Spare Spoons Kitchen
Mixed Vegetable Casserole
Aunt Betty’s Comfort Kitchen · Vegetables

Mixed Vegetable Casserole

A creamy frozen-vegetable bake — broccoli, carrots, and cauliflower in a cheesy sour-cream sauce under a crown of French-fried onions. The green-bean-casserole idea, gone full vegetable medley.

10 min prep 35 min bake
Spoon cost
Time ●●○○○ Anytime
Vegetarian
Servingsamounts scale to match
6
Units

Ingredients

Hold back half the cheese and onions for the top. The casserole bakes covered first so the vegetables heat through, then gets its crunchy cheese-and-onion crown in the last few minutes — added too early, the onions scorch.

Method

    Cook's notes

    Add the fried onions late (or at least half of them) so the crown stays crunchy instead of soggy.

    Vegetarian as written — cream of mushroom soup keeps it meatless.

    Any frozen vegetable medley works; thaw and drain first so the casserole isn't watery.

    The pimiento is mostly for color — leave it out if you don't have it.

    Easier, if you like

    • Thaw the vegetables in the microwave first for more even cooking and a shorter bake.
    • Pre-shredded cheese and a can of onions make this a 10-minute assembly.
    Vegetarian as written; easy to make gluten-free

    Gluten-free: use a gluten-free cream of mushroom soup and gluten-free crispy onions.

    Lighter: light sour cream and a reduced-fat soup both work fine here.