The BEST Vegetable Casserole
51 Comments
Posted: 04/09/19
Updated: 09/06/22
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This Cheesy Vegetable Casserole is EPIC! It’s layered with broccoli, cauliflower, water chestnuts, bean sprouts and topped with cheddar and mozzarella cheese. It’s our FAVORITE side dish for the holidays or entertaining! Plus, you can prep it the day before and just bake it the day you are entertaining. Make sure you make this the next time you need a delicious side dish recipe.
Weekends are made for lazy mornings don’t you agree? An easy egg bake for breakfast and maybe a Lifetime movie in the afternoon.
Cuddled up with the littles on the couch? Yes! That’s the start of a perfect weekend!
What makes it even better might be a potluck. You know everyone brings their best dishes to a potluck, right? What’s your favorite dish to share? Seven Layer Salad (everyone loves this salad!) Or maybe Potato Salad, YUM!
Today I’m sharing my favorite vegetable casserole that’s the best side dish and so easy to make and enjoy!
This recipe I’m sharing is a staple at all of our family get-togethers. I LOVE it. Love, love, love it!
Often times I ask if this Vegetable Casserole recipe is going to make an appearance before I give my finally answer on if I’m attending a holiday. It’s my FAVORITE ever.
I love the crunch that the water chestnuts give it and who can ever say no to cheese?
If you answered that you can say no to cheese then you might want to go find another recipe. ?
Contents
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What do I need to make Vegetable Casserole
- frozen cauliflower
- frozen broccoli
- canned sliced water chestnuts
- canned bean sprouts
- cream of mushroom soup
- mayonnaise
- yellow onion
- eggs
- salt & pepper
- cheddar cheese
- mozzarella cheese
Can I use fresh vegetables instead of frozen?
Absolutely! You’ll need four cups vegetables and you can certainly use your favorites! No need to steam them, just follow the directions substituting fresh vegetables for the frozen.
How to make Vegetable Casserole
- Grease a 9×13 baking dish.
- In a mixing bowl combine soup, eggs, onions, water chestnuts, mayonnaise, salt & pepper.
- Start by layering 1/2 of the broccoli, cauliflower, bean sprouts & water chestnuts.
- Pour half of the combined soup mixture over the cauliflower mixture.
- Then sprinkle half the cheese on top. Repeat the layer.
- Bake at 350 degrees for an hour to a hour and fifteen minutes or until the cheese is golden brown on top and the vegetables are cooked through.
Can Mixed Vegetable Casserole be made in the Crock Pot?
You bet! Combine the ingredients and heat on low for four hours or until heated thru.
If you are looking for a comforting side dish for the holidays or entertaining this Vegetable Casserole is your answer!
WATCH THE STEP BY STEP VIDEO FOR THIS VEGETABLE CASSEROLE RECIPE BELOW:
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More of my favorite veggies!!
- Vegetable and Cheesy Chicken Rice Casserole Recipe
- Easy Oven Roasted Vegetables
- 25+ Kid Friendly Vegetable Recipes
MORE RECIPES YOU’LL LOVE!
Try it and love it? Rate it, please!!! ?Seriously though a five-star rating below will make my day! If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy meal!!!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Vegetable Casserole Recipe
This delicious vegetable casserole recipe is the perfect side dish for the holidays and entertaining!
Ingredients
- 16 oz package frozen cauliflower thawed
- 16 oz package frozen broccoli thawed
- 8 oz canned sliced water chestnuts drained
- 8 oz canned bean sprouts drained
- 10.5 oz can cream of mushroom soup
- 1 c. mayonnaise
- 1 yellow onion diced
- 2 eggs beaten
- 1 tsp salt
- Dash of Pepper
- 8 oz cheddar cheese grated
- 8 oz mozzarella cheese grated
Instructions
- In a mixing bowl combine soup, eggs, onions, mayonnaise, salt & pepper.
- In a greased 9×13 glass pan put 1/2 of the broccoli, cauliflower, bean sprouts & water chestnuts. Pour half of the combined soup mixture over the cauliflower mixture. Then sprinkle half the cheese on top. Repeat layer.
- Bake at 350 degrees for an hour to a hour and fifteen minutes or until the cheese is golden brown on top and the vegetables are cooked through.
Tips
If cheese starts to brown before cooking time is down simply cover with foil and continue baking.
Video
Nutrition Information
Calories: 333kcal (17%), Carbohydrates: 10g (3%), Protein: 13g (26%), Fat: 26g (40%), Saturated Fat: 9g (56%), Cholesterol: 71mg (24%), Sodium: 767mg (33%), Potassium: 374mg (11%), Fiber: 2g (8%), Sugar: 3g (3%), Vitamin A: 605IU (12%), Vitamin C: 55.4mg (67%), Calcium: 269mg (27%), Iron: 1.4mg (8%)
Lynne Shukster says
Excellent
Teri says
Love this!!! My mom used to make something very close to this and I’ve finally found a recipe that tastes as good (or better) than I remember. Thank you!
Tr says
I made this after reading all the wonderful reviews and was very disappointed. The flavor was very bland and it looked awful. The water chestnuts and mayo gave it a weird, oily flavor. Our vegetarian daughter wouldn’t even eat it.
Rebecca Rutland says
I made this for a potluck and it was a hit, especially with the person who can’t stand sour cream or cream cheese, because this doesn’t have either of those things, yet it’s creamy and cheesy.
Bb says
So easy to make absolutely delicious and can stay in number of days in the fridge and still be wonderful
Courtney says
So glad you loved it! Thanks for rating the recipe and commenting.
Jaymee says
Making this tonight for dinner very easy recipe and easy to follow. I used 1 cup of Greek yogurt instead of the mayo just because I didn’t have enough 🙂 thank you so much for this recipe!
Jo says
It sounds great but since it makes a lot does it freeze well or will I have to cut the recipe in half.
Julie Evink says
I think it would do great in the freezer Jo!
Jpgemini says
This casserole is very good! Love the variety! We served with baked chicken legs and hoppin John beans. Delish meal. This recipe made it to our repeat list.
Julie Evink says
So glad you enjoyed it! Thanks for commenting and rating the recipe!
Maxine V. says
This recipe is truly delicious. I have had 4 servings to eat for dinner. I did add some mushroom. My favorite recipe so far.
Julie Evink says
So glad you enjoyed it Maxine! Thanks for commenting and rating the recipe!
Janice King says
Very good! Love that it has so many vegetables in it. I think next time I make it I’m going to add cream cheese into the soup mixture, make it a little thicker. I also browned some hamburger I had that needed to be used and put that in the bottom of the casserole. Next time I think I’ll chop up and brown some chicken. Then I have the whole meal!
Julie Evink says
Sounds like great options for this recipe! Glad you are enjoying it!
Stacy R says
Thanks! I cant see anything because your menu is on front of the recipe and i can’t read or see what im writing thanks to your overlapping menu..:
Julie Evink says
Hey Stacy! Are you on mobile or desktop computer? I’m trying to replicate the problem to troubleshoot it. Thanks!
Anna says
Hello, how long would this take in a crock pot to cook?
Julie Evink says
I would say around 3 hours on low, that’s my best guess!
Jeff says
I could have missed this in the comments but suggestions on a side that goes good with this?
Julie Evink says
I would do a carb like dinner rolls or crescent rolls!