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Home » Recipes » Side Dishes

Roasted Vegetable Casserole

Published: Jul 12, 2022 · Modified: Apr 7, 2023 by Audrey · This post may contain affiliate links

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Text that says Roasted Vegetable Casserole below is a spoon scooping a 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.

roasted vegetable casserole in a white casserole dish

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.

spoon scooping roasted vegetable casserole

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 (step by step guide)
  • 📖 Variations
  • ⭐ Tips
  • 🥡 How to store leftovers
  • Roasted Vegetable Casserole

🥦 Ingredients needed

ingredients needed to make Roasted Vegetable Casserole

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 (step by step guide)

step by step guide on how to make Roasted Vegetable Casserole

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:

  • instant pot creamed corn
    Instant Pot Creamed Corn
  • cast iron skillet green beans on a white striped linen
    Cast Iron Skillet Green Beans
  • Instant Pot Maple Carrots in a white bowl with a red linen
    Instant Pot Maple Carrots
  • Sour Cream Green Bean Casserole
    Sour Cream Green Bean Casserole

If you tried this Roasted Vegetable Casserole or any other recipe on my site, please leave a ⭐ rating and let me know how it goes in the 📝 comments below. I would love to hear from you!

roasted vegetable casserole with a green tea towel

Roasted Vegetable Casserole

Audrey
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.
5 from 10 votes
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Prep Time 20 minutes mins
Cook Time 35 minutes mins
Total Time 55 minutes mins
Course Side Dish
Cuisine American
Servings 8 servings
Calories 416 kcal

Equipment

  • 9 x 13 inch casserole dish
  • Large pot
  • Colander
  • Mixing bowl

Ingredients
  

  • 20 ounces fresh broccoli, cauliflower, and green beans with the ends removed about 2 ½ cups see note
  • 1 cup mayonnaise
  • ¼ cup sour cream
  • 1 can cream of mushroom soup about 10.5 ounces
  • 2 large eggs beaten
  • 1 cup grated cheddar
  • 2 cups crushed buttery crackers about one sleeve of crackers
  • 2 tablespoons unsalted butter

Instructions
 

  • 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.

Notes

Nutritional information is an estimate only.
You can easily swap the vegetables out for something like a vegetable medley blend or asparagus. You can also do all broccoli, all cauliflower, or all green beans, if desired.
Store any leftovers in an airtight container in your refrigerator. Leftovers will keep for four days after making.

Nutrition

Serving: 1 servingCalories: 416kcalCarbohydrates: 3gProtein: 6gFat: 31gSaturated Fat: 9gPolyunsaturated Fat: 13gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 40mgSodium: 543mgPotassium: 74mgFiber: 1gSugar: 1gVitamin A: 292IUVitamin C: 1mgCalcium: 112mgIron: 1mg
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Comments

  1. Brianna May says

    July 26, 2022 at 10:07 am

    5 stars
    Yum!

    Reply
  2. Julia says

    July 26, 2022 at 9:53 am

    5 stars
    Lovely side dish, but also filling enough to make a small meal. Great flavors.

    Reply
  3. Angela says

    July 25, 2022 at 10:05 am

    5 stars
    This is such as easy side dish to make. Perfect alongside just about any main dish.

    Reply
5 from 10 votes (7 ratings without comment)

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Audrey in a red dress holding her young son

Hi, I'm Audrey!

I’m a busy mom who loves to cook, bake, and craft with her kids. Here, you will find tons of recipes like easy weeknight dinners, copycat recipes, cookies, as well as lots of fun craft ideas for kids.

My website has been featured on MSN, Yahoo, Parade, Food Gawker, Love What Matters, Yummly, and more! Read more →

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