Creamy Vegetable Casserole
Description
Looking for a comforting, crowd-pleasing dish? This Creamy Vegetable Casserole combines tender broccoli and cauliflower with a rich, cheesy sauce for a warm and satisfying meal.
With layers of vegetables, creamy ingredients, and melted cheddar and mozzarella, this casserole is perfect for family dinners, potlucks, or holiday gatherings.
Share this recipe
Print Recipe
Ingredients
- 1 can (10.5 oz.) cream of mushroom soup
- 1 cup sour cream
- 1 yellow onion, diced
- 2 eggs, beaten
- 1 tsp. salt
- Dash of pepper
- 1 package (16 oz.) frozen cauliflower, thawed
- 1 package (16 oz.) frozen broccoli, thawed
- 1 can (8 oz.) sliced water chestnuts, drained
- 1 can (8 oz.) bean sprouts, drained
- 8 oz. cheddar cheese, grated
- 8 oz. mozzarella cheese, grated
Instructions
- Preheat oven. Preheat oven to 350°F.
- Prepare mixture. In a mixing bowl, combine cream of mushroom soup, sour cream, eggs, diced onion, salt, and pepper. Set aside.
- Layer ingredients. In a greased 9 × 13-inch glass baking dish, layer half of the broccoli, cauliflower, bean sprouts, and water chestnuts. Pour half of the soup mixture over the vegetables, then sprinkle half of the cheeses on top. Repeat layers.
- Bake. Bake for 60–75 minutes, or until the cheese is golden brown and vegetables are cooked through.
- Serve. Let cool slightly before serving.
Why Dairy?
Sour cream and cheese create a rich, creamy texture while adding calcium and protein. Dairy helps bring all the ingredients together into a cohesive, satisfying dish that’s both comforting and flavorful.Make It Your Own
- Add cooked chicken or ham for a complete meal
- Swap in fresh vegetables for a firmer texture
- Add breadcrumbs on top for extra crunch
- Use different cheeses like Monterey Jack or Colby
Storage Tips
- Store leftovers in an airtight container in the refrigerator for up to 4 days
- Reheat in the oven or microwave until warmed through
- Freeze portions for up to 2 months