Roasted Vegetable Casserole

This roasted vegetable casserole is my go-to casserole to serve for Thanksgiving dinner or a big Sunday dinner! I used broccoli, cauliflower, and green beans but it is such a versatile recipe.

This roasted vegetable casserole is one of my favorites to bring for holiday dinners. It also goes great with roasted chicken or a ham. It is comfort food at its finest.

This recipe is super versatile. You can easily swap out the veggies for your favorites or what you have on hand. I used broccoli, cauliflower, and green beans but you could try it with a vegetable medley mix or asparagus as well. You can also do all broccoli, all cauliflower, or all green beans if you like.

Jump to:

• Ingredients needed
• Equipment needed
• How to make
• Variations
• Tips
• How to store leftovers
• Roasted Vegetable Casserole

Ingredients needed

For this casserole, you will need:

• Broccoli, cauliflower, and green beans: You will need about 20 ounces total (about 2 ½ cups) of fresh vegetables. I used a ten ounce bag of broccoli and cauliflower mix and then one bag of trimmed green beans. This recipe is very versatile and you can swap the veggies out if desired. Cut carrots or asparagus would also work nicely.
• Mayonnaise, sour cream, and cream of mushroom soup: To hold the casserole together.
• Eggs: You’ll need two large eggs for this recipe.
• Cheddar: If you can, grate a block of cheddar yourself. It is so much better in casseroles. Of course, pre-shredded cheddar works just fine too if that’s what you have on hand.
• Buttery crackers: For the topping.
• Butter: I recommend using unsalted butter because the cream of mushroom and crackers are already a little salty.

Equipment needed

You will need a 9 x 13 inch casserole dish, large cooking pot, colander, and a large mixing bowl.

How to make

Begin by preheating your oven to 350 degrees and grease your 9 x 13 inch casserole dish.

Next, fill a large cooking pot with water and bring to a boil. Add your vegetables and reduce to a simmer. Let the vegetables simmer for 3 to 5 minutes then drain with your colander. You don’t want them to be too soft so keep an eye on them.

Add the vegetables to your casserole dish.

In a large mixing bowl combine the mayonnaise, cream of mushroom, sour cream, and eggs. Mix until everything is well combined.

Pour the mixture over the vegetables then cover with the shredded cheddar. Next, melt your butter and then crush your buttery crackers. Evenly distribute the crackers then pour the butter over.

Bake for 35 to 40 minutes or until the top is nicely toasted.

Variations

• This is a great recipe to experiment with. You can swap the vegetables out for others like asparagus or a bag of vegetable medley.

Tips

• Don’t over or under cook the vegetables. You want them to be just slightly softened.
• You can use a food processor to crush your crackers or do it by hand.

How to store leftovers

Store any leftovers in an airtight container in your refrigerator. Leftovers will keep for four days after making.

Other great side dish recipes:

• Sour Cream Green Bean Casserole
• Instant Pot Creamed Corn
• Thanksgiving Deviled Eggs
• Copycat Cracker Barrel Carrots