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Vegetable Casserole in casserole dish
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5 from 138 votes

Vegetable Casserole Recipe

This delicious vegetable casserole recipe is the perfect side dish for the holidays and entertaining! 
Prep Time15 mins
Cook Time1 hr 15 mins
Total Time1 hr 30 mins
Course: Side Dish
Cuisine: American
Servings: 12
Calories: 333kcal
Author: Julie Evink


  • 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


  • 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.



If cheese starts to brown before cooking time is down simply cover with foil and continue baking.


Calories: 333kcal | Carbohydrates: 10g | Protein: 13g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 71mg | Sodium: 767mg | Potassium: 374mg | Fiber: 2g | Sugar: 3g | Vitamin A: 605IU | Vitamin C: 55.4mg | Calcium: 269mg | Iron: 1.4mg