Spare Spoons Kitchen
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
Effort ●○○○ 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.

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.

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.

    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.