain the cooked vegetables in a strainer set over a sink. Set aside.
  • Add the cheddar cheese condensed soup, milk, garlic powder, onion powder, and black pepper to a large bowl and stir until well combined.
  • Add 1 ½ cups of the shredded cheddar cheese to the soup mixture and stir just until combined.
  • Add the drained vegetables to the soup and cheese mixture, and fold them in gently until they are completely coated.
  • Pour the vegetables into the prepared baking dish and top with the remaining ½ cup of shredded cheddar cheese.
  • Bake for 20-25 minutes, until heated through and bubbly.
  • Remove the casserole from the oven and sprinkle the crispy fried onions on top in an even layer.
  • Bake the casserole for an additional 5 minutes to crisp the onions, or broil for 1-2 minutes if your baking dish is broil-safe.
  • Remove from the oven and allow to cool for 5 minutes before serving.

Notes

Without cream soup: Substitute the creamed soup with 1 ¼ cups of cooled homemade cheese sauce.
Other condensed soups: If you don't have cheddar cheese soup, feel free to use a 10.5 oz can of cream of chicken or cream of mushroom condensed soup. Increase the shredded cheddar cheese by ½ cup. 
Frozen vegetables: If desired you can substitute the California medley vegetables for 24 oz (1 ½ pounds) of the frozen vegetables of your choice. 

Nutrition

Calories: 294kcal | Carbohydrates: 22g | Protein: 10g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 31mg | Sodium: 541mg | Potassium: 386mg | Fiber: 4g | Sugar: 1g | Vitamin A: 4764IU | Vitamin C: 9mg | Calcium: 243mg | Iron: 1mg