Cheesy Mixed Vegetable Casserole

Cheesy Mixed Vegetable Casserole @NancyC

I actually first made this casserole during the holiday season—I went to a special Christmas lunch where one of the items they served was a vegetable casserole side dish. It was really, really good. One of my co-workers decided to try making one herself and she talked about how good it was!

I finally decided to try my own version of a mixed vegetable casserole and if you like comfort food and cheesy side dishes, then you’ll really like this recipe! I added lots of cheddar cheese and made a crunchy topping that includes crumbled Ritz crackers and those yummy french fried onions. This is a great potluck dish or something your whole family would probably eat up in no time!

Cheesy Mixed Vegetable Casserole

  • Servings: 10
  • Difficulty: easy
  • Print


Makes about 10 servings

1 (19-ounce) bag of frozen mixed vegetables, thawed and drained (I used Birds Eye Steamfresh® Fresh Frozen Mixed Vegetables)
1 cup frozen, thawed, and drained chopped broccoli (or substitute more corn, peas, or carrots)
1 cup chopped onion
1 cup sliced celery ribs
1/2 cup mayonnaise
1/2 cup plain Greek yogurt or sour cream
1 (10 3/4-ounce) can cream of mushroom soup or cream of celery soup, undiluted
3 cups shredded Cheddar Cheese, divided
1 cup Ritz crackers, crushed
1/4 cup butter, melted
1 cup french fried onions (or you can use 2 cups of french fried onions or 2 cups of Ritz crackers)

Preheat oven to 350˚F. Grease or spray a 9×13″ pan or baking dish; set aside.

In large bowl, combine the thawed mixed vegetables, broccoli, onion, celery, mayonnaise, plain Greek yogurt, mushroom soup and 2 cups of the shredded cheddar cheese, blending everything together. Spoon into your 9×13″ pan.

Sprinkle the last cup of shredded cheddar cheese evenly over the top of the vegetable mixture. Then combine the crushed Ritz crackers with melted butter, mixing until crumbly, and sprinkle that evenly over the cheese. Last, sprinkle the french fried onions evenly over everything.

Bake at 350˚F, uncovered, for 40 to 45 minutes, until vegetables are tender. Remove from oven, let cool a few minutes, and serve.

Recipe from NancyC |

This casserole is so tasty it really is hard to stop eating it! With all the cheese and toppings, it’s not low-calorie, but it’s nice to indulge in when you’re craving comfort food. And it makes a great side dish for the holidays or any time of the year. Have you made any comfort-food type dishes recently?

Sharing at Happiness is Homemade, Thursday Favorite Things, Full Plate Thursday, Tasty Tuesdays, Wonderful Wednesday, Inspire Me Monday, Hearth & Soul, Silver Pennies Sundays, Weekend Potluck, Meal Plan Monday.


25 thoughts on “Cheesy Mixed Vegetable Casserole

  1. Linda G

    This recipe looks REALLY good! Definitely will be making this! How can you not like your veggies with all this yummy cheese and that topping to boot!! Yummmm! Thank you for this recipe Nancy!!


  2. Karen

    I smiled when I saw this recipe. My husband grew up eating veggies either coated in breadcrumbs or a cheese sauce. He would definitely be happy with this casserole as it contains both toppings he loves. 😀


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