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Delicious Vegetable Casserole is wonderfully creamy, flavorful, and loaded up with tender broccoli florets, carrots, mushrooms, and peas. It’s topped with crispy buttered Ritz cracker crumbs and baked to golden brown perfection.
Reasons You’ll Love This Recipe
- Easy to Make: This dish comes together in just under an hour. It’s a great one to prepare for a weeknight dinner.
- Vegetables: This hearty casserole is loaded with veggies. It’s a great dish for any vegetarian in your life. Or a great way to get your kids to eat their vegetables.
- Versatile: Vegetable casserole makes a great vegetarian main. Or serve it with Juicy Butter Herb Turkey, Garlic Butter Herb Prime Rib, or this irresistible Pork Schnitzel.
Ingredients Needed For Vegetable Casserole
The ingredients in this vegetable casserole recipe are very simple and many of them are probably already in your kitchen! This makes it so easy to put together! See the recipe card below for a list of exact ingredient measurements.
- Broccoli: I like these chopped into small bite-sized florets so they cook up perfectly tender.
- Carrots: This vegetable adds just a hint of sweetness to an otherwise very savory dish.
- Mushrooms: Hearty and meaty, the sliced mushrooms really bulk up the casserole and make it filling.
- Peas: Canned peas are convenient and add extra texture, color and flavor.
- Green Onions: Sliced green onions have a mild, slightly sweet flavor with a peppery taste, which complements the other ingredients.
- Cream of Mushroom Soup: You can use store-bought or you can try making this delicious homemade cream of mushroom soup.
- Whole Milk: Use whole milk to make the sauce creamy and rich.
- Garlic Powder: Adds delicious flavor to almost any casserole you make!
- Oregano and Thyme: For an extra punch of flavor.
- Salt and Pepper: This will help enhance the flavors of all of the other ingredients.
- Topping: A mix of crushed Ritz Crackers and melted butter adds decadent crispiness to the dish.
How to Make Vegetable Casserole
This casserole only takes about 15 minutes of hands-on time, and then the oven does the rest of the work! Your whole family will go crazy over this veggie-packed recipe!
- Prep: Preheat the oven to 350 degrees Fahrenheit, then spray a 9×13 inch casserole dish with nonstick cooking spray.
- Combine: In a large bowl, mix the broccoli, carrots, mushrooms, peas, green onions, mushroom soup, milk, garlic powder, oregano, thyme, salt, and pepper. Then, pour the mixed filling into the prepared baking dish.
- Cracker Topping: Add the Ritz crackers to a large ziplock bag and crush them until they are evenly crumbled. Add the crushed crackers to a bowl with the melted butter, then stir to coat evenly.
- Bake: Spread the cracker topping evenly over the filling. Place the casserole into the oven and bake for 30-40 minutes. The cracker crust should be golden brown, and everything is cooked through.
- Cool and Serve: Remove from the oven and allow the vegetable casserole to cool for a few minutes before serving.
Vegetable Casserole Tips and Variations
Make this vegetable casserole your own with these simple tips and tricks!
- Using Frozen Vegetables: You can use frozen vegetables in place of fresh ones. Defrost the vegetables before adding them to the recipe!
- Softer Carrots: If you would prefer for the carrots to be softer, dice them smaller than what you see pictured. I like mine with a little bite, so I like to leave them a bit larger.
- Vegetables: Feel free to use whatever vegetables you have. Cauliflower, butternut squash, bell peppers.
- Crackers: Feel free to use another type of cracker. We really love Ritz crackers because they have a slightly salty flavor that complements the casserole nicely.
- Add Chicken: You can substitute some of the veggies for shredded chicken. Rotisserie chicken would be a great option! Simply add 1 cup of shredded chicken. If you do this, only use 1 cup of the broccoli and carrots.
Storing Leftover Vegetable Casserole
- Fridge: If you have leftovers, keep them in an airtight container in the refrigerator for up to 5 days. To ensure the best texture, I don’t recommend freezing this veggie casserole.
- Reheat: Put leftovers in the oven at 350 degrees Fahrenheit for 10-20 minutes. Or in the microwave in individual portions for 1.5-2 minutes.
More Veggie Casserole Recipes
If you love casseroles like my family, then I know you will enjoy these mouthwatering favorites! They’re all full of flavor, cozy, and so easy to make! For more dinner inspo, check out my full list of casseroles!
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Vegetable Casserole
Delicious Vegetable Casserole is wonderfully creamy, flavorful and loaded up with tender broccoli florets, carrots, mushrooms and peas. It's topped with crispy buttered Ritz cracker crumbs, and baked to golden brown perfection. A dish that's sure to be the highlight of your dinner!
Ingredients
- 1 ½ cups broccoli, chopped
- 1 ½ cups carrots, sliced
- 1 ½ cups sliced mushrooms
- 1 can peas, 15 ounces drained
- ½ cup sliced green onions
- 1 can cream of mushroom soup, 10 ounce
- ¾ cup whole milk
- 1 teaspoon garlic powder
- ½ teaspoon oregano
- ½ teaspoon thyme
- salt and pepper to taste
Topping
- 1 ½ sleeves Ritz crackers, about 45 crackers
- ¼ cup butter melted
Instructions
- Preheat the oven to 350 degrees Fahrenheit and prepare a 9×13 inch baking dish by spraying it with nonstick cooking spray.
- In a large bowl mix together the broccoli, carrots, mushrooms, peas, green onions, mushroom soup, milk, garlic powder, oregano, thyme, salt and pepper.
- Pour the mixed filling into the prepared baking dish.
- Add the Ritz crackers to a large ziplock bag and crush them until they are all evenly crumbled. Add the crushed crackers to a bowl with the melted butter and stir to evenly coat all the crumbs in the butter.
- Spread the cracker topping evenly over the filling. Place the casserole into the oven and bake until the cracker crust is golden brown and everything is cooked through, about 30-40 minutes.
- Remove from the oven, allow the casserole to cool for a few minutes before serving.
Nutrition
Serving: 1servingCalories: 161kcalCarbohydrates: 16gProtein: 6gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 24mgSodium: 111mgPotassium: 456mgFiber: 5gSugar: 7gVitamin A: 6262IUVitamin C: 45mgCalcium: 85mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
