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Vegetable Casserole

Vegetable casserole combines thawed mixed vegetables with a creamy mushroom soup, sour cream, and cheddar filling. It bakes under a buttery cracker topping until the edges bubble and the top turns golden brown.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

casserole
  • 1 can (10.5 oz) cream of mushroom soup condensed
  • 1 cup sour cream
  • 1 cup sharp cheddar cheese shredded
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 bags (16 oz) mixed vegetables frozen, thawed and drained
topping
  • 1 sleeve buttery round crackers about 32, crushed
  • 4 tbsp unsalted butter melted

Equipment

  • 1 9x13-inch baking dish

Method
 

Make the casserole
  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish.
  3. In a large bowl, stir together the condensed cream of mushroom soup, sour cream, shredded cheddar, kosher salt, and black pepper.
  4. Fold in the thawed and drained mixed vegetables.
Assemble and bake
  1. Spread the vegetable mixture in the prepared dish.
  2. Stir the crushed buttery round crackers with the melted unsalted butter.
  3. Scatter the cracker topping evenly over the top.
  4. Bake uncovered for 35 to 45 minutes, until the filling is bubbling around the edges and the topping is golden brown.
  5. Rest for 10 minutes before serving.

Notes

Drain the thawed vegetables well to help prevent a watery casserole. Refrigerate leftovers for up to 3 days; freezing is possible for up to 2 months, though the cracker topping may soften. For a gluten-free option, use gluten-free crackers and verify the soup is gluten-free.