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Vegetable Casserole

Vegetable casserole combines thawed mixed vegetables with creamy mushroom soup, sour cream, and cheddar, then bakes under a buttery cracker topping. It comes out bubbling at the edges with a golden brown, crunchy top.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

For the casserole
  • nonstick cooking spray as needed
  • 2 bags (16 oz) frozen mixed vegetables thawed and well drained
  • 1 can (10.5 oz) cream of mushroom soup condensed
  • 1 cup sour cream
  • 1 cup cheddar cheese shredded
  • 0.5 tsp onion powder
  • 0.25 tsp black pepper
For the topping
  • 1.5 cups buttery round crackers crushed
  • 4 tbsp unsalted butter melted

Equipment

  • 1 9x13-inch baking dish

Method
 

Prepare the casserole
  1. Preheat the oven to 375°F.
  2. Coat a 9x13-inch baking dish with nonstick cooking spray.
  3. In a large bowl, stir together the condensed cream of mushroom soup, sour cream, shredded cheddar cheese, onion powder, and black pepper.
  4. Fold in the thawed, well-drained vegetables and spread the mixture in the prepared dish.
Add the topping and bake
  1. Stir the crushed buttery round crackers with the melted unsalted butter and scatter evenly over the casserole.
  2. Bake for 30 to 35 minutes, until the casserole is bubbling at the edges and the topping is golden brown.

Notes

Drain the thawed vegetables very well to help keep the casserole creamy rather than watery. Refrigerate leftovers for 3 to 4 days; freezing is not recommended for the best texture. For a gluten-free variation, use gluten-free buttery crackers and check that the soup is certified gluten-free.