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.
20ouncesfresh broccoli, cauliflower, and green beans with the ends removedabout 2 ½ cups see note
1cupmayonnaise
¼cupsour cream
1cancream of mushroom soupabout 10.5 ounces
2large eggsbeaten
1cupgrated cheddar
2cupscrushed buttery crackersabout one sleeve of crackers
2tablespoonsunsalted 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.