There is something so comforting about a warm, cheesy casserole bubbling fresh from the oven, and this Baked Vegetable Casserole with Creamy Cheese and Crispy Onions Recipe hits all the right notes. Combining a colorful medley of tender California vegetables with a creamy, savory cheese sauce and topped with irresistibly crispy fried onions, it’s the perfect dish to brighten up any meal. Whether you’re feeding a crowd or just craving a delicious, wholesome dish, this casserole is guaranteed to satisfy with its delightful textures and rich, layered flavors.
Ingredients You’ll Need
These ingredients are straightforward yet essential, each bringing a unique element that builds the casserole’s signature flavor and texture. Simple pantry staples and a bag of frozen vegetables come together effortlessly to create something truly special.
- 30 oz. Bag Frozen California Vegetables: A vibrant mix of broccoli, carrots, cauliflower, and sweet corn providing color, nutrition, and great texture.
- 21 oz Condensed Cream of Chicken Soup: Acts as a creamy, rich base that binds everything together deliciously.
- 1 cup Sour Cream: Adds tanginess and extra creaminess to elevate the sauce.
- 1/2 cup Chicken Broth: Lightens the mixture slightly and infuses subtle savory notes.
- 1 tablespoon Minced Garlic: Brings a warm, aromatic depth to the casserole.
- 2 teaspoons Salt: Enhances all the flavors harmoniously.
- 2 teaspoons Black Pepper: Adds just the right amount of gentle heat and earthiness.
- 2 teaspoons Dried Oregano: Offers a fragrant herbal lift that complements the richness.
- 2 cups Monterey Jack Cheese (shredded): Melted creamy cheese that blankets the vegetables with a mild, buttery flavor.
- 6 oz. Can French Fried Onions: For that golden, crunchy topping that completes every bite perfectly.
How to Make Baked Vegetable Casserole with Creamy Cheese and Crispy Onions Recipe
Step 1: Prepare Your Oven and Dish
Start by preheating your oven to 350 degrees Fahrenheit. While it heats, generously spray your casserole dish with non-stick cooking spray to ensure an easy release once baked — this step keeps your casserole intact when serving.
Step 2: Create the Creamy Base
In a large mixing bowl, combine the condensed cream of chicken soup, chicken broth, sour cream, minced garlic, salt, black pepper, and dried oregano. Stir well until everything is smooth and perfectly blended. This mixture is the luscious backbone of your casserole, delivering both creaminess and savory seasoning.
Step 3: Incorporate the Vegetables and Cheese
Add your thawed California vegetables to the sauce and mix them gently so every piece is coated. Then fold in one cup of shredded Monterey Jack cheese, which will melt into the mix, adding that gooey, cheesy comfort we all love in a casserole.
Step 4: Assemble in the Casserole Dish
Pour the vegetable-cheese mixture into your prepared casserole dish, spreading it out evenly to ensure consistent cooking and flavor throughout.
Step 5: Add the Toppings
Sprinkle the remaining shredded cheese over the top in an even layer, followed by a generous helping of French fried onions. This crunchy topping delivers a delightful texture contrast that’s hard to resist.
Step 6: Bake to Perfection
Place your dish in the oven and bake uncovered for 30 minutes. Then cover it with foil and bake for another 10 minutes. This two-phase baking locks in moisture and melts the cheese perfectly while keeping the onions crisp.
Step 7: Rest Before Serving
Once out of the oven, let the casserole rest for about 10 minutes. This helps it set slightly, making serving easier and allowing all those incredible flavors to meld beautifully.
How to Serve Baked Vegetable Casserole with Creamy Cheese and Crispy Onions Recipe
Garnishes
Fresh herbs like chopped parsley or chives add a burst of color and freshness that brighten up the rich casserole. A light sprinkle of paprika can also add a subtle smoky note and visual appeal.
Side Dishes
This casserole pairs wonderfully with simple sides such as a crisp green salad, crusty bread, or roasted potatoes. These accompaniments help balance the creamy, cheesy elements for a complete and satisfying meal.
Creative Ways to Present
For a party, consider serving the casserole in individual ramekins topped with extra fried onions and a small sprinkle of cheese. This makes for charming, portion-controlled servings that look elegant and inviting.
Make Ahead and Storage
Storing Leftovers
Store any leftover baked vegetable casserole in an airtight container in the refrigerator. It will keep well for 3 to 4 days, making it perfect for a quick lunch or dinner the next day.
Freezing
You can freeze this casserole before baking in a suitable freezer-safe dish, covered tightly with foil. It’s best enjoyed within 2 months for optimal flavor and texture.
Reheating
To reheat, cover the casserole with foil and warm it in a 350-degree oven for about 20 minutes, or until heated through. This method helps maintain its creamy texture and crisp topping without drying it out.
FAQs
Can I use fresh vegetables instead of frozen for this Baked Vegetable Casserole with Creamy Cheese and Crispy Onions Recipe?
Absolutely! Fresh vegetables will work just as well but may require slightly different cooking times depending on their size and moisture content. Just make sure to chop them into bite-sized pieces for even cooking.
Is there a vegetarian version of this casserole?
Yes, you can easily make this dish vegetarian by substituting the cream of chicken soup with a cream of mushroom or cream of celery soup and using vegetable broth instead of chicken broth.
Can I make this casserole ahead of time and bake it later?
Definitely! Assemble the casserole and cover it tightly, then refrigerate it up to 24 hours before baking. This makes meal prep simple and convenient for busy days.
What cheese works best if I don’t have Monterey Jack?
Mild cheeses like mozzarella, gouda, or even a mild cheddar can be great substitutes. They melt well and maintain that creamy texture you want in this recipe.
How can I keep the fried onions crispy when baking?
Sprinkle the fried onions on top only during the last 10-15 minutes of baking. This timing helps them stay crunchy instead of soggy from steam.
Final Thoughts
If you’re looking for a comforting, crowd-pleasing dish that combines creamy, cheesy goodness with delightful crunch and wholesome veggies, this Baked Vegetable Casserole with Creamy Cheese and Crispy Onions Recipe is sure to become a cherished favorite. Give it a try soon — it’s one of those dishes that warms the heart and tastes like a big, delicious hug! Happy baking!
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Baked Vegetable Casserole with Creamy Cheese and Crispy Onions Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
This baked vegetable casserole is a hearty and comforting dish featuring a blend of thawed California vegetables in a creamy chicken soup and sour cream sauce, seasoned with garlic and herbs, and topped with melted Monterey Jack cheese and crispy French fried onions. It makes a perfect side or main dish for family dinners or potlucks.
Ingredients
Vegetables
- 30 oz. bag frozen California vegetables (thawed)
Soup & Dairy
- 21 oz condensed cream of chicken soup (2 cans, 10.5 oz each)
- 1 cup sour cream
- 1/2 cup chicken broth
- 2 cups Monterey Jack cheese (shredded)
Seasonings & Toppings
- 1 tablespoon garlic (minced)
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 teaspoons dried oregano
- 6 oz can French fried onions
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F. Spray a casserole dish with non-stick cooking spray and set it aside to prepare your mixture.
- Prepare Sauce: In a large mixing bowl, combine the condensed cream of chicken soup, chicken broth, sour cream, salt, pepper, garlic, and dried oregano. Mix thoroughly to create a smooth, flavorful base.
- Add Vegetables and Cheese: Stir in the thawed California vegetables and 1 cup of the shredded Monterey Jack cheese into the sauce mixture until well combined.
- Assemble Casserole: Pour the vegetable mixture evenly into your prepared casserole dish, spreading it out smoothly.
- Add Toppings: Sprinkle the remaining shredded Monterey Jack cheese over the top of the casserole, then evenly distribute the French fried onions as a crispy topping.
- Bake: Place the casserole dish in the preheated oven. Bake uncovered for 30 minutes, then cover it with foil and bake for an additional 10 minutes to meld flavors and soften the vegetables thoroughly.
- Cool and Serve: Remove the casserole from the oven and let it cool for about 10 minutes before serving to allow it to set and become easier to serve.
Notes
- Make sure the frozen vegetables are fully thawed before mixing to avoid excess water in the casserole.
- You can substitute the cream of chicken soup with a cream of mushroom soup for a different flavor profile.
- Feel free to add other seasonings such as thyme or rosemary for additional flavor.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven to retain crispiness.
- Use sharp cheddar or a cheese blend in place of Monterey Jack if preferred.
